HOMEMADE PARMESAN SAUCE RECIPES

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HOMEMADE SPAGHETTI SAUCE RECIPE: HOW TO MAKE IT



Homemade Spaghetti Sauce Recipe: How to Make It image

Lean turkey sausage links spice up this hearty sauce that turns pasta into a splendid main dish. "I blend a cup of the sauce for my young son, so there are no chunks of vegetables, and he loves it," says Laurinda Johnston, a field editor in Belchertown, Massachusetts.

Provided by Taste of Home

Categories     Dinner

Total Time 01 hours 30 minutes

Prep Time 40 minutes

Cook Time 50 minutes

Yield 12 servings.

Number Of Ingredients 16

4 celery ribs, chopped
1 large onion, chopped
1 large green pepper, chopped
2-1/2 cups water, divided
3 Italian turkey sausage links (4 ounces each), casings removed
1 can (29 ounces) tomato sauce
1 can (28 ounces) diced tomatoes, undrained
3 cans (6 ounces each) tomato paste
1/2 cup minced fresh parsley
5 to 6 garlic cloves, minced
3 teaspoons Italian seasoning
1 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon pepper
6 cups hot cooked spaghetti
Shredded Parmesan cheese, optional

Steps:

  • In a Dutch oven, combine the celery, onion, green pepper and 1 cup water. Bring to a boil. Reduce heat to medium; cook, uncovered, for 10-12 minutes or until vegetables are tender and water is reduced., Crumble sausage over vegetable mixture; cook until meat is no longer pink. Stir in the tomato sauce, tomatoes, tomato paste, parsley, garlic, Italian seasoning, sugar, salt, pepper and remaining water. , Bring to a boil. Reduce heat; simmer, uncovered, for 45-50 minutes, stirring occasionally. Serve with spaghetti. Garnish with cheese if desired.

Nutrition Facts : Calories 230 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 15mg cholesterol, SodiumContent 645mg sodium, CarbohydrateContent 40g carbohydrate (12g sugars, FiberContent 6g fiber), ProteinContent 12g protein. Diabetic Exchanges 2 starch

HOMEMADE PICI PASTA WITH CARBONARA SAUCE RECIPE | VALE…



Homemade Pici Pasta with Carbonara Sauce Recipe | Vale… image

Provided by Valerie Bertinelli

Categories     main-dish

Total Time 2 hours 0 minutes

Cook Time 55 minutes

Yield 4 to 6 servings

Number Of Ingredients 10

1 1/2 cups all-purpose flour
1/2 cup semolina flour, plus more for dusting 
3/4 teaspoon kosher salt, plus additional for seasoning 
1 teaspoon olive oil 
8 ounces 1/4-inch-thick pancetta slices, cut into lardons
3 large eggs 
1 cup grated Parmesan, plus more for serving 
1/4 cup grated pecorino 
Freshly ground black pepper 
1 tablespoon chopped fresh flat-leaf parsley 

Steps:

  • For the homemade pici pasta: Whisk the flour, semolina and salt together in a large bowl. Heat 1 cup water in a small saucepan to a simmer. Add the olive oil and just 2/3 cup of the water to the flours and mix to combine. If the dough still looks a little dry, add more water, a small splash at a time, until the dough comes together. Gather the dough into a ball and transfer to a work surface. Knead the dough until elastic and somewhat smooth, about 3 minutes. Wrap in plastic wrap and let sit at room temperature for at least 1 hour and up to 4.
  • Lightly flour a work surface with semolina. Divide the dough in two and roll each piece out to be about 1/4-inch-thick or a little less. Cut all of the dough into 1/4- to 1/2-inch-wide ribbons. Working one ribbon at a time, use the palms of your hands to roll it into a tube shape, pressing firmly to thin it out slightly and make elongated, uneven, wormlike strands. Repeat with the remaining pasta ribbons, transferring the pici to a sheet tray and lightly dusting with semolina as you go.
  • Bring a large pot of salted water to a boil.
  • Add the pici to the boiling water and cook until al dente, about 4 minutes. Reserve about 1 cup of the cooking water, then drain the pici.
  • For the carbonara sauce: Put the pancetta in a large skillet over medium-high heat. Cook, stirring occasionally, until the fat has rendered and the pancetta is crisp, 6 to 8 minutes. Transfer the pancetta to a paper-towel lined plate with a slotted spoon. Pour about 1 tablespoon of the rendered pancetta fat into a large bowl.
  • Add the eggs, Parmesan, pecorino and a generous amount of pepper to the bowl with the fat and whisk to combine.
  • Add the cooked pici to the bowl with the cheese and egg mixture, then add a splash of the cooking water and the pancetta and toss until creamy and well coated. Add a little more pasta water to loosen if desired.
  • Add to a serving dish and top with parsley. Serve with additional Parmesan.

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