Pasta Sauces

[sc0tt]

Morning

Anything else you would add to this? I'll be having with Chicken and Penne Pasta.

Passata
Red Pepper
Seeded Chilli
Garlic
Onion
Basil?

Looks like an Arrabiata. Does it need anything else? I won't lie, I mostly only ever used Jars of sauces.

[SVX]

A little finely sliced smoked streaky bacon or pancetta cooked with the onions at the start would enrich the sauce.

[Planet Claire]

Cream!

[sc0tt]

Planet Claire said:

Cream!

Really?

How much and when?

Should I add some chocolate too?

Help!

[J8 SVG]

Lea & Perrins Mature Worcestershire sauces goes in most things I eat because it's goooood, chorizo with Chicken and I use quite a lot of dried mixed Italian herbs chucked in with the chorizo when browning the onions and garlic

[Planet Claire]

sc0tt said:

Really?

How much and when?

Should I add some chocolate too?

Help!

I love my creamy pasta sauces, usually add it at the end, just before serving up. How much depends on how creamy you want it

[Dr G]

SVX said:

A little finely sliced smoked streaky bacon or pancetta cooked with the onions at the start would enrich the sauce.

A few lardons = sauce magic.

I like a little rosemary/sage in mine too.

[mcxuk1]

sc0tt said:

Morning

Anything else you would add to this? I'll be having with Chicken and Penne Pasta.

Passata
Red Pepper
Seeded Chilli
Garlic
Onion
Basil?

Looks like an Arrabiata. Does it need anything else? I won't lie, I mostly only ever used Jars of sauces.

Yummy, what quantities will you be using - I might give this a go for lunch tomorrow!

[Jer_1974]

A teaspoon of sugar. Instead of passata you can use a tin of chopped tomatoes.

[SpydieNut]

plenty of olive oil in a pan, set on low heat and add some finely chopped onions and garlic, gently fry for a few minutes until soft.
add the passatta
salt
pepper
1 tsp or so sugar
dried herbs (i prefer oregano to basil, but whatever you fancy)
some chopped chillies

'hard boil' for 5-10 minutes, stirring occasionally so it doesn't catch on the bottom
then slow simmer for couple of hours (if you have the time) so that it reduces nicely and becomes thick.

enjoy

[Mobile Chicane]

^^^ What he said.

Slow simmering is the key.

[sc0tt]

mcxuk1 said:

Yummy, what quantities will you be using - I might give this a go for lunch tomorrow!

I've got no idea

[evoivboy]

Jer_1974 said:

A teaspoon of sugar. Instead of passata you can use a tin of chopped tomatoes.

this

[moleamol]

Cinnamon.

[sc0tt]

moleamol said:

Cinnamon.

Urgh

Not keen on Cinnamon.

[Digger]

Might work in something like a chilli con carne?

Demerara would be my choice of a subtle sweetener for a sauce.

[ali_kat]

Whereas I use honey or golden syrup to sweeten depending on what I'm cooking

I'm with the others in that your need to simmer that for a while

[Shaw Tarse]

Soffritto/ mirepoix?

[SVX]

Mobile Chicane said:

^^^ What he said.

Slow simmering is the key.

^^^ What she said. Slow reduction is the "magic" in most sauces, especially those based on tomato.

[RizzoTheRat]

Red wine!

I've recently taking to putting a spoon or two of basil pesto in as well, gives a nice flavour and thickens the sauce a bit too.