NANCY BACKUS wrote to DAVE DRUM <=-
-- to gussy up a jar of pasta sauce.
I've been tarting up el-cheapo and not so inexpensive red pasta sauces
for 60+ years and have gotten pretty good at it. And found a couple
that don't *need* tweaks - like Onofrios and Rao's (both premium
priced) And a couple that don't need much - like Newman's Own and Classico. Oh, and Dei Fratelli, too. But for the others ......
Wegmans Italian Classics line doesn't need gussying either... I use the Grandpa's Sauce from that line all the time... it has hot italian
sausage, roasted red peppers and wine in it along with the usual pasta sauce ingredients... Agreed on the Newman's Own and Classico not
needing much... we've had those before the Grandpa's sauce came on the market... ;)
Never seen jarred red gravy with pork as the meat (if any meat is
present). Always beef listed on the ingredients list. I grew up with
beef (hamburger) as the meat in spaghetti sauce - learned to cook it
from scratch by observation of my mother. I was drawing social security
cheques before I stumbled onto using Italian sausage as my meat. WOW!
What a difference. I'll have to check Hy-Vee's line of jarred marinara.
They are as close to a Wegman's as we are likely to get around here.
A quick look with my Bing search engine tells me I haven't been paying attention. But, then I don't shop for jarred sauces w/meat (of any sort)
in them - preferring to do my own meat(s).
Prego and Classico both have a jarred sauce w/sausage - I assume Newman's
and Rao will also. No reason that Hy-Vee would not - but, I still will
look to be sure. Bv)=
And you don't have to have red gravy to have a very nice pasta party.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Shrimp Scampi Over Pesto Pasta
Categories: Pasta, Vegetables, Seafood, Citrus, Wine
Yield: 3 Servings
3 c Chopped broccoli
2/3 c Chicken broth
1/2 c White wine
3 Sprigs parsley
1 sl (thick) onion
1 sl (thick) lemon
1/2 lb Spaghetti or angel hair
- pasta
7 tb Basil pesto (below)
3/4 lb Peeled medium shrimp
MMMMM------------------------SCAMPI SAUCE-----------------------------
3 tb Olive oil
3 tb Unsalted butter
6 cl Garlic; peeled, fine
- chopped
1/3 c Dry white wine
1 tb Lemon juice
1/4 ts (ea) salt & black pepper
3 tb Chopped flat-leaf parsley
MMMMM---------------------------PESTO--------------------------------
1 c Firm packed fresh basil
- leaves
1/2 c Firm packed parsley sprigs;
- w/stems removed
1/2 c Grated Parmesan or Romano
1/4 c Pine nuts, walnuts, or
- almonds
1 lg Clove garlic; quartered
1/4 ts Salt
1/4 c Oil
MAKE THE PESTO: In a blender container or food processor
bowl combine basil leaves; parsley sprigs; Parmesan or
Romano cheese; nuts; garlic; and salt. Cover and blend
or process with several on-off turns until a paste forms
stopping the machine several times & scraping the sides.
With the machine running, gradually add olive oil and
blend or process to the consistency of soft butter.
Divide into 3 portions (about 1/4 cup each) and place
in small airtight containers. Refrigerate excess for 1
or 2 days or freeze up to 1 month.
MAKE THE SCAMPI SAUCE Heat 2 tablespoons of the oil and
2 tb of the butter in a large skillet over medium-high
heat. Add garlic and cook 1 minute. Stir in wine, lemon
juice, salt & pepper; cook 2 minutes. Stir in parsley
and remove from heat.
Coat slow cooker bowl with nonstick cooking spray.
Arrange broccoli on bottom of bowl, then top with
shrimp. Pour broth and wine over top, then add
parsley, onion and lemon. Cover and cook on HIGH for
2 hours or LOW for 4 hours. Drain & discard parsley,
onion and lemon.
Remove the shrimp to the and toss with the scampi mix.
Set aside.
Meanwhile, cook pasta according to package, 7 minutes;
reserve 1/2 cup water. Drain pasta; place in large
serving bowl.
Add pesto to pasta; toss well to combine, adding pasta
water by the tablespoonful, if needed.
Serve pasta in a shallow bowl with scampi over the top.
Pass the Mouli grater with cheese for fresh grated Parm
over the top.
MM Format by Dave Drum - 17 September 2017
Uncle Dirty Dave's Kitchen
MMMMM
... � ><> ��<>< ><>.�� It's fish!
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