By Chef Lippe
Simple Marinara Sauce
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (28 ounce) can tomato puree
- 2 1/2 tablespoons dried oregano
- 2 1/2 tablespoons dried parsley
Heat oil in a large saucepan over medium heat. Sauté garlic until aromatic and tender. Stir in crushed tomatoes, tomato puree, oregano, parsley, Romano cheese, Parmesan cheese, bay leaves and onion powder. Reduce heat to low and simmer for at least 40 minutes.
- 1/2 cup cream cheese
- 1 cup milk 0-2 %
- 3 tbsp freshly grated Parmesan cheese
- 1 clove of garlic
- 1 tbsp pepper
- 1/2 tsp salt
- 3 tbsp dry parsley/ 1/2 cup fresh
The best way to make this consistent is to use a blender, put cream cheese, milk, Parmesan, cheese, garlic, pepper and salt in blender. Blend until there are no clumps, poor into sauce pan on medium heat, cook for about 10 minutes, well cooking add parsley, is fresh chop finely and extra for garnish.
Cook your favorite pasta, I recommend spaghetti, if you want you may want to add chicken bacon any one of your favorite meats, I find it goes great with clams.
Pour desired amount over pasta, cook meat in sauce to absorb flavor into the meat, cook sea food in different pan and than add over pasta before pouring Alfredo Sauce.
If you find the original sauce using heavy cream and butter to be too heavy, then this modified, lighter version may be a healthier choice for you.
SAGE BROWN BUTTER SAUCE
- 5 tablespoons unsalted butter
- 15 to 18 small fresh sage leaves
- 1/4 cup low-sodium chicken broth
Melt butter in a medium frying pan over medium heat until the white milk solids have browned, about 5 minutes.
Add sage and chicken broth and reduce heat to medium low. Simmer until sauce is reduced and slightly thickened, about 3 minutes. Season with salt and freshly ground black pepper and serve over your favorite Pasta!
CHAMPAGNE CREAM SAUCE
3 Shallots (minced)
- 3 Scallions (chopped)
- 1/2 Stick Butter
- 1 Cup Champagne
- 1/2 Cup Heavy Cream
In a sauté pan or skillet, sweat some minced shallots in butter, add chopped green onions and sweat for a few more minutes. Then add champagne and allow to reduce for about 10 minutes. Last, add some heavy cream and mix to emulsify.
- 1/2 cup of olive oil
- 1 tsp butter
- 2 garlic cloves, minced
- 1/4 cup fresh parsley
- 1/4 cup onions chopped
- 1 large can whole peeled tomatoes
- 1 pint heavy cream
- 1/2 cup vodka
- salt and pepper to taste
In a sauce pan, add oil, butter onions and garlic. Sauté until onions are clear.
Add vodka, tomatoes and parsley. Slowly mix in the cream.
Salt and pepper to taste, add pasta, sprinkle with Parmesan cheese and serve.