I Forgot-The-Name Pasta Sauce
Try this I Forgot-The-Name Pasta Sauce recipe, or contribute your own.
Try this I Forgot-The-Name Pasta Sauce recipe, or contribute your own.
- Carbohydrate 16.56862 g
- Cholesterol 0 mg
- Fat 0.5548 g
- Fiber 3.49600002527237 g
- Protein 2.09044 g
- Saturated Fat 0.15683 g
- Serving Size 1 1 Serving (1103g)
- Sodium 14.958 mg
- Sugar 13.0726199747276 g
- Trans Fat 0.11427 g
- Calories 246 calories
Step-by-step
- Saute peppers and onions in liquid of choice (I used sherry cooking wine, it was good) for 10 minutes (I needed to keep adding liquid in bits during this time).
- Add mushroom, garlic and oregano, saute for 2 minutes
- Add sauce and wine, bring to a boil and simmer for 20 minutes
- Serve on noodles of choice (I put mine on wheat noodles, it worked). Sprinkle with cheese if desired. I actually forgot to do this, and it tasted just great without.
- And, it tastes even better the next day, which I can attest to sitting here eating the leftovers for lunch! Posted to fatfree digest V97 #044 by TIFFANY PEREDA <tpereda@mstar.com> on Apr 01, 97
Sautéing bell peppers and onions requires ten full minutes to break down their structural cell walls completely. Water or cooking wine added to a dry pan creates steam to soften the vegetables without browning them too quickly. Watch for the onions to turn translucent before introducing the garlic and portobello mushrooms.
Garlic burns easily when exposed to direct heat for prolonged periods. Adding minced garlic and sliced mushrooms alongside dried oregano for just two minutes prevents bitter flavor compounds from developing in the pan. Deglazing with dry red wine immediately lifts residual browned sugars from the bottom of the skillet.
Simmering the combined jarred sauce and wine for twenty minutes reduces excess moisture and concentrates the tomato flavors. Simmering too briefly leaves a watery consistency that fails to cling to pasta strands. Acid levels mellow during this extended simmering phase.
Leftovers taste noticeably more cohesive the following day. Stored in an airtight container in the refrigerator for up to three days, the aromatics continue to infuse the tomato base.
