Pasta Sauces - Breville Pasta Emporia BPM500 Instructions And Recipes Manual

Pasta Sauces

These recipes below can be used as a base for many sauce variations and combinations. For
example; add freshly chopped chilli to the Napolitana, to make Arrabbiata sauce and/or sautéed
smoked bacon to the white wine and parmesan sauce to create a Boscaiola.
Napolitana (Tomato and Basil)
Makes 3-4 serves
4 tablespoons olive oil
1 medium brown onion, finely diced
1 clove garlic, crushed
2 tablespoons tomato paste
150ml white wine
2 x 810g canned peeled whole tomatoes
2 bay leaves
1 cup basil leaves
Salt and pepper
In a heavy based saucepan, add 2
1.
tablespoons olive oil. Sauté onion and garlic
over medium heat until softened.
Add tomato paste and cook for 1 minute.
2.
Add white wine and deglaze pan and cook
3.
for 1 minute.
Add tomatoes and bay leaves, stir and bring
4.
to a boil and reduce to a simmer and cook
for 1 hour on a medium to low heat. Stirring
occasionally.
Add 1 cup of basil leaves, remainder 2
5.
tablespoons olive oil and cook for a further
10 minutes.
Remove saucepan from heat, set aside to
6.
cool slightly. Add salt and pepper to taste.
Transfer sauce mixture to a blender. Blend
7.
until smooth and pass through a mesh
strainer.
NOTE: All RECIPES USE AUSTRAlIAN STANDARD MEASURING CUPS AND SPOONS.
white wine, cream and parmesan
sauce
Makes 3-4 serves
2 tablespoons olive oil
1 medium brown onion, finely chopped
1 clove garlic, crushed
3 sprigs fresh thyme (leaves only)
2 bay leaves
1 cup/250ml white wine
3 ⁄ cups/900ml fresh cream
1
4
100gm grated parmesan cheese
In a heavy based saucepan add 2
1.
tablespoons olive oil. Sauté onion, garlic,
thyme and bay leaves over a medium heat
until softened and fragrant.
Add white wine to saucepan and simmer
2.
until sauce has reduced by half, stirring
occasionally.
Add cream bring to the boil, reduce to a
3.
simmer and reduce sauce to a consistency
which just coats the back of a spoon, stirring
occasionally. Remove bay leaves.
Remove saucepan from the heat and whisk
4.
in the parmesan cheese.
Season to taste with salt and pepper.
5.
R10