ARRABBIATA SAUCE RECIPE | ALLRECIPES
Spicy and delicious. Ideal on penne pasta.
Provided by Ellen
Categories Tomato Pasta Sauce
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 3 cups
Number Of Ingredients 13
Steps:
- Heat oil in a large skillet or saucepan over medium heat. Saute onion and garlic in oil for 5 minutes.n
- Stir in wine, sugar, basil, red pepper, tomato paste, lemon juice, Italian seasoning, black pepper and tomatoes; bring to a boil. Reduce heat to medium, and simmer uncovered about 15 minutes.n
- Stir in parsley. Ladle over the hot cooked pasta of your choice.n
Nutrition Facts : Calories 76.9 calories, CarbohydrateContent 11.8 g, FatContent 1 g, FiberContent 2.1 g, ProteinContent 1.9 g, SaturatedFatContent 0.2 g, SodiumContent 258.2 mg, SugarContent 7.5 g
TURKEY MEATBALLS IN TOMATO SAUCE RECIPE - BBC FOOD
Nigella's turkey meatballs are light and succulent, as well as being lower in fat. Make a batch – half for tea and half to be frozen for future outings.
Provided by Nigella Lawson
Prep Time 30 minutes
Cook Time 1 hours
Yield Serves 4-8
Number Of Ingredients 14
Steps:
- For the sauce, put the onion and celery into a food processor and blitz to a mush. (Or you can chop as finely as humanly possible by hand.) Reserve 2 tablespoons of the mixture for the meatballs.
- Warm the garlic oil in a large, heavy-based saucepan or casserole, add the onion and celery mixture, along with the thyme, and cook at a moderate to low heat, stirring every now and again, for about 10 minutes.
- Add the cans of plum tomatoes, filling up each empty can with water to add to the pan. Season with the sugar, salt and pepper, stir well and let the mixture come to a bubble, then turn the heat down and simmer the sauce gently while you get on with the meatballs.
- For the meatballs, put all the ingredients for the meatballs, including the reserved chopped onion and celery, and salt according to preference, into a large bowl and gently mix together with your hands. Don’t overmix, as that will make the meatballs dense-textured and heavy.
- When all the meatball ingredients are not too officiously amalgamated, start rolling them into balls. The easiest way is to pinch out an amount about the size of a generously heaped teaspoon and roll it into a ball between the palms of your hands. Put each meatball onto a baking tray lined with baking parchment or greaseproof paper. You should get about 50 little meatballs.
- Drop the meatballs gently into the simmering sauce; I try to let these fall in concentric circles working round the pan from the outside edge inwards, in the vaguest of fashions.
- Let the meatballs simmer in the sauce for 30 minutes, or until cooked through. Serve with rice, pasta, couscous or however you so please.
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TURKEY MEATBALLS IN TOMATO SAUCE RECIPE - BBC FOOD
Nigella's turkey meatballs are light and succulent, as well as being lower in fat. Make a batch – half for tea and half to be frozen for future outings.
From bbc.co.uk
Reviews 3.8
Cuisine Italian
From bbc.co.uk
Reviews 3.8
Cuisine Italian
- Let the meatballs simmer in the sauce for 30 minutes, or until cooked through. Serve with rice, pasta, couscous or however you so please.
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TOMATO SEAFOOD SOUP RECIPE: HOW TO MAKE IT
We love this hefty soup on Sundays during football season. For a little extra zip to rally spirits, we sometimes add red pepper flakes or use jalapeno-flavored tomatoes. It's also delicious with real crab meat. —Mary Adams, Fairport, New York
From tasteofhome.com
Reviews 4.9
Total Time 45 minutes
Category Lunch
Cuisine North America, Mexican
Calories 163 calories per serving
From tasteofhome.com
Reviews 4.9
Total Time 45 minutes
Category Lunch
Cuisine North America, Mexican
Calories 163 calories per serving
- In a Dutch oven, saute onion and green pepper in oil until onion is tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, spaghetti sauce, salsa, broth, wine and seasonings. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Add the shrimp, crab and clams. Cover and simmer for 5-7 minutes or until shrimp turn pink.
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Want to use up the cans cluttering up your cupboards? This satisfying veggie chickpea curry is made in four easy steps and counts as three of your five-a-day
From bbcgoodfood.com
Total Time 55 minutes
Cuisine Indian
Calories 369 calories per serving
From bbcgoodfood.com
Total Time 55 minutes
Cuisine Indian
Calories 369 calories per serving
- Tip in a drained and rinsed 400g can of chickpeas and 2 quartered large tomatoes, and warm through. Scatter over roughly chopped coriander from ½ small pack and serve with fluffy rice.
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TOMATO SEAFOOD SOUP RECIPE: HOW TO MAKE IT
We love this hefty soup on Sundays during football season. For a little extra zip to rally spirits, we sometimes add red pepper flakes or use jalapeno-flavored tomatoes. It's also delicious with real crab meat. —Mary Adams, Fairport, New York
From tasteofhome.com
Reviews 4.9
Total Time 45 minutes
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Calories 163 calories per serving
From tasteofhome.com
Reviews 4.9
Total Time 45 minutes
Category Lunch
Cuisine North America, Mexican
Calories 163 calories per serving
- In a Dutch oven, saute onion and green pepper in oil until onion is tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, spaghetti sauce, salsa, broth, wine and seasonings. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Add the shrimp, crab and clams. Cover and simmer for 5-7 minutes or until shrimp turn pink.
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TOMATO & CHICKPEA CURRY RECIPE | BBC GOOD FOOD
Want to use up the cans cluttering up your cupboards? This satisfying veggie chickpea curry is made in four easy steps and counts as three of your five-a-day
From bbcgoodfood.com
Total Time 55 minutes
Cuisine Indian
Calories 369 calories per serving
From bbcgoodfood.com
Total Time 55 minutes
Cuisine Indian
Calories 369 calories per serving
- Tip in a drained and rinsed 400g can of chickpeas and 2 quartered large tomatoes, and warm through. Scatter over roughly chopped coriander from ½ small pack and serve with fluffy rice.
See details
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Create your own Spanish-style tapas feast at home with our recipes, from classic tortilla to croquetas, garlic prawns and chorizo cooked in wine
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Category dinner, tapas
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TOMATO JAM RECIPE - NYT COOKING
Good tomatoes and balance are crucial. You need sugar for the kind of gooey, sticky quality we associate with jam; otherwise, all you’re producing is a tomato sauce, no matter how different the flavor is from the classic. Once you add that sugar, however, you need acid, because even though tomatoes are plenty acidic, they can’t counter all that sugar. I tried lemon juice, vinegar and finally lime, deciding that I liked the last best.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 30 minutes
Calories 230 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 30 minutes
Calories 230 per serving
- Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week.
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