Pasta Sauce Recipes

From Heart-Healthy Living

The vegetables replace the meat beautifully in this easy vegetarian sauce. Serving it over whole wheat pasta gives you a high fiber dinner.

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From EatingWell

Peas combine deliciously with wild mushrooms, such as chanterelles, but they are hard to come by this early in the season. You can still get the depth of flavor from more available creminis.

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From Family Circle

These sirloin steaks are smothered with sweet peppers, onion, marinara sauce, and mozzarella cheese. Served over pasta, it makes a favorite hearty family dinner.

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From Fine Cooking Magazine

Look for inexpensive, disposable bamboo skewers at the supermarket. To avoid burning the tips of the skewers, soak them in water for at least half an hour before grilling.

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From Fine Cooking Magazine

This sauce is for 1 pound of imported Italian dried pasta. You can pair the sauce with any pasta shape, though it clings best to short, ridged types like penne rigate and rigatoni.

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From EatingWell

This homey pasta dish uses pancetta (Italian bacon) in the tomato sauce, but for vegetarians it can be easily omitted. The collards and Parmesan elevate the calcium count to rival a cup of milk.

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From Fine Cooking Magazine

Keep a stock of canned tomatoes, canned tuna, and green olives around, and you can make this pasta at a moment's notice. Don't skip the fennel seed--it complements the tomatoes and tuna and pulls this sauce together. Adjust the garlic and red chile flakes to your taste, too, but be generous.

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tashbrando says:

From Fine Cooking Magazine

Serve fresh tomato sauce over pasta the first night you make it and still have plenty left for three more great weeknight meals.

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From Family Circle

This creamy one-dish pasta recipe is a smart choice when you are short on time and need a main dish in less than 30 minutes.

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From Family Circle

Fresh herbs--oregano, chives and a cup of basil--pack garden-fresh flavor into the eggplant and tomato sauce. Served over pasta and topped with ricotta cheese, the saucy mixture becomes a satisfying vegetarian dinner.

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From EatingWell

Capture the flavor of vine-ripe tomatoes with this elegant yet ultra-quick fresh tomato sauce. Although it's an uncooked sauce, the beans are heated briefly in the olive oil and garlic just to flavor them.

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psykeee says:

From Tyler Florence

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From Fine Cooking Magazine

My sous chef Michelle Giroux developed this delicious dish as a vegetarian entree for our menu, but it would also make an elegant Thanksgiving starter. We make our own pasta dough, but wonton wrappers (or "pasta wraps"), found in the grocery produce section, give excellent results and are quick and easy to work with.

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From Better Homes and Gardens

One secret to a delicious Bolognese sauce is to add dried porcini mushrooms. A tiny amount of these dried mushrooms adds unbelievable richness to this main dish.

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From Fine Cooking Magazine

The idea here is to make a tangy, lemony pasta sauce with feta and a few pantry staples. You can make it in the time it takes to cook the pasta. I use a large Japanese mortar and pestle for the sauce--it takes about 5 minutes of pounding--but a blender is even faster.

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From Fine Cooking Magazine

For this sauce, you want a short, shaped pasta with crevices to catch the pieces of sausage and peas. Campanelle are also called riccioli.

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From Fine Cooking Magazine

Suggested pasta: 1 pound farfalle Beyond pasta: Spoon over grilled shrimp, scallops, or whitefish; spread on thick slices of grilled bread. Cheese option: 5 ounces ricotta salata, cut into a 1/4 inch dice (to yield about 1 cup)

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From Fine Cooking Magazine

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From Fine Cooking Magazine

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From Family Circle

If you're looking for an easy seafood dish, try this pasta toss. The shrimp and imitation crab cook right in the tomato sauce.

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From Family Circle

Lean Canadian bacon adds smoky flavor to this low-fat main dish recipe. To save prep time, the broccoli and pasta cook in the same pot.

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From Fine Cooking Magazine

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From Diabetic Living

For these healthy appetizers, arugula adds a twist to the traditional Italian pine nut pesto.

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From Fine Cooking Magazine

No dry vermouth or white wine on hand? Deglaze the skillet with chicken broth or water instead.

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