PUTTANESCA SAUCE RECIPE - GRACE PARISI | FOOD & WINE
The combination of anchovies, olives and capers gives this napoletana sauce a robust flavor.Plus: Pasta Recipes and Tips
Provided by Grace Parisi
Categories Pasta + Noodles
Total Time 40 minutes
Yield 3 cups (enough for 1 pound of pasta)
Number Of Ingredients 11
Steps:
- In a large saucepan, heat the oil. Add the garlic, anchovies and crushed red pepper and cook over moderate heat, stirring occasionally, until golden, about 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the canned tomatoes with their juices. Stir in the sugar, basil, olives and capers. Season with salt and pepper and bring to a boil. Simmer the sauce over low heat, stirring occasionally, until it thickens and is reduced to 3 cups, about 30 minutes. Season again with salt and pepper. Discard the basil sprigs and garlic.
PASTA BOLOGNESE RECIPE - GRACE PARISI | FOOD & WINE
Grace Parisi's pasta Bolognese features a traditional combination of ground beef, pork, veal and tomato enriched by smoky pancetta. Slideshow: Fast Weekday Pastas
Provided by Grace Parisi
Categories Pasta Sauce
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Yield 8 to 10
Number Of Ingredients 18
Steps:
- Heat 1 tablespoon of the olive oil in a large, heavy saucepan until shimmering. Add the onion, carrot, celery and pancetta and cook over moderate heat, stirring occasionally, until the vegetables are softened but not browned, about 8 minutes. Scrape the vegetable mixture into a large bowl.
- Add the remaining 3 tablespoons of olive oil to the saucepan and heat until just shimmering. Add the beef, veal and pork and cook over moderately high heat until just barely pink, about 5 minutes. Return the vegetable mixture to the saucepan. Add the garlic and cook over high heat until fragrant, about 1 minute. Add the wine and cook, stirring occasionally, until almost evaporated, about 8 minutes. Stir in the tomatoes and their juices, the chicken stock, thyme and bay leaf. Season with a generous pinch of salt and pepper and bring to a boil over high heat. Cover partially and cook over moderately low heat for 1 hour. Discard the bay leaf. Stir in the heavy cream and cook the sauce just until heated through.
- In a large pot of boiling salted water, cook the pasta until al dente. Drain well, return to the pot and toss with the sauce. Serve the pasta in deep bowls and pass the Parmesan at the table.
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