pasta sauce recipes

Butterfly_Brain

I would make either a mushroom sauce or a cheese sauce yo go with it.

Penelope_Penguin

ashlea170706 wrote: »

hi there ive got some chicken and bacon and pasta but i was wondering about a sauce i could make to go with it does anyone have any ideas? thanks ash xx

You have some good suggestions there :T I'll add this to the existing pasta sauce threda to see if you find any more ideas

Penny. x

zippychick

Stephen_Leak wrote: »

Here's my basic pasta sauce ...


Add a glass of wine and cook for a bit longer. Drink the glass of wine and cook for the same time. .

:rotfl:love it! thats my kind of cooking!

sahj

After finding the cost of pasta sauce every increasing I decided to make my own to see if I could do it cheaper/nicer. We used to have Dolmio back in the days when it was £1 a bottle, then moved on to Ragu as it seemed to be on offer a lot at 2 for £1 then £2 for £2. Then we went on to Tescos own brand but again this has increased greatly.

So my recipe was this:
passata
chillies
peppers
italian herbs
onion
fresh garlic
basil
grated carrot (extra veggies as we dont have many!)
pack of whitworths dried veggies

And the result...... edible but not desirable! Also it cost me the same if not a touch more than a jar would have cost.
So I now have 2 options.... wait for an offer on any sauces then really stock up or try again!
So anyone have any recipes for a basic pasta sauce that comes in under the price of shop bought?

Liney_2

Have you tried roasting the fresh veg first? Peppers, onions, garlic etc. What are dried veggies like, have never heard of them.
Also instead of pricey passata, just use tinned chopped tomatoes and sieve the juice out.

sahj

I roasted the peppers and pan fried the garlic/chilli/onions.

The dried veggies are actually ok. It says on the packegt they are used for soups,stews and sauces. Personally wouldnt use in stews but I think for sauces and perhaps a minestrone type soup theyd be fine. Only about 40p a packet and handy to have in the cupboard as a backup.


Thanks for the reply.

SunnyGirl

I use pasatta, a pinch of mixed dried herbs, onion, grated carrot, finely chopped peppers (if I have any in), salt & pepper, a pinch of sugar & a sprinkling of vegetable stock powder. Its probably not as cheap as the bought jars (which I used to love & use regularly ) but I know what's in it. I use pasatta instead of tinned toms to get enough quantity for us all. I get the pasatta from Netto its a big jar & about 60p. It's gone up a lot recently it was 43p this time last year :mad: It's an interesting point that you've made as I sometimes think that the cost of homemade pasta sauces is comparable to the jars of ready made. I suppose it comes down to what is best for each person & their preferences. When Asda had jars of sauce on offer a while ago at 2 for £1 I bought quite a few of them as I definitely can't make it for that Hope that this helps. I look forward to seeing everyone elses opinions xx

thenanny2die4

My favourite homemade sauce is along these lines (does tend to depend what's in the fridge, so there may be some substitutions).

In a saucepan, saute a chopped onion then add a bashed garlic clove, a handful of sliced mushrooms and some diced red pepper. Leave to sweat (lid on) for a while then lob in a can of chopped tomatoes, some passata (or just some extra water) a good squidge of tomato puree, a decent sprinkle of oregano and basil, some salt and pepper and a teaspoon of sugar.

Let that lot cook away on the lowest possible heat for 10-15 minutes then take it off the heat and stir in a grating of parmesan and a decent tablespoon of mascarpone.

I usually attack it with the stick blender but not always.

No idea what it costs, but sometimes I make a bigger batch and freeze some and this is good for pasta (especially with meatballs, which I cook directly in the sauce - don't fry them first) and also with chicken.

Bitsy_Beans

I just blitz a couple of tins of chopped toms. Add shed loads of garlic, salt and pepper, basil (if I have any), onion, red pepper if I had any, grated carrot, a very good squeeze of tom puree and half a teaspoon of sugar to take away the acidity.
If my H will eat it then it passes the test!!!

Ballymackeonan

Good olive oil is essential, and plenty of time!

I do a big basic mix - tinned tomatoes, onion, garlic, herbs, peppers - with a squeeze of lemon juice which brings out the tomato flavour. Sweat the onions and peppers, add in garlic and sweat some more, then add tomatoes and herbs, seasoning. A bit of leftover red wine helps too...

Then the variations start - chilli for arrabiata, chopped bacon and black olives, tuna and haricot beans, whatever is in the storecupboard!

It's generally better slowly reheated and concentrated.

Happy cooking!