Sauces And Dishes Tomato Sauce; Smoky Vodka Sauce - Cuisinart Pastafecto! PM-1 Serie Manual De Instrucciones Y Libro De Recetas

SAUCES AND DISHES
Tomato Sauce
This classic sauce pairs well with regular or whole-wheat pasta.
Makes about 3 cups; enough sauce for ½ pound of pasta
½ cup olive oil
2 medium garlic cloves, smashed with the back of
a knife
1 large can (28 ounces) crushed tomatoes
¼ cup grated Parmesan cheese
1 teaspoon kosher salt
10 leaves fresh basil
1. In a large saucepan, heat oil and garlic over medium-high heat
until lightly golden and fragrant, about 5 minutes. Add the crushed
tomatoes, reduce the heat and cook at a low simmer until reduced
by about one-third, approximately 15 minutes.
2. When the sauce is reduced, stir in the Parmesan cheese, salt and
basil and cook for 1 additional minute.
3. For best-tasting pasta, add the cooked and drained pasta to the
pan with the sauce and cook for 1 minute. Serve immediately.
Nutritional analysis per serving (½ cup of sauce):
Calories 224 (75% from fat) • carb. 11g • pro. 4g • fat 20g • sat. fat 4g
chol. 5mg • sod. 483mg • calc. 64mg • fiber 2g

Smoky Vodka Sauce

Bacon adds a depth of smoky flavor to this version of the beloved
sauce. Reserving the bacon until the end preserves its integrity and
adds a satisfying crunch element to the finished dish.
Makes about 5 cups of sauce
4 ounces (about 4 slices) smoked bacon, such as
applewood-smoked, cut crosswise into thin strips
1 medium onion, finely chopped
2 garlic cloves, finely chopped
¼ cup double-concentrated tomato paste
¹⁄ ³ cup vodka
1 large can (28 ounces) crushed tomatoes
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 cup heavy cream
2 tablespoons basil leaves, chiffonade
Grated Parmesan, for serving
1. Add the bacon to a cold Dutch oven or large, heavy skillet and heat
over low heat. Sauté bacon, stirring occasionally, until rendered
and crisp, about 10 minutes. Use a slotted spoon to transfer bacon
to a paper towel-lined plate and reserve.
2. Add the onion and garlic to the rendered bacon fat and sauté over
medium heat, stirring frequently, until soft and just golden, about
5 to 7 minutes. Add the tomato paste and cook, stirring, until
deepened in color, about 2 minutes. Deglaze with vodka. Stir in
the crushed tomatoes, salt and black pepper. Bring the sauce to a
simmer and cook, stirring occasionally, until thickened, about 15
minutes. Lower the heat and stir in the heavy cream. For a smooth
sauce, transfer sauce to the jar of a blender, or use an immersion
blender, to blend until velvety smooth. Pour sauce back into the
cooking vessel and let simmer for 5 minutes.
20