1 1lb.12 oz. cn crushed tomatoes, or whole Roma tomatoes, drained and crushed
1/2 cn whole black olives, or 1/2 cup marinated (deli) olives (omit salt), chopped and pitted
1 13 oz cn mushrooms, or 1/2lb. of fresh sliced mushrooms
1 shallot, thinly sliced, 1/3 reserved
1 med. onion, diced, 1/2 reserved
4-6 cloves garlic, depending on size, sliced or minced (I prefer sliced)
1-2 med. carrots, sliced or diced
1 celery heart, or two stalks plus a pinch of celery seed (reserved), sliced or diced
1 med. yellow squash
1 med. zucchini
1 Tb oregano or 5 fresh sprigs
1 t marjoram
1 Tb basil, or 5 fresh leaves
2 bay leaves
2 T high-quality extra-virgin olive oil
1 cup red wine (make sure wine is DRINKING quality, NOT cooking wine), 1/4 reserved (optional)
1/8 cup red wine vinegar
2 Tb balsamic vinegar
2 Tb Romano cheese (optional)
2 Tb Parmesan cheese (optional)
1 t MSG (optional)
grey sea salt, or plain sea salt, or kosher to taste
pepper melange or fresh ground pepper to taste
This pasta sauce takes some time and effort, but it is good enough that my husband, who is a devout meat lover, asks for it all the time. Serve with any type of pasta, and a glass of the wine you cooked with.
Chef Jansen Chan's pumpkin pie hack lets you make one from scratch in less then 30 minutes. Who wants to spend time making pie crust, when you can be enjoying Friendsgiving? With The International Culinary Center
You're making Friendsgiving dinner, and cranberry sauce is in the house. What can you do with the leftovers, and the naysayers? Make this delicious seasonal sangria that Eamon Rockey created for us. See more Friendsgiving cocktails you can make with your cooking ingredients.
In order to feed my pasta-loving soul, maintain my calorie intake, and nourish my body with veggies, I turn to these alternatives. From spaghetti squash, to zoodles, to swoodles, and more, I honestly can't get enough.
The most important step of this dramatic squid ink pasta from F&W BNC Katie Button is toasting the noodles. This step gives the pasta a nutty flavor, but also helps it maintain the perfect al dente texture while cooking undisturbed like a paella.