Penne With Two Tomato Sauce Recipes

Steps:

• Cook and drain pasta as directed on package, omitting salt.
• Meanwhile, in 10-inch skillet, heat oil over medium-high heat. Cook garlic in oil 30 seconds, stirring frequently. Stir in tomatoes. Cook 5 to 8 minutes, stirring frequently, until tomatoes are soft and sauce is slightly thickened. Stir in basil, salt and pepper. Cook 1 minute. Serve sauce over pasta.

Steps:

• Heat a large sauté pan over medium heat. Add the olive oil and onion, and cook until the onion is translucent, 8-10 minutes.
• Add the chile flakes and garlic, and cook for another 2 minutes, until fragrant. Stir in tomatoes and simmer uncovered for 20 minutes.
• Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Save ½ cup (120 ml) of pasta water, then drain.
• Add the drained pasta to the sauce. Stir well, adding a little pasta water if needed to loosen the sauce. Season with salt to taste.
• Enjoy!

Steps:

• Heat the canola oil in a large high-sided saute pan or saucepan over high heat until it begins to shimmer. Add the onions, garlic and tomatoes with the juice. Mash the tomatoes with a potato masher in the pan and bring to a boil. Reduce the heat to a simmer and cook until the tomatoes begin to soften, about 20 minutes.
• Meanwhile, bring a large pot of water to a boil, add the penne and 2 tablespoons salt and cook until al dente, 8 to 10 minutes. Reserve 1 cup of the pasta water. Drain the pasta.
• Mash the tomatoes again until coarsely chopped. Add 1/4 to 1/2 cup of pasta water to thin out the sauce and continue to cook, stirring occasionally, until thickened, about 20 minutes; season with salt and pepper. Thin with additional pasta water if necessary.
• Transfer the pasta to the sauce; season with salt and pepper. Add some of the Parmigiano-Reggiano to the pan and combine. Cook the pasta in the sauce for 1 to 2 minutes, adding more grated cheese as the pasta cooks. Add some of the basil and parsley and the chile flakes and then drizzle with olive oil. Season with salt and pepper.
• Transfer the pasta to a large shallow serving dish and top with freshly grated cheese. Top with the ricotta and drizzle with 2 tablespoons olive oil. Garnish with the remaining basil and parsley; serve immediately.

Steps:

• Bring a large pot of salted water to boil. Combine the tomatoes, 2 tablespoons olive oil, the vinegar, garlic, basil sprig, oregano, 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Let stand, tossing occasionally, until very juicy, 10 to 15 minutes.
• Meanwhile, add the penne to the boiling water and cook as the label directs for al dente. Drain and add the warm pasta to the tomato mixture; toss well. Let stand, tossing occasionally, until the pasta has absorbed some of the tomato juices, 10 to 15 minutes.
• Discard the garlic and basil sprig and stir the remaining 2 tablespoons olive oil into the pasta; season with salt and pepper. Stir in the mozzarella balls and chopped basil. Divide the pasta among bowls. Sprinkle with red pepper flakes, if desired.

Steps:

• Let's start simple for the kids. You'll bring a large pot of salted water to a boil. Add the penne and cook it until al dente. Drain it-like always, you know.
• In the meantime, heat the olive oil in another medium pot over medium-high heat. Add the garlic and let bloom until fragrant, about 30 seconds. Add the tomatoes and a small pinch of salt. Let simmer for about 5 minutes. Add in the heavy cream and simmer another 5.
• Reserve about 1/2 cup of the penne and divide between 2 small bowls. Ladle the creamy sauce over the pasta and garnish with Parmesan. Maybe add a little bit of basil if your kids like it. Done!
• Now for you: Let's get back to the creamy sauce. Add the Italian seasoning, crushed red pepper and vodka; let it simmer another 5 minutes or so. Taste it and add a pinch of salt if needed.
• You can either toss the remaining pasta with the sauce (my preferred method), or ladle the sauce over the penne. Do whatever makes you sob like a baby.
• Garnish with more freshly grated Parmesan and basil leaves! Serve with a giant green salad, crusty bread and WINE (obviously the wine). All caps necessary. For the love. The end.

Steps:

• In a large serving bowl, combine the tomatoes, garlic, olive oil, vinegar, red pepper flakes and basil, season with salt. Add the pasta and mozzarella and stir to combine.

Steps:

• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then add sausage meat and cook, stirring to break up large chunks, until meat is browned and just cooked through, 5 to 7 minutes. Transfer meat to a bowl using a slotted spoon and add bell pepper and garlic to fat in skillet. Reduce heat to moderate and cook, stirring occasionally, until pepper is just tender and garlic is golden, 5 to 6 minutes.
• Add wine and sausage and simmer, scraping up brown bits on bottom of skillet with a wooden spoon, until liquid is reduced by half, about 2 minutes.
• Add tomatoes with their juice and black pepper and simmer, breaking up tomatoes with spoon, until sauce is slightly thickened, 6 to 8 minutes.
• While sauce is cooking, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/2 cup pasta-cooking water, then drain pasta in a colander and return to pot. Add sauce and cheese to pasta and toss to coat. Add cooking water if necessary to moisten. Season pasta with salt and pepper and serve with additional cheese.

Steps:

• In a large casserole or Dutch oven, heat the oil over medium heat. Add the onion and garlic and sauté until translucent, about 10 minutes. Add the celery, carrot, and 1/4 teaspoon each of salt and pepper. Sauté until all the vegetables are soft, about 10 minutes longer. Add the tomatoes and bay leaf, and simmer uncovered over low heat until the sauce thickens, stirring occasionally, about 1 hour. Add 1 cup of water if the sauce gets too thick. Remove and discard the bay leaf.
• Place the minced anchovies and some of their oil in a medium, heavy skillet. Stir over medium heat until the anchovies melt, about 2 minutes. Add the olives, capers, remaining 1/4 teaspoon pepper, and red pepper flakes. Sauté until the olives are heated through, about 2 minutes. Stir the olive mixture into the sauce and simmer over medium heat until the flavors blend, stirring frequently, about 5 minutes. Season with more salt to taste.
• Meanwhile, bring a large pot of salted water to a boil. Add the penne and cook until tender but still firm to the bite, stirring often to prevent the pasta from sticking together, about 10 minutes. Drain, reserving 1 cup of the pasta water. Add the penne to the sauce and toss to coat, adding enough of the reserved pasta water to moisten. Transfer the pasta to a large serving bowl. Sprinkle with the parsley and serve.

Steps:

• Heat 3 tablespoons oil in heavy large Dutch oven over medium-high heat. Add onion and garlic; sauté until onion is translucent, about 5 minutes. Mix in tomatoes, dried basil and crushed red pepper. Bring to boil, breaking up tomatoes with back of spoon. Add broth; bring to boil. Reduce heat to medium; simmer and mixture thickens to chunky sauce and is reduced to 6 cups, stirring occasionally, about 1 hour 10 minutes. Season with salt and pepper. (Can be made 2 days ahead. Cover and chill. Rewarm over low heat before continuing.)
• Preheat oven to 375°F. Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well.
• Return pasta to same pot. Toss with 3 tablespoons oil. Pour sauce over and toss to blend. Mix in Havarti cheese. Transfer pasta to 13x9x2-inch glass baking dish. Sprinkle with olives, then Parmesan.
• Bake until pasta is heated through, about 30 minutes. Sprinkle with basil.

Steps:

• Bring a large pot of water to a boil. Salt the water, add the pasta and cook until al dente.
• While the pasta is working, heat the EVOO, 2 turns of the pan, in a large, deep skillet over medium heat; add the garlic, onion and sundried tomatoes and cook for 7 to 8 minutes, stirring occasionally. Add the wine and reduce for 1 minute, then stir in the crushed tomatoes. When the tomatoes are heated through, reduce the heat to a simmer and stir in the cream. Season the sauce with salt and pepper.
• Drain the pasta and toss with the tomato sauce until coated. Transfer the pasta to a platter or to individual shallow bowls and top with mounds of the arugula and basil. Pass around the cheese at the table.