Jacki Corser: Try different pasta sauces to fit any dining occasion

This week, let’s talk about easy-to-make pasta sauces. There are many recipes available on the web and in cookbooks where you can learn to make a variety of sauces. I tend to create sauces that are filled with fresh ingredients found in my local grocery or farmers markets.

TasteofHome.com says there are 10 sauces a home cook should learn to make. These sauces give a cook the opportunity to present variety in their cooking for different occasions. Try one or two to experience new flavors sometime:

• Pizza sauce

• Alfredo sauce

• Pesto sauce

• Vodka sauce

• Bolognese

• Puttanesca sauce

• Carbonara

• Arrabbiata sauce

• Clam sauce, and

• Brown butter sauce

So what about noodles? I love a variety of different noodles both homemade and store bought. I believe store bought noodles vs. homemade can both be healthy and tasty. Read labels and decide what works well for you and your family.

Today, along with sharing two sauces (my favorites), I have included one homemade egg noodle recipe that is easy for any level cook – you do not need a pasta machine. Both sauces presented with a crispy salad and breadsticks completes the presentation.

Since I love all vegetables, these recipes have outstanding flavors and textures.

Consider these recipes as a comfort meal in your home this time of year.  I find they are quick & easy with outstanding flavors. But always remember to taste, taste, taste, before serving your final product to your family or guests.

Ellie Krieger from the Food Network said it best: Comfort food is the food that makes us feel good – satisfied, calm, cared for and carefree. It’s food that fills us up emotionally and physically. … Finding comfort in food is a basic human experience.

And with this I could not agree more.

Jacqueline Iannazzo-Corser is a contributing writer to The Monroe News, writing about food and recipes. She is a chef, co-owner of Public House, culinary specialist at the Opportunity Center at the Arthur Lesow Community Center, and an adjunct professor of culinary arts at Monroe County Community College. She can be reached at dunbar221@yahoo.com.

Chunky Vegetable Tomato Sauce

Yields 10 cups.

Ingredients:

• 1/4 Cup olive oil

• 1 Cup onion chopped

• 6 garlic cloves minced

• 1 Cup carrots chopped

• 1 Cup green pepper chopped

• 1 Cup yellow summer squash sliced and quartered

• 10 Cups tomatoes, washed and cut into chunks or canned

• Salt & Pepper to taste

• 2 tsp. of dried parsley flakes or fresh

• 1 tsp. of dried oregano or fresh

• 1 tsp. of dried basil or fresh

• 1 tsp. of dried thyme or fresh

Directions:

• In a large stock pot heat olive oil over low-medium heat for 2 minutes.

• Add in the onion, garlic, carrots, green pepper and summer squash.

• Cook until onions turn translucent and vegetables start to soften, about 6 to 9 minutes stirring.

• Increase temperature to medium-high.

• Add tomatoes and spices, stirring contents.

• Bring mixture to a boil stirring occasionally.

• When sauce reaches a boil, reduce heat to medium-low and simmer for 2 to 2 3/4 hours. The longer you let it simmer the fewer chunks there will be.

• Stir occasionally to prevent any sticking to the bottom of the pan.

• Remove from heat.

• Use sauce immediately or allow to cool completely before transferring sauce to freezer-safe containers or jars.

• Refrigerate up to two weeks, freeze the remainder.

Note:  Play with this recipe. You can add different veggies or spices. I tend to chop my vegetables medium so my sauce is somewhat chunky.

Chunky Cauliflower Alfredo Sauce

Serves 6 to 8.

Ingredients:

• 5 to 6 cups cauliflower florets

• 7 cups water

• 1 vegetable bouillon cube or vegetable stock (cut water if using stock, I like half water and half stock)

• 2 tbsp. butter

• 2 to 3 tsp. minced garlic bottled or fresh.

• Salt & Pepper to taste

• 1 pinch of red pepper flakes (optional)

• 1/2 cup milk (bring to room temperature)

• 1 cup of grated Parmesan cheese

Directions:

• Combine the water and vegetable cube or stock in a large pot over medium-high heat — bring to a boil.

• Add the cauliflower florets and cook covered until tender.

• In an additional pan, melt the butter over low-medium heat. Add the garlic to the butter and sauté for approximately 45 seconds.

• Combine both the cauliflower mixture with butter & garlic into one pot.

• Once combined add the salt, black pepper, crushed red pepper and slowly add milk to the sauce, continue to stir.

• Last, add the Parmesan cheese to the sauce and stir until melted and combined.

• Serve the sauce hot over noodles.

Note: If you like your sauce with less chunks, you can blend cauliflower.

Quick Egg Noodle

Servings: 5 to 6

Ingredients:

• 2 eggs

• 2 tbsp. milk

• ½ tsp salt

• pinch of pepper

• 1½ Cups of flour + more for rolling out (Add additional as needed)

Instructions:

• In a medium mixing bowl, whisk eggs, milk, salt and pepper together.

• Add flour by starting out with 1¼ cup and add more until dough begins to form.

• Knead for 1 minute to form dough into a ball shape.

• Using a rolling pin, roll dough out very thin on a floured surface.

• Slice dough into noodles between ¼ and ½-inch thick in width using a pizza cutter and gently place in boiling soup.

• Let noodles cook in boiling water for 10 to 12 minutes before serving.

This article originally appeared on The Monroe News: Jacki Corser: Try different pasta sauces to fit any dining occasion