Sunday, December 4, 2016

Spaghetti Sauce Recipe

Spaghetti Sauce Recipe

Do you have a spaghetti sauce recipe? Do you like your spaghetti sauce recipe? Do you wish to have a better spaghetti sauce recipe?

If your answer is yes to all of the above questions, then I may be able to help you. It is very easy to cook spaghetti as there are many readily made available spaghetti sauces in the markets or supermarkets. But if you want to cook spaghetti sauce from scratch (which is by the way, way much cheaper), you may try this spaghetti sauce recipe. All you need are some good and fresh tomatoes and you are good to go. Remember to always start boiling your spaghetti noodles first before you proceed to do the spaghetti sauce, as the spaghetti takes a longer time to cook. If you want to save time, get the thinner ones. Here are the ingredients and the steps to take in cooking this spaghetti sauce. I hope you enjoy this spaghetti sauce recipe. I would love to know whether you like this spaghetti sauce receipt, so please drop a comment or two below.

  • 2 lbs Italian sausage
  • 1 small onion, chopped (optional)
  • 3 -4 garlic cloves, minced
  • 1 (28 ounce) can diced tomatoes
  • 2 (6 ounce) cans tomato paste
  • 2 (15 ounce) cans tomato sauce
  • 2 cups water (for a long period of simmering for flavors to meld. If you don't want to simmer it as long, add less)
  • 3 teaspoons basil
  • 2 teaspoons dried parsley flakes
  • 1 1/2 teaspoons brown sugar
  • 1 teaspoon salt
  • 1/4-1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon fresh coarse ground black pepper
  • 1 lb thin spaghetti
  • parmesan cheese

Feel free to substitute any of the above listed ingredients to suit your taste.

  1. In large, heavy stockpot, brown Italian sausage, breaking up as you stir.
  2. Add onions and continue to cook, stirring occasionally until onions are softened.
  3. Add garlic, tomatoes, tomato paste, tomato sauce and water.
  4. Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.
  5. Stir well and barely bring to a boil.
  6. Stir in red wine.
  7. Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!
  8. Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.

Tuesday, December 23, 2014

Spicy Crabs with Pasta

This is a great one pot dish. If you love crabs, I am sure that you would love this dish. If you prefer prawns, you may also use this recipe. It doesn't take too long to cook and I hope you will enjoy it.

  • 1 tablespoon olive oil
  • 2 medium garlic cloves, pressed
  • 1/2 medium green bell pepper, diced very small
  • 1 teaspoon crushed red pepper flakes
  • 1 (16 ounce) can whole tomatoes
  • 1/2 cup salt-free fish stock
  • 1 tablespoon tomato paste
  • 1 tablespoon fresh parsley, finely chopped
  • 2 teaspoons sugar
  • 1 teaspoon finely grated lemon zest
  • 1 bay leaf
  • 1/2 lb flaked crabmeat, with bones removed
  • cooked pasta
  1. Heat up the oil in a large skillet or saucepan then stir in the garlic, bell pepper and red pepper flakes over moderate heat.
  2. Then add the tomatoes and stir in the fish stock, tomato paste, parsley, sugar, lemon zest and bay leaf.
  3. Continue cooking for about 7 to 10 minutes until it is thick.
  4. Lastly, add in the crabmeat and continue cooking for about 3-5 minutes more.
  5. Then serve it over hot cooked pasta such as spaghetti.

Tuesday, December 9, 2014

Spicy Szechuan Shrimps / Prawns

Szechuan are known for their spicy food. There are many recipes out there for us to try and we do not need to stick to one or two recipes in cooking prawns. I know I am guilty of that as I only know how to stir fry spicy prawns and steamed prawns. Since I am feeling a bit adventurous today, I am going to try the spicy szechuan style recipe which I found today which is slightly complicated from the normal recipes. I hope you will also enjoy this as much as I do.

  • 1/2 teaspoon szechuan peppercorns
  • 1/2 teaspoon white peppercorns
  • 1/2 teaspoon kosher salt
  • 1/4 cup peanut oil
  • 1 lb large shrimp, peeled, shelled and deveined
  • 4 tablespoons cornstarch
  • 2 tablespoons minced garlic
  • 3 tablespoons serrano chilies, seeded and minced
  • lime, for garnish
    Pepper salt
  1. In a small saute pan over medium heat, toast the Sichuan and white peppercorns, shaking the pan, for about 3 minutes. Then remove the pan from the heat; set aside to cool slightly. Then grind the peppercorns and combine with the salt.
  2. Shrimps
  3. Saute the shrimps in a wok or large saute pan over medium-high heat after coating the shrimps in the cornstarch. Remember to remove the excess cornstarch by shaking the coated shrimp in a sieve or strainer.
  4. Toss a few times to cook through on both sides, for about 2 to 3 minutes then remove from heat.
  5. Discard the access oil and add in the garlic, chili pepper and pepper-salt mixture into the wok.
  6. Add in the shrimps again and toss the shrimps with the spice mixture until the spices release their fragrance for another 1 minute.
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