Spicy Creamy Tomato Sauce Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In large skillet, heat oil over moderate heat. Remove casing from sausage and add to skillet. Cook, breaking up the meat, until brown. Add garlic and red pepper and cook, stirring until garlic is golden brown.
• Add tomatoes and salt; bring to boil. Reduce heat and simmer 15 minutes.
• Add vodka and cream and bring to boil. Reduce heat to low and add pasta, toss for 1 minute. Stir in fresh parsley and serve!

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Cook the onion in the oil until translucent. Add the garlic and cook and stir another 2 to 3 minutes. Stir in the tomatoes, red pepper flakes, and Italian seasoning. Season with salt. Cook until completely heated, another 2 to 3 minutes.

Steps:

• In a saucepan, saute onion and garlic in olive oil over medium heat. Make sure it doesn't burn. Add tomatoes, basil, sugar, oregano, salt and pepper. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates. Remove from heat; stir in whipping cream and butter. Reduce heat and simmer 5 more minutes.

Steps:

• Blend the chillies, peppers, garlic, shallot and tomatoes in a food processor until smooth.
• Pour the purée into a stainless steel saucepan, add the sugar and vinegar, then bring to the boil, stirring from time to time. Reduce the heat and simmer for 40-60 mins until thick, stirring regularly, especially in the latter stages of cooking.
• Pour into large, warm sterilized jars then cool. This will keep for up to 2 weeks in the fridge.

Steps:

• Heat oil in heavy medium saucepan over medium heat. Add garlic; sauté 1 minute. Add tomatoes, cream, red peppers and crushed red pepper; simmer over medium heat 2 minutes. Stir in 1/2 cup basil and simmer 1 minute longer.
• Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 3/4 cup pasta cooking liquid. Return pasta to pot. Add sauce, cheese and 1/2 cup basil and toss to coat. Add enough reserved cooking liquid to pasta to moisten if dry. Season with salt and pepper.

Steps:

• 1. While cooking sauce cook your pasta al dente and drain. Dice and caramelize onion in butter. Add Italian sausage to onions and brown. If in casings remove from casings. When sausage is browned add garlic and cook for another minute or two. Drain excess fat if you want to. I leave it in and dish does not come out greasy.
• 2. Add chicken broth to sausage mixture and simmer for about 5 minutes. Now add crushed tomatoes, paste, salt, pepper, and a heaping tablespoon of cajun seasoning (if wanting it milder just add a teaspoon or two and use mild sausage). Let simmer for a few more minutes. Add heavy cream and simmer for a couple of minutes.
• 3. Now add pasta and parmesan cheese to sauce and let simmer for 5 minutes. We prefer this recipe with mostaccioli pasta, but I have made it with several different types of pasta and it has been good with all of them. So just use your favorite.
• 4. This recipe started from TRACY JOYNER's recipe on here. As I stated in the description I have combined a couple of recipes with Tracy's to come up with this. I wanted to make sure Tracy got credit for being the inspiration of this dish.