SPICY SPAGHETTI SAUCE
I appreciate the fact that this hearty pasta sauce is quick to assemble and cooks in just a few hours. My husband and I have our hands full raising two children and 25,000 game birds on our farm.
Provided by Taste of Home
Categories Dinner
Time 3h
Yield 6-1/2 cups.
Number Of Ingredients 13
Steps:
- In a Dutch oven, cook the beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato juice, tomato paste, mushrooms and seasonings; bring to a boil., Reduce heat; simmer, uncovered, for 2-1/2 hours, stirring occasionally. Discard bay leaves. Serve with spaghetti.
Nutrition Facts :
BASIC SPICY TOMATO SAUCE
This sauce can be used for spaghetti, ravioli, chicken Parmesan, or anything Italian! It's very quick and very easy! Anything from seasoning to spices can be adjusted without compromising the basic flavor of the sauce. Sometimes we add bell peppers or tomatoes with green chiles. Add anything you like.
Provided by SUNNILOVE
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 20m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 100.7 calories, Carbohydrate 13.6 g, Fat 5.1 g, Fiber 3.5 g, Protein 2.7 g, SaturatedFat 0.7 g, Sodium 174.3 mg, Sugar 1.3 g
PASTA WITH SPICY TOMATO SAUCE
The sauce for this pantry pasta is a vegetarian take on arrabbiata and amatriciana sauces, two spicy tomato sauces from Southern Italy that include pancetta or guanciale. The authentic versions would call for grated Pecorino Romano cheese, but I've already broken with tradition here, so use either Pecorino of Parmesan.
Provided by Martha Rose Shulman
Time 40m
Yield Serves 6
Number Of Ingredients 8
Steps:
- Begin heating a large pot of water for the pasta.
- Pulse the chopped tomatoes in a food processor fitted with the steel blade, or pass through the medium blade of a food mill with their juice before you begin. Heat the oil over medium heat in a large, wide nonstick skillet or saucepan and add the garlic and crumbled chili (or flakes). Cook, stirring, for 30 seconds to a minute, until the garlic is translucent and begins to smell fragrant, and add the tomatoes and their juice, salt, and oregano if using. Stir and turn up the heat. When the tomatoes begin to bubble, lower the heat to medium and cook, stirring often, until thick and fragrant, 15 to 25 minutes. Taste and adjust seasonings. Keep warm while you cook the pasta.
- When the pasta water comes to a boil, add a tablespoon of salt and the pasta. Cook the pasta al dente, following the timing instructions on the package but checking a minute or two before the time on the package. When the pasta is done, transfer to the pan with the sauce, add the basil if using, and toss together over medium heat until it is well coated with the sauce. Add half the cheese, toss together and serve, passing the remaining cheese at the table.
Nutrition Facts : @context http, Calories 366, UnsaturatedFat 4 grams, Carbohydrate 62 grams, Fat 7 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 517 milligrams, Sugar 6 grams
PENNE SPICY TOMATO SAUCE
This is a simple and tasty pasta recipe - perfect for students. Add more or less chilli to taste.
Provided by markely63
Time 30m
Yield Serves 4
Number Of Ingredients 14
Steps:
- Heat the oil in a saucepan over a medium heat. Add the onion and fry for 4-5 minutes, or until softened and beginning to colour.Add the garlic and chilli and continue to fry for 1-2 minutes
- Pour in the chopped tomatoes, red wine vinegar, tomato purée, a splash or two of Tabasco (to taste), sugar and half of the basil leaves, and stir well. Season, to taste, with salt and freshly ground black pepper.
- Bring the mixture to a simmer, then continue to simmer for 18-20 minutes, or until the sauce has thickened and reduced in volume.
- Just before serving, stir the crumbled mozzarella into the spicy tomato sauce. Stir the drained pasta into the sauce.
- To serve, divide the pasta and sauce equally among four serving plates. Sprinkle over the remaining torn basil leaves and the grated parmesan.
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PENNE ARRABBIATA (AUTHENTIC ITALIAN SPICY PASTA RECIPE)
From christinascucina.com
4.9/5 (38)Total Time 18 minsCategory Main CoursesCalories 293 per serving
- Boil a big pot of salted water and start cooking your penne (use a good quality pasta like De Cecco or Rustichella d'Abruzzo, not Barilla if it's made in the US).
- In a large sautè pan, heat the oil over medium heat then add the garlic, cayenne pepper and chopped parsley.
- Purée the San Marzano dell'Agro Sarnese-Nocerino DOP for a smooth sauce (I use an immersion blender right in the can-just don't lift it up while processing).
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