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HSN_PastaAttachmentManual_HSN_PastaAttachmentManual 7/27/11 12:24 PM Page 13
My Favorite Tomato Sauce
Serves 4
INGREDIENTS
1/4 cup extra virgin olive oil
2 small onions – peeled and minced
6 cloves garlic – minced
2 tablespoons tomato paste
4 pounds Roma tomatoes – peeled, seeded, and diced
2 cups chicken stock – heated
12 fresh basil leaves
12 tablespoons unsalted butter
Kosher salt
Freshly ground black pepper
METHOD
1
In a saucepan, heat the olive oil over medium-high heat. Add the
onion and sauté until soft, about 5 minutes.
2
Add the garlic and cook 1 minute longer.
3
Add the tomato paste and then the tomatoes. Cook for 2 to 3
minutes, and then pour in chicken stock.
4
Simmer briskly until the sauce is thick, 20 - 30 minutes.
5
Stack the basil leaves, roll them up lengthwise, and cut across the
roll very thinly to make a chiffanade.
6
Stir the basil into the sauce.
7
Whisk in the butter piece by piece, and then season to taste with salt
and pepper. Keep warm.
Recipe courtesy Wolfgang Puck "Live, Love, Eat!"
13
Roasted Red Pepper Pasta
Makes 2 lbs. Serves 8 - 10
INGREDIENTS
2 whole roasted red peppers – pureed
4 cups all-purpose flour – sifted
1 teaspoon salt
3 large eggs
METHOD
1
Place all of the ingredients into the bowl of the Stand Mixer.
With the flat beater attached, mix dough on speed 5 for 2 minutes
or until dough ball forms.
2
Turn out onto a lightly floured surface, form to a smooth ball. Cover
with plastic wrap and let rest for 30 minutes.
3
Assemble and attach the Pasta Extruder attachment with the
desired pasta plate.
4
Cut the dough into walnut-sized pieces. With the machine set to six,
start extruding the pasta, adding one walnut-sized piece at a time.
5
When the pasta extrudes out of the machine, place it on semolina-
dusted trays. This may be refrigerated, and covered until serving
time. At this point, the pasta may also be frozen and cooked directly
from the freezer.
6
To cook the pasta, bring 6 quarts of water to a boil, adding a
tablespoon of salt and one tablespoon of oil. Gradually add the
pasta and continue to cook at a slow boil until pasta is "al dente."
Pasta floats on top of water as it cooks. Stir occasionally to keep
pasta cooking evenly. Drain in colander. Toss with oil.
SERVING IDEAS
This pasta is so pretty and delicious you will love it with just butter or oil,
and chopped fresh herbs. But it looks great with a creamy alfredo sauce.
Recipe courtesy Debra Murray (Wolfgang Puck HSN Guest Host)
14
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