Pasta sauce

GlitterBalls

GlitterBalls

GlitterBalls

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So lately I've been making my own pasta sauces, I usually just buy jars of it but it's so much better making your own!

Last one I made included: chopped tomatoes in sauce, tomato puree, garlic, sugar, olive oil, veg stock cube, black pepper, mixed herbs (basil etc) scotch bonnets then some kind of meat, sausage, pancetta. Fusilli pasta.

So much better then the store bought jars and cheaper! Do you have any recipes or extras that you like to add? Would love to hear... Addicted to pasta at the moment. I especially love spice so anything with some kick. Going to make some tonight.
 
Bang some chopped onion into it too, (if you want) but otherwise, good luck and enjoy!

Most sauces I make are prety much 50/50 onion and tomatoe, and then just add whatever herbs or spices you want.

You can also add plain natural/greek yoghurt or cremed coconut for more of a creamy taste, but that's maybe straying into indian/chinese curry sauce rather than italian ...

The world is your oyster!
 
Funny you should mention it, here's one I made today: pasta, sausage, tomato juice, salsa, pumpkin puree, Cheddar & Caramelised Onion Melt (scraped off some burgers), and spinach, with a pinch of salt and pepper
 
Huxton said:
So lately I've been making my own pasta sauces, I usually just buy jars of it but it's so much better making your own!

Last one I made included: chopped tomatoes in sauce, tomato puree, garlic, sugar, olive oil, veg stock cube, black pepper, mixed herbs (basil etc) scotch bonnets then some kind of meat, sausage, pancetta. Fusilli pasta.

So much better then the store bought jars and cheaper! Do you have any recipes or extras that you like to add? Would love to hear... Addicted to pasta at the moment. I especially love spice so anything with some kick. Going to make some tonight.
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I especially love spice so anything with some kick.
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Well thats easey, fresh or dried chilli, put what you like.
 
Onions is a good shout actually! I didn't think of that.... I love spring onions but do love a big onion too. Reminds me of this classic:


Milk and cream sounds good too but as Matty says it will take it more towards a curry to some extent.

I normally just use scotch bonnet for the spice but green chillies could be a good one too and some colour to the dish. I usually add parmesan or dried cheese on top. Or if that's not available just grated cheddar but not quite the same as good old parmesan.
There is so much you can do with pasta it's quite overwhelming but very intriguing. Been watching some vids on YouTube and this video in particular I just watched:


The amount of Italians going mad in the comments :D apparently he did an Indian dish wrong too and Indians were complaining but not seen that one haha.
 
Scotch bonnets are quite hot, so I find its better to use a milder birdseye chilli or simmilar (but more of them) so you can use it in more bulk, to give the dish more texture and colour, and more firberous mass from the chilli itself..
 
mattyfez said:
Scotch bonnets are quite hot, so I find its better to use a milder birdseye chilli or simmilar (but more of them) so you can use it in more bulk, to give the dish more texture and colour, and more firberous mass from the chilli itself..
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I dunno man.. I love HOT. Bird's eye chilli's are nice but I need FIRE! Thing with scotch bonnet is that you don't get the burn till after the original taste, then you get the kick after.

Hot ones on YouTube is good too. Celebrities have been on there a lot.. I presume you know that channel though :)
 
Huxton said:
I dunno man.. I love HOT. Bird's eye chilli's are nice but I need FIRE! Thing with scotch bonnet is that you don't get the burn till after the original taste, then you get the kick after.

Hot ones on YouTube is good too. Celebrities have been on there a lot.. I presume you know that channel though :)
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yeh I get that, fresh scotch bonnets have a really unique fresh green taste to them. Use whatever chillis you want really, but freshly chopped give you that fresh breath before the heat kicks in heheh :)
 
JonRGV250 said:
Finely chopped lambs liver and anchovies, as well as home grown toms, onion, garlic and oregano works for me.
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Liver is disgusting!!!! Same as kidney.... I find it repulsive, same as black pudding. I'm British but hate that stuff hahaha, I don't even drink tea! Anchovies are ok depending on the scenario. It's like pineapple on pizza. Shouldn't happen!
 
mattyfez said:
Roasted Anchovies are delicious!
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Always reminds me of teenage mutant ninja turtles. No anchovies man no anchovies on the pizza!!! Haha

I do however love mackerel fillets in those little cans with tomato sauce, I always shout MACKEREL!! in the pub as one of my mates used to sell a lot of seafood outside a boozer in the east end and his fave was mackerel, he used to sell cockles and crayfish and was so nice after a few beers.. miss them days :D
 
Added some chicken to tonight's one. One scotch bonnet was enough, lots of kick and flavour. Only had double Gloucester for cheese but it was goooood.

Is it weird that I keep smelling the jar of garlic granules? It's like a drug!!!!
 
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Usually batch cook a tomato sauce base and then add whatever i feel like on the day. Base usually consists of a big brown onion, garlic, carrots, celery, and some dry herbs (basil, oregano, and smoked paprika are my go tos). I've found that adding the rind from a block of parmesan towards the end gives it a really nice flavour, you can freeze the rinds for when you're ready to cook.

Love a scotch bonnet but haven't thought to try one in a pasta sauce, usually reserved for curries or Caribbean dishes.
 
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