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Getting saucy

Classic sauces perfect for pasta

Posted: January 28, 2018 at 6 a.m.

Alfredo Sauce

Ingredients

3 tablespoons butter

8 fluid ounces heavy whipping cream

Salt to taste

1 pinch ground nutmeg

1/4 cup grated Parmesan cheese

1/4 cup grated Romano cheese

1 egg yolk

2 tablespoons grated Parmesan cheese

Directions

Melt butter or margarine in a saucepan over medium heat. Add heavy cream, stirring constantly. Stir in salt, nutmeg, grated Parmesan cheese, and grated Romano cheese. Stir constantly until melted, then mix in egg yolk. Simmer over medium low heat for 3 to 5 minutes. Garnish with additional grated Parmesan cheese, if desired.

Marinara Sauce

Ingredients

2 (14.5 ounce) cans stewed tomatoes

1 (6 ounce) can tomato paste

4 tablespoons chopped fresh parsley

1 clove garlic, minced

1 teaspoon dried oregano

1 teaspoon salt

1/4 teaspoon ground black pepper

6 tablespoons olive oil

1/3 cup finely diced onion

1/2 cup white wine

Directions

1. In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.

2. In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine.

3. Simmer for 30 minutes, stirring occasionally.

Vodka Sauce

Ingredients

1/2 cup butter

1 onion, diced

1 cup vodka

2 (28 ounce) cans crushed tomatoes

1 pint heavy cream

Directions

In a skillet over medium heat, saute onion in butter until slightly brown and soft. Pour in vodka and let cook for 10 minutes. Mix in crushed tomatoes and cook for 30 minutes. Pour in heavy cream and cook for another 30 minutes.

Tomato-Cream Sauce

Ingredients

2 tablespoons olive oil

1 onion, diced

1 clove garlic, minced

1 (14.5 ounce) can Italian-style diced tomatoes, undrained

1 tablespoon dried basil leaves

3/4 teaspoon white sugar

1/4 teaspoon dried oregano

1/4 teaspoon salt

1/8 teaspoon ground black pepper

1/2 cup heavy cream

1 tablespoon butter

Directions

In a saucepan, sauté onion and garlic in olive oil over medium heat. Make sure it doesn't burn. Add tomatoes, basil, sugar, oregano, salt and pepper. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates. Remove from heat; stir in whipping cream and butter. Reduce heat and simmer 5 more minutes.

NAN Dining Guide Spotlight on 01/28/2018

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