Yield Makes (4 main-course) servings Number Of Ingredients 9 Steps:
Heat oil in heavy medium saucepan over medium heat. Add garlic; sauté 1 minute. Add tomatoes, cream, red peppers and crushed red pepper; simmer over medium heat 2 minutes. Stir in 1/2 cup basil and simmer 1 minute longer. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 3/4 cup pasta cooking liquid. Return pasta to pot. Add sauce, cheese and 1/2 cup basil and toss to coat. Add enough reserved cooking liquid to pasta to moisten if dry. Season with salt and pepper.
Time 10m Yield about 1 cup Number Of Ingredients 7 Steps:
Place the tomatoes and a tablespoon or so of their oil in a small food processor along with the garlic and a good pinch of salt. Process until fairly smooth, stopping the machine and stirring down the mixture with a rubber spatula as necessary. Add the basil and lemon juice if you like; pulse the machine a few times to blend. Remove the paste from the machine, and stir in the nuts and just enough additional oil to make the mixture silky rather than oily. Taste and adjust seasoning.
Time 25m Yield 4-6 serving(s) Number Of Ingredients 9 Steps:
Cook pasta until al dente. Meanwhile, heat oil reserved from tomatoes in heavy large skillet over medium heat. Add garlic and cook 30 seconds. Add sun-dried tomatoes, crushed tomatoes, olives and sugar and bring to boil. Reduce heat and simmer until sauce thickens slightly, about 4 minutes. Mix in basil and both cheeses and stir until cheeses melt. Season to taste. Remove sauce from heat. Drain pasta. Add to skillet; toss to coat with sauce. Serve immediately.
Time 50m Yield 7-8 cups, 16 serving(s) Number Of Ingredients 14 Steps:
Bring 6 cups of water to a boil in a 3-quart sauce pan. Add the tomatoes and simmer for 2-3 minutes. Remove pan from heat and set aside. In another 3-quart saucepan, soften the onions in the oil over medium heat for 5-7 minutes, then add carrots, garlic, cinnamon, orange peel, black pepper, cayenne and salt. Reduce heat to low, cover the pan, and simmer for 20 minutes. Drain tomatoes and add them to the onion mixture along with 6 cups of fresh water. Raise heat to high and bring sauce to a boil. Reduce heat to low and simmer, uncovered, for 10 minutes. Remove cinnamon stick (if using) and orange peel. Add the basil and balsamic vinegar. Carefully puree the sauce in batches in a blender until smooth. Season with additional sea salt to taste.
Time 25m Yield 6 servings Number Of Ingredients 12 Steps:
Bring a large pot of salted water to a boil. Boil the pasta until al dente according to the package instructions. While the pasta cooks, make the pesto. Add the tomatoes, peppers, hazelnuts, vinegar and chili sauce to the carafe of a food processor. Process until smooth, about 2 minutes. With the machine running, slowly drizzle in the olive oil. Season the mixture with salt and pepper. If the mixture seems too thick, add a splash of pasta water. Add the cheese, butter, half of the pesto and a ladleful of pasta water to a large bowl. When the pasta is ready, drain and add it directly to the bowl. Stir together, adding more pesto as desired, or more pasta water to reach the desired consistency. Grate more cheese over the pasta and garnish with basil leaves. Serve immediately. Extra pesto, placed in an airtight container and topped with a layer of olive oil, will keep in the refrigerator up to 2 weeks.
Time 45m Yield 6 servings Number Of Ingredients 9 Steps:
In a saucepan cook the onion, celery and carrots in the oil over moderate heat until softened.Add the fresh and dried tomatoes, garlic, and cheesecloth bag and bring to boil. Simmer, covered, stirring occasionally, for 30 minutes. Discard the cheesecloth bag. In a food processor or blender puree the mixture in batches. Season with salt and pepper.
Yield Serves 4 Number Of Ingredients 8 Steps:
Cook pasta in large pot of rapidly boiling salted water until just tender but still firm to bite, stirring occasionally. Meanwhile, heat oil reserved from sun-dried tomatoes in heavy large skillet over medium heat. Add garlic and cook 30 seconds. Add sun-dried tomatoes, ready-cut tomatoes and their liquid and olives and bring to boil. Reduce heat and simmer until sauce thickens slightly, about 4 minutes. Mix basil and both cheeses and stir until cheeses melt. Season to taste with salt and pepper. Remove sauce from heat. Drain pasta. Add to skillet; toss to coat with sauce. Transfer to bowl; serve.
Time 8h35m Yield 12 servings (2-1/4 quarts). Number Of Ingredients 15 Steps:
In a large skillet, cook the sausage, beef, onion, green pepper, celery and garlic over medium heat until meat is no longer pink; drain. Transfer to a 4-qt. slow cooker., Stir in the remaining ingredients. Cover and cook on low for 8-10 hours. Discard bay leaf.
More about “spicy sun dried tomato sauce recipes”
Time 15m Yield 4 Number Of Ingredients 7 Steps:
Heat the cream and butter in a saucepan over medium heat until almost boiling, but do not boil. Add mozzarella and Parmesan cheeses, and stir until melted. Stir in the sun-dried tomatoes, and season with salt and pepper. Remove from heat and serve over pasta with a sprinkling of pine nuts.
