home made pasta sauce recipes

dave28

dave28

dave28

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Anyone have a particularly nice home made pasta sauce recipe.

I know there are loads of recipes online but this is the La Cuisine thread section so I though why not ask.
It will be worth it if I find only one good one to try.

I usually make a very basic tomato based recipe with the best tinned tomatoes I can find ( usually Napolina )
Add a load of herbs, garlic and season it well and slowly boil it to reduce some of the water.
Then top with some good cheese at the end.
 
dave28 said:
Anyone have a particularly nice home made pasta sauce recipe.

I know there are loads of recipes online but this is the La Cuisine thread section so I though why not ask.
It will be worth it if I find only one good one to try.

I usually make a very basic tomato based recipe with the best tinned tomatoes I can find ( usually Napolina )
Add a load of herbs, garlic and season it well and slowly boil it to reduce some of the water.
Then top with some good cheese at the end.
Click to expand...

I doubt you'll find much extra than that, I like to chuck a bit of ground black pepper in ours, but I imagine most people stick to the same sort of ingredients.
 
+1 for mutti, even the pizza sauce makes for good pasta
Fry finely chopped shallots or onion
Mushrooms quartered
Garlic
Herbs
Mutti tomatoes
I like creamy so a dash of cream/creme fraiche
Regulate the thickness with the pasta water
Chuck pasta in
 
Everyone does tomato-based sauces. I like to look at others, such as pesto, mushroom or Alfredo, just because it's different.
It also depends which pasta you're using, be it rigatoni, fusili, conchiglie, orecchiette, malfade or something totally weird from some small independent deli in the depths of Bracknell.

Generally I'll start by looking on BBC Good Food or find an actual Italian chef's website, to learn the basic idea, but then alter the recipe to what I think will work best. I find following recipes to the exact letter don't always yield the best results. A tip from Marco Pierre White - "Ignore the recipe - Make it the way you would want it". That's worked pretty well so far...
 
Good tinned tomatoes
Olive oil
Onion
Garlic
Fresh or dried herbs (depending what I have to hand) sometimes it’s just “Italian herbs”
Pinch of salt
Black Pepper
Sugar to taste (I like it to balance out the acidity)
Squeeze of ketchup
I never add red wine because I don’t have it to hand and not going to open a bottle just to waste 9/10th of it.

edit - some chilli flakes to add a mild hint of spice for an extra lawyer of depth. Just a little bit.
 
Last edited:
Have any of you tried adding Tajin seasoning to the top of your pasta dishes? I got some recently and didn't really know what to use it for, but now I dump it on everything and its amazing. It really makes lasagne and spagbol pop when sprinkled on top. Its mild chilli flakes, with salt and dried lime juice.
 
Use fresh tomatoes, if you can get them ripened Vine tomatos, brush them with olive oil, salt pepper and roast them.

Then base your sauce from that.

If you want to get adventurous, put some onions peppers and aubergine in.

It's not good for the environment though, and I'm personally not fussed about pasta, I much prefer rice as a carb staple.
 
JonRGV250 said:
I’m surprised no one has suggested adding anchovies.
It really does make a difference.
If I’m making pasta sauce or meat sauce they’re always in there along with finely chopped lambs liver/bacon (for meat sauce)
Click to expand...
fish sauce works well too and is a lot easier to use.

Also MSG but that can be a touchy subject for some reason
 
Raymond Lin said:
Good tinned tomatoes
Olive oil
Onion
Garlic
Fresh or dried herbs (depending what I have to hand) sometimes it’s just “Italian herbs”
Pinch of salt
Black Pepper
Sugar to taste (I like it to balance out the acidity)
Squeeze of ketchup
I never add red wine because I don’t have it to hand and not going to open a bottle just to waste 9/10th of it.

edit - some chilli flakes to add a mild hint of spice for an extra lawyer of depth. Just a little bit.
Click to expand...

That's how you justify drinking a bottle of wine to yourself so you don't waste it. :p
 
I just wing it, depends what's in the cupboard.
Not a fan of sticking to rules, where's the fun in that. Also don't do the different shapes of pasta, just get what's cheapest at the time. Only shape I actually go out of my way for is Orzo.
 
MikeTheNative said:
That's how you justify drinking a bottle of wine to yourself so you don't waste it. :p
Click to expand...
Waste it?! Just do a Keith Floyd! Drink it while you cook with it!

article-2523814-1A1B3E5100000578-187_306x431.jpg
 
As for the MSG comments, I have used it in the past and have no problem with it in small amounts.

I make Chinese style egg fried rice and noodles with it.

I find just a little bit of it is enough, a little pinch.
 
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