“Fresh” Pasta Sauz
February 28, 2011Posted by on
This story begins in front of the TV. My housemate Brandon and I decided to play Left 4 Dead and, as it often does with zombie-killing, we lost track of time and before we knew it, we were hungry and we didn’t want to wait for food. That being said, we didn’t want to buy food either, so in this kind of situation, our solution is usually pasta.
Our pantry is usually full of pre-made pasta sauce and yeah, it would be so easy to just heat it up, boil some pasta and eat, but I always figure, why not spend an extra twenty minutes or so to make it taste better? I mean, you have to wait for the pasta anyway, right?
1 jar pre-made pasta sauce
1 onion (chopped)
4-5 cloves of garlic (minced)
1 box of whatever pasta you may have
some red wine
1 bell pepper
1 head of broccoli
1/2 cup cream
1. Boil the water. Yeah, it’s basic, but people tend to remember the pasta part as an afterthought and it takes nine years to boil pasta (I counted), so it’s always good to remind people to do it while the sauce-cooking business is going.
2. While the water is boiling, put some oil into a pot on medium heat and throw the garlic in. Stir for about thirty seconds (be careful not to burn it) until you can really smell the garlic.
4. Throw the chopped onion into the garlic and raise the heat. If you decided to add in some extra vegetables… the time is now! In our sauce, we decided to add in some orange bell peppers and broccoli, but we’ve done mushrooms, green beans, and other stuff before, too. So whatever floats your boat. You can even throw in some meat if you want (sausage or ground meat is recommended).
5. Now it’s time to throw in the sauce! Just dump it in there. No ceremony is necessary. Just make sure your veggies are all pretty well cooked before doing this.
6. By the way, if you haven’t done it already, make sure to throw the pasta in. I usually like to dump some salt into the water for a bit of flavoring. Pasta usually takes about 8 to 10 minutes and it’s usually good to set a timer so you don’t forget. Nobody wants soggy pasta.
7. Chop the tomato. We usually use roma tomatoes, but whatever you have works. I prefer the pieces to be smaller for convenience sake, but you can be the judge of how big you want your pieces (that’s what she said?). Once they’re all chopped up, throw them into your sauce.
8. Let the sauce stew for a bit. This is the point where you can add in whatever seasoning you want. Salt, pepper, oregano… If you’re a poor college student like me, there’s a chance you might have some cheap red wine sitting around, in which case it’s good to throw that in there, too. If you do throw in some wine, remember to let it simmer for a bit to cook off the alcohol. Unless you’re looking to make some party-sauce. Which isn’t a bad idea, really…
9. If you’re planning to make just a simple tomato sauce, you can skip this step. But if you have some whipping cream lying around (even though I don’t know why you would… unless you’re like, really into dairy or something), you can add some in to make your normal sauce into a pink sauce! It makes it creamier and tasty and all that jazz. Now just strain your pasta and it’s time to eat. Nom nom…