Rachel's Recipes

Archive for the ‘Sauce’ Category

This is a simple, but delicious weeknight dinner.

1 Tablespoon oil
1 medium onion chopped
3 large garlic cloves, chopped
1 pound bulk sweet Italian sausage
1 cup half and half
28 oz can diced tomatoes, undrained
8 oz can tomato sauce (mine was seasoned with basil and oregano)
1 Tablespoon tomato paste
1 teaspoon dried sage
1/2 teaspoon dried crushed red pepper
1/2 teaspoon salt
1/4 teaspoon pepper
1 box penne or farfalle pasta
1/2 cup grated Parmesan cheese, plus additional for garnish

Heat oil in heavy large pot over medium-high heat. Add shallots and garlic and sauté until beginning to soften, about 3 minutes. Add sausages and sauté until no longer pink, breaking up with back of fork, about 5 minutes. Add cream; simmer 5 minutes. Add tomatoes with juices, sage and crushed red pepper. Simmer until sauce thickens, stirring occasionally, about 15 minutes.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 1/2 cup cooking liquid.

Return pasta to same pot; add sauce. Toss over medium heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry. Season with salt and pepper. Transfer to bowl; sprinkle with cheese and serve.


This sauce was so simple to put together. I paired it with Maroni’s meatballs and some spaghetti. Delicious!

6 ounces good olive oil, not extra-virgin
12 cloves garlic, finely sliced
1 large or 2 medium Spanish onions, finely diced
2 (28-ounce) cans imported crushed tomatoes
1 teaspoon salt
1/2 teaspoon white or black pepper
1 large handful julienned fresh basil leaves

In a medium saucepan over medium heat, add oil. Once heated add the finely sliced garlic and onions to the pan. Cook over medium heat until soft and slightly brown. Next add the canned crushed tomatoes, salt and pepper and stir. Allow the sauce to come to a simmer and cook for 20 minutes. Remove from the heat and add the julienned basil.

Source: Food Network

I used skim milk and just a little butter for this recipe and it was still rich and delicious.

1 Tablepoon oil
1/4 pound chicken breasts, cut into bite sized pieces
8 oz chopped broccoli, thawed
1 Tablespoon butter (technically I used 1.5 Tablespoons since that was the end of my stick)
1 Tablespoon flour
1 1/2 cups skim milk
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
pinch of nutmeg
3/4 cup Parmesan, grated
12 oz fresh fettuchine

Set a pot of water on the stove to boil.

In a small frying pan, heat the oil. Add the chicken. In the last couple minutes of cooking time, add the broccoli. Cook until the chicken and broccoli are cooked through.

Meanwhile, melt the butter in a saucepan. Whisk in the flour and cook for a few seconds. Whisk in the milk and cook until slightly thickened. Add the spices and the Parmesan over low heat.

Add the chicken and broccoli to the sauce pan and combine.

Boil the pasta according to the package directions (just a couple minutes). Drain. Add to the saucepan, tossing to coat the noodles.

Pizza Sauce

Posted on: May 2, 2011

This sauce was inspired by the delicious meat sauce they have at a local pizzaria.

1/4 pound ground beef
15 oz can tomato sauce, no salt added
6 oz can tomato paste, no salt added
1 Tablespoon ground oregano
1 Tablespoon ground basil
1 1/2 teaspoons dried minced garlic
1 teaspoon onion powder
1 teaspoon ground paprika
pinch of sugar
pinch of salt (omit if using regular tomato paste and sauce)

Cook the beef in a skillet, breaking into small chunks. Drain off fat and set aside to cool. (Sometimes I pulse it in the food processor to break it up.)

In a bowl, mix together the tomato sauce and tomato paste until smooth. Mix in the spices. Fold in the beef.

Freeze extra sauce in zip top baggies. Once defrosted, you can snip of the bottom end to add the sauce to your pizza.

  • In: Main Course | Sauce
  • Comments Off on Gnocchi with Italian Sausage Alfredo Sauce

Eric told me this meal tasted like something served at a restaurant. I considered that to be quite the compliment. What makes it even better as this dish was pretty simple to make, definitely under 30 minutes.

1 package potato gnocchi
3/4 pound Italian sausage
1 small yellow onion, diced
2-3 cloves garlic, minced
14.5 oz can petite diced tomatoes
5 oz frozen, chopped spinach, defrosted and squeezed of excess water
15 oz. jar four cheese alfredo sauce (I used Classico)
1/2 cup half and half
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon freshly ground pepper
Parmesan cheese, for serving

Set a pot of water on the stove to boil.

Heat a large skillet over medium heat and cook sausage, breaking it apart into small pieces until it is cooked through. Remove the sausage from the pan without discarding the drippings.

Saute the onion until slightly softened. Stir in the garlic, spinach and tomatoes and cook for a couple minutes.

Reduce heat to medium low and stir in the alfredo sauce. Mix in the half and half, the seasonings, and cooked sausage.

Simmer the sauce for about 10 minutes. Meanwhile, cook the gnocchi in the boiling water as directed on the package. Drain the gnocchi. Serve the sauce over the gnocchi and top with Parmesan cheese.

This may be Eric’s new favorite pasta dish. The smokiness of the bacon really enhances the sauce to jazz up traditional spaghetti and meatballs. If you already have meatballs in your freezer (store bought or homemade), it should take around 30 minutes to put together.

Kosher salt
13 oz box angel hair pasta or spaghetti
16-24 meatballs, thawed if frozen
6 slices thick-cut bacon, chopped
1 small yellow onion, finely diced
2 shallots, minced
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
28 oz can crushed tomatoes
1/2 cup vodka
2/3 cup heavy cream (or half and half)
1/2 cup freshly grated parmesan cheese, plus more for topping
Handful of fresh basil leaves, torn, plus more for topping

Bring a large pot of salted water to a boil. While the sauce is simmering, add the pasta and cook to al dente. Drain and set aside until the sauce is complete.

Fry the bacon until crisp in a large skillet. Remove and allow to drain on paper towels. Drain bacon grease so only two tablespoons are remaining in the pan. Add the onion and shallots and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic and red pepper flakes and cook, stirring, a minute more or until fragrant. Return the bacon to the skillet and add the meatballs, cooking until the meatballs are warmed.

Stir in the vodka, tomatoes and salt to taste. Return the skillet to medium heat and simmer, stirring often, until the alcohol cooks off, 7-10 minutes (this is when you should cook the pasta). Stir in the cream and cook until the sauce thickens slightly, about 3 minutes. Stir in the parmesan and basil.

Add the pasta to the sauce and toss to combine. Season with salt. Serve topped with more parmesan and basil.

Source: Krista’s Kitchen

This is a nice variation to your pasta routine and pretty quick to throw together with pantry ingredients. I served it over gnocchi, but the original recipe used Orecchiette.

7 oz jar roasted red peppers, drained and patted dry with paper towels
2 Tablespoons olive oil
1/2 medium onion, diced
2 cloves garlic, minced
1/2 cup half and half

Puree red peppers in a blender or food processor.

Heat olive oil over medium heat and cook onion and garlic until soft. Add pepper puree and season with salt. Stir in heavy cream. Taste and season with salt as needed.

From: The Pioneer Woman


This blog is a way for me to keep track of all the recipes I have tried and want to make again, and a few I've come up with myself.