Garlic And Oil Sauce; Sautéed Mushroom And Butter Sauce - Cuisinart Pastafecto! PM-1 Serie Manual De Instrucciones Y Libro De Recetas

3. Once vegetables are soft, add the oregano, basil and prepared
roasted red peppers. Stir together to fully incorporate.
4. Add the wine and simmer until wine evaporates.
5. Once wine evaporates, add the tomato paste, canned tomatoes
with 1 cup of reserved juices, remaining ½ teaspoon salt, pepper and
sugar. Bring mixture to a boil and then reduce the temperature to
maintain a simmer.
6. Allow to simmer for 2 to 3 hours to allow all flavors to develop.
7. Taste and adjust seasoning according to preference.
NOTE: If a smoother sauce is preferred, blend with a hand blender or
blender.
Nutritional information per serving (¼ cup):
Calories 55 (6% from fat) • carb. 11g • pro. 2g • fat 0g • sat. fat 0g
chol. 0mg • sod. 433mg • calc. 32mg • fiber 2g

Garlic and Oil Sauce

Makes about ¼ cup of sauce; enough for ½ pound of pasta
¼ cup olive oil, plus more if needed
2 garlic cloves, thinly sliced
Pinch red pepper flakes
3 tablespoons fresh parsley, roughly chopped
Grated cheese for serving, optional
1. In a large saucepan, heat the oil and garlic over medium-high heat
until golden and fragrant, about 5 to 6 minutes. Add the red pepper
flakes and cook for 1 additional minute.
2. Remove from heat and add about ¼ cup of cooking water from
the pasta. Add the cooked and drained pasta, and return the pan to
the heat. Cook over medium heat until the pasta water evaporates,
about 1 to 2 minutes. Stir in parsley and remove from heat. Serve
immediately with grated cheese if desired.
Nutritional analysis per serving (based on 3 servings):
Calories 165 (97% from fat) • carb. 1g • pro. 0g • fat 19g • sat. fat 3g
chol. 0mg • sod. 2mg • calc. 9mg • fiber 0g
Sautéed Mushroom and Butter Sauce
Sophisticated flavor, simple ingredients and basic technique.
Makes about 1½ cups; enough for ½ pound pasta
4 tablespoons unsalted butter
1 teaspoon marjoram
8 ounces mixed wild mushrooms, like cremini, shiitake
and oyster
1 teaspoon kosher salt
2 tablespoons olive oil
2 tablespoons thinly sliced basil
¼ teaspoon freshly ground black pepper
1. In a large saucepan, melt the butter over medium-high heat until it
starts to foam. Add the marjoram and cook until fragrant, about 30
seconds. Add the mushrooms and cook until browned on one side,
about 3 minutes.
2. Add salt and stir; cook mushrooms for an additional 3 to 4 minutes
on the other side.
3. Stir in cooked and drained pasta. Drizzle with olive oil and sprinkle
with thinly sliced basil and freshly ground pepper. If a thinner sauce
is desired, add ¼ cup of pasta water.
Nutritional analysis per serving (based on 3 servings):
Calories 240 (88% from fat) • carb. 5g • pro. 3g • fat 24g • sat. fat 12g
chol. 40mg • sod. 724mg • calc. 5mg • fiber 2g
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