Sunday, February 17, 2013
Red Head Pasta
This easy pasta recipe is the meal I enjoyed on Valentine's Day. It is not specifically catered to Valentine's Day, it could be enjoyed any time of the year. This sauce recipe is very easy to do and quick, and just needs to be tossed with some cooked pasta to make a nice meal, complete with a salad or vegetables and some bread or biscuits. The entire process only takes about twenty minutes to a half hour, but the sauce can simmer for longer if need be. It is also not a high-labor recipe, and does not require undivided attention. This recipe makes two heaping servings, or three to four as a side dish, but the recipe can easily be doubled. The sauce keeps well in the fridge and can be used on other things as well. It is a slightly chunkier sauce, but would be good on pizza. The herbs, spices, seasonings, and vegetables can be adjusted as you like.
Red Head Pasta
125 grams (2 1/2 cups) short dry pasta, I used rotini
1 Tablespoon butter or margarine
1 Tablespoon olive oil
½ cup chopped onion
½ cup sliced fresh mushrooms
2-3 cloves of garlic, finely chopped
7 ounces (200mL) canned tomatoes
3 ounces (128 mL) tomato paste
3 Tablespoons grated Parmesan cheese
1 teaspoon granulated sugar
½ cup chopped plum tomatoes
fresh basil, chopped
ground black pepper
In a large saucepan over high heat, bring water to a boil. Once boiling, add salt and pasta. Cook, stirring often until pasta is tender. Drain. Return to pot. Add butter and stir.
Meanwhile, in a medium frying pan over medium heat, heat the oil. Add the onion, mushrooms, and garlic. Saute for about five minutes, until soft. Add remaining ingredients, simmer slowly for at least fifteen minutes, stirring occasionally.
Add sauce to pasta, and stir to coat. Serve with extra cheese, pepper, or herbs.