faviroute pasta Sauce, And how do you make it?

9 responses so far ↓

• 1 Psyched Gabby Resurrected // Nov 9, 2008

  My favorite sauce is Alfredo sauce. I love easy recipes like this one

  http://www.recipezaar.com/Alfredo-Sauce-76

• 2 Stephanie // Nov 9, 2008

  yummm me too…..I really either like just anykind of noodle with alfredo sauce! Or even pasta salad with cucumber, bell peppers, mozerella cheese, and italian dressing. I also like cheesefilled ravioli sometimes….the cheese and sauce mixed can sometimes be too much

• 3 Andy // Nov 9, 2008

  Alfredo,

  Recipe:
  Go to walmart

• 4 ruedigers // Nov 9, 2008

  Rudy’s Pasta (aka Daddy’s Pasta)
  Bolognese:
  Some oil or butter (olive oil is the best)
  500g of ground beef (Hamburger meat)
  1 onion
  1 can of tomato sauce or 1 small can of tomato puree
  some garlic
  1 cube of chicken broth or bouillon
  salt
  pepper (fresh ground pepper is best)
  rosemary (spice)
  Italian spice mix: oregano, marjoram, thyme
  heavy cream
  spaghetti

  Cooking
  Cut the onion as small as possible.
  put butter/Oil in a pan, and fry the onions
  add the meat and stir until the meat is all cooked
  reduce heat on the stove to a simmer
  add salt, pepper
  add garlic and spices (rosemary, italian spices), cube of chicken broth or bouillon
  add tomato sauce or puree, and add water as needed
  make sure it cooks, careful! pasta sauce can spray and is very hot!
  add cream, sauce is done.

• 5 sugar candy // Nov 9, 2008

  Balsamic Cream Sauce

  2 tablespoons olive oil
  2 tablespoons butter
  1/4 onion, minced
  2 tablespoons balsamic vinegar
  2 teaspoons chicken bouillon granules
  1 cup heavy cream
  1/2 cup grated Parmesan cheese

  Heat olive oil and butter in a saucepan over medium-low heat. Stir in the onion, and cook until it has caramelized to a dark, golden brown, about 15 minutes. Stir in the balsamic vinegar, and cook for 1 minute before stirring in the chicken bouillon and cream. Bring to a simmer, then remove from the heat and stir in the Parmesan cheese until melted.
  _______________________

  Grandma’s Meaty Sauce

  1 tablespoon olive oil
  1 pound sweet Italian sausage, sliced
  1 pound round steak, cubed
  1 pound veal, cubed
  4 cloves garlic, chopped
  2 (28 ounce) cans whole peeled tomatoes, crushed
  1 tablespoon Italian seasoning
  1 bay leaf
  1/2 teaspoon garlic powder
  1/2 teaspoon dried oregano
  1/2 teaspoon ground black pepper
  1/2 teaspoon dried parsley
  1 (28 ounce) can tomato sauce

  Heat the olive oil in a skillet over medium heat, and cook the sausage, round steak, and veal 10 minutes, until evenly browned. Remove meat from skillet and drain, reserving about 1 tablespoon drippings.

  Stir the garlic into the skillet with the reserved meat drippings, and cook about 3 minutes over medium heat. Place the crushed tomatoes into the skillet. Season with Italian seasoning, bay leaf, garlic powder, oregano, pepper, and parsley. Cook 15 minutes.

  Mix the tomato sauce into the skillet, and continue cooking 15 minutes.

  Return the meat to the skillet. Reduce heat to low, and simmer 2 hours, stirring occasionally.

• 6 Tacy // Nov 9, 2008

  This is my ABSOLUTE favorite!!
  REALLY REALLY delicious! Trust me, you won't regret making it!

  5 teaspoons olive oil
  4 shallots, diced
  1 large onion, cut into thin strips
  1 pound bacon, cut into strips
  1 clove garlic, chopped
  1 (16 ounce) package fettuccini pasta
  3 egg yolks
  1 cup heavy cream
  3/4 cup shredded Parmesan cheese
  salt and pepper to taste

  Serves 6.

  Heat olive oil in a large heavy saucepan over medium heat. Saute shallots until softened. Stir in onion and bacon, and cook until bacon is evenly browned. Stir in garlic when bacon is about half done. Remove from heat.
  Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain pasta, then return it to the pot.
  In a medium bowl, whisk together egg yolks, cream, and shredded Parmesan. Pour the bacon mixture over the pasta, then stir in the cream mixture. Season with salt and pepper.
  ^^^^^^^^^^^

• 7 princess_83 // Nov 9, 2008

  First, buy the pasta in the the refrigerated section that is yellow and soft & fresh instead of the dried crap. The yellower the pasta the better the quality and taste. Heavily salt the pasta water. (It should taste like the ocean.) This is the only chance in flavoring the actual noodle
  Fresh pasta only takes about 2 min to cook- drain when el dente and cook for remainder of the time in the sauce so that the noodles absorb the sauce.

  Slow cooker red sauce:
  1-2 lbs browned beef
  1 teaspoon olive oil
  2 onions, chopped
  5 garlic cloves, minced
  2 carrots, finely chopped
  3 celery ribs, chopped
  1 green pepper, chopped
  1 red pepper, chopped
  2 (28 ounce) cans tomatoes, crushed
  1 (15 ounce) can tomato sauce
  4 tablespoons tomato paste
  1 (10 ounce) can tomato soup
  2 teaspoons dried sweet basil leaves
  1 tablespoon parsley
  1 teaspoon dried oregano leaves
  1/2 teaspoon thyme
  1/2 teaspoon salt
  1/2 teaspoon pepper
  1 dash red pepper flakes
  *Pinch of sugar*
  Morning-early afternoon: Saute' onions in oil until transparent(not carmalized) add garlic and veggies with beef. Transfer to heated crockpot with remaining ingredients. Cook all day until dinnertime. Adjust seasonings to liking.

  White sauce (alfredo)
  1 pound dried fettucine
  6 tablespoons unsalted butter
  1 shallot, minced
  1 cup heavy cream
  1 cup finely grated Parmigiano-Reggiano
  1/2 teaspoon salt
  1/4 teaspoon freshly ground black pepper

  Cook the fettucine in a pot of rapidly boiling salted water until al dente. Drain in a colander, reserving 1/4 cup of the pasta cooking liquid.

  While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add shallots and saute until tender. Add heavy cream and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from the heat.

  Return the pasta to the pot it was cooked in, set over medium-high heat along with the reserved cooking liquid. Add the butter-cream mixture and half of the Parmesan and toss to combine thoroughly. Season with salt and pepper, to taste. Sprinkle with remaining Parmesan

• 8 mea1 // Nov 9, 2008

  I like Alfrado sauce. You can go to any grocery store and find all kinds of sauces. If your like me you have a very busy life and not alot of time to make sauces so sometimes it is just easier to buy them pre-made.

• 9 Carb Lover // Nov 9, 2008

  Fettuccine Alfredo Sauce -
  * Note: This recipe has no ready-made products. I suggest anyone who wants to use this recipe to buy everything fresh, even the spices as it brings more flavor to the table.
  ** Note: This is the basis off making any ‘real’ Alfredo sauce.
  *** Note: The difference of flavor comes from the cheese and spices you choose and the amount you want to put in.

  Serving Size: 2 or 4 (Depends on the persons appetite)

  2 cup: Heavy Cream (18%)
  1 cup: Freshly Grated Parmesan Cheese or any cheese of your choice.
  4 tbl spoon: Butter, salted or unsalted.
  1 1/2 tsp: Flour
  1 cup: Chopped Mushrooms
  2 - 4 tbl spoon: Finely Minced/Diced Garlic (Fresh)
  4 tbl spoon: Finely Minced/ Diced Parsley (Fresh)
  1 tsp: Finely Minced/Diced Thyme (Fresh)
  1 tsp: Finely Minced/ Diced Oregano (Fresh)
  1 tsp: Finely Minced/Diced Italian (Fresh)
  1/2 tsp: Finely Minced/Diced Pepper (Fresh)

  Preparation:
  Place butter in a cooking pan that is set to high, allow to melt. Add cream and lower temperature to medium. While stirring (using a spoon or whisk) add flour. Continue the stirring and slowly add the cheese in portions. It is important to add the cheese, little by little to allow the particles to completely dissolve/melt into the cream.

  If you add the cheese in one shot, it will get clumpy and the chance of it curdling will happen. This is why I suggest freshly grated Parmesan cheese, then the ready made ones by the Kraft to avoid this mishap. That and there is more flavor in freshly grated Parmesan cheese.

  Following the cheese, add the mushrooms and spices.

  Ones all the ingredients are placed into the pan, set the temperature to medium high until it thickens. Once it thickens lower the temperature to LOW setting.

  NOTE it is really important to continue stirring the ingredients to avoid the curdling and allow the product to form into it’s creamy thick texture. Do not be afraid to man-handle the stirring. As in - do not be hesitant to stir vigorously then gently.

  Also, if you want to add more spices make sure to keep the Oregano and Thyme in SMALLER amounts then other spices, otherwise your sauce will have a bitter after-taste.

  As well make sure the measurement for the flour is correct! If you add to much flour, your sauce will literally become thick almost like a batter. The cream thickens as it is, so just add a VERY SMALL amount of flour to make it less runny.

  Enjoy!