TWO SAUCE PASTA RECIPES

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FAMILY FAVORITE PASTA SAUCE FOR TWO RECIPE: HOW TO MAKE IT



Family Favorite Pasta Sauce for Two Recipe: How to Make It image

Provided by Taste of Home

Categories     Dinner

Total Time 02 hours 15 minutes

Prep Time 30 minutes

Cook Time 01 hours 45 minutes

Yield 2 servings.

Number Of Ingredients 15

1/4 pound bulk Italian sausage
1/2 cup chopped onion
1 small garlic clove, minced
3/4 teaspoon olive oil
1 cup diced tomatoes
3 tablespoons Italian tomato paste
2 tablespoons water
1-1/2 teaspoons minced fresh parsley
3/4 teaspoon packed brown sugar
3/4 teaspoon balsamic vinegar
1/2 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon Italian seasoning
Dash coarsely ground pepper
Hot cooked pasta of your choice

Steps:

  • In a large saucepan, cook the sausage, onion and garlic in oil over medium heat until meat is no longer pink; drain. , Stir in the tomatoes, tomato paste, water, parsley, brown sugar, vinegar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until flavors are blended. Serve with pasta.

Nutrition Facts : Calories 187 calories, FatContent 10g fat (3g saturated fat), CholesterolContent 23mg cholesterol, SodiumContent 950mg sodium, CarbohydrateContent 17g carbohydrate (9g sugars, FiberContent 3g fiber), ProteinContent 8g protein.

LINGUINE WITH TWO-CHEESE SAUCE RECIPE | MYRECIPES



Linguine with Two-Cheese Sauce Recipe | MyRecipes image

Provided by David Bonom

Yield 4 servings (serving size: 1 cup pasta mixture and 1 teaspoon basil)

Number Of Ingredients 9

8 ounces uncooked linguine
1 cup 1% low-fat milk
2 tablespoons chopped fresh basil, divided
½ teaspoon salt
? teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 tablespoon all-purpose flour
½ cup (2 ounces) shaved fresh Parmigiano-Reggiano cheese, divided
1?½ tablespoons mascarpone cheese

Steps:

  • Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.
  • While pasta cooks, combine milk, 2 teaspoons basil, salt, and pepper in a bowl; stir milk mixture with a whisk.
  • Heat a small saucepan over medium heat. Add oil to pan; swirl to coat. Add flour to pan, and cook for 2 minutes, stirring constantly. Add milk mixture; cook for 3 minutes or until slightly thickened, stirring frequently. Remove from heat, and add 1 1/2 ounces Parmigiano-Reggiano and mascarpone cheese to milk mixture. Add cheese mixture to pasta; toss to combine. Sprinkle with remaining 4 teaspoons basil and remaining 1/2 ounce Parmigiano-Reggiano.

Nutrition Facts : Calories 376 calories, CarbohydrateContent 47.4 g, CholesterolContent 29 mg, FatContent 13.7 g, FiberContent 1.9 g, ProteinContent 16.2 g, SaturatedFatContent 6.2 g, SodiumContent 547 mg

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