ErinNudi.com

Tag: pasta

  • Difference between pasta sauce and pizza sauce

    Pizza sauce – what makes it *not* pasta sauce? And what about marinara sauce, while we’re at it?

    spaghetti topped with pasta sauce and a basil garnish

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  • Food history: Bolognese sauce

    These days, Bolognese sauce basically translates to any meat pasta sauce, but it used to have a more specific definition.

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  • Cowboy spaghetti

    This is a Rachel Ray recipe.

    I’ve recently discovered that my husband loves Rachel Ray’s foods. He in fact bought me a subscription to her magazine for my birthday a couple months ago, and forgot to tell me about it.

    “Well look at this!” I kept thinking as I got this free magazine.

    I’ve taken the hint and I’m making her food.

    This was quite excellent.

    Ingredients: 

    • 1/2 pound spaghetti
    • 2 slices bacon, cooked and crumbled, fat reserved
    • 1/2 pound ground sirloin
    • 1/2 medium-sized white onion, chopped
    • 2 garlic cloves, minced
    • salt and black pepper
    • 1 tsp hot sauce, or more to taste
    • 1 tsp Worcestershire sauce, or more to taste
    • 1/4 cup beer
    • 1/2 (14 oz) can fire roasted diced tomatoes
    • 1/2 (8 oz) can tomato sauce
    • shredded Cheddar cheese
    • 2 green onions, chopped

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  • Slow cooker veggie pasta sauce

    My husband said he couldn’t taste the vegetables – you heard it here.

    I actually came up with this one myself. It’s definitely a recipe you can adjust to your own preferences, or what you have on hand.

    The main things here are the fresh basil, which adds a lot of flavor, and the carrots and red pepper flakes, which add sweetness and spiciness respectively. You can adjust the carrots and red pepper as you wish, depending on how sweet or spicy you like a sauce.

    You can also cook longer if you like a thicker sauce, or not so much if liquid-y is your thing – this is fairly thick.

    Also, for the canned stuff, I use “no salt added” so I can control how much salt goes into it.

    Ingredients:

    • 2 (28 oz) cans whole, peeled tomatoes, undrained
    • 1 (6 oz) can tomato paste
    • 4 garlic cloves, minced
    • 2 carrots, minced
    • 2 celery stalks, minced
    • 1/2 white onion, minced
    • 1/2 cup torn fresh basil leaves
    • 2 tsp dried oregano
    • red pepper flakes, to taste
    • salt and black pepper, to taste

    You can also throw in other vegetables. I’ve made it with diced mushrooms, bell peppers would be good, etc.

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  • Food history: macaroni and cheese

    What’s the story behind this iconic comfort food?

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