pasta sauce recipes

icecubequeen

for tomato pasta sauce, I usually use

tin of chopped tomatoes
onion
garlic
veg stock cube
tin of water
little squirt of tomatoe puree
any herbs I fancy

fry onion and garlic till softened and add the rest of the ingredients, simmer till reduced, add cornflour if you want to thicken it.

You add whatever you like to it, veg, meat etc.

kangamama

When I'm trying to really cut back on a pasta sauce then I usually go for the "tomatoes and other stuff" sauce which has become a favourite in our house. It's great for getting rid of those left overs and veg that's about to turn!

Take a tin of tomatoes and whatever you have in the veg rack, freezer cupboard or fridge - sweetcorn, onion, carrot, peas, beans, any mediteranean veg, also tuna, crispy bacon, cooked sausage, chicken or ham if you're a meat eater. Chuck them all in a pan and boil down to a thick sauce, add ground pepper, any herbs you like and a pinch of salt if you use it. You can blitz it in a food processor if you prefer a smooth sauce or leave it chunky and mix in some cooked pasta, also works with rice for a cheats risotto too! You can sprinkle a little cheese over the top if you fancy being extravagant!

Sorry about the bit of this, bit of that approach but I'm terrible for not using recipes!

Apologies to Icecube queen, I took so long typing mine out that I hadn't seen yours, it's just about the same thing.

*niptuckfan*

I buy a tub of half fat crem fresh and sitr into pasta with cooked mushrooms or somethimes add a bit to a tomatoe based sauce to make creamier

hth

niptuckfan

Garnet_Gem

Once you make your own HM sauces, the ones in jars taste yucky. If you make the tomato based ones (as above) you can add some peppers and chilli for "nippy" sauce. They all freeze well except if you add cream.

Little_Miss_Road_Rage

They sound great thanks everyone that bung it in sauce sounds right up my street I'm always just bunging stuff in

krispyg76

Tomatoes
Oregano
Salt/pepper
Worcester Sauce
Garlic

craig777

When cooking tomato based pasta sauces, throw in a few chunks of beef, pork or chicken and simmer for at least a couple of hours. The meat really helps flavour the sauce. Then after you've eaten the pasta, you can eat the bits of meat with a slice of bread and a side salad... very tasty, it's how Italians do it... believe me, my in-laws are Italian.

craig777

Garnet_Gem wrote: »

Once you make your own HM sauces, the ones in jars taste yucky.

Absolutely!

I haven't purchased a jar of pasta sauce for about 15 years (that's when I first met my wife, or girlfriend as she was then).

Only the other day, my Mum was looking after my 3 year old daughter and tried to give her some pasta with a bit of shop bought tomato sauce... needless to say, my daughter told her "I don't like this sauce, it doesn't taste like Nonna's".

(BTW, Nonna is Italian for Nan)

beachbeth

This is a favourite of my daughter and I:

Put a large pan of salted water on to boil. Chop a red onion and put into the pan, then 250g broccoli with the stalks finely chopped. Simmer for about 10 minutes and then add 400g penne or macaroni. Simmer for another 10 minutes until the pasta is cooked how you like it. Reserve 400ml of the water and drain the rest. Put the pasta and broccoli into a serving dish and keep warm.

Put the reserved stock back into the saucepan and dissolve 1 vegetable stock cube. Whisk in 1tsp french or german mustard and a 200g pot half fat creme fraiche, season and add a sprinkle of thyme. Stir in 150g grated mature cheddar until melted. Pour this over the pasta and it is ready to eat! Yum!

donny-gal

Thanks for these folks. Not a pasta fan myself but DS and GF are so have copied these into an email for them to try.