Time 1h Yield 6 servings Number Of Ingredients 10 Steps:
Heat the oil in a large nonstick skillet or heavy casserole over medium heat. Add the onion. Cook, stirring, until tender, about five minutes, and add the garlic and peppers. Add a generous pinch of salt, and cook, stirring often, until the peppers have softened, about 10 minutes. Add the tomatoes, basil sprig, salt and pepper, and bring to a simmer. Simmer, stirring from time to time, until the tomatoes have cooked down somewhat, about 10 minutes. Cover, reduce the heat and simmer another 15 to 20 minutes (or longer), stirring occasionally until the mixture is thick and fragrant. Taste and adjust seasonings. Remove the basil sprig, and put the peppers and tomatoes through the fine blade of a food mill, or puree in a food processor and press through a strainer. Return to the pan, and keep the sauce warm while you cook the pasta. Bring a large pot of water to a boil. Salt generously, and add the pasta. Cook al dente, following the timing instructions on the package but checking a minute before the indicated cooking time. Stir 1/4 to 1/2 cup of the pasta cooking water into the sauce, then drain the pasta and toss with the sauce. Serve with Parmesan or grated ricotta salata.
Time 45m Yield 4 servings Number Of Ingredients 14 Steps:
Heat the olive oil in a large skillet over medium heat. Stir in the garlic, red pepper flakes, sun-dried tomatoes, and roasted peppers and cook until the garlic is aromatic, about 1 minute. Crush the tomatoes through your fingers into the pot; stir in their juices, sugar, the 1 teaspoon salt, and season with pepper, to taste. Bring to a boil over high heat, then reduce to a simmer. Cook, uncovered, until thickened, about 10 minutes. Remove the sauce from the heat, stir in the herbs, cover, and set aside for about 10 minutes for the flavors to come together. Meanwhile, bring a large pot of cold water to a boil over high heat. Salt the water generously, add the pasta, and cook, stirring occasionally, until al dente. Drain, saving about 1/2 cup of the pasta water. Before serving, add the vinegar to the sauce. Add the drained pasta to the tomato sauce and toss. Thin with a little pasta water, if needed. Season with salt and pepper, to taste. Divide among 4 warm serving bowls. Pass the grated cheese, if desired, at the table.
Time 40m Yield 8 Number Of Ingredients 9 Steps:
In 10-inch skillet, heat oil over medium heat. Add onion, garlic and bell peppers; cook 4 to 5 minutes, stirring frequently, until crisp-tender. Stir in tomatoes, tomato paste and pepper flakes, breaking up tomatoes with spoon. Heat to boiling. Reduce heat; simmer uncovered 20 to 25 minutes, stirring occasionally, until thickened. Stir in olives. Serve over baked chicken or fish or cooked pasta as desired.
Time 25m Yield 2 serving(s) Number Of Ingredients 10 Steps:
Bring a pot of 1 1/2 cups of lightly salted water to a boil, add pasta, and cook for about 10-12 minutes, or until pasta is al dente; drain. Heat oil in a saucepan on a medium flame, add the onions and saute until soft and translucent. Now add the diced tomatoes and bell-pepper strips, salt, basil, oregano and saute for about 5 minutes until the bell-peppers soften a bit. If you like it crispier, saute only for a couple of minutes. Remove from heat, toss well with cooked pasta and serve hot with a sprinkling of cheddar cheese!
Time 45m Yield 8 servings. Number Of Ingredients 17 Steps:
In a large saucepan, saute the onion, green pepper and mushrooms in oil until tender. , Stir in the tomato sauce, tomatoes, bay leaves, sugar and seasonings. Bring to a boil. Stir in pepperoni. Reduce heat; simmer, uncovered, for 15 minutes. , Meanwhile, cook pasta according to package directions. Drain and place in a large serving bowl. Discard bay leaves from sauce; stir in Parmesan cheese. Pour over pasta; toss to coat. Sprinkle with mozzarella cheese.
Time 1h30m Yield 8 serving(s) Number Of Ingredients 14 Steps:
Sauce-in a large, deep skillet (the author uses a deep flameproof casserole, but I never cook on the stovetop in a casserole pan), heat the oil over med-high heat. Cook the sausage meat, breaking up the meat with a spoon, for about 5 minutes, or until no pinkness remains. Drain of most of the fat. Add the mushrooms and saute for 4 minutes. Add the garlic and saute for 1 minute. Add the marinara sauce and red peppers, reduced heat to medium, and simmer for 5 minutes, or until the sauce begins to thicken. Add the cream, season with salt and pepper, and stir to combine. Cook for 3-5 minutes, or until the sauce begins to thicken. Taste and adjust for seasonings. Preheat the oven to 375°. Oil a 13 x 9 inch baking dish. Bring a large pot of water to a boil. Salt the water, add the pasta, and cook over high heat for 10-11 minutes, OR until al dente; drain well. In a medium bowl, combine the cheeses. Combine the pasta with the sauce in the pan; add 1 cup of the blended cheeses and arugula leaves, mixing well to combine. Spoon the mixture into the prepared dish and evenly sprinkle with the remaining cheese. Bake for about 30 minutes, or until the sauce begins to bubble and the cheese is browned. Serve immediately.
Time 45m Yield 4 main-course servings, 8 first-course servings Number Of Ingredients 9 Steps:
Heat the olive oil in a large skillet and cook the onion with the garlic until soft. Add the peppers and cook them over low heat for 20 minutes, stirring them occasionally. Meanwhile, bring six quarts salted water to a rolling boil and add the spaghetti. While the spaghetti is cooking add the tomatoes, salt and pepper to the sweet peppers. Cook for one to two minutes, just enough to heat the tomatoes through. Stir in the basil leaves and correct seasoning. Drain the pasta, put it in a heated bowl and toss it with the sauce. Serve grated Parmesan cheese separately.
Time 50m Yield 8 Number Of Ingredients 17 Steps:
Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until barely tender and still firm to the bite, 6 to 7 minutes. Meanwhile, heat a 10-inch Dutch oven over medium-high heat. Add beef and saute until browned and crumbly, 5 to 7 minutes. Transfer beef to a large baking dish; drain and discard grease. Drain pasta and mix in with the beef. Melt butter in the same pan. Add onion, bell peppers, celery, garlic, and Thai chiles. Cook and stir until onions turn translucent, 4 to 5 minutes. Transfer vegetable mixture to a blender. Pour in marinara sauce, milk, cream cheese, Sriracha sauce, sour cream, and tomato paste. Blend until combined but still chunky. Taste and season with salt and pepper as desired. Pour sauce over the beef and pasta in the baking dish. Beat eggs together in the blender. Pour into the baking dish and mix well. Stir in 1 cup Cheddar cheese. Pat mixture down and top with remaining cheese. Bake in the preheated oven until set, 20 to 30 minutes.
Time 25m Yield Serves 4 Number Of Ingredients 0 Steps:
Chopp all the vegetables and grate the cheese Shallow fry the onion until translucent. Add the pepper and when the pepper is soft add the rest of the vegetables. Leave them to cook slowly untill you get the desired consistency of the sauce. Mix the sauce with cooked pasta. Put thick layer of cheese on top. Place it in the hot oven for the cheese to melt.
Number Of Ingredients 24 Steps:
Make the tomato sauce: Heat olive oil in a medium Dutch oven over medium-high heat. Add onion, garlic, and chile; cook, stirring, until soft and translucent. Add tomato paste and cook, stirring, about 5 minutes. Add beefsteak and plum tomatoes to Dutch oven. Wrap thyme, parsley, basil, and herbs de Provence in a piece of cheesecloth, using kitchen twine to enclose. Add to saucepan and season with salt. Reduce heat to medium-low; cover and cook, stirring occasionally, until thickened, about 3 hours. Remove cheesecloth packet and discard. Using an immersion or standard blender, blend sauce until smooth. Strain sauce through a fine mesh strainer and return to Dutch oven; set aside. Make the confit: Preheat oven to 150 degrees. Fit a rimmed baking sheet with a rack and set aside. Place cherry tomatoes in a large bowl and add garlic, thyme, and olive oil; season with salt and pepper and toss to combine. Evenly spread tomatoes on prepared baking sheet and transfer to oven; bake for 3 hours. To serve: Bring a large pot of water to a boil over high heat. Add sea salt and return to a boil. Add pasta and cook, according to package directions, until al dente; drain. Meanwhile, place tomato sauce over medium heat and add chile, cheese, and tomato confit; season with cracked black pepper and fleur de sel. Stir to combine. Stir in pasta to coat with sauce and evenly divide between 4 serving plates. Top with basil and serve immediately.
