Catherine Scorseses Pasta Sauce Food

PASTA WITH PEAS AND SAUSAGE

Pasta with Peas and Sausage image

Provided by Food Network

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 cup minced onion
1 tablespoons olive oil
3 links sweet Italian sausage, removed from casing
2 cups tomato sauce
2 cans (15 1/2 ounces each) Le Sueu peas, including liquid
1 1/2 cups water
Salt and pepper to taste
1 teaspoon dried basil, crumbled
1 pound elbo or baby shells
Freshly grated Parmesan

Steps:

In a large saucepan set over moderate heat, cook the onion in the oil, stirring occasionally, for 5 minutes. Add the sausage and cook it until no longer pink. Drain, then add the tomato sauce, peas and liquid, water, salt, and pepper, and basil. Bring to a boil and simmer for 20 minutes.
Meanwhile, in a large saucepan of boiling salted water, cook the macaroni until barely tender, drain, and add to the sauce. Simmer until heated through. Let stand for 5 minutes before serving. Serve with the Parmesan.

CATHERINE SCORSESE'S PASTA SAUCE

Catherine Scorsese's Pasta Sauce image

Provided by Suzanne Hamlin

Categories dinner, weekday, main course

Time 1h45m

Yield about 12 cups

Number Of Ingredients 20

Ingredients

1 large onion, peeled and minced
2 tablespoons olive oil
3 cans (28 ounces each) whole tomatoes in thick puree
2 cans (16 ounces each) tomato sauce
2 cups water
1 can (6 ounces) tomato paste
3 large cloves garlic, peeled
2 carrots, peeled
1 all-purpose potato, peeled
5 tablespoons minced fresh basil, or 1 tablespoon dried
5 tablespoons minced fresh parsley, or 1 tablespoon dried
Salt to taste
Cayenne pepper to taste
1/4 cup fresh bread crumbs
1/4 cup milk
6 ounces ground pork
6 ounces ground veal
6 ounces ground beef
1 large egg, lightly beaten
1/4 cup freshly grated Parmesan

Steps:

In a 6-quart, or larger, saucepan or casserole, cook the onion in the oil, stirring occasionally, for 5 minutes.
In a blender or food processor, puree tomatoes and sauce. Add tomato mixture to pan along with water, tomato paste, garlic, carrots, potato, 3 tablespoons of basil, 3 tablespoons of parsley, salt and cayenne to taste. Bring to a boil, reduce to a simmer and, stirring occasionally, cook, partly covered, for 30 minutes.
In a small bowl, soak the bread crumbs in the milk until softened.
In a large bowl, combine bread-crumb mixture with meat, egg, Parmesan, remaining 2 tablespoons basil and parsley, salt, cayenne and 1/2 cup of sauce. Gradually shred and add meat mix to sauce, a little at a time. Partly cover, and bring sauce to a simmer, stirring occasionally, for 1 hour. Before serving, remove garlic cloves, carrots and potato.
Use about 2 cups of sauce for each pound of pasta.

Nutrition Facts : @context http, Calories 118, UnsaturatedFat 3 grams, Carbohydrate 11 grams, Fat 6 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 501 milligrams, Sugar 6 grams, TransFat 0 grams

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