Search results
Results from the WOW.Com Content Network
In a large pot, heat 1/4 cup of the oil. Add half of the garlic and cook over moderate heat, stirring, for 1 minute. Stir in the clams. Add the wine and bring to a boil.
4. Stir in Butter or Olive Oil. Adding a tablespoon or two of high-quality butter (and/or extra-virgin olive oil) can enrich the sauce while giving it a silky texture and pleasant mouthfeel.
Toasting the orzo before adding the broth adds another layer of flavor. ... Serve with a simple side salad and a glass of red wine. View Recipe. Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce.
The sauce is made by sauteing chopped onions in olive oil, then adding tomatoes (canned or fresh), crushed red pepper and garlic. [2] Some recipes add white wine. [3] Some versions of Chicken Fra Diavolo are made without tomato sauce. [4] [5]
Add the marinara sauce and stir to combine. Let cook on low to heat through. For the cheese layer: In a medium bowl, combine the cream cheese, cottage cheese, parmesan, basil, salt, and egg.
Mornay sauce poured over an orecchiette pasta dish. Alfredo sauce – Creamy pasta dish with butter and cheese; Béchamel sauce – French white sauce based on roux and milk [11] Caruso sauce – Cream sauce for pasta; Mushroom sauce – White or brown sauce prepared with mushrooms
A red wine sauce ties everything together. Pasta alla Zozzona by Giada De Laurentiis. Zozzona loosely translates to “dirty,” a nod to its mashup of two classic pasta dishes: carbonara and ...
Preferences for ingredients also differ. In Naples, white wine is replaced by red wine, butter by lard or olive oil, and many basil leaves are used where Bolognese ragù has no herbs. In the Neapolitan recipe, the content may well be enriched by adding raisins, pine nuts, and involtini with different fillings.