Marinara Sauce Variations
Arrabiatta
Add 1-2 tablespoons of crushed red pepper to recipe when incorporating tomatoes. (When served with seafood, this is known as Fra Diavolo).
Puttanesca
In a pan, sauté 6 chopped anchovy filets, ½ cup capers and 1 cup each of chopped green and black olices. Sauté for 3 minutes and add 1 basic recipe.
Livornaise
Add ½ cup finely chopped onions to Puttanesca recipe and sauté with rest of ingredients. Add 1 basic recipe. Milanese In a pan, sauté 1½ cups sliced white mushrooms, ½ cup each small diced ham and tongue. Add ½ basic recipe.
Creole
In a pan, sauté ¾ cup finely chopped onion, ½ cup each small diced celery and green pepper. When vegetables are translucent, season with 1 Tbs. dried thyme, 2 tsps. Cayenne pepper, and a dash of Tabasco. Add ½ basic recipe and finish with ¼ cup of finely chopped parsley.
Bolognaise
In a pan, sauté 1½ cups chopped onion. When translucent, add 2 cups each finely chopped carrot and celery. Sauté for 5-8 minutes or until vegetables are soft. Add 1½ lbs. chopped meat, (beef, pork, or veal in any combination), and sauté till brown. Add 1 basic recipe and simmer for 1-1½ hours. Finish with 1 cup heavy cream and ½ cup chopped parsley. Salt and pepper to taste.
Filetto di Pomodoro
In a sauté pan, sauté 1 cup sliced onioins and ¼ lb. Prosciutto till onions are translucent. Deglaze pan with ¼ cup white wine. Add ½ basic recipe and simmer for 5 minutes.
Add 1-2 tablespoons of crushed red pepper to recipe when incorporating tomatoes. (When served with seafood, this is known as Fra Diavolo).
Puttanesca
In a pan, sauté 6 chopped anchovy filets, ½ cup capers and 1 cup each of chopped green and black olices. Sauté for 3 minutes and add 1 basic recipe.
Livornaise
Add ½ cup finely chopped onions to Puttanesca recipe and sauté with rest of ingredients. Add 1 basic recipe. Milanese In a pan, sauté 1½ cups sliced white mushrooms, ½ cup each small diced ham and tongue. Add ½ basic recipe.
Creole
In a pan, sauté ¾ cup finely chopped onion, ½ cup each small diced celery and green pepper. When vegetables are translucent, season with 1 Tbs. dried thyme, 2 tsps. Cayenne pepper, and a dash of Tabasco. Add ½ basic recipe and finish with ¼ cup of finely chopped parsley.
Bolognaise
In a pan, sauté 1½ cups chopped onion. When translucent, add 2 cups each finely chopped carrot and celery. Sauté for 5-8 minutes or until vegetables are soft. Add 1½ lbs. chopped meat, (beef, pork, or veal in any combination), and sauté till brown. Add 1 basic recipe and simmer for 1-1½ hours. Finish with 1 cup heavy cream and ½ cup chopped parsley. Salt and pepper to taste.
Filetto di Pomodoro
In a sauté pan, sauté 1 cup sliced onioins and ¼ lb. Prosciutto till onions are translucent. Deglaze pan with ¼ cup white wine. Add ½ basic recipe and simmer for 5 minutes.