SICILIAN SPAGHETTI SAUCE
Golden raisins and pine nuts add a new flavor twist to this southern-Italian pasta sauce.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, cook beef and onion in oil over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Stir in the tomatoes, raisins, wine, tomato paste, sugar, basil, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through. , Meanwhile, cook spaghetti according to package directions. Stir parsley and pine nuts into meat sauce. Drain spaghetti; top with sauce.
Nutrition Facts : Calories 459 calories, Fat 7g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 1137mg sodium, Carbohydrate 74g carbohydrate (25g sugars, Fiber 5g fiber), Protein 21g protein.
SICILIAN LENTIL PASTA SAUCE
This is a very nice, thick sauce. It has a meat taste, without the meat. Nice and hearty, great with a crusty bread on a cold, Fall day.
Provided by Jill
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 1h40m
Yield 8
Number Of Ingredients 11
Steps:
- In a large saucepan, heat oil over medium heat. Add onions, mushrooms, zucchini, and garlic. Cook and stir until tender, about 5 minutes.
- Add lentils and 3 cups water to vegetables. Bring to a rolling boil, stirring occasionally. Reduce heat to low, cover, and cook 45 to 60 minutes.
- Stir in tomato sauce, tomato paste, sugar, and 1/2 cup water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes. If necessary, add more water to keep the sauce from sticking. Be careful not to dilute; the sauce should be quite thick.
Nutrition Facts : Calories 145 calories, Carbohydrate 25.5 g, Fat 1.8 g, Fiber 9.7 g, Protein 8.9 g, SaturatedFat 0.3 g, Sodium 466.1 mg, Sugar 7.5 g
SICILIAN PASTA SAUCE
My grandmother is Sicilian, so naturally this sauce was passed down from each generation to all the girls. Hope you'll enjoy it as much as my family does.
Provided by stephakneeluvstocook
Categories Sauces
Time 1h10m
Yield 3-4 cups, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil and crushed pepper in sauce pan,add onion and garlic. Saute until translucent. Deglaze with wine, add tomatoes cushed and paste. Bring to simmer, continue to simmer for 45 minutes up to 4 hours. Add herbs, sugar, and season if needed.
- Toss with favorite pasta. Serve with grated parmesan romano and a glass of wine.
- Can also add meat/ sausage/ ribs before deglazing with wine. Or mix in a cup of ricotta and grated mozzerella and bake in 400 degree oven until bubbling and golden.
PASTA SICILIANO
This wonderful and easy skillet pasta dish includes sun-dried tomatoes, olives, pine nuts, feta cheese, and crushed red pepper flakes. This is an authentic alternative that gets rave reviews in our family.
Provided by Cathy Johnston
Categories World Cuisine Recipes European Italian
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Place farfalle pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
- Heat the oil in a large skillet over medium heat, and cook the garlic until lightly browned. Mix in red pepper and lemon juice. Stir in the pine nuts, olives, and sun-dried tomatoes. Toss in the cooked pasta and feta cheese. Season with salt and pepper.
Nutrition Facts : Calories 433.7 calories, Carbohydrate 49 g, Cholesterol 28 mg, Fat 20.1 g, Fiber 3.7 g, Protein 15.3 g, SaturatedFat 6.7 g, Sodium 638.5 mg, Sugar 3.7 g
QUICK EASY SICILIAN PASTA SAUCE
My family is Sicilian. Old world style cooking is so simple but with amazing results. The flavors this recipe has will amaze you. Nothing beats fresh ingredients.
Provided by Simply Shirley
Categories European
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Peel Tomatoes, place in a roasting pan. Drizzle with oil, season with salt, pepper and sugar. Throw in oven at 450 degrees for 5-6 minutes or place on roasting pan and cook on grill.
- Dice garlic small and roast in frying pan.
- Chop Fresh Basil.
- Once Tomatoes are roasted they need to be blended. You can use a good old fashioned blender or food processor. Try not to over blend. Tomato sauce should be liquid but not blended until foamy.
- Add blended tomatoes to the pan of roasted garlic, bring to a simmer. Add chopped basil, stir.
- Add sugar and/or salt to taste. Serve over angel hair pasta or whichever kind you like.
Nutrition Facts : Calories 79, Fat 3.8, SaturatedFat 0.5, Sodium 591.1, Carbohydrate 11.2, Fiber 2.3, Sugar 8, Protein 1.8
SICILIAN PASTA AND BROCCOLI
This is a simple dish my grandmother made for me when I was a child. Now I make it for my daughter, Xea, and she loves it. As the broccoli takes on a toasty brown color, it develops a delicious nutty flavor that even picky kids will like.
Provided by Antonia Lofaso
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the water for your pasta while you prepare the broccoli.
- In a shallow, 10-inch saute pot, heat the 1 cup olive oil over medium-high heat (see Cook's Note). Add the broccoli to the oil and season it with salt. Saute the broccoli for about 4 minutes, or until it takes on a toasty color. The broccoli will absorb a lot of the oil, so if you find your pot getting dry, just add a little more oil to it. Throw in the garlic and cook for about another minute, until it's slightly brown. Don't burn the garlic! Take the broccoli off the heat and set it aside.
- Prepare the penne according to the package directions. Drain the pasta and toss it in the pot with the broccoli, garlic, and olive oil. If the mixture seems dry, add a little more oil.
- Toss in the Parmigiano-Reggiano cheese, stir, and garnish with the parsley.
SICILIAN MEAT SAUCE
People have told me this is better than the gravy their Sicilian grandmothers used to make. But don't tell the old generation that! -Emory Doty, Jasper, Georgia
Provided by Taste of Home
Categories Dinner
Time 6h30m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- In a Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Brown pork ribs in batches; transfer to a 6-qt. slow cooker., Add remaining oil to Dutch oven; saute onion for 2 minutes. Add garlic; cook 1 minute more. Add next 11 ingredients. Pour in broth and red wine; bring to a light boil. Transfer to slow cooker. Cook, covered, until pork is tender, about 6 hours., Discard bay leaves. Remove meat from slow cooker; shred or pull apart, discarding bones. Return meat to sauce. Serve over pasta; if desired, sprinkle with Parmesan cheese.
Nutrition Facts :
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