Guest guest Posted September 17, 2000 Report Share Posted September 17, 2000 Renee: Here are 10 different pasta sauces for you to choose from. A few of them include the pasta part, but you can just go by the sauce part. If you don't want " chunks " of tomatoes, you may just want to puree them in a blender or food processor. Tomato paste will thicken the sauce. Hope you find one you like. Karen * Exported from MasterCook * Capellini Arrabiata Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Italian Main Dishes Pasta & Pasta Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium onion -- finely chopped 2 cloves garlic -- minced, up to 3 1 tablespoon olive oil 1 medium red bell pepper -- finely diced 6 pickled hot Italian peppers -- stemmed and minced 1 28 ounce can crushed or pureed tomatoes 1 16 ounce can diced tomatoes -- undrained 1/4 cup dry red wine or vegetable stock 1/2 teaspoon dried red pepper flakes -- or to taste 1/2 teaspoon -- oregano and basil 1 pound capellini -- (see glossary) 1/4 cup chopped parsley Salt to taste 1. In a large saucepan, over medium heat, saute onion and garlic in oil about 5 minutes, or until onion is translucent. Add bell pepper and continue to saute another 5 minutes, until onion is lightly golden. 2. Stir in pepperoncini, tomatoes, wine, pepper flakes, oregano, and basil. Bring to a boil, then reduce heat, cover, and simmer for 15 to 20 minutes. 3. Bring a large pot of water to a boil, add pasta, and cook until al dente, about 3 to 4 minutes, or according to package directions. Drain and combine with sauce in a large serving bowl. Add parsley and salt, and toss to coat pasta with sauce. Makes 6 servings. Arrabiata is an Italian term for " mad " or " enraged. " Its name must have been inspired by the bold red sauce and aggressive seasoning. Start with the pepper amounts given here as a guideline-then slowly increase for extra spiciness. MC-Busted By Karen C. Greenlee - - - - - - - - - - - - - - - - - - - Per serving: 303 Calories (kcal); 16g Total Fat; (42% calories from fat); 7g Protein; 41g Carbohydrate; 0mg Cholesterol; 56mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 7 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Capellini With Arrabiata Sauce Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : " Sent " The Global Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 1 medium zucchini -- diced 1 medium green bell pepper -- seeded & diced 1 cup diced eggplant 2 cloves garlic -- minced 2 pepperocini peppers -- seeded & minced -- to 3 1 28 oz can stewed tomatoes 1 28 oz can tomato puree 2 tablespoons dried parsley 1 tablespoon dried basil 1 tablespoon dried oregano 1/4 teaspoon red pepper flakes 1/2 teaspoon salt 3/4 pound capellini or linguine 2 scallions -- chopped fine In a large saucepan, heat the oil. Add the zucchini, bell pepper, eggplant, and garlic and cook over medium heat for 7 to 10 minutes, stirring occasionally, until the vegetables are tender. Stir in the pepperoncinis, stewed tomatoes, tomato puree, and seasonings. Reduce the heat to low and simmer for 35 to 45 minutes, stirring occasionally. (Partially cover the pan to keep the sauce from splattering.) Meanwhile, place the pasta in a large saucepan of boiling water, stir, and return to a boil. (I prefer to snap the noodles in half before cooking.) Cook according to package directions until al dente (4 to 6 minutes for capellini, 9 to 12 minutes for linguini). Drain and transfer to warm serving plates. Spoon the red sauce over the pasta and top with the scallions. Serve with warm bread. MC_Busted by Karen C. Greenlee - - - - - - - - - - - - - - - - - - - Per serving: 148 Calories (kcal); 5g Total Fat; (27% calories from fat); 4g Protein; 26g Carbohydrate; 0mg Cholesterol; 745mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Arrabiata, which means " mad " or " enraged " in Italian lingo, is a spicy dish seasoned with red pepper flakes and pepperoncinis (pickled Italian hot peppers). The sauce is feisty and fluid, but rich enough to cling to the pasta. I include a lot of vegetables in my arrabiata. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Easy Marinara Sauce Recipe By :Soy! Soy! Soy! - Jeanette Parsons Egan Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon olive oil 1 medium onion -- finely chopped 1 celery stalk -- finely chopped 1 garlic clove -- minced 1 15 oz can crushed tomatoes 1 teaspoon dried basil 1/2 teaspoon dried oregano freshly ground black pepper Heat oil in a nonstick saucepan over medium-low heat. Add onion, celery, and garlic and cook, stirring occasionally, until vegetables are softened, about 5 minutes. Add tomatoes, herbs, and pepper, cover and simmer about 10 minutes or until vegetables are tender. Makes about 2 cups. S(Mailing Lists): " jkujawa on 25 Aug 2000 " - - - - - - - - - - - - - - - - - - - Per serving: 16 Calories (kcal); 1g Total Fat; (41% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 7mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Posted to Veg-Recipes Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Eleanora's Marinara Sauce Recipe By :Eleanora Scarpetta Serving Size : 0 Preparation Time :0:00 Categories : Pasta Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons extra-virgin olive oil 1 large onion -- finely diced 1 tablespoon minced garlic -- 2 medium cloves 3 28 ounce cans whole tomatoes -- strained and puréed 3 ounces tomato paste coarse salt 2 tablespoons chopped fresh basil Heat olive oil over medium heat in a medium saucepan. Add onion; season with salt, and cook, stirring occasionally, until onions are translucent, about 3 minutes. Add garlic, and cook 2 minutes more. Add tomatoes, tomato paste, salt, and pepper. Bring to a boil. Reduce to simmer, and cook until thick, about 30 minutes. Stir in basil. Remove from heat. Formatted by Lindell Martin 1/17/2000. Copyright: " Eleanora Scarpetta " Yield: " 6 cups " - - - - - - - - - - - - - - - - - - - Per serving: 939 Calories (kcal); 48g Total Fat; (41% calories from fat); 23g Protein; 129g Carbohydrate; 0mg Cholesterol; 872mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 25 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Karen's Spaghetti Sauce Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Pasta Sauces & Seasonings Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup olive oil 16 cloves garlic -- minced 8 14.5 oz. can chopped tomatoes (w/basil & oregano) 4 6 oz. can tomato paste 1 1/3 tablespoons oregano 2 2/3 tablespoons basil (preferably fresh, chopped) 2 teaspoons Italian seasoning 1 1/3 tablespoons sugar salt to taste freshly ground pepper to taste Heat olive oil in a large saucepan and add minced garlic --blanch. Add tomatoes, tomato paste, herbs, sugar, salt & pepper. Stir well, lower heat, and cook about 30 minutes. - - - - - - - - - - - - - - - - - - - Per serving: 156 Calories (kcal); 14g Total Fat; (75% calories from fat); 1g Protein; 9g Carbohydrate; 0mg Cholesterol; 259mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Makes enough for about 1 pound of pasta. For a marinara-type sauce, omit tomato paste. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Marinara Sauce Recipe By : Serving Size : 7 Preparation Time :0:00 Categories : Cooking Light 1994 Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 3/4 cup chopped onion 1 teaspoon dried whole rosemary -- crushed 4 cloves garlic -- crushed 1/2 teaspoon sugar 1/4 teaspoon salt 1/4 teaspoon pepper 1 (14 1/2-ounce) can no-salt-added whole tomatoes -- undrained, and chopped 1/4 cup finely chopped fresh basil Heat oil in a medium saucepan over medium heat. Add onion, rosemary, and garlic; sauté 3 minutes. Add sugar and next 3 ingredients; cook, uncovered, over medium heat 10 minutes, stirring frequently. Remove from heat; stir in basil. (serving size: 1/4 cup) Source: " Cooking Light, Sept 1994, page 112 " Copyright: " © Cooking Light " Yield: " 1 3/4 cups " - - - - - - - - - - - - - - - - - - - Per serving: 40 Calories (kcal); 2g Total Fat; (43% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 83mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Serving Ideas : Serve with breadsticks. NOTES : The calorie-and-fat problem is not so much with bread as it is with what you slather on it. Instead of butter or olive oil, try this classic tomato sauce. It contains only 2 grams of fat per 1/4 cup, a fraction of the 12 to 13 grams found in butter or olive oil. Nutr. Assoc. : 0 0 3152 0 0 0 0 0 3332 * Exported from MasterCook * Mollie's Meatless Marinara Sauce Recipe By :www.molliekatzen.com 11/99 Serving Size : 1 Preparation Time :0:00 Categories : Sauces And Marinades Soyfoods Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups browned Ground Boca Burger Recipe Basics 2 tablespoons olive oil -- up to 3 19 ounces canned tomatoes 2 cups chopped onion 6 ounces canned tomato paste 1 medium-sized bell pepper -- diced 1 tablespoon honey 2 teaspoons basil lots of black pepper 1 teaspoon thyme 4 cloves garlic -- minced, up to 6 1 1/2 teaspoons salt 1/2 cup freshly minced parsley Preparation time: 30-40 minutes Yield: 6-8 servings Add healthful soy and extra flavor to a classic red sauce with meatless Ground Boca Burger Recipe Basics. Use this easy recipe in lasagna, eggplant Parmesan or on any type of pasta. Ground Boca Burger Recipe Basics tastes, looks and cooks like real ground beef, yet it's fat and cholesterol free and 100% vegetarian. 1. Heat the olive oil in a Dutch oven or kettle. Add onion, bell pepper, herbs, and salt, and saute‚ over medium heat until the onion is soft (about 5 minutes). 2. Add tomatoes, tomato paste, honey, and black pepper. Use a spoon to break up the tomatoes into bite-sized pieces. Bring to a boil, then lower heat and simmer, partially covered, for 20 minutes. 3. Spray pan with non-stick cooking oil. Brown Ground Boca Burger Recipe Basics until heated through on low heat for 5 minutes. Add to sauce. 4. Add garlic, and cook about 5 minutes more. Heat gently and stir in cooked Ground Boca Burger Recipe Basics before serving. Add parsley at the last minute. Quick Version for a Crazy Day Add 2 cups of browned Ground Boca Burger Recipe Basics to 1 jar of your favorite pasta sauce. Makes 6 servings. For more delicious meal ideas using soy-based Boca Burger products, visit their website at www.bocaburger.com - - - - - - - - - - - - - - - - - - - Per serving: 556 Calories (kcal); 28g Total Fat; (42% calories from fat); 10g Protein; 75g Carbohydrate; 0mg Cholesterol; 4009mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 10 Vegetable; 0 Fruit; 5 1/2 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * My Marinara Sauce (Curtis Aikens) Recipe By :Curtis Aikens Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium onion -- diced 3 garlic cloves -- minced 1 red bell pepper -- diced 4 tablespoons olive oil 1 4 oz can mushroom pieces -- drained 1 24 oz can whole tomatoes -- chopped, juice reserved 1 pound fresh tomatoes -- diced 1 can ripe olives -- (4-ounce) diced 1 6 oz can tomato paste 2 teaspoons sugar 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 2 bay leaves Saute the onion, garlic and the red bell pepper in the oil in a large pot for 5 to 7 minutes. Add the mushrooms, canned tomatoes with the juice, and the fresh tomatoes, stirring well to combine all ingredients. Add the olives, the stir in the tomato paste. Sprinkle the sugar, salt, pepper, oregano and basil over the mixture, and place the bay leaves in the pot. Mix well. Bring the mixture to a boil, lower to simmer, cover and cook about 2 hours. Remove the bay leaves before serving. Source: " http://www.foodtv.com " - - - - - - - - - - - - - - - - - - - Per serving: 994 Calories (kcal); 60g Total Fat; (49% calories from fat); 21g Protein; 116g Carbohydrate; 0mg Cholesterol; 3619mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 20 Vegetable; 0 Fruit; 11 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Penne Arrabiata Recipe By :Father Sam Esposito in the " Added Touch Cookbook " Serving Size : 4 Preparation Time :0:00 Categories : Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 1 clove garlic -- chopped 1 teaspoon crushed red pepper flakes -- or more if brave 1 stem fresh rosemary -- chopped, or 1tbsp dried 5 fresh basil leaves -- or 1 tablespoon dried 1 large can crushed tomatoes 1/3 cup red wine salt 16 ouncs penne pasta -- or rigatoni Cook pasta per package directions. In skillet, sauté garlic, rosemary and red pepper flakes in oil. Add tomatoes, wine, salt and pepper. Cook on medium heat. When sauce begins to bubble, stir and add basil. Reduce heat; cook for 15 minutes or until thickened. Toss with cooked penne or rigatoni. - - - - - - - - - - - - - - - - - - - Per serving: 880 Calories (kcal); 7g Total Fat; (7% calories from fat); 28g Protein; 166g Carbohydrate; 0mg Cholesterol; 33mg Sodium Food Exchanges: 10 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Vegetable Marinara Sauce Recipe By :Vegetarian Times Magazine, March 1997, page 51 Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons extra-virgin olive oil 2 cups finely diced peeled carrots (about 1/2 lb.) 2 cups finely diced celery 2 cups finely diced yellow onion 3 cloves garlic -- peeled and crushed 56 ounces canned crushed tomatoes -- in puree 3 1/2 cups water 2 teaspoons dried basil 2 teaspoons dried oregano 1 teaspoon freshly ground black pepper Makes 2 quarts. VEGAN A trio of finely diced vegetables--celery, onions and carrots--gives this= slowly simmered sauce incomparable flavor. Because canned tomatoes are= high in sodium, no extra salt is added to the recipe. In large, heavy, nonreactive saucepan, heat oil. Add carrots; saute=82,= stirring, minutes. Add celery; saute, stirring, minutes. Add onion;= saute, stirring, until vegetables are soft and very lightly caramelized,= about 5 minutes. Add crushed garlic. Saute stirring, until garlic is= cooked through but not browned, about 3 minutes. Add tomatoes, water, herbs and spices. Over high heat, bring to a boil,= stirring constantly. Reduce heat to steady simmer. Cook for 1 hour,= stirring bottom frequently to prevent sticking. Makes 2 quarts. PER 1 CUP SERVING: 114 CALORIES; 4G PROTEIN; 1G TOTAL FAT; (0 G SAT. FAT)= 22G CARBOHYDRATE; 0MG CHOLESTEROL; 362MG SODIUM; 6G FIBER - - - - - - - - - - - - - - - - - - - Per serving: 78 Calories (kcal); 2g Total Fat; (17% calories from fat); 3g Protein; 15g Carbohydrate; 0mg Cholesterol; 266mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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