Spicy Napoletana Sauce Recipes

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NAPOLITANA SAUCE



Napolitana Sauce image

A classic rich tomato sauce that can be used through out multiple recipes.

Provided by Michelle

Categories     Dinner

Time 50m

Number Of Ingredients 7

650 g Passatta
3 cloves Garlic (sliced)
1 small Brown Onion (chopped)
5-6 Basil Leaves (extra for serving (optional))
1- 1 1/2 cup water
Olive Oil
1 tsp Salt (or season to taste)

Steps:

  • In a small pot add a splash olive oil and begin to cook garlic. When garlic just begins to gain colour add onion and fry together until cooked 2-3 minutes.Add a pinch of salt to onion to bring out the flavour
  • Once onion and garlic are cooked add the passata to the pot. pour 1 cup of water inside tomato jar/tin mixing around to pick up any left over sauce. Pour water into sauce
  • Add basil and salt seasoning to taste. Allow sauce to reach a boil and then turn down to a low heat so sauce can simmer. Continue to cook for a further 35-45 minutes stirring every 5-10 minutes.If sauce is too thick add another 1/2 cup of water and allow to continue to reduce.
  • Serve immediately or store in air tight container in fridge. Can be kept for 1 to 1 1/2 weeks

PASTA NAPOLITANA



Pasta Napolitana image

This is the ultimate meat lovers sauce and is my copycat version of The Cheesecake Factory's pasta. Rich and hearty, with tremendous flavors, this pasta Napolitana will disappear quickly. I always make extra sauce, as it freezes very well. —John Pittman, Northampton, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 2h30m

Yield 8 servings.

Number Of Ingredients 25

8 bacon strips
1 pound ground beef
1 pound bulk Italian sausage
1 tablespoon olive oil
1 large onion, chopped
1 can (6 ounces) tomato paste
1 jar (24 ounces) marinara sauce
1 can (14-1/2 ounces) chicken broth
1/2 cup dry red wine
1 can (8 ounces) mushroom stems and pieces
1/3 cup pepperoni, chopped
1 tablespoon sugar
1 tablespoon garlic powder
1 tablespoon dried oregano
1 tablespoon dried basil
2 teaspoons dried parsley flakes
1 teaspoon dried rosemary, crushed
1 teaspoon dried marjoram
1 teaspoon rubbed sage
1 teaspoon seasoned salt
1 teaspoon pepper
1/2 to 1 teaspoon crushed red pepper flakes
1 teaspoon Worcestershire sauce
Hot cooked spaghetti
Grated Parmesan cheese

Steps:

  • In a Dutch oven, cook bacon over medium heat; drain and set aside. Discard drippings. In same pan, cook ground beef and sausage in olive oil until beef is no longer pink, breaking into crumbles. Add onion; cook until tender, about 5 minutes. Drain. Add tomato paste; cook and stir until fragrant, about 5 minutes. Stir in bacon, marinara sauce, broth, wine, mushrooms, pepperoni, sugar, garlic powder, oregano, basil, parsley, rosemary, marjoram, sage, seasoned salt, pepper, pepper flakes and Worcestershire sauce. Bring to a boil; reduce heat. Simmer, covered, stirring occasionally, until thickened and flavors have combined, about 2 hours. Serve with spaghetti and Parmesan cheese.

Nutrition Facts : Calories 427 calories, Fat 28g fat (9g saturated fat), Cholesterol 82mg cholesterol, Sodium 1591mg sodium, Carbohydrate 19g carbohydrate (10g sugars, Fiber 4g fiber), Protein 24g protein.

NEAPOLITAN SAUCE



Neapolitan Sauce image

You might just stop buying store-bought marinara sauce, especially because homemade Neapolitan sauce is so simple to make! I personally find sweet basil is sweet enough to not need any additional sweetener. Serve on top of pasta or use as a sauce for pizza or lasagna.

Provided by thedailygourmet

Categories     Marinara Pasta Sauce

Time 50m

Yield 8

Number Of Ingredients 7

4 pounds tomatoes
¼ cup extra-virgin olive oil
4 cloves garlic, minced
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon red pepper flakes
10 leaves fresh basil, roughly chopped

Steps:

  • Score an "x" in the bottom of each tomato. place tomatoes in boiling water for a minute, carefully remove tomatoes and plunge into an ice bath. The tomato skin will peel off easily.
  • Bring a large pot of water to a boil. Working in several batches, place tomatoes in the boiling water for 1 minute. Carefully remove and plunge into an ice bath. Transfer to a work surface and remove skins.
  • Heat oil in a heavy saucepan over medium heat. Add garlic and cook until lightly browned and fragrant, about 45 seconds. Add tomatoes, crushing each one by hand. Add salt, pepper, and red pepper flakes. Cook, stirring every few minutes, until sauce starts to thicken, 20 to 25 minutes.
  • Stir in fresh basil and remove from the heat. Serve immediately.

Nutrition Facts : Calories 106.9 calories, Carbohydrate 9.5 g, Fat 7.5 g, Fiber 2.8 g, Protein 2.1 g, SaturatedFat 1 g, Sodium 302.4 mg, Sugar 6 g

NAPOLITANA SAUCE



Napolitana Sauce image

Make and share this Napolitana Sauce recipe from Food.com.

Provided by Jeff 631750

Categories     European

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 8

1 kg plum tomato
1 teaspoon fresh oregano, minced
2 tablespoons fresh basil, minced
1 medium onion, finely chopped
2 large garlic cloves, minced
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Scald the tomatoes in boiling water for 15 minutes and remove. Remove and discard the peels, and halve. Remove the stems, seeds and excess juice from the tomatoes, place them in a blender, and blend them to a smooth puree.
  • Sauté the onion in the hot olive oil until glassy. Add the minced garlic and stir frequently for another minute or so. Add the tomato puree, the herbs and the seasoning. Stir well and allow to gently simmer half covered for 45 minutes to an hour (remove lid after 20 minutes). This will depend on the ripeness and character of the tomato used. Stir occasionally.
  • The sauce should be nice and thick. Stir in a teaspoon more of olive oil (optional).

Nutrition Facts : Calories 121, Fat 7.3, SaturatedFat 1.1, Sodium 304.6, Carbohydrate 13.6, Fiber 3.7, Sugar 7.8, Protein 2.7

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