Light Red Sauce Recipes

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CLASSIC RED SAUCE



Classic Red Sauce image

Provided by Food Network

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 8

1 28-ounce can whole peeled tomatoes
2 tablespoons extra-virgin olive oil
1/3 red onion, medium-diced
3 cloves garlic, cut into chunks
Pinch of red pepper flakes (optional)
Kosher salt and freshly ground pepper
2 tablespoons torn fresh basil
1 pound penne or spaghetti, cooked until al dente

Steps:

  • Puree the tomatoes to a smooth, creamy consistency in a food processor or with an immersion blender. (If you like a more country feel, you can wait and break them up in the pan later with a wooden spoon.)
  • Heat the olive oil over medium-high heat in a large saucepan. When hot, add the onion and saute 5 to 6 minutes, or until soft. Add the garlic and cook 2 to 3 minutes, until you see the color start changing. If you'd like to make the sauce spicy, add the red pepper flakes.
  • Add the tomatoes and season with salt and pepper to taste. Reduce the heat to medium low and simmer about 30 minutes. (If you did not puree the tomatoes, use a wooden spoon to break them into pieces while they cook.) Strive for balance in the consistency of the sauce: It has to be fluid, but it should not look overly wet. Add the basil and remove from the heat. Toss with just-cooked pasta.

HOMEMADE ITALIAN RED SAUCE



Homemade Italian Red Sauce image

You will love my Italian-style sauce. You can add meatballs to this sauce; it comes out really good.

Provided by Ignazia Vella

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 2h20m

Yield 12

Number Of Ingredients 10

½ cup olive oil
1 large onion, minced
3 cloves garlic, minced
4 cups water
2 (32 ounce) cans crushed diced tomatoes
1 (16 ounce) can tomato paste
¼ cup chopped fresh basil
1 teaspoon baking soda
1 teaspoon white sugar
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a large saucepan over medium-high heat. Saute onion and garlic in hot oil until onion is translucent, 5 to 7 minutes.
  • Reduce heat to medium-low. Add water, crushed tomatoes, tomato paste, basil, baking soda, and sugar; season with salt and pepper. Stir mixture, bring to a simmer, and cook until the sauce is thickened, about 2 hours.

Nutrition Facts : Calories 149.4 calories, Carbohydrate 13.9 g, Fat 9.2 g, Fiber 3 g, Protein 3.1 g, SaturatedFat 1.3 g, Sodium 643.9 mg, Sugar 9.2 g

LIGHT RED SAUCE



Light Red Sauce image

Provided by Molly O'Neill

Categories     quick, condiments, one pot

Time 15m

Yield 2 1/2 cups

Number Of Ingredients 8

4 pounds fresh plum tomatoes, cored and peeled, or 4 cups canned Italian tomatoes
1 medium-size red bell pepper, diced
1 medium-size onion, diced
2 cloves garlic, minced
2 cups chicken broth
2 teaspoons sugar
2 tablespoons dried basil (or 1/4 cup fresh basil leaves)
Salt and freshly ground black pepper to taste

Steps:

  • In large saucepan over medium heat, combine all ingredients. Simmer for 30 minutes. Remove from heat. Using a blender or food processor, puree mixture. Return to pot, adjust salt and pepper and simmer until reduced to 2 1/2 cups, about 1 1/2 hours. This sauce freezes very well.

Nutrition Facts : @context http, Calories 130, UnsaturatedFat 1 gram, Carbohydrate 24 grams, Fat 2 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 0 grams, Sodium 1186 milligrams, Sugar 15 grams

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QUICK AND EASY ITALIAN-AMERICAN RED SAUCE IN 40 MINUTES OR LESS

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  • In a large pot, combine oil and garlic and heat over moderately low heat until garlic begins to very gently sizzle. Add red pepper flakes and cook, stirring, until garlic just begins to turn a light golden color, about 3 minutes.
  • Add tomato paste and cook, stirring, until paste has softened and blended with the oil, about 3 minutes.
  • Stir in canned tomatoes and their juices, increase heat to medium-high, bring to a gentle simmer, then lower heat to maintain. Using an immersion blender, blend tomatoes until sauce is smooth.
  • Add basil and simmer, stirring occasionally, until sauce is reduced slightly and tastes rich, about 30 minutes. Season with salt.
  • Discard basil. Stir in butter, if using, until melted. Use sauce right away, or allow to cool to room temperature, transfer to sealed containers and refrigerate for up to 5 days or freeze for up to 6 months.


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