Company Name - Company Message

Purchase any of our fresh pastas and try your hand at some of these delicious sauce recipes! You will be sure to delight the palates of all those that try it!
Remember... The Pastabilities are endless!!!


Tomato & Avocado Sauce
3  Tomatoes, chopped
4 cloves garlic minced
1/2 cup cilantro
2/3 tsp cumin
1 1/2 tsp Salt
1 tsp. Olive Oil
2 Avocados, chopped
Mix all ingredients together then toss with hot pasta
 
South Of The Border Sauce
1 tsp Olive Oil
1/4 cup Cilantro
8 oz. diced Roma Tomatoes
1 Lime
1 medium Onion Diced
1 Jalapeno minced
1 tsp  Crushed Garlic
Salt to taste. 
 
Heat oil in a sauce pan and saute' onion, jalapeno, and garlic until soft.  Add tomato and salt.  Add lime zest, juice and cilantro.  Heat 3 to 5 minutes and serve over hot pasta. 
 
Sweet Caliente Sauce
1/2 onion
4 to 6 cloves of Garlic
1/2 Red Sweet Pepper
1 to 1 1/2 tbsp of flour
2 tsp Cumin
1/4 cup Cream Cheese
1 cup Milk
1 can Chopped Mild Chilies. 
Saute' onion and garlic until transparent.  Sprinkle flour and cumin over the onion/garlic mixture and combine over lowered heat.  Soften cream cheese, mix with milk and add onion mixture along with chilies.  Heat, but  do not boil.  Serve over the pasta. 


Pumpkin Nutmeg Sauce
1 tbsp. butter
1/3 cup milk
3 tbsp. minced onion
¾ tsp. salt
1 clove garlic
¼ tsp. coriander
1 cup chicken broth
1 tsp. nutmeg
1 cup pumpkin puree
Pinch of cinnamon
Sauté onion and garlic in butter until soft. Add all remaining ingredients and cook over medium heat until smooth and creamy consistency (5-10 min).  Serve over the pasta. 
 
 Parmesan  Butternut Sauce
1 butternut squash about 2 ½ lb.
1 medium onion chopped
¼ cup grated parmesan cheese
1/8 tsp. ground nutmeg
1/2 cup Greek yogurt or sour cream
Heat oven to 350. Cut squash lengthwise in half and scoop out the seeds. Place in pan cut side down with ¼ cup water. Bake for 35-45 min. Cool slightly and scoop the flesh into a blender discarding the skins.
Sauté the onions over medium heat until slightly brown. Combine onion, cheese and nutmeg in a blender and blend until smooth. If necessary, add water, chicken or vegetable broth to thin the sauce. Add sour cream and blend just until mixed. Season as needed with salt and pepper.  Serve over the pasta. 
 
Peanut Ginger Sauce
1/3 cup peanut butter
¼ cup soy sauce
2 tbsp. rice vinegar
2 tsp. chili garlic sauce
1 tbsp. ginger root grated
3 tsp. chicken broth
Place all ingredients in a blender and mix until smooth. Add additional broth if necessary. Serve over hot pasta.
 
Asian Explosion Pasta Sauce
Sauce
4 tbsp. rice vinegar
3 tbsp. sesame oil
4 tbsp. soy sauce
2 cloves minced garlic
2 tbsp. grated ginger
1-2 tsp. hot chili sauce
Combine sauce ingredients and set aside.
3 green onions finely sliced
1 red bell pepper julienned
¾ cup shredded carrots
¾ cup snow peas
1/3 cup toasted cashews
Cook pasta until al dente, drain and wash in cold water. Mix all ingredients, add sauce and mix thoroughly. Chill and serve. Grilled chicken may be added (marinade in 3 tbsp. sauce prior to grilling).
 
Mandarin Express Sauce
1 tbsp. crushed garlic
1 tsp. minced ginger
1/2 cup sesame oil
1/3 cup rice wine vinegar
1/2 cup soy sauce
1/4 cup water
3 tbsp. honey
2 tbsp. sweet chili sauce
Siracha sauce to taste (optional)
Blend all ingredients and top with Mandarin Oranges and serve over hot pasta.


 Kalamata Olive Sauce
1 cup Kalamata olives diced
2 tbsp. olive oil
2 large garlic cloves minced
¾ cup walnuts
Parmesan Cheese
½ cup Basil chopped
Mix olives, olive oil and garlic and let sit for 1 hour to blend. Toss with fresh, hot pasta and top with parmesan cheese and basil.
 
Puttanesca Sauce
1/4 cup extra-virgin olive oil
2 large cloves garlic, minced
1 dried red chili pepper, crumbled
3/4 cup kalamata olives
1/2 tsp. dried oregano
1 1/2 lb. ripe tomatoes peeled and chopped or one 28 oz. can whole tomatoes with juice
3 tbsp. packed minced fresh parsley
2 tbsp. drained capers
Salt and pepper
Sauté garlic and chili pepper in oil for about 2 minutes. Stir in olives and oregano. Cook for another few minutes, then add tomatoes. Simmer, uncovered, until the sauce is thickened, about 5-10 minutes. Stir in parsley and capers. Salt and Pepper to taste.
 
Garlic Butter Seafood Sauce
1 tbsp. olive oil
¼ cup white wine
6 cloves garlic crushed
1 lemon and zest
½ cup chicken broth
1 lb. shrimp
3 tbsp. chopped parsley
¼ cup butter
Heat oil in a sauce pan and sauté garlic until golden. Mix in lemon zest, lemon juice, chicken broth and wine. Cook until reduced by half. Mix in shrimp, butter and parsley. Cook 2-3 min. Stir in pasta and heat 2 minutes.
 
Lemon Pepper Sauce
3 tbsp. olive oil
2 tbsp. chopped garlic
1 tbsp. lemon pepper
Broccoli, yellow squash and/or asparagus
Parmesan cheese
Sauté garlic, lemon pepper and the vegetables of your choice in olive oil for 3-5 minutes. Do not overcook, vegetables should still be crisp. Toss with pasta and top with parmesan cheese. Chopped chicken breast may also be added.
 
Prosciutto & Pea Sauce
8 slices prosciutto cut into ½ inch pieces
3 cups green peas, fresh or frozen
2-3 shallots, diced
1 cup white wine
2 cups vegetable stock
Heavy cream as needed
¼ cup Italian parsley
Sauté prosciutto and shallots until prosciutto is just crisp. Add white wine and allow to cook down. Add stock and allow to reduce some. Add peas just long enough to cook. Salt to taste and add heavy cream removing pan from heat. Toss with cooked pasta, garnish with parsley and serve with parmesan cheese.
 
Mushroom/Tomato Sauce
1 tbsp. extra virgin olive oil
1 medium onion, chopped
2 cloves garlic, minced
3 cups fresh tomatoes, diced
1 ½ cups mushrooms, sliced
Salt and pepper to taste
½ cup feta cheese
Sauté onion and garlic in olive oil. Add tomatoes and cook for 1 minute. Add mushrooms and cook for 2-3 minutes. Add pasta and stir to coat. Salt and pepper to taste and garnish with feta cheese.
 
 No Cook Sauce
1 cup fresh spinach, thinly sliced
2-3 tbsp. olive oil
2 cloves garlic, minced
½ - ¾ cup feta cheese
Mix olive oil and garlic. Toss with hot pasta and spinach. Garnish with feta cheese. Sal t and pepper to taste.

 
Momma's Alfredo Sauce
½ cup butter
2 cups milk
8 oz. cream cheese
6 oz. parmesan cheese
2 tsp. garlic powder
1/8 tsp. white pepper
Melt butter; add cream cheese and garlic in a sauce pan. Slowly add milk and stir until sauce is smooth. Stir in parmesan cheese and pepper. Cook over med heat 3-5 minutes or until is desired consistency. Chicken or spicy Italian sausage may be added.


Light Alfredo
2 cup 1% milk
1/3 cup fat free cream cheese
2-3 tsp. flour
1 tsp. butter
3 garlic cloves
1 cup parmesan cheese
Combine butter, garlic, and flour in saucepan over medium heat. Stir continuously and cook until bubbling. Add cream milk, cream cheese and parmesan cheese and stir until smooth and slightly thickened. Add salt and pepper to taste. Chicken or spicy Italian sausage may be added.
 
Kale & Mushroom Sauce
1/2 lb. Crimini mushrooms, quartered
2-3 shallots. sliced
2 cloves garlic, chopped
1/8 teaspoon red pepper flake, or to taste
1 bunch kale, washed, stemmed and chopped
2 tablespoons olive oil
1/4 cup white wine
1/2 teaspoon White Truffle Oil (optional)
Sauté shallots, garlic, and red pepper flakes in olive oil until soft. Add mushrooms and lightly brown. Add kale, cover and cook until wilted, stirring occasionally. Stir in white wine and cooked pasta. Remove from heat and add truffle oil. Serve with Parmesan cheese.
 
Goat cheese sauce
2 tablespoons olive oil
1 onion, chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried thyme
2 cloves garlic, chopped
2 tablespoons soft goat cheese
Grated Parmesan and chopped chives, for garnish
Saute onions and garlic over medium heat until soft. Add thyme, salt and pepper and cook for 4 minutes. Add the goat cheese and stir until melted. Drain cooked pasta, reserving ½ cup of pasta water. Add pasta and water to sauce and remove from heat. Serve with parmesan cheese and chives.
 
Artichoke and Tomato Sauce
2 tablespoon olive oil
1 medium onion
4 cloves garlic
3/4 cup sundried tomatoes, julienne cut
2 cups artichoke hearts, quartered
1 1/2 cups white wine or chicken broth
1/4 cup toasted pine nuts
Salt and pepper to taste
Heat olive oil and sauté onion and garlic for approx. 1 minute.  Add tomatoes, artichoke hearts, and wine or broth to the skillet.  Stir well, cover and simmer for 10 minutes on low heat.  When ready pour over hot pasta and top with pine nuts.
 
Pine Nut Sauce
1/2 cup pine nuts
1/8 cup olive oil
3/4 cup parmesan cheese
Salt and pepper to taste
Toast pine nuts in a small non-stick pan until brown, stirring constantly to keep from burning.  Toss pine nuts and
olive oil with hot pasta and season to taste.  Sprinkle cheese over pasta and serve. 
 
 Italian Tomato and Bacon Sauce
3 tablespoons Italian dressing
2 cups halved cherry tomatoes
1 small onion, chopped fine
6 slices cooked and crumbled bacon
1/4 cup chicken broth
2 cups arugula
Heat dressing in a skillet. Add tomato and onion. Cook approx. 5 minutes until onions are tender.
Add bacon and broth then continue to cook until sauce comes to a boil ( 3-5 min).  Add cooked pasta and arugula then toss to coat.
  
Steak Au Poivre Sauce
 2 lb. Sirloin Steak
Butter
Coarsely cracked Black Pepper
3 Shallots (chopped)
4 Garlic cloves (minced)
Olive Oil
1/2 cup Bourbon
2 tbsp. Dijon Mustard
1 cup Half & Half
Season steak with pepper and place in a hot skillet with butter and olive oil. Fry quickly until seared on both sides (medium rare).  Place steak on platter to rest. Using the same pan add 1 tbsp. butter, shallots, garlic and Dijon mustard. Cook until shallots are soft.  Add bourbon and half & half. Heat until sauce thickens slightly. Cut meat into thin strips, place over cooked pasta and top with sauce.
 
Clam Sauce Sauce
½ cup olive oil
1 large onion, chopped
6 cloves garlic, minced
1 pinch of red pepper flakes
1 ¾ cup half & half
3 cans (6.5 oz. ) of minced clams drain and reserve juice
Sauté onion and pepper flakes until tender.  Add garlic and cook until fragrant. Add reserve clam juice and simmer 6 minutes. Gradually stir in half & half and simmer 20 minutes. Do not boil. Add clams and cook just until heated through.   Stir into cooked pasta and serve.
 
 
Grandma's  Marinara Sauce
10-12 tomatoes
1 ½ large yellow onions
1 large red pepper
1 ½ poblano or pasillo chiles (seeded)
1 head of garlic (peeled and halved)
Bunch of basil (stemmed)
½ lb. mushrooms
Cut everything into large chunks and mound on rimmed cookie sheet.  Sprinkle olive oil, salt and pepper.  Bake at 325 for 2 ½ hours.  Puree in blender.  This may be poured over hot pasta and/or frozen for a later meal.
 
Chicken & Artichoke Sauce
4 tsp. olive oil
4 boneless, skinless chicken breasts cut into strips
1 onion chopped
4 cloves garlic, minced
2 tbsp. fresh thyme
1 ½ cups marinated artichoke hearts, drained
½ cup white wine
1 cup chicken broth, thickened with corn starch
1/4 cup parsley
Sauté chicken with olive oil over medium heat until golden.  Set aside.  Using same pan add onion, garlic and thyme.  Cook until brown and add artichokes to cook for 3 more minutes.  Add wine and broth and bring to a boil.  Add chicken and simmer until sauce thickens.  Season with salt and pepper to taste and pour over cooked pasta.


Seared Scallop Sensation Sauce
1 lb. scallops
1 tomato chopped
2-3 cloves garlic, minced
3 shallots, minced
Olive oil
½ cup white wine
Fresh basil for garnish
Salt and pepper to taste
Salt scallops on both sides.  Sear scallops in olive oil and remove from pan.  Add white wine , garlic and shallots and cook for 1 minute.  Add the scallops, tomato and cooked pasta to the pan.  Toss and serve with fresh basil.
 
 
My Nanny's Lasagna
1 lb. lean ground beef
1 tbsp. fresh parsley, chopped
1/4 bunch celery, sliced
1 medium onion, chopped
3 tbsp.  unsalted butter
1 - 16oz can stewed tomatoes
2 - 16oz cans tomato sauce
2 bay leaves
1 tsp.  oregano, dried
1 tsp.  basil, dried
1 tsp.  thyme, dried
1/4 tsp. rosemary, dried
1 clove  garlic, fresh minced
1 Pack of lasagna noodles (Regular or No Bake)
1 lb.  ricotta cheese, fresh
3/4 lb.  mozzarella, coarsely shredded
1 cup Parmesan, grated
In a large pot, melt 2 tbsp. butter and add crumbled ground beef, turning until browned over medium heat.  In a separate pan, melt 1 tbsp. butter, add the chopped onion and cook until translucent, add celery and cook.  Add fresh parsley and stir into vegetables, cooking briefly.  Stir vegetables into beef over low heat.  Add stewed tomatoes and tomato sauce and remaining herbs.  Turn up heat until sauce is gently bubbling, then turn down and simmer.  Spoon off scum and oil on top periodically and cook down until sauce is thickened.  Remove bay leaves when done.
To assemble the lasagna, grease the lasagna dish(es).  Add a little sauce to barely coat the bottom of the dish, then add a layer of noodles (uncooked). Cover with sauce and a layer of ricotta, then another layer of noodles, then sauce and mozzarella, and a top layer of noodles and sauce.  Sprinkle with grated parmesan.  Bake in a 325 degree oven for about 45 minutes until bubbling and noodles are al dente.
 
Mushroom Leek No Guilt Lasagna
9 uncooked lasagna noodles (about 8 ounces)
¼ cup flour
3 cups 1% milk
1 cup grated parmesan cheese
1 cup low-fat cottage cheese
¾ tsp. salt
¼ tsp. pepper
1/8 tsp. ground nutmeg
1 (10 oz.) package frozen spinach, drained and squeezed dry
2 tsp. butter
1 ½ cups thinly sliced leek
1 lb. mushrooms, thinly sliced
1/3 cup fresh parsley, chopped
½ tsp. dried oregano
2 cloves garlic, minced
Cooking spray
½ cup shredded fontina cheese
Add milk to flour in medium saucepan and whisk until blended.  Bring to a boil and cook until this stirring constantly.  Remove from heat and stir in ½ cup parmesan, cottage cheese , salt pepper, nutmeg and spinach.  Set aside.
Sauté leek and mushrooms with butter over medium heat until tender.  Drain well and stir in parsley, oregano and garlic. 
Spread 1 cup spinach mixture on bottom of a 13.9 inch baking dish coated with cooking spray.  Arrange noodles over mixture and top with 1 ½ cups mushroom mixture.  Repeat layers ending with noodles.  Top with ½ cup spinach mixture.  Cover and bake at 400 degrees for 25 minutes.  Uncover and sprinkle with ½ cup parmesan and fontina.  Bake an additional 15 minutes or until golden brown.  Let stand for 10 minutes.
 
Creamy Avocado Sauce 
1 medium ripe avocado, peeled and pitted
½ lemon, juiced plus zested to garnish
2-3 cloves garlic
Sea salt to taste
¼ cup chopped basil
2 tbsp. olive oil
Pepper to taste
Place garlic, lemon juice and olive oil into a food processor.  Process until smooth.  Add avocado, basil and salt.  Process until smooth and creamy.  Mix thoroughly with cooked pasta, garnish with lemon zest and pepper.  Serve immediately.  You can also sauté shrimp and add to the platter.

Spicy Mint Sauce  
1 cup mint leaves
1 cup cilantro
3 seeded and chopped jalapenos
½ cup olive oil
½ tsp. ground fennel
½ tsp. cumin
1 clove garlic
½ tsp. kosher salt
1 tbsp. lemon juice
 Pulse all ingredients in a food processor until they are a thick sauce consistency.  Toss with 8 oz cooked pasta and garnish with feta cheese.  1 lb cooked shrimp may be added to the toss if you like!
 
 
Harvest Sauce
1/2 lb Pork Sausage
1/2 onion diced
1   Butternut Squash (Cubed)
4  cups  Vegetable or Chicken Stock.
5  tbsp. Butter
6 tsp crushed garlic
 1/2 tsp fines herbs
 In large skillet saute’ Pork Sausage, Onion, Squash until sausage is browned.  Add crushed garlic, herb fines, stock and simmer to reduce until squash is breaking down.  Add butter and season with salt and pepper.  Add sauce to pasta and garnish with parmesan cheese.
 
Cheesy Chicken Sauce
1 -2 large chicken breast cubed
2 tablespoons oil
1 medium onion minced
1 jalapeno minced
2 cloves garlic minced
¾ cup chicken stock
½ cup milk
1 teaspoon Worcestershire sauce
1 cup jack or cheddar cheese
¼ cup sour cream
8 oz Esotico 3 Pepper Pasta
In large skillet heat oil and cook cubed chicken. Remove chicken from pan and set aside. Add onion, jalapeno and garlic to pan and cook until tender. (You may need to add oil to pan.) Stir in flour for 1-2 minutes. Add milk, stock and Worcestershire; stir and cook until smooth and bubbly. Add cheese and stir until melted. Stir 1 cup of sauce into sour cream. Mix and return to skillet with remaining sauce. Add chicken to sauce and serve over cooked pasta.  Enjoy!
 
Mushroom Sauce
 3 cups crimini mushrooms
1 tbsp. thyme
3 cloves garlic, finely chopped
½ cup chicken broth
¼ cup white wine
¼ cup olive oil
1 tbsp. Corn starch
Salt and Pepper to taste
Add olive oil, mushrooms and thyme to a skillet and sauté until mushrooms are becoming tender, about 4 minutes. Add the garlic and sauté for another 2 minutes. Add ¼ cup chicken broth and white wine, simmer for a few minutes.  Combine the remaining chicken broth with the corn starch. Stir into sauce and heat until thickened, stirring constantly.  Add salt and pepper to taste. Pour over cooked pasta
 BASIL CREAM SAUCE
1 tbsp olive oil
6 oz Chopped Roma or Cherry Tomatoes
4 oz Asparagus
3 oz Prosciutto (Chopped)
1 tsp Crushed Garlic
2 tsp Chopped Basil or Pesto
1 oz Shredded Parmesan
Cook pasta to desired texture and then remove from heat and drain.  Usually 3 1/2 to 4 minutes.  Set pasta to the side.  In sauce pan, heat olive oil and saute prosciutto, asparagus, tomatoes, and crushed garlic.  Add cream, and chopped basil.  Stir until cream starts to thicken.  Add pasta to sauce and stir.   Top with shredded Parmesan and serve,  Makes four serving