After my recent homemade pasta making class and enough pasta to feed a large army, we had to dress them. Rather than sticking with the usual pasta sauces, I offered my class some unique sauces to try with the pasta they made. They were well received and I’m excited to share the recipes! From left to right, here are the Trio of Pasta Sauces served which included a butternut squash pasta sauce {over farfalle}, a kale alfredo pasta sauce {over orecchiette}, and a tomato garlic marinara {over tagliatelle}…
- 1 medium butternut squash (about 1 1/2 pounds)
- 1/2 large onion, peeled and chopped
- 5 whole cloves garlic, peeled
- 1 large red bell pepper, seeded and chopped
- 1 tablespoon olive oil
- 1/2 teaspoon dried rubbed sage
- Coarse salt and ground pepper
- 1 cup half-and-half
- 1-2 cups chicken broth
Transfer the roasted vegetables to a food processor and puree. With motor running, add half-and-half through the feed tube and process until smooth. Add 1 to 2 cups chicken broth and continue to process until smooth, adding water to thin if necessary. Transfer to saucepan and heat over medium high heat to warm through. Stir in Parmesan cheese and season with salt and pepper to taste.
1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
1 large onion, diced
3 carrots, peeled and diced
2 tablespoons tomato paste
1 cup fresh basil leaves
2 tablespoons freshly picked oregano leaves
1 (28-ounce) can crushed tomatoes
Preheat the oven to 400 degrees F.
Peel 5 cloves garlic and place them in a square of foil. Sprinkle the cloves with salt and pepper and drizzle with 2 tablespoons olive oil. Wrap up the foil and place it directly on the oven rack. (Be sure that the foil packet is secure so no oil will leak out.) Roast the garlic until it’s brown and tender, about 25 minutes. Allow to cool enough to touch and squeeze the garlic from the skins. Set aside.
Saute onions and carrots with the oil in a medium saucepan. Add tomato paste and stir well. This will cook off the tomato paste and give a nice orangy color. Cook for about 10 minutes. When vegetables are softened add the roasted garlic, salt, pepper, basil, oregano and stir together until incorporated. Pour in the tomatoes. Fill the empty can with water and add it to the pan. Bring to a boil then lower the heat to a simmer. Simmer for 1 hour, uncovered. Stir occasionally. Once sauce is ready carefully pour it into the food processor and puree until smooth.
They all sound lovely, but I'd really like to try the Kale Alfredo!
Oh a kale sauce! That sounds good.
I like that these sauces are like twists on classics.
looks good, I love making my own pasta sauce – it's so fresh and blows jar sauce out of the water!
oh yum! With my new found chicken allergy, I have been eating a lot more pasta so these will get me a nice variety!
These look so amazing! I love different and creative sauces!
That kale Alfredo looks heavenly!
Mmm these all look so delicious! I know whats for dinner tonight now, yay! thanks so much for sharing! xo xo
They all look good but I think I like the marinara the best.