Spaghetti Sauce

This is a recipe I got from my friend Tracy.

I love it...and I have made some adjustments to it. You'll see my adjustments in (parentheses).

Savory Sweet Spaghetti Sauce

10 cloves of garlic
1 large onion diced
1-2 shallots (I love shallots so I like to add them in)
1 large bottle of Prego (I like Barilla - with mushrooms)
1-2 lbs ground beef, turkey or chicken (your preference)
6 SPICY Italian sausages, remove casing (I use the spicy sausage already crumbled and ready to cook from Nugget)
1 can diced Italian seasoned tomatoes
4 Tblsp Worcestershire (I always add more - base it on your taste buds - I can never get enough of Worcestershire)
3 Tbsp Beef Base (Minor's beef base - you can find it at Costco or your grocer)
1 cup Ketchup (I tend to add a bit more... I don't measure...)
4-6 Bay Leaves
3-5 sprigs of Rosemary (I added this...love rosemary)
1-2 Tblsp Italian Seasoning
1-2 Tblsp freshly ground black pepper (I also add white pepper)
1/2 cup sugar (more or less depending on you)

Saute the garlic, onions and shallots - add in the meat (ground meat and sausages) and cook until the meat is brown.

Add in the italian seasoning, worstershire, beef base, bottle of Barilla sauce, can of diced tomatoes, ketchup, bay leaves, rosemary pepper, sugar. Heat to boiling, then reduce heat to simmer for 1.5 hours, stirring occasionally.

Taste and add more Worcestershire/beef base if you need more savory flavors. Add more cans of tomatoes if it is too sweet... and more sugar/ketchup if it's not sweet enough.

I like to serve this with mini farfalle, rotini, or spaghetti noodles.

Have fun!!!!

Penne with Spicy Tomato Cream Sauce

Penne with Spicy Tomato Cream Sauce

This is a variation on a recipe that included vodka.

1/4 cup extra virgin olive oil
4 cloves garlic (I always add a couple cloves more)
1/2 teaspoon crushed red pepper flakes
1 28oz can crushed tomatoes
3/4 teaspoon salt
1 lb penne pasta (I liked the mini-penne) cooked/drained al dente
1/2 cup heavy whipping cream
2 (3.5 oz) links sweet Italian sausage (or I like to get the Italian sausage at my local Nugget that is already crumbled and ready to go) [you could also substitute shrimp instead of sausage - note you will not need to cook the shrimp as long - do the garlic/red pepper and oil first - then add the shrimp]

In a large skillet, heat oil over med-high heat. Remove the casing from the sausage and cook, breaking up the meat until brown. Add garlic, red pepper and stir until garlic is golden brown.

Add the tomatoes, salt and bring to a boil. Reduce the heat to low and simmer 15 min.

Add the cream and bring to a boil, reduce to low and add the pasta, toss and serve.

Enjoy!

Scarlett's Garlic Pasta

Scarlett's Garlic Pasta

Wheat Spaghetti Noodles
Garlic
Red Pepper flakes
Kosher salt
Freshly ground black pepper
Italian Seasoning
Thyme
Olive oil

Boil the pasta in some salt and olive oil, drain, set aside.

In a pan (I prefer a wok) heat 5Tbsp (depending on amount of pasta) of Olive Oil on med-high heat. Quickly add garlic (lots), kosher salt, a sprinkle or two of red pepper flakes, kosher salt and pepper. The garlic will quickly turn golden (careful not to burn it). Add in the pasta.

Stir in a dash or two (however you like it) of Italian seasoning, thyme, more pepper and salt as needed. Heat thoroughly and eat.

Tagliatelle with Vegetable Ribbons

Tagliatelle with Vegetable Ribbons
serves four
from Best Ever Three and Four Ingredient Cookbook

2 large zucchinis
2 large carrots
9oz fresh egg tagliatelle
4 Tbsp garlic flavored olive oil
salt and ground black pepper

With a vegetable peeler cut the zucchini and carrots into long thin ribbons. Bring a large pan of salted water to boil, then add teh zucchini and carrot ribbons. Bring the water back to boil and boil for 30 seconds, then drain and set aside.

I use the same water to boil the pasta. Drain the pasta and return it to the pan. Add the vegetable ribbons, garlic flavored olive oil and seasoning and toss over a medium to high heat until the pasta and vegetables are glistening with oil. Serve the pasta immediately.

We had this with Ina Garten's Brussel Sprouts (yum) for dessert we had fresh strawberries with fresh cream (Ina's recipe)

Garlic Chicken Farfalle

I got this from Becky Higgins website. It is sooo good. I make half the recipe and it is enough for our family (me, husband, and 3 boys ages 6, 4, and almost 2 with a little leftover. One of my sons thinks it has too much pepper, so you can decrease the pepper if you're worried about it. I use evaporated milk instead of whipping cream to cut down on some of the calories.

GARLIC CHICKEN FARFALLE

16 oz. Farfalle pasta
1 c. heavy whipping cream (or evaporated milk)
3-4 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed OR garlic salt
1 Tbsp. pepper*
1/2 c. butter
1 lb. bacon, crumpled**
1/2 c. shredded Parmesan cheese
1 (12 oz) Lawry’s mesquite marinade with lime juice

*Seems like a lot of pepper, but it has a wonderful flavor when everything mixes together. If you're apprehensive, do less pepper. You can always add more.


[ directions ]

Crock pot chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (I pull it apart). Set this aside. About a half-hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.

Carbonara--your favorite easy supper

Take a package of bacon (if you can get pancetta and you want to spend the big dough, go for it) and cut it into bite-size pieces. Fry it up in some olive oil.
Put a pot of pasta on to boil--I like to use Rotini, but anything you have will work.
Add a bunch of minced garlic, basil, and red pepper-flakes to the bacon.
In a separate little bowl beat two egg yolks. When the pasta is done, add a ladle-full of the pasta water into the egg yolks. Pour the whole eggy bowl into the cooked bacon pan, and add the drained pasta. Toss it vigorously so that the eggs don't turn scrambled. Pour on a ton of good Parmesan and toss. Salt and Pepper it to taste.