Homemade Spicy Marinara Sauce Recipe With San Marzano Tomatoes
Learn how to make spicy marinara sauce from scratch! Eric from Simply Elegant Home Cooking demonstrates this easy and delicious recipe that puts jarred marinara sauces to shame! For best results, be sure to buy D.O.P. certified San Marzano Tomatoes!
Ingredients:
-14 oz. San Marzano Tomatoes (preferably D.O.P. certified)
-2 TB extra virgin olive oil
-3 cloves garlic, minced or crushed
-1 TS dried oregano
-1/4 TS crushed red pepper flakes
Directions:
-Using your hands, crush 14 oz. of whole, peeled San Marzano Tomatoes (including juices). San Marzano Tomatoes are typically sold in 28 oz. cans.
-Crush 3 cloves of garlic with a garlic press, or mince them finely using a knife.
-Turn on a medium sauce pan to medium-low heat, add the olive oil and garlic, and cook for about 3 minutes or until garlic has softened and become fragrant. Be sure not to brown the garlic.
-Add in the 14 oz. of crushed San Marzano Tomatoes, the dried oregano, and the red pepper flakes. Turn up the heat to medium-high and bring to a boil.
-Once a boil is reached, stir and turn the heat back down to medium-low. Simmer for 12 additional minutes, stirring occasionally.
-Serve with one of your favorite Italian dishes (calamari, mozzarella sticks, pasta, etc.) and enjoy!
How To Cook The Perfect Italian Tomato Sauce | MasterChef New Zealand | MasterChef World
Chef Ray McVinnie gives an Italian Tomato Sauce Masterclass to the home cooks!
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Spicy Tomato Spaghetti | Super EASY & DELICIOUS 20 Minute Pasta Recipe
EPISODE 966 - How to Make Spicy Tomato Spaghetti | Espaguetis al Pimenton Picante Recipe
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Marinara Sauce #shorts
This homemade Marinara Sauce is so easy to make with only a handful of ingredients. Slowly simmered to perfection, this tomato sauce is so full of flavor that you’ll never go back to store-bought!
Recipe:
Spicy prawn spaghetti ???? #shorts
Spicy prawn spaghetti made with Bippi Italian Style Chilli and Tumami available from @st.ali. Pick up these items in the ST. Ali Pantry Icons sale with 25% off.
Ingredients
- 125g tipo 00 flour (or 180g dried spaghetti)
- 5 egg yolks (not needed if you’re using dried spaghetti)
- 1 heaped tsp Tumami
- 1 heaped tsp Bippi Italian Style Chilli
- 10 prawns, peeled and deveined
- 10 cherry tomatoes, cut in half
- 4 yellow squash, cut into 6
- 1 banana shallot, sliced
- 4 cloves garlic, smashed
- olive oil
- salt
- small bunch parsley, finely sliced
Method
1. To make the pasta, place the flour on a board and make a well in the center, add the egg yolks, 1 tablespoon olive oil and a pinch of salt.
2. Working from the inside out, start mixing in the egg yolks. Then use a dough cutter to form a shaggy dough. Knead the dough for 8-10 minutes or until the dough is soft. Cover and rest the dough for 2 hours in the fridge.
3. When it's time to roll the dough, flatten the dough and run it through the pasta roller on the biggest setting before folding in half and repeat. Then work down one step at a time on the pasta roller until you end up with the dough at the thickness you are looking for (I rolled it roughly 6 times).
4. Next place it through the spaghetti attachment and set aside. Place a large pot of salted water on to boil.
5. In a large fry pan on medium-high heat, add 2 tablespoons of olive oil before adding the shallots, garlic and tomatoes. Toss and cook for 3 minutes before adding the squash, Tumami and Bippi. Toss well and cook for 4 minutes and then add the raw prawns.
6. Place the pasta on to cook in the boiling water. If you are using fresh pasta this will only take 1-2 minutes to cook and if you are using dried pasta this will take 10 minutes, so you will need to start early.
7. Once the pasta is cooked, add it to the pan with the sauce and prawns and toss well. Then add a few tablespoons of the pasta water to loosen it up.
8. Finish with the parsley and enjoy!
BEST EVER SPAGHETTI SAUCE - READY IN 30 MINUTES
Ingredients:
1 lb ground beef
1 small onion, finely chopped
3 cloves of garlic, finely chopped
1/2 cup Diced Green Bell Pepper
1/2 cup Diced Red Bell Pepper
2 (15 oz), pureed tomato sauce
2 tbsp of olive oil
1/2 tsp of thyme
1/2 tsp of oregano
1/2 to 1 tsp of salt or add to taste
1/4 tsp cayenne pepper or to taste
1 tsp bouillon powder
1 tsp of ground black pepper
1/4 Cup fresh Parsely
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