YumSugar

Taste Test: La Famiglia DelGrosso Pasta Sauce

YumSugar — Wed, 24 Sep 2008 09:00:00 -0700

Since it's easy to prepare and so versatile, I cook pasta at least once a week. Lately, I've been experimenting with various sauces and pasta shapes to see how the factors make a difference in taste, so I gave La Famiglia DelGrosso a try.

I sampled three of eight different sauces, all of which have kitschy titles named after family members. My boyfriend thought Aunt Mary Ann's Sunday Marinara was "light on flavor," but I preferred it to its competitors. A Trader Joe's pomodoro sauce tasted sickly sweet in comparison. Uncle Joe's Vodka Celebration was my favorite of the bunch: the texture was creamy, but the sauce wasn't as light in color as most commercial vodka sauces, which often are too heavy on cream.

The sauce possessed a strong umami quality (incidentally, tomatoes contain high amounts of umami). Uncle Bo's Roasted Red Pepper Tour was made with - you guessed it - roasted red peppers, and it was my sweetie's favorite of the three because of its deep, smoky flavor.

Certainly no commercial variety can replace a homemade pasta sauce, but La Famiglia sauces work in a pinch. They are available at select Whole Foods and other grocers across the country. Have you tried any of the brand's flavors? What did you think of them?

Fast & Easy Dinner: Saucy Beans and Eggplant

partysugar — Thu, 19 Jun 2008 07:45:21 -0700

During the Summer it's important to take advantage of the bounty of fresh vegetables. In this vegetarian dish, the pure flavor of eggplant is highlighted. The simple recipe combines canned beans with a garlicky pasta sauce and breaded, sautéed eggplant. Salty feta cheese is a lovely garnish to this delicious dinner.

This recipe is a must make, so get it now when you read more.

Saucy Beans and Eggplant
From Better Homes and Garden

Ingredients

1 small eggplant (about 10 to 12 ounces), cut in 8 slices
3 Tbsp. olive oil
1/4 cup seasoned fine dry bread crumbs
1 cup instant brown rice
Sliced green onion (optional)
1 15-oz. can navy or Great Northern beans, rinsed and drained
1 26-oz. jar roasted garlic pasta sauce
Crumbled Feta Cheese (optional)

Directions

Brush eggplant lightly with half the oil; sprinkle with salt and pepper. Coat in bread crumbs.
In 12-inch skillet cook eggplant in remaining oil over medium-high heat 5 minutes per side. Turn frequently.
Cook rice according to package directions; stir in green onion if using.
In another saucepan combine beans and pasta sauce; heat through.
Serve eggplants with rice and beans. Top with feta and black pepper.

Serves 4.

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Definition: Ragu

partysugar — Mon, 29 Jan 2007 09:47:43 -0800

Ragu
A sauce of meat, poultry, or a combination of the two and finely diced vegetables simmered for a long time in one or more liquids, such as water, milk, cream, wine, broth, or stock and seasonings. A staple of northern Italy's Bologna, ragu is typically served with pasta.

Though different than the French ragout, both are derived from the verb "ragouter," which means to stimulate the appetite.

Fast & Easy Dinner: Baked Ravioli

partysugar — Wed, 23 Sep 2009 06:50:01 -0700

While there are some pastas, like macaroni and rigatoni, that are commonly used to make baked casserole-style dishes, other types, for example ravioli, are often overlooked.

This recipe thinks outside the baking dish by tossing store-bought ravioli with a quick homemade marinara sauce and lots of grated cheese.

The resulting meal is a crunchy, chewy, comforting mess of pasta that's sure to please the children in your life. For a balanced dinner, serve mixed greens on the side. Get the creative recipe when you read more.

Baked Ravioli
From Martha Stewart

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
Coarse salt and ground pepper
1 1/2 teaspoons dried thyme, or oregano
1 can (28 ounces) whole tomatoes
1 can (28 ounces) crushed tomatoes
2 pounds store-bought ravioli
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

Directions

Preheat oven to 425 degrees. Heat oil in a large saucepan over medium heat. Add onion and garlic, and season with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes.
Add thyme and tomatoes. Bring to a boil, reduce heat, and simmer, breaking up tomatoes with spoon, until sauce is thickened and reduced to about 5 1/2 cups, 20 to 25 minutes.
Meanwhile, cook ravioli in a large pot of boiling salted water just until they float to the top (pasta will continue to cook in oven). Drain pasta; return to pot.

Toss sauce with pasta. Pour pasta into a large gratin dish or 9-by-13-inch baking dish, and sprinkle with cheeses. Bake until golden, 20 to 25 minutes. Cool slightly before serving.

Serves 4-6.

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Fast & Easy Dinner: Angel Hair Pasta With Mussels and Red Pepper Sauce

partysugar — Fri, 28 Dec 2007 09:41:39 -0800

One of my all time favorite dinners is linguine and clams. I love it so much I could eat a bowl of piping hot pasta and plump little clams every night. However, to expand my shellfish horizons, I've decided to experiment with mussels. Like clams, they pair perfectly with pasta.

In this recipe, the mussels are cooked in a red sauce made from canned tomatoes and bell peppers. The final result is a delicate and delicious pasta with fresh shellfish flavors. To explore the world beyond linguine and clams, read more.

Angel Hair Pasta with Mussels and Red Pepper Sauce
From Cooking Light magazine

8 ounces uncooked angel hair pasta
2 teaspoons olive oil
1/3 cup diced onion
1 garlic clove, minced
2 cups diced red bell pepper (about 2 medium)
1/2 teaspoon salt
Dash of ground red pepper
1 (14.5-ounce) can whole tomatoes, undrained and chopped
1/2 cup white wine
36 mussels (about 3 pounds), scrubbed and debearded
3 tablespoons chopped fresh parsley

Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.
Meanwhile, heat oil in a large saucepan over medium-high heat. Add the onion and garlic; sauté 5 minutes or until tender.
Add bell pepper, salt, and ground red pepper; sauté 2 minutes.
Add tomatoes and wine; bring to a boil. Reduce heat to low, and simmer 10 minutes.
Add mussels, and increase heat to medium. Cover and simmer for 7 minutes or until shells open. Discard any unopened shells. Serve mussel mixture over pasta; sprinkle with parsley.

Serves 4.

CALORIES 372(18% from fat); FAT 7.4g (sat 1g,mono 2.6g,poly 1.3g); PROTEIN 24.9g; CHOLESTEROL 40mg; CALCIUM 85mg; SODIUM 809mg; FIBER 4.5g; IRON 8.7mg; CARBOHYDRATE 46.9g

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Fast & Easy Dinner: Chicken and Pasta in Peanut Sauce

partysugar — Tue, 13 Jan 2009 06:45:25 -0800

FabSugar just got back from an amazing trip to Thailand, but now she's feeling a little blue about returning to her daily routine. To ease the culture shock, I suggested she make this simple, Thai-inspired dish for dinner. Seared chicken is tossed with pasta, broccolini, red peppers, and a store-bought peanut sauce. To make it more fit-friendly, use whole-wheat pasta. If you dislike broccolini or red pepper, feel free to swap in carrots, mini corn, bok choy, or peas. To make this scrumptious pasta, read more.

Chicken and Pasta in Peanut Sauce
From Better Homes and Gardens

Ingredients

8 oz. thin spaghetti
1 bunch broccolini, cut in 2-inch lengths
1 medium red sweet pepper, cut in bite-size strips
1 lb. skinless, boneless chicken breast halves
Salt and ground black pepper
1 Tbsp. olive oil
1/2 cup bottled peanut sauce
Crushed red pepper (optional, for serving)

Directions

In Dutch oven cook pasta according to package directions, adding broccolini and sweet pepper during the last 2 minutes of cooking. Drain. Return to Dutch oven and set aside.
Meanwhile, halve chicken breasts horizontally. Sprinkle chicken with salt and pepper. In extra large skillet cook chicken in hot oil over medium-high heat for 2 minutes each side, or until no longer pink (170 degrees F).
Transfer to a cutting board. Slice chicken; add to pasta and vegetables.
Heat through. Add peanut sauce. Pass crushed red pepper.

Serves 4.

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Today's Special: Pasta With Walnut Sauce

partysugar — Tue, 09 Jan 2007 09:03:58 -0800

Lately I've been really into walnuts. Plain walnuts for snacking, candied walnuts in salads, and toasted walnuts in cookies. Just when I think I've used walnuts in every possible dish that I can, BAM a new recipe is discovered that incorporates walnuts in an exciting and different way. Walnuts in pasta? Now we're talking. Essentially this dish is similar to making a pesto but walnuts take the place of fresh basil. For a rich vegetarian supper, where walnuts are the star ingredients read more

Pasta with Walnut Sauce
From Nigella Lawson

6 ounces shelled walnuts
1/2 clove garlic, minced
1 slice bread, crusts removed
2/3 cup whole milk
1 ounce grated Parmesan, plus more for garnish
3 to 4 tablespoons olive oil (preferably Ligurian)
Salt and pepper
2 pounds any flat short pasta
1/2 cup chopped Italian parsley, for garnish

Put a large saucepan of water on to boil, and toast the walnuts in a dry frying pan until they begin to make a nutty aroma.
Put the bread in a bowl and cover with the milk.
Put most of the toasted walnuts (reserving about 1 ounce for garnish) into a blender along with the garlic, bread soaked in milk, and Parmesan. Blend until it turns smooth and creamy, then pour in the oil and season well with salt and pepper before blending again.
Pour into a bowl, and set aside.
Add pasta to boiling water with salt and cook for the required amount of time.
When pasta is al dente, reserve a cup of the pasta cooking liquid and then drain the pasta, but put it in to a large bowl while it's still dripping slightly with water.
Sprinkle a little olive oil over the pasta to prevent it sticking together, and then add the walnut sauce, mixing it into the pasta (splash in a little pasta cooking liquid to make the sauce less thick if needed).
Roughly chop the remaining walnuts and toss them over the top along with some more Parmesan and the chopped parsley.

8 to 10 servings

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Fast & Easy Dinner: Penne With Meat Sauce

partysugar — Wed, 18 Feb 2009 06:50:59 -0800

Classic bolognese - or pasta with meat sauce - can take hours to prepare. However, this updated rendition comes together in no time. Lean ground beef is cooked with onion before being tossed with a simple puree of tomatoes, red wine, and spices.

Black olives provide a salty kick, while chunks of mozzarella make this pasta comforting and delicious. Although the recipe calls for penne, feel free to use whatever thick pasta you have on hand. Look at the recipe when you read more.

Penne With Meat Sauce
From Better Homes and Gardens

Ingredients

8 ounces dried penne
1 pound lean ground beef
1/2 cup chopped onion
1 14-ounce can whole Italian-style tomatoes, undrained
1/2 of a 6-ounce can Italian-style tomato paste
1/4 cup dry red wine or tomato juice
1/2 teaspoon sugar
1/2 teaspoon dried oregano, crushed
1/4 teaspoon ground black pepper
1/4 cup sliced pitted ripe olives
1/2 cup shredded reduced-fat mozzarella cheese (2 ounces)
Fresh oregano leaves (optional)

Directions

Cook pasta according to package directions. Drain well. Return pasta to hot pan; cover to keep warm.
Meanwhile, in a very large skillet, cook ground beef and onion until meat is brown. Drain off fat.
In a blender or food processor, combine undrained tomatoes, tomato paste, wine, sugar, dried oregano, and pepper. Cover and blend or process until smooth.
Stir tomato mixture into meat mixture in skillet. Bring to boiling; reduce heat. Cover and simmer for 10 minutes.
Stir in cooked pasta and olives. Cover and heat through.
Sprinkle individual servings with mozzarella cheese. If desired, garnish with oregano leaves.

Serves 6.

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Fast & Easy Dinner: Fettucine with Bolognese Sauce

partysugar — Fri, 29 Feb 2008 09:01:31 -0800

Bolognese is a classic, kid-friendly crowd pleaser. Who could resist a bowl of piping hot pasta coated in a chunky, flavorful meat and tomato sauce? It's also great because you throw all the ingredients into a large pot and forget about them until the sauce is done. This recipe calls for fettuccine, but you could serve the fragrant bolognese over any pasta you have on hand. Serve with a glass of Italian red wine and let the weekend begin! Sound scrumptious? Wait until you see the recipe, read more.

Fettucine with Bolognese Sauce
From Real Simple magazine

1 tablespoon olive oil
1 large yellow onion, diced
3 stalks celery, diceed
1 carrot, diced
4 cloves garlic, minced
1/4 pound pancetta, chopped
1 1/2 pounds lean ground beef
1 cup dry white wine
1 cup whole milk
1 6-ounce can tomato paste
1 14½-ounce can diced tomatoes, undrained
1/4 teaspoon red pepper
2 tablespoons chopped fresh oregano, or 1 tablespoon dried
1/2 cup fresh flat-leaf parsley, chopped
2 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
1/4 cup grated Parmesan
1 lb cooked fettuccine, for serving

In a Dutch oven, over medium heat, heat the oil.
Add the onion and saute for 3 minutes. Add the celery, carrot, and garlic and cook for 5 minutes more.
Add the pancetta and cook for 5 minutes, then add the beef and cook until brown.
Add the wine and the remaining ingredients and simmer for 45 minutes.
Serve with cooked fettuccine. Sprinkle with Parmesan.

Serves 4-6.

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Fast & Easy Dinner: Penne With Triple Tomato Sauce

partysugar — Thu, 18 Jun 2009 08:30:14 -0700

If you love the taste of vine-ripened tomatoes, you'll enjoy this fuss-free vegetarian meal. Three (fresh, sun-dried, and paste) types of tomatoes are combined in the blender to create a quick, no-cook sauce. Tossed with piping hot pasta, the sauce coats each and every cranny.

For extra decadence, grate on some Parmesan cheese. Pair it with a simple green salad, crusty garlic bread, and glass of white wine, and you've got an ultimate Italian meal. Check out the recipe when you read more.

Penne With Triple Tomato Sauce
From Food & Wine

Ingredients

1 pound penne
2 medium tomatoes (5 ounces each), cut into 1-inch dice
4 oil-packed sun-dried tomatoes, drained
2 tablespoons tomato paste
4 large basil leaves
1 garlic clove
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground pepper

Directions

In a large pot of boiling salted water, cook the penne until al dente.
Meanwhile, in a blender, combine the diced tomatoes, sun-dried tomatoes, tomato paste, basil, garlic and olive oil. Puree until smooth. Pour the tomato sauce into a large bowl and season with salt and pepper.
Drain the pasta, add it to the sauce and toss well to coat. Serve the pasta piping hot.

Serves 4.

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