Best Tuscan Red White Green Pasta Sauce Recipes

DATE NIGHT CREAMY TUSCAN RAVIOLI

Steps:

• BOIL: Bring a large pot of water to boil. Salt the water liberally, then add the ravioli and cook for 1 minute less than package directions, drain and set aside.
• SAUCE: Start on the sauce while the ravioli is boiling. Add the butter and the 1 tablespoon of sun-dried tomato oil to a large sauté pan over medium heat. Once melted, add the garlic and allow for it to cook for 30 seconds or until fragrant. Add the onion powder, Italian seasoning, lemon juice, chicken stock, heavy cream, and sun-dried tomatoes to the skillet and allow for it to become smooth and heat through; about 1-2 minutes.
• FINISH: When the ravioli is done, add it to the prepared sauce, stir to combine. The sauce should thicken significantly once the ravioli sits for a minute. Top with spinach, basil, and cover the pan and allow for it to just wilt. Once wilted, stir to combine and top with freshly grated parmesan before serving!

CREAMY TUSCAN PASTA SAUCE

Steps:

• In a medium pot or skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring constantly, taking care not to let the garlic burn. Stir in the dried basil. Add the cream cheese, stirring with a whisk until the mixture is smooth. It will look curdled at first, but with constant whisking for 2-3 minutes, it should come together to form a smooth, creamy paste. Stir in the sun-dried tomatoes.
• Over medium heat, add the milk gradually, about 1/4 cup at a time, whisking quickly and constantly until each addition is incorporated fully into the sauce. Stir in the Parmesan cheese, pepper and salt. Cook over medium heat, stirring until the cheese is melted and the sauce is the desired consistency, 5-10 minutes. Serve over hot, cooked noodles.

TUSCAN RED, WHITE & GREEN PASTA SAUCE

Steps:

• In a large skillet or Dutch oven brown sausage with red pepper and Italian seasoning (I squeeze it out of the casing so it crumbles like ground beef).
• Add onion and garlic, sautee until onion is translucent but not brown, about 4 minutes.
• Add beans, tomatoes and spinach and stir well.
• Add beef broth a little at a time, stirring as you add, until you get the desired consistency (mine was very chunky).
• Simmer covered about 10 minutes, allowing flavors to meld.
• Serve over pasta of your choice.

TUSCAN PASTA SAUCE

Steps:

• In a skillet, heat the oil over medium heat.
• Cook the onion and shallot until soft and translucent, about 7 minutes.
• Add the garlic and continue cooking for 1 additional minute.
• Add the wine and simmer until reduced by half, about 4 minutes.
• Add the tomatoes and simmer for 20 minutes.
• Add the cream, olives and capers and simmer for about 7 minutes.
• Adjust seasoning to taste.
• Serve over your favourite pasta!