Recipezaar: Southern Europe (Mediterranean),Sauces recipes

Fettucini Diablo by Tyler Florence

Sun, 14 Dec 2008 00:12:20 -0500

Entered for safe-keeping, I love "diablo" pasta sauces for a change of pace. Note that creamy ricotta may not be substituted for the hard cheese sold as ricotta salata; if you can't find it, use shavings of the best hard Parmesan or Romano cheese available to you. San Marzano tomatoes are a variety of plum tomatoes considered by many chefs to be the best sauce tomatoes in the world; brands available in supermarkets include Cento, La Bella, Solinia and Vanita. As for the olives: does your supermarket have an "olive bar" that allows you to get a little of this and a little of that? -- posted by KateL

Bernadette's Scorching Spanish Salsa

Sun, 14 Dec 2008 00:27:14 -0500

From the Kansas City, Kansas Fire Department Cookbook. Submitted by Bernadette Kovac. She says, "Don't worry. Spanish isn't as hot as you think it might be." -- posted by Recipe Junkie

Makalo - Greek Ketchup

Sun, 14 Dec 2008 00:27:15 -0500

This stuff is pretty good! It's a Northern Greek / Western Macedonian sauce to serve on everything from potatoes (like fries!) to meat or veggies. I put the sauce on dolmades instead of avgolemono sauce. Don't expect this to taste like American Ketchup because it DOES NOT taste anything like the tangy tomato sauce that comes in a bottle. -- posted by ThatSouthernBelle

Amogio Sauce and Marinade

Tue, 30 Dec 2008 00:22:43 -0500

Amogio is a traditional Sicilian sauce and marinade used to accompany chicken, fish, and pasta. It's light and tangy - easy to make and freezes well so your family can always have some on hand. -- posted by Christa Marie

Roasted Garlic-Ricotta Pasta Sauce

Wed, 31 Dec 2008 17:47:39 -0500

This is a flavourful and healthy alternative to traditional Alfredo sauce. Use with flat pastas like fettuccine. The recipe is from "Conscious Cuisine: A New Style of Cooking from the Kitchens of Chef Cary Neff" based on the cuisine he developed while chef at Miraval Spa. -- posted by blucoat

Spiced Red Pepper Sauce

Mon, 05 Jan 2009 01:14:59 -0500

A handy and versatile sauce, which goes down a treat with everything from pasta to fried chicken strips and meaty grills -- posted by English_Rose

Fast, Simple, Pizza Sauce

Tue, 06 Jan 2009 00:21:45 -0500

This is a good stand-by recipe for when you don't have time to make a "real" pizza sauce! -- posted by Sara 76

Paprika Dressing

Wed, 07 Jan 2009 18:59:07 -0500

This vibrant sauce makes a great accompaniment to roasted fish or grilled chicken. -- posted by English_Rose

Francis Ford Coppola's Tomato Sauce (Pomodoro Basilico)

Thu, 08 Jan 2009 01:06:30 -0500

This is the famous director's simple recipe for tomato-basil sauce. It was printed in the great cookbook, "Taste: One Palate's Journey Through the World's Greatest Dishes" by David Rosengarten. You can also top with some finely chopped fresh basil just before serving. -- posted by blucoat

Kaccy's Alfredo Sauce

Sun, 11 Jan 2009 18:38:07 -0500

This is a yummy alfredo sauce that is pretty close to Olive Garden's version. I love alfredo sauce! -- posted by kcdelong

Anchovy and Rosemary Butter

Sun, 11 Jan 2009 20:31:45 -0500

A robustly flavoured butter sauce. It's fab served with grilled or barbecued meaty fish such as tuna or swordfish -- posted by English_Rose

Gorgonzola Sauce

Fri, 16 Jan 2009 00:37:53 -0500

Now were talking rich. Gorgonzola is the blue cheese of Italy! It is very simple to make and can be used on pasta,ravioli or any type of vegetable. -- posted by Moontan Master!

Olive Garden Sambuca Chocolate Fudge Sauce

Wed, 21 Jan 2009 14:40:29 -0500

This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery Olive Gardens Italian Partners. -- posted by Celticevergreen

Parsley Pesto

Tue, 27 Jan 2009 00:46:33 -0500

Make this alternative to normal basil pesto when basil is not available or when you just fancy a change! Use in the same way as normal pesto sauce. -- posted by English_Rose

Mushroom Pasta Sauce

Mon, 02 Feb 2009 01:00:16 -0500

This comes from an original Italian cookbook. It is very creamy and full of flavour. Great served with homemade pasta. -- posted by Lalaloula

Pomodoro Sauce

Fri, 06 Feb 2009 17:15:04 -0500

Adapted from a recipe in Rick Tramonto's _Osteria_. He adds red pepper flakes (a pinch); I leave them out. -- posted by DrGaellon

Homemade Italian Red Gravy

Tue, 10 Feb 2009 00:31:35 -0500

A tradition homemade red gravy should be made with meat, specifically pork and veal. I use pork and veal neck bones for added flavor. Instead of sugar and water, I use a little more tomato paste than usual plus Chianti and minced onion. Fresh herbs are vital to the outcome of the flavor, so throw away any of your dried herbs, they're crap. I also use grated cheese, it's a nice touch, especially if you're using the sauce for pasta. (Note: The amount of meatballs depends on how much meat you use and how big you make them. I use a little over a pound of meat and that usually translates to 8-16 meatballs.) VARIATION: Instead of frying neck bones, and if you have more time on your hands, you can braise a couple of good pork and veal shanks in red wine and let them soak in the sauce. -- posted by Chef #1163492

Alfredo Sauce

Mon, 16 Feb 2009 01:52:11 -0500

This creamy sauce is delicious on salmon, shrimp and pasta. -- posted by Family Recipes

Tomato Sauce

Thu, 19 Feb 2009 16:43:34 -0500

Nana's -- posted by Demotherway

Easy Meat Sauce (America's Test Kitchen)

Mon, 23 Feb 2009 11:06:06 -0500

from America's Test Kitchen episode 905, "Perfecting Pasta Sauces." Bolognese-style meat sauce in under 60 minutes. The meaty flavor comes from the mushrooms; the beef is NOT browned to prevent it from becoming rubbery. Do not be tempted to use a different fat-percentage. 80% lean beef will yield a greasy sauce. 90% lean will become chewy. -- posted by DrGaellon

Creamy Tomato Sauce (America's Test Kitchen)

Mon, 23 Feb 2009 11:21:35 -0500

From America's Test Kitchen episode 905, "Perfecting Pasta Sauces." Works best with short tubular pasta like ziti, penne or rigatoni. -- posted by DrGaellon

Pesto (Vita-Mix or Blender)

Tue, 24 Feb 2009 11:19:04 -0500

This is a recipe by weight, so you can use a tare scale to add the ingredients then just blend away. This eliminates any extra measuring or prep of ingredients. Recipe from The Culinary Institute of America. -- posted by All-Natural-Nut

Debbie's Spaghetti Sauce

Sun, 01 Mar 2009 18:35:44 -0500

I finally tried to measure as best as I could the ingredients to make my sauce. This recipe makes a lot because I make it for OAMC and freeze in smaller portions. The key to this recipe is to make sure you cook it long and slow and until the spareribs are tender and falling off the bone, about 6 hours. I got this recipe from an old Italian woman aout 30 years ago whose name I don't remember. -- posted by Mainely Debbie

Pink Vodka Sauce With Pasta (Fast & Easy)

Mon, 02 Mar 2009 01:24:41 -0500

No one has to know how simple and quick this recipe is to make. I usually have everything on hand, so it is wonderful for those last-minute dinner guests or late night suppers. -- posted by Alan in SW Florida

Lemon and Herb Butter Sauce

Thu, 05 Mar 2009 16:12:43 -0500

This sauce is particularly good with fish or seafood filled pasta or mushroom filled pasta. -- posted by English_Rose

Crock-Pot Marinara Sauce: a Flavorful Bowlful of Naples

Fri, 06 Mar 2009 17:32:55 -0500

Bring your slow-cooker up to speed with this chunky, intensely flavored tomato sauce that is a fabulous whiff of Southern Italy. It's a little salty (from the kalamata olives), spicy (from the hot red peppers and cayenne pepper), quite fragrant (with large amounts of fresh garlic and ripe tomatoes), and surprisingly different (with the addition of shrimp). The slow-simmer cooking process allows each ingredient's flavor to burst through. This is a marinara sauce to choose when you want to bring the traditional flavor of Italy to your dining table. NOTE: This recipe will make 2 meals at once - 1 for now AND 1 for later. -- posted by Feast Your Eyes!

Uncooked Tomato Sauce

Sun, 08 Mar 2009 17:32:28 -0400

Adapted from Ciao Italia Pronto by Mary Ellen Esposito. I usually use this as a bruschetta topping. A great olive oil, sea salt or kosher salt and good tomatoes make this dish. -- posted by Lille

Creamy Caper Sauce

Mon, 09 Mar 2009 11:38:16 -0400

This is a no-cook sauce, that is pretty much like an Italian tarter sauce. I use this for Recipe#359899 . This is a great sauce for a variety of meats or fried foods! -- posted by KPD

Creamy Low Fat Italian Dressing

Wed, 11 Mar 2009 14:20:43 -0400

So tasty, you wont believe its low fat -- posted by English_Rose

Mushroom Pesto

Thu, 12 Mar 2009 00:38:44 -0400

Looking to make a lighter pesto, America's Test Kitchen Family Cookbook took out the nuts and added a surprise ingredient! -- posted by Sharon123

Caterer's Pizza Sauce

Thu, 19 Mar 2009 01:08:38 -0400

A quick and tasy pizza sauce. This recipe comes from http://caterersrecipes.com. -- posted by kitchen chef

Chive Sauce for Steak

Thu, 19 Mar 2009 16:11:40 -0400

This is the sauce for the classic dish, Steak Diane. For Steak Diane, sirloin steaks are pounded within an inch of their lives, wait no...they are pounded about 1/4 inch thick and cooked for only about 2 minutes, total. -- posted by Ice Cool Kitty

Greek Vinaigrette

Tue, 24 Mar 2009 01:48:43 -0400

From: http://www.faliraki-info.com/susie/greek-recipes/sause-marinades/vinaigrette.htm -- posted by ThatSouthernBelle

Spicy Salsa

Wed, 25 Mar 2009 12:04:40 -0400

This hot and spicy salsa can eaten with corn chips or as a spreadable condiment on steaks. Warning: Very Hot. -- posted by RolandTheGun

Salsa Verde - the Italian One

Thu, 02 Apr 2009 01:09:24 -0400

In Italy there is a delicious main meal called Bollito Misto served in many homes and restaurants, and this is the sauce served alongside. I have had this in one of my oil-stained and spattered notebooks for many many years, so I don't have the faintest where it came from, but I do know it's excellent,easy and good in sandwiches too :-) -- posted by Chicory&Spice

Basic Pesto

Fri, 03 Apr 2009 17:28:14 -0400

Basic recipe from my Maman. Very easy to improvise with, using the ingredients you have at hand. I often substitute or combine nuts depending on what I have. Also usually substitute or add wine for much of the olive oil. Have added or subbed up to 1 C fresh spinach leaves for basil at times. Can be made using sharp knife and a lot of chopping or all in blender/food processor, depending on the texture you want. -- posted by Papagayita

Pesto

Sun, 05 Apr 2009 01:38:17 -0400

True -- this pesto contains some "unclassical" ingredients. But the butter and cream -- and the preliminary saute -- result in a smoother, mellower sauce. This quantity will dress 2 pounds fettucine. Try it on tortellini as well. -- posted by MariaLuisa

Pizza Sauce

Sun, 05 Apr 2009 22:11:23 -0400

I make this and keep it in individual portions in the freezer. Just pull it out and reheat before using it on your favorite homemade pizza. You can also add it to ground beef for a great pasta sauce! -- posted by hotdish

Chavrie Tzadziki

Mon, 06 Apr 2009 21:51:29 -0400

This is a traditional Greek Tzadziki sauce with a unique, fresh twist! The fresh goat cheese adds a great zing along with a cool cucumber dill taste, the sauce is wonderful with Salmon! Unique for Easter Dinner! -- posted by Corrinne J

Marinara Meat Sauce (Spaghetti Sauce)

Thu, 09 Apr 2009 01:28:12 -0400

This is my WONDERFUL Marinara Sauce turned into a DELICIOUS and thick meat sauce. If you have any questions e-mail me: AlanLeonetti@q.com -- posted by Alan Leonetti

Meaty Spaghetti Sauce

Sun, 12 Apr 2009 02:06:50 -0400

I make this and split it into individual portions to freeze. When i want spaghetti, i just reheat the sauce and add my cooked pasta. yum! -- posted by hotdish

Simple Bolognese

Tue, 14 Apr 2009 13:39:36 -0400

by Giada De Laurentis. My whole family enjoys this one. -- posted by HollyGolightly

Spanish Tomato Sauce With Garlic and Orange

Sun, 19 Apr 2009 23:52:57 -0400

Received in email - will try when my San Marzanos ripen. This may be just the thing for canned tomatoes next winter when citrus comes into season but will splurge for at least one summer orange to try her out with fresh tomatoes. Received in email from gourmet_recipes_from_around_the_world. -- posted by Buster's friend

Scallops Fra Diavolo...the Sauce of the Devil

Thu, 23 Apr 2009 01:20:10 -0400

Fra Diavolo...the "sauce of the devil". I find spicey sauces work really well with shellfish, this sauce is sure put a little fire in your bite and maybe even a little fire elsewhere!! Enjoy! -- posted by SassySheff

Piri Piri Dressing

Fri, 24 Apr 2009 10:30:04 -0400

My husband loves piri piri sauce. He first had it when we went to the Portuguese restaurant chain Nandos and now I have to buy a bottle of it a week. So, I figured I should find an actual recipe for it and try doing it myself. This recipe comes from British tv chef Simon Rimmer who is a chef I particularly enjoy. -- posted by Sarah_Jayne

Ancho Chili Puree

Tue, 28 Apr 2009 01:59:55 -0400

This recipe is to accompany chorizo fingers. The original recipe called for an undisclosed amount of shrimp heads & shells, if you happen to have them on hand use them when heating the oil. Think I'll make this after a shrimp & fish dinner so I'll have the shrimp heads/shells & fish carcasses to make fresh stock. No amount made so I am guessing at yield until I get to make it. -- posted by Buster's friend

Spanish Sauce Burger Topping

Thu, 30 Apr 2009 01:41:37 -0400

This recipe comes from Chatelaine Food Express Quickies. There should be enough sauce to top 4 to 6 burgers.It's also delicious over fish and chicken. -- posted by Dreamer in Ontario

Saffron Alioli

Tue, 05 May 2009 01:44:52 -0400

This can accompany recipe #xxxxx or serve it with roasted red potatoes, veggies, or crab cakes. It takes just minutes to make. From Gourmet. -- posted by cookiedog

Romesco Sauce (Catalan Pepper Sauce)

Tue, 05 May 2009 12:05:20 -0400

Posted for Zaar World Tour. A Spanish recipe found on www.tienda.com. -- posted by cookin_nurse

Piri Piri Sauce

Tue, 05 May 2009 12:12:47 -0400

This recipe is taken from Emeril Lagasse's book - 'From Emeril's Kitchen'. The preface to the recipe states "This spicy Portuguese sauce is an awesome addition to any dish. Serve it as a condiment for seasoning soups or other pasta dishes to totally kick them up." Posted for ZWT 5. *Cooking time includes storage/wait time in fridge.* -- posted by alligirl

Rum Dulce De Leche

Wed, 06 May 2009 11:43:32 -0400

I got this recipe from my sis. It is truly addictive! Try over ice cream or fruit. -- posted by Samantha in Ut

Madeira Sauce

Fri, 08 May 2009 12:47:35 -0400

A Portuguese inspired sauce that goes well with beef. -- posted by Sarah_Jayne

Madeira Sauce

Sun, 10 May 2009 19:38:01 -0400

This is a great sauce to add to beef or steaks!! Madiera is a sweet to dry full bodied Portugese wine. -- posted by diner524

Artichoke Stukku

Wed, 13 May 2009 22:01:24 -0400

A lovely sauce that can be used as a dip or spread or stirred through hot pasta, just like pesto. -- posted by Wild Thyme Flour

Al's Pesto Sauce

Wed, 20 May 2009 02:13:50 -0400

This sauce is served most often with pasta, but pesto is very versatile and is a wonderful accompaniment to scrambled eggs or grilled chicken or fish. -- posted by Alan in SW Florida

Hearty Meat Pasta Sauce

Fri, 22 May 2009 12:22:09 -0400

a few modifications on my Mom's pasta sauce, this is hearty good tomato sauce -- posted by Drew A

Almond, Basil & Tomato Pesto

Sat, 23 May 2009 17:46:57 -0400

A tasty Italian-style nibble, and any leftover pesto will keep in the fridge for a week for serving over pasta. -- posted by English_Rose

Bread Dipping Olive Oil (Similar to Bravo)

Tue, 02 Jun 2009 01:27:03 -0400

This is a recipe very similar to the bread dipping oil they give you at Bravo (an Italian chain restaurant in the USA). My hubby loves it. Serve with rosemary foccacia as they do at Bravo or with your favorite bread (I love french bread or sourdough bread with this). If you like things spicy, feel free to add some crushed red pepper. -- posted by JanuaryBride

Classic Alfredo Sauce

Wed, 03 Jun 2009 00:41:50 -0400

School recipe for end of the year "special meal" -- posted by Chef #1285668

Uncle Joe's Amazing Alfredo Sauce

Wed, 03 Jun 2009 12:27:34 -0400

Uncle Joe knew three things... how to sing Italian love songs to his wife, how to tell a dirty joke, and how to eat and drink well. This is my homage to Uncle Joe (who took the recipe to the grave) for his Alfredo sauce gathered from taste, convention, and spying on him while cooking. It is amazing, and I'm sure Joe will haunt me for sharing his treasure. -- posted by AlmightyMooX

Alioli - Spanish Style

Mon, 08 Jun 2009 16:32:21 -0400

Alioli or garlic mayonnaise is so tasty & so easy to make at home, I also think it tastes much better than the store bought jars. I first tried alioli while on holiday in Spain. It must've been during the early 1980's while in the Costa Blanca area. At the time it was served with a meal, in a small dish (finger bowl size) & seemed to accompany every main meal. So, I guess as I was the youngest it was down to me to try it, maybe I was the adventurous one in my family........or maybe I had no choice? anyway, whatever the reason it tasted delicious! This recipe does require the use of a blender making it easier & fool proof. -- posted by Wakey lass Lisa

Ragu Bolognese

Tue, 23 Jun 2009 11:54:11 -0400

Serve with fresh pasta if possible. -- posted by Brookelynne26

Bechamel Sauce

Wed, 24 Jun 2009 15:43:51 -0400

From Giada De Laurentiis Everyday Italian. She says - This sauce is named after the Marquis de Bechamel. In Italian, it's called balsamella or besciamella. The original and full French version also involves steeping some onion and a bay leaf in milk for 30 minutes to infuse the sauce with more flavor but here's an everyday approach. My simplified version is a snap to make and is perfect with baked rigatoni with bechamel sauce. You could also use it the way you would hollandaise sauce. -- posted by lazyme

Pomodoro Sauce

Fri, 26 Jun 2009 03:14:33 -0400

A simple basic tomato sauce that my grandmother always makes. -- posted by Danielle I

Red Wine Pancetta Bolognese

Sun, 05 Jul 2009 12:32:19 -0400

. -- posted by Brookelynne26

Ragu Bolognese

Thu, 09 Jul 2009 13:31:08 -0400

Serve with fresh pasta if possible. -- posted by Brookelynne26

Mary's Savory Marinara Sauce

Tue, 14 Jul 2009 02:33:40 -0400

This is my mom's delicious marinara sauce recipe that she kindly provided to me. I have fond memories of her making this sauce often and filling the entire house with its wonderful aroma. It has a savory tomato-y taste, a nice hint of basil, and goes well with all types of pasta (including lasagna). I also like to use it for homemade meatball heroes. I hope that you all will enjoy it as much as we do! -- posted by someone named antoine

Tuscan Family Anchovy-Garlic-Lemon Sauce

Wed, 15 Jul 2009 11:40:23 -0400

Spread on grilled bread, raw or cooked vegetables, toss with boiled red-skin potatoes or top grilled eggplant with some sauce and extra lemon. From The Seattle Times. I added the 20 minutes rest time in the prep time - really, this one is easy peasy for the flavor punch it provides. -- posted by Buster's friend

Ladolemono (A Simple Sauce for Fish)

Mon, 27 Jul 2009 14:59:55 -0400

This is a very simple sauce we use here in Greece to enhance the flavour of beautiful fish that has been baked, roasted or grilled. Despite its simplicity, the use of good and fresh ingredients make the sauce delicious and a perfect complement to the simply-cooked fish. -- posted by evelyn/athens

Bolognese Sauce

Wed, 29 Jul 2009 02:38:38 -0400

This nourishing Italian sauce makes an effortless Saturday supper. The batch is generous, so there is plenty for guests or to freeze for weeknight suppers. Serve with your favorite pasta. Make Ahead direction below. From Canadian Living Magazine -- posted by daisygrl64

Piri-Piri Dressing / Dipping Sauce

Wed, 29 Jul 2009 14:58:03 -0400

Add a piquant kick to your meals with this speedy version of a classic Portuguese chili sauce. -- posted by English_Rose

Southern Italian Traditional Tomato Sauce

Thu, 06 Aug 2009 11:27:39 -0400

This is one of the most representative recipes from the Southern Italian cuisine of Puglia. All our cuisine is very simple but delicious because based on very fresh and seasonal ingredients that we produce locally. For this recipe, we use only these ingredients: fresh and ripe tomatoes, extra virgin olive oil, basil leaves and onion. Nothing else! To make a good tomato sauce the quality of the tomatoes you use is very important as well as the extra virgin olive oil you add on top at the end. Contrary to what people normally think, Italian cuisine does not use as much garlic as other cuisines (i.e. Spanish). Therefore to make the tomato sauce in Puglia we tend to prefer onion to garlic. Also, in Puglia we dont cover the taste of the main ingredients we are using: if we make a tomato sauce we want to taste the tomatoes and not the onion. Therefore we dont use too much onion. As for the extra virgin olive oil, we prefer to add it at the end when the tomato sauce is ready and not in advance. This is because once cooked, the extra virgin olive oil loses all the health properties and flavors. Whereas if you add it raw it still has all its flavors. To remove the acidity our grandmother always told us to cook the tomato sauce at least for two hours. If you dont have that much time, you can use a sliced carrot that helps removing the acidity, instead of using sugar. -- posted by stile mediterraneo

Spinach and Baby Clam Sauce

Mon, 10 Aug 2009 14:44:36 -0400

This is a heavily modified recipe from "The New Italian Cooking" book by Margaret and G. Franco Romagnoli. Theirs does not have spinach, and I needed to add vegetables to the family's meals. I've changed it enough that when asked for the recipe I cannot copy it from the book. -- posted by Wife-w-kids

Mom's Mediterranean Steak Sauce

Thu, 27 Aug 2009 02:26:50 -0400

Mom made this recipe and we serve it with steaks, a side of mashed potatoes and veggies. I love olives so really like this! It's simple and easy too! -- posted by Charlie 85

Pesto

Mon, 31 Aug 2009 02:31:31 -0400

This is easy to make, freezes well and adds a nice kick to almost any savory dish. Recipe is from Rachael Ray. You can mix this pesto with sour cream for a dip. Brush it onto grilled meats. Spread onto pizza crust. Beat into eggs before cooking. Or stir into vegetable soups. -- posted by Lainey6605

Magic Fresh Tomato Spaghetti, Pasta or Pizza Sauce

Tue, 01 Sep 2009 13:32:40 -0400

Check out this trick - a whole, unpeeled tomato goes in the pot, and a tasty, seed-free, peel-free tomato sauce comes out! Okay, well, maybe it's not really magic, but it's a great trick to save you from having to peel, chop, and de-seed all those tomatoes (which is the reason I almost never made sauce from my garden tomatoes until now). We'll take care of the peels and seeds with a blender/food processor and a fine mesh strainer. Yes, a couple of extra things to clean, but it's still faster than all that peeling and chopping! Also, because the peels are cooked in the sauce, you preserve more of the nutrients in them. This is a highly customizable recipe (really more a framework than anything else) - make it smooth or chunky, with meat or vegetarian, regular or low-sodium, or even use it to hide a few extra veggies (a tip for you parents of picky children - you can make them completely undetectable). The quantities are inexact because there's so much variation in the size, taste and texture of fresh tomatoes, and anything else you add will change the flavor. So you really have to adjust the seasonings and other ingredients to compensate. This is part of the art of making tomato sauce, but don't be intimidated! Just add a little bit at a time until it tastes right to you, remembering the axiom: "You can always put more in, but you can't take it back out." Unless you have a real magic wand, of course. :) -- posted by ItalianMama

King Augustus Sauce

Wed, 09 Sep 2009 12:58:21 -0400

A very tasty sauce for seafood. -- posted by Cooking Master

Summer Tomato Sauce

Mon, 28 Sep 2009 14:01:12 -0400

From "Pasta Harvest" cookbook by Janet Fletcher -- posted by Chef Itchy Monkey

Cal's Romesco

Mon, 05 Oct 2009 16:52:07 -0400

Romesco Sauce is a classic Spanish condiment that is served with anything from fish to poultry, beef to lamb! Try it and let me know how you like it... http://ChefCallahan.com -- posted by Chef Michael Callahan

White Cheese Sauce

Mon, 05 Oct 2009 17:02:04 -0400

This light sauce goes well with tortellini, ravioli and is wonderful on asparagus or brocolli! I've made this recipe for years and it is so simple to make and tastes great! Enjoy! -- posted by Kim in Anthem

Zippy Red Sauce(Marinara)

Tue, 06 Oct 2009 11:00:18 -0400

For this I combined six different recipes and still added my own touches. It goes to show you don't have to be an Italian grandmother to perfect Marinara I always make a double batch and freeze the rest -- posted by GingerlyJ

Cilantro Walnut Pesto

Tue, 06 Oct 2009 11:15:12 -0400

For a light pasta sauce with a pungent herb taste. I made this because cilantro is much cheaper than basil at the grocery store. I served this with a mixture of pasta and cooked spaghetti squash. I didn't measure (I'm bad at that) so keep that in mind and just add amounts that suit your needs. -- posted by Korkin'

Easy Alfredo

Thu, 08 Oct 2009 10:56:52 -0400

This is a fast, creamy, thick sauce and tastes good. -- posted by FarahC

Spicy Red Pasta Sauce

Mon, 12 Oct 2009 17:52:24 -0400

Known in Italian as arrabiata sauce, this is an amazing homemade red sauce. The ingredients are frugal but the end result is delicious. My fiance and I use this often when we are having friends over. Add some chicken sausage and fresh basil if you want to make it extra special. -- posted by quirkycook

Aurora Somazzi Clerici's Italian Spaghetti Sauce

Tue, 13 Oct 2009 15:00:19 -0400

My husband's great grandparents setteled in Napa after coming to America from Lugano, Switzerland. Lugano is a town on the border between Italy and Switzerland and has a long roman history- hence the italian style of foods. This is a great sauce that is easy to make and will fill your home with wonderful smells and healthy appetites. Makes about 3 quarts of finished sauce. -- posted by Napa Goat Ranch

Tuna Pasta Sauce

Fri, 16 Oct 2009 10:15:18 -0400

Clearing out my cupboard, and came up with this sauce. It's cheap and easy to make, and low fat. -- posted by KVasanth

Perfect Spaghetti Sauce (Crock-Pot)

Mon, 19 Oct 2009 15:08:50 -0400

As a kid, I was pretty picky about spaghetti sauce, and then mom got this one from a friend...SO good! Now that I have kids of my own, they love it and I've been able to improvise on the recipe myself to make it both kid- and adult-friendly! An easy meal that you don't have to think about and will make your house smell delicious! Plenty for freezing,as well, for another day. Hope you enjoy! *Sometimes, I'll replace some of the tomato sauce with crushed tomatoes and add a little more spice and garlic to compensate* **I use hot Italian sausage mixed with ground beef for a little more of a kick** -- posted by Chef #1240616

Presto! It's Pesto!

Mon, 26 Oct 2009 17:55:38 -0400

This is a really simple way to make a quick pesto sauce. -- posted by Cluich

Chorizo Tomato Sauce (For Pasta or Chicken)

Fri, 13 Nov 2009 12:47:12 -0500

I'll continue to tweak this one, I'm sure, but this is my current version. At these amounts, it makes a good bit of sauce. Number of servings listed is my guesstimate for pasta, which is what I originally came up with this for. I had some leftover in the fridge this afternoon, though, and tried it over a leftover chicken breast. Yum! Makes me wonder what else this might work on... -- posted by Cluich

Carbonara Sauce

Fri, 13 Nov 2009 23:38:17 -0500

A nice fast tasty carbonara sauce. -- posted by Buster's friend

Sandy's Spaghetti Sauce

Mon, 16 Nov 2009 22:51:59 -0500

Another creation by my mother-in-law, who is one of those cooks that can come up with delicious recipes off the top of her head! The sauce is more chunky than smooth texture. Yield: Enough sauce for about 1 lb of pasta. -- posted by The Wallaces

Sneaky and Easy Homemade Pasta Sauce

Fri, 20 Nov 2009 14:15:14 -0500

Lots of nutrition packed into a pasta sauce and nobody needs to know! Adapted from the Sneaky Chef cookbook. -- posted by Sharon123

Spicy Tomato Sauce

Mon, 21 Dec 2009 02:24:15 -0500

I use this basic tomato sauce as a base for any recipe that calls for tomato sauce. I freeze 2 cup batches and defrost them as needed for the recipe I'm making. I then tailor the sauce to my flavor needs for the recipe, adding herbs and spices as needed. This works so well, I haven't purchased jarred spaghetti sauce in months. -- posted by Nicole Neumann

Super Easy, Super Hearty Spaghetti Sauce

Tue, 22 Dec 2009 15:39:38 -0500

I don't like a plain ol' can of spaghetti sauce on my pasta, but I don't really have the patience or skill to make my own from scratch. So how about a nice compromise? No one will recognize this as stuff from a jar after you add your own touches! Here's how I make my own healthy, delicious sauce. (Try it on cooked spaghetti squash for a nice change!) -- posted by FabulousBigNiki

Patrick's Vodka Sauce

Thu, 31 Dec 2009 02:49:30 -0500

A delicious rich and creamy tomato sauce. -- posted by JMUPatrick

Sarasota's Fresh Tomato and Olive Relish

Tue, 12 Jan 2010 14:37:34 -0500

A simple fresh tomato relish. Serve this over fresh fish, chicken, or lamb. Just a few minutes to put together, let it set at room temp for 5-10 minutes and it is ready to enjoy. -- posted by SarasotaCook

Ma's Spaghetti Sauce

Tue, 19 Jan 2010 11:49:37 -0500

Slightly sweet sauce that my mom has been making for as long as I can remember. The story goes that one of my uncle's got the recipe from a fireman he worked with at the fire house. It yields a large amount (she used to double this!) - enough to freeze and serve for later. In fact, my brothers and sisters and I agree it tastes better after its been frozen. -- posted by Chef #1525314

Quick and Easy Garlic Aioli

Tue, 19 Jan 2010 16:53:45 -0500

I was taught to make this Aioli in Spanish cooking classes, it is basically a fast way to make an real (or almost real) Aioli without resorting to using pre made mayonnaise. It tastes great and takes under 5 minutes to prepare. You will need a thin tall measuring cup or jug and a hand held (vertical or stab) blender. If you don't like garlic, you can make without. You can add things like herbs (fresh or dried), black pepper, smoked paprika or other things you like. Experiment with the amount of oil and lemon juice. If you want it to be more rich add two eggs yokes instead of one whole egg. -- posted by Claytox

Zesty Homemade Spaghetti Sauce

Fri, 29 Jan 2010 17:25:43 -0500

I started off with my family's favorite recipe for homemade spaghetti sauce, which is very good but a bit mild for my preference. So I kept adding certain ingredients until I was satisfied, and I ended up with the recipe posted here. I have added red pepper flakes on occasion too, but that makes the sauce a bit spicy and "over the top" for my kids. -- posted by NorthwestGal

Wheatley Hills Marinara Sauce

Sun, 31 Jan 2010 21:04:16 -0500

Bon Appetit Mar 1977, page 6. Used for Scampi a la Wheatley Hills. -- posted by Rinshinomori