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Tomato & Basil Pasta Sauce
3 Tbsp. Extra Virgin
Olive Oil
1 Large Onion, chopped
2 Garlic Cloves, crushed
2 (410g) Cans
Tomatoes, chopped
¼ Tsp. Red Pepper
Flakes, or to taste
2 Tsp. Balsamic Vinegar
2 Tsp. White Sugar
3/4 Cup Basil Leaves,
torn into pieces
Salt and Ground Black
Pepper, to taste
Heat the olive oil in a Frying Pan over medium heat;
cook the onion and garlic in the hot oil until tender,
about 5 minutes.
Stir the tomatoes, red pepper flakes, vinegar, and
sugar into the onion and garlic mixture; bring to a boil,
reduce heat to low, and simmer until the flavours
blend to your liking, 45 to 60 minutes.
Stir the basil into the sauce; season with salt and
pepper.
Serve over fresh pasta
Vodka Pasta Sauce
1 Onion, chopped
2 Stalks Celery, chopped
3 Cloves Garlic, minced
¼ Cup Olive Oil
110g Thinly Sliced
Prosciutto
3/4 Cup Vodka
1 (800g) Can Crushed
Tomatoes
¼ Tsp. Dried Oregano
2 Tbsp. Chopped Fresh
Parsley
1 Tbsp. Dried Basil
¼ Tsp. Cayenne Pepper
1 Cup Light Cream
In a large Frying Pan, heat oil over medium heat.
Cook onion, celery, and garlic in oil; stir until soft.
Add prosciutto and vodka. Simmer until almost all
liquid is gone.
Add tomatoes, cayenne, and herbs. Simmer for 10
minutes.
Stir in half and half, and heat for 3 minutes.
Serve over fresh pasta.
White Clam Pasta Sauce
2 Tbsp. Olive Oil
4 Tbsp. Chopped Onion
1 Tsp. Minced Garlic
1 Tsp. Lemon Juice
4 Tbsp. White Wine
1¼ Cups White Clam
Sauce
½ Tsp. Crushed
Red Pepper
Sauté onions and garlic in olive oil.
Add all ingredients except can of clam sauce. Heat on
medium.
Once mixture is heated, reduce heat to medium low
and add clam sauce. Heat slowly.
Combine with pasta and garnish with parmesan
cheese.
Serve over fresh pasta
