1 1/2 cup uncooked elbow macaroni
1 batch cheesy cream sauce (see below)
Optional: 1/2 clove garlic, minced or Herbs of your choice or Fresh Parsley, chopped
Directions: Cook the macaroni in lightly salted water till Al Dente. Drain the macaroni and return it back to the large pot. Make a batch of the cheesy cream sauce (see below). Add the cheese sauce to the cooked macaroni and stir well. Season with salt and pepper or other toppings to taste (optional). Yield: 4-5 servings.
Basic Cheesy Cream Sauce:
2 Tbs. butter
2 Tbs. flour
1/4 tsp. salt
1/8 tsp. pepper
1 cup milk
1 cup shredded cheese
1 Tbs. parmesan cheese
Directions: In a sauce pan, melt the butter over low heat. Blend in the flour and seasonings with a wire whisk until well combined (this is called a roux). Add the milk to the roux and bring to a boil. Allow the sauce to boil for about 2-3 minutes until thick and creamy, stirring constantly. Remove from the heat and add the parmesan and shredded cheeses. Continue to stir until the sauce is smooth and creamy. Makes about 1 cup sauce.
Showing posts with label Main DIsh. Show all posts
Showing posts with label Main DIsh. Show all posts
Thursday, April 22, 2010
Friday, March 26, 2010
Spaghetti Marinara Sauce
1-2 Tbs. oil
1/2 small onion, chopped
1 garlic clove, minced
2 (8 oz.) cans tomato sauce
1/3 cup tomato paste
1 Tbs. balsamic vinegar
1 tsp. Italian seasoning
1/4 tsp. ground rosemary
1/4 tsp. onion salt
1/4 tsp. salt
1/4 tsp. ground pepper
Directions: Fill a large pot half full of water, add 1 tsp salt and bing to a boil. Add 1/4 lb of pasta to the water and boil for 10-12 minutes or until the pasta is al dente'. Meanwhile, heat a large fry pan to medium-high and add 2-3 tsp. of the oil to the bottom of the pan (enough to coat). Add the chopped onion and minced garlic. Let saute' until the onion starts to turn white. Next, add the tomato sauce, tomato paste, balsamic vinegar and spices; stir until well blended. Cover and simmer the marinara sauce for at least 10 minutes (to let the flavors absorb) or until ready to serve. When the pasta is al dente', drain and toss with a splash of oil. Serve the pasta with the marinara sauce and garnish with parmesan or mozzarella cheese.
*If you would like to add meat to this dish you brown some ground beef or make meatballs.*
1/2 small onion, chopped
1 garlic clove, minced
2 (8 oz.) cans tomato sauce
1/3 cup tomato paste
1 Tbs. balsamic vinegar
1 tsp. Italian seasoning
1/4 tsp. ground rosemary
1/4 tsp. onion salt
1/4 tsp. salt
1/4 tsp. ground pepper
Directions: Fill a large pot half full of water, add 1 tsp salt and bing to a boil. Add 1/4 lb of pasta to the water and boil for 10-12 minutes or until the pasta is al dente'. Meanwhile, heat a large fry pan to medium-high and add 2-3 tsp. of the oil to the bottom of the pan (enough to coat). Add the chopped onion and minced garlic. Let saute' until the onion starts to turn white. Next, add the tomato sauce, tomato paste, balsamic vinegar and spices; stir until well blended. Cover and simmer the marinara sauce for at least 10 minutes (to let the flavors absorb) or until ready to serve. When the pasta is al dente', drain and toss with a splash of oil. Serve the pasta with the marinara sauce and garnish with parmesan or mozzarella cheese.
*If you would like to add meat to this dish you brown some ground beef or make meatballs.*
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