Tag Archives: Red Sauce Recipes

Quick Pasta with Red Sauce and Ricotta

Diabetic Friendly Recipes, Entrees, Healthy Innovations, History of Canning, History of Tomatoes, Meat Recipes, Red Sauce Recipes, Sausage Recipes, Tomato Recipes Leave a comment

pasta with red sauce and ricotta

With our hurried society, we are always trying to conserve on time; thus, I try to respect this need for efficiency with my cooking instructions, where provision of optimum health is also a major focus.  My mind is made for details; henceforth, I spell out shortcuts that streamline cooking; this can make a particular recipe look long, but indeed it is concise, with an abundance of clock-conserving treasures.

This quick version of red sauce can be made in just 30 minutes, thus honoring our crowded schedules; it pleases with its added topping of ricotta cheese.

A dear friend always blesses me with gifts from her home, when she visits.  I never know what new gadget or food item she will introduce upon her arrival.  Several weeks ago, Wanda came bearing homemade ricotta, which she had made in a crock pot, with her suggestion to put it on top of spaghetti sauce.  As she cooks for a diabetic challenged husband, she serves just a little gluten-free pasta with lots of red sauce, topped with her ricotta; you may choose similar adjustments.  (A 5-star receipt for simple homemade ricotta cheese can be found at http://www.geniuskitchen.com/recipe/homemade-ricotta-cheese-crock-pot-345985)

Discipline is called for in any recipe, whether it be in the kitchen or life, with the constant need for balance between demands and desires.  Always we long for the best taste to be left in our mouths, but oh the challenge in allowing the time required for such quality.  Here I sacrifice some of the depth of flavor, which can be found in my moderately-more-lengthy instructions for Red Sauce for Pasta or Spaghetti Squash (2017/04/10).

Italian comes to mind when we think of red sauce; tomatoes, however, are a relatively new food in Italy.  In the 16th century, conquistadors introduced these to Europe, where they took centuries to become a leading world vegetable.  America didn’t fully accept this fruit-it is actually a fruit, not a vegetable-until the late 19th and early 20th centuries, a time that simultaneously saw an inundation of Italian immigrants on our shores.  For more on this history, see Spicy Sausage and Tomatoes (2017/09/25) and Ropa Vieja (2017/10/09).

If you are wanting a fine-textured red sauce, know that canned tomatoes, unlike fresh tomatoes, usually don’t boil down to a smooth puree, as calcium salts are added by many canners-this calcium firms the cell walls of tomatoes and keeps the pieces in tact.  Since these salts interfere with the disintegration process during cooking, be sure to check the labels on all canned whole tomatoes, only buying brands that don’t list calcium, unless a chunky sauce is desired.  I use canned tomato sauce here.

Pressured agendas bring loss of strength, while slowing down to smell the roses allows for the discovery of innate gifts, which were positioned by divine ordinance long ago.  We get to open these daily, if we but exercise patience.

References:

Reay Tannahill, Food in History (New York: Three Rivers Press, 1988, 1973), p. 206.

Harold McGee, On Food and Cooking (New York: Scribner, 2004, 1984), p. 331.

Quick Pasta with Red Sauce and Ricotta  Yields: 2-3 servings.  Total prep time: 30 minutes.  Note: may double the recipe.

15-oz can tomato sauce  (Organic is best, which is only slightly more expensive; available at most supermarkets.)

3/4 tsp dried oregano  (Trader Joe’s has an excellent organic bottle for $1.99.)

1 tsp dried basil  (Also found at Trader’s.)

3/4 tsp salt  (Himalayan, pink, or Real Salt is important for optimum health; an inexpensive fine grind Himalayan salt is available at Costco.)

4 med/lg cloves garlic  (For easy prep, use 2 cubes frozen garlic from Trader’s.)

1 tsp oil  (Coconut or avocado oil is best, as olive oil is carcinogenic when heated to high temperatures.)

1 med yellow onion, chopped small

2-3 servings of pasta

2 sausage links  (Natural sausage is best; I used Fence Line Hot Italian Style here.)

Spray oil  (Coconut is best for health; Pam coconut spray oil is available in most supermarkets; our local Winco brand, however, is much cheaper.)

2 tbsp tomato paste  (Freeze remaining paste in individual 1/4 c bags, to be thawed conveniently.)

Avocado slices

Ricotta cheese for topping

  1. tomato sauce simmering

    Take ricotta out of refrigerator, to bring to room temperature for serving.

  2. In a medium saucepan, place tomato sauce and 1/2 can of water, to which you have added seasonings and garlic.  Bring to a boil over medium heat; reduce heat to med/low and simmer, stirring occasionally.
  3. Heat oil in a sauté pan; sweat onion in hot oil (cook only until translucent); add to sauce.
  4. Fill a 3-quart saucepan 4/5th’s full of water, to which you have added a small amount of salt and oil (any kind will do).   Place over medium heat; when water boils, add pasta and cook for 7 minutes, or until al dente.
  5. Meanwhile cut sausage diagonally and sauté until light brown, in a frying pan sprayed with oil.  When done, add to tomato sauce.
  6. Slice avocados, set aside.
  7. When pasta is finished, drain in a colander, rinsing well.

  8. prepping pasta

    Finish the sauce, by adding tomato paste, stirring until thickened.

  9. Rinse pasta under hot tap water to warm it.  Place pasta on individual plates; pour sauce over top; garnish with large dollop of ricotta and a slice of avocado (see top photo).
  10. Quick, easy, delightful!

Red Sauce for Pasta or Spaghetti Squash

Diabetic Friendly Recipes, Entrees, Healthy Innovations, History of Tomatoes, Meat Recipes, Red Sauce Recipes, Tomato Recipes Leave a comment

simmering red sauce with splash shield

A beloved friend gave me a Valentine’s present of heart-shaped pasta; immediately I created this red sauce so I could enjoy my new treasure, resulting in this excellent covering for either pasta or spaghetti squash.

Follow these easy instructions for substituting the squash, if your dietary needs call for a vegetable rather than a starch with this piquant accompaniment.

Gifts promote well-being in both the giver and receiver.  My mother’s favorite language of love was that of gift giving; thus, I learned at an early age the power of contributions from the heart.  As a result I love to shower favor upon others, as well as graciously receive their inspired kindnesses.

This same act of generous sacrifice plays a lively part in my relationship with my Father in heaven, for I constantly seek to offer myself to him.  In doing so, it is important to slow down, move forward cautiously, relax, and especially, trust the process.  In this way, we proffer our lives to our Maker moment by moment.  However this process often brings tension, for resistance arises.

We see an explicit example of this opposition in our practice of eating: here polarity is experienced between a desire to quietly absorb pleasure and a friction arising out of our need to resolve storms present in our beings.

Taut emotions can result as we struggle to calm overactive minds, so we can enjoy our food; this dichotomy in our bodies can be countered with prayer.  Great grace is needed, however, if heightened feelings cause us even to miss the opening blessing over our nutriments.

When the above happens to me while eating, I immediately search my heart for honest moves of gratitude, which usually include my two favorite gifts from God: I have vibrant health, with my acquired ability to eat sanely, and an immense supply of resources, including the highest quality of food.

These two endowments were not always present with me, for I knew excessive physical and financial poverty in the past.  At one point I had a 226 pound body, that couldn’t stop eating compulsively; now it is clothed better than Solomon in size petite.

All devouring of my economic supply has likewise ended.  An apt example of this is the recent demolition of my computer, at which juncture I stood, looked out my window at the river below, and spoke the word: all things come together for good for those that love God and are called according to his purpose.  Joyful faith rose in me, I was convinced that increase was on its way.

Indeed it was!  For after waiting patiently six weeks, I now publish my blog with the fastest of computers, an I-7 laptop equipped with a new wireless keyboard, mouse, printer, and monitor setup.

In addition to the outstanding quality of these, I have a fiber optic internet connection-instead of DSL-with 90 times more power and a monthly fee that is slightly less!

This unheard of upgrade-a sign of the Father’s immense love-was further outdone by the monetary provision for this loss.  First, great deals gave me $700 worth of equipment for $280.  Next, three separate parties were moved to help me with this.  This was outdone even further, however, with this full amount being exceeded by half again as much, or $140 was left over in gift monies!

This is just one simple example of how my needs are always met today.  God, who owns the cattle on a 1000 hills, indeed showers us with blessings, if we but believe.

He loves each and every one of us!  Right now, his heart is reaching out, to set us free from all wounds that hinder his glory from manifesting in our lives.  He is only about goodness, as my testimony proves.  Let’s receive his blessings; begin by enjoying this red sauce recipe.

sweating onions

Simple Red Sauce for Pasta or Spaghetti Squash  Yields: 2 qt.  Total prep time: 1 hour/  active prep time: 30 minutes/  cooking time: 30 minutes.   (Spaghetti squash requires approximately 1 1/2 hr to bake.)

4 tbsp oil  (Coconut oil is best for flavor and quality here; avocado oil will also do; olive oil is carcinogenic, when heated to high temperatures.)

1 med/lg yellow onion, chopped

1 lb ground beef

1 lb romanesco or 3/4 lb mushrooms  (I like to use romanesco for variety’s sake; it is a green variant of cauliflower, which is available in the organic section at better supermarkets; may also use a combination of both.)

3 tbsp butter, if using mushrooms

2-15-oz cans of tomato sauce  (Hunt’s and Simple Truth-at our local Fred Meyer’s-make inexpensive organic tomato sauces.)

1-15-oz can of water

2 tsp dried oregano  (Trader Joe’s carries a superb, organic dried oregano for $1.99!)

1 tbsp dried basil  (Also available inexpensively at Trader’s.)

1 tsp sugar  (I prefer organic; available at Trader’s and also in a more economical 10 lb bag at Costco.)

2 1/2 tsp salt, more to taste  (Real Salt is important for optimum health, available in nutrition section at local supermarket.)

1/2 tsp fresh ground pepper, more to taste

5 extra-large garlic cloves, minced  (3 cubes of Trader’s frozen garlic is better here.)

1/4 c tomato paste  (Open a 6-oz can and freeze individual 1/4 cup servings in small plastic bags, to be thawed as needed.)

Pasta or 4.5 lbs spaghetti squash  (This spaghetti squash yields 4-6 servings.)

Parmesan cheese, grated or shaved

  1. If using spaghetti squash, preheat oven to 375 degrees; pierce squash with a fork multiple times; place on side on foil-covered cookie sheet, and bake for approximately 1 1/2 hour, turning halfway through, at 3/4 hour.  Cool for at least 10 minutes before handling, cut lengthwise, take out seeds, and scrape out “noodles” with a fork, when ready to serve.
  2. Heat 2 tbsp oil in a 3-quart saucepan over medium heat; add a small piece of onion; when it sizzles, add rest of onions and sweat (cook until translucent); see photo.
  3. Fry beef in sauté pan; salt and pepper generously before cooking; drain fat if there is a great deal of excess, when finished.  Proceed to next step, while meat is cooking.
  4. If using romanesco, clean and cut into very small pieces, add to translucent onions, and cook until somewhat soft, about 4-5 minutes, stirring frequently.
  5. Add the cooked beef to onion mixture, along with tomato sauce, water, herbs, sugar, 1/2 tsp salt, pepper, and garlic.  Blend well.  Set aside sauté pan.
  6. Cover saucepan with a splash shield, which is available at Bed, Bath, and Beyond (see top photo); bring to a boil over medium heat; reduce heat to med/low and simmer for 30 minutes.  Go to next step.
  7. If you are using mushrooms instead of the romanesco, clean them by brushing off dirt with a mushroom brush, cut into small chunks.  Heat butter in the sauté pan, cook mushrooms in hot butter for several minutes, until slightly limp, stirring constantly.  Add mushrooms and juices to sauce.
  8. Meanwhile if serving with pasta, boil a large pot of water, to which 2 tbsp oil and 2 tsp salt are added.
  9. When sauce has simmered for 30 minutes, blend in tomato paste; cook for several minutes, or until thickened, stirring constantly.
  10. Adjust seasonings to taste.
  11. Boil pasta 10 minutes before serving, or if using spaghetti squash, split baked squash in half lengthwise, take out seeds, and scoop out noodle-like membrane with a fork.
  12. Pour hot sauce over noodles and top with Parmesan cheese.  Serve immediately.
  13. Note: may freeze small individual containers of leftover sauce, to be conveniently thawed for future use.  This is dynamite!