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Garlic Butter Sauce II
Pantry Italian

Garlic Butter Sauce II

4.2

Prep
10 min
Cook
3 min
Total
15 min

Instructions

  1. 1 Heat olive oil in small skillet over medium-low heat; cook and stir the garlic until fragrant, about 3 minutes.
  2. 2 Toss hot cooked pasta (see Cook's Note) with olive oil and garlic mixture. Add the parsley, salt, and ground black pepper to taste. Serve with fresh-grated Parmesan cheese.

By George

Smoked Salmon Alfredo Sauce
Pantry Italian

Smoked Salmon Alfredo Sauce

4.4

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Saute onion in the butter in a pan until clear. Add the salmon and saute at medium to low heat for approximately 2 more minutes. Very gradually, start to add the cream. Stir constantly until thickened. Sauce should be very thick once you have added all the cream. Top with tomato and parsley; season with pepper.

By Jennifer

Best Vodka Sauce
Pantry Italian

Best Vodka Sauce

4.7

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat a large saucepan over high heat until the surface is very hot; add minced garlic and sear until brown, 1 to 2 minutes.
  3. 3 Pour vodka into the saucepan, taking care in case any flames ignite from the alcohol meeting the hot surface of the pan.
  4. 4 Quickly pour cream into pan to douse any flames and stir; add tomato sauce, crushed tomatoes, Parmesan cheese, basil, and parsley.
  5. 5 Bring the mixture to a boil, remove from heat, and rest sauce long enough to let herbs flavor the sauce, 5 to 10 minutes.

By J Lynn

Homemade Pesto
Pantry Italian

Homemade Pesto

4.7

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place basil, Italian parsley, and garlic into a food processor, pulse several times to combine, and process until basil is finely chopped, about 30 seconds. Add pine nuts to basil mixture; process until finely chopped, 30 more seconds. Process Parmigiano-Reggiano cheese into mixture until finely ground.
  2. 2 Mix lemon juice into mixture with the machine running; slowly drizzle olive oil into pesto in the running machine until incorporated and pesto is thoroughly combined. Turn off machine and season pesto to taste with salt and black pepper.

By Peggy

Old Fashioned Sicilian Succo
Pantry Italian

Old Fashioned Sicilian Succo

4.5

Prep
30 min
Cook
240 min
Total
270 min

Instructions

  1. 1 In a large pot mix together garlic, tomato sauce, tomato paste, parsley and basil. Bring sauce to a boil and then turn down the heat and simmer.
  2. 2 In a large bowl mix together the ground beef, ground pork, bread crumbs, parmesan cheese, garlic powder and parsley. Shape into balls the size of a child's fist. In a skillet, fry meatballs in hot olive oil until brown. Add to sauce mixture. Simmer over low heat for four hours.

By Joiamia

Simple Marinara Sauce
Pantry Italian

Simple Marinara Sauce

4.6

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Heat oil in a large saucepan over medium heat. Add garlic; cook and stir until aromatic and tender, about 1 minute.
  2. 2 Stir in crushed tomatoes, tomato puree, oregano, parsley, Romano cheese, Parmesan cheese, bay leaves and onion powder. Reduce heat to low and simmer for at least 40 minutes.

By EIORE

Best Marinara Sauce Yet
Pantry Italian

Best Marinara Sauce Yet

4.8

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Place tomatoes, tomato paste, parsley, garlic, oregano, salt, and pepper in a food processor; blend until smooth.
  2. 2 Heat oil in a large skillet over medium heat. Add onion and cook until slightly softened, about 2 minutes.
  3. 3 Stir in blended tomato sauce and white wine.
  4. 4 Simmer, stirring occasionally, until sauce has thickened, about 30 minutes.

By Jackie M

Lemon Alfredo Sauce
Pantry Italian

Lemon Alfredo Sauce

5.0

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Melt butter in a 10-inch skillet over medium heat. Once butter is foamy, add garlic, pepper, salt, and nutmeg. Cook and stir until garlic is fragrant, about 30 seconds.
  2. 2 Gradually whisk in cream, stirring constantly, to incorporate cream into butter. Drizzle in lemon juice, then add lemon zest, while stirring constantly. Keep stirring until sauce coats the back of a spoon, 3 to 5 minutes.
  3. 3 Remove from heat and stir in grated Pecorino Romano and Parmesan cheeses. Taste and adjust seasoning, if necessary. Serve garnished with parsley.

By Bibi

Italian Dipping Oil
Pantry Italian

Italian Dipping Oil

4.6

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Grind pepper flakes, pepper, oregano, rosemary, basil, parsley, garlic powder, garlic, and salt together in a spice or coffee grinder.
  2. 2 Sprinkle 2 teaspoons herb mixture onto four small plates. Pour a thin layer of olive oil on top and serve. Store remaining herb mixture in an airtight container.

By Ginger

Stephanie's Freezer Spaghetti Sauce
Pantry Italian

Stephanie's Freezer Spaghetti Sauce

4.7

Prep
20 min
Cook
135 min
Total
155 min

Instructions

  1. 1 Sauté together onion, garlic, green pepper, and oil in a slow cooker. Cook until onion is transparent.
  2. 2 Add tomatoes, sugar, parsley, oregano, basil, salt, and black pepper. Cook on Low for 2 to 3 hours. Stir frequently.
  3. 3 Let sauce cool. Pour sauce into quart-size freezer containers. Store in freezer.
  4. 4 Defrost the sauce in the refrigerator overnight or in the microwave. Transfer sauce to a saucepan over medium heat and stir in one 6-ounce can tomato paste per quart. Continue to cook, stirring frequently, until heated through.

By Stephanie Lane

Vodka Sauce
Pantry Italian

Vodka Sauce

4.6

Prep
15 min
Cook
35 min
Total
110 min

Instructions

  1. 1 In a small bowl, combine vodka and red pepper flakes. Set aside for 1 hour.
  2. 2 Heat olive oil in a large skillet over medium heat. Add prosciutto, garlic, parsley, basil, salt, and pepper; sauté until prosciutto is evenly browned. Pour in vodka mixture and simmer for 10 minutes.
  3. 3 Crush Roma tomatoes and add to sauce with canned tomato sauce and water. Simmer for 15 minutes. Stir in heavy cream and cook for 2 more minutes.

By RACQUELLE

Pomodoro Pasta Sauce
Pantry Italian

Pomodoro Pasta Sauce

4.2

Prep
20 min
Cook
65 min
Total
85 min

Instructions

  1. 1 Stir diced tomatoes, water, red wine, tomato paste, celery, carrots, onion, garlic, oregano, sage, basil, parsley, salt, and pepper together in a large pot; bring to a boil. Reduce the heat to low and simmer until carrots are tender, about 1 hour.
  2. 2 Fill a blender halfway with sauce. Cover and hold the lid down with a potholder; pulse a few times before leaving on to blend. Pour into a clean pot. Repeat with remaining sauce. Alternatively, use an immersion blender and purée sauce in the pot.

By Melissa Smith

Mama Palomba's Spaghetti Sauce
Pantry Italian

Mama Palomba's Spaghetti Sauce

4.7

Prep
30 min
Cook
210 min
Total
240 min

Instructions

  1. 1 Heat tomato puree in a large pot over medium-low heat; simmer while prepared the remaining ingredients.
  2. 2 Heat a skillet over medium heat; cook and stir hot Italian sausage, mild Italian sausage, and ground chuck until browned and cooked through, 10 to 15 minutes. Season with salt and pepper. Remove cooked sausage and chuck with a slotted spoon and transfer to the simmering tomato puree.
  3. 3 Cook and stir onion and garlic in the same skillet used for browning meat until onions are lightly browned, 5 to 8 minutes. Transfer onion mixture to meat mixture.
  4. 4 Stir water and tomato paste in the same skillet used for onion mixture over low heat until slightly thickened, about 15 minutes; add to the sauce in the pot. Sprinkle Parmesan cheese, basil, oregano, and parsley over the sauce; stir to combine. Simmer over low heat, stirring occasionally, for 3 hours.

By Linda T

Alfredo Sauce
Pantry American

Alfredo Sauce

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Melt butter in a medium saucepan over low heat. Stir in cream and simmer for 5 minutes.
  3. 3 Add cheese and garlic; whisk continuously until heated through. Stir in parsley.
  4. 4 Serve immediately and enjoy!

By Rebecca Swift

Easy Tzatziki Sauce
Pantry Greek

Easy Tzatziki Sauce

4.7

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Squeeze chopped cucumbers to release any excess moisture; place in a bowl.
  3. 3 Add yogurt, parsley, and garlic; stir together until well blended. Season to taste with salt.

By Jake176

Easy Horseradish Aioli
Pantry American

Easy Horseradish Aioli

Prep
5 min
Cook
Total
35 min

Instructions

  1. 1 Stir together mayonnaise, horseradish, and garlic granules in a small bowl. Season with salt to taste.
  2. 2 Place in a serving dish and sprinkle with chopped parsley. Refrigerate for at least 30 minutes before serving.
  3. 3 Serve with lemon slices, if desired. Keeps in the refrigerator in an airtight container for up to 5 days.

By Bibi

Best Friend Doggie Biscuits
Pantry American

Best Friend Doggie Biscuits

4.8

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a cookie sheet.
  2. 2 In a large bowl, combine cornmeal, flour, and salt. In a separate bowl, beat egg with oil, then stir in chicken broth and parsley. Gradually stir wet ingredients into dry ingredients until combined and a soft dough forms.
  3. 3 Lightly knead dough on a lightly floured surface and roll out to a thickness of 1/2 inch. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto the prepared cookie sheet.
  4. 4 Bake in the preheated oven until firm, about 15 minutes.

By Allie G

Cream of Mushroom Sauce
Pantry American

Cream of Mushroom Sauce

4.1

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Whisk condensed soup, milk, soy sauce, parsley, black pepper, Italian seasoning, chili powder, and sugar in a saucepan until smooth.
  3. 3 Bring to a simmer over medium heat. Reduce heat to medium-low and cook for 15 minutes, stirring occasionally.

By food friend

Dill Pesto
Pantry American

Dill Pesto

4.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine parsley, pine nuts, Parmesan cheese, dill, and garlic in the bowl of a food processor; pulse until combined, 2 to 3 minutes.
  2. 2 Add 1 tablespoon olive oil, small squirt lemon juice, ⅛ teaspoon salt, and ⅛ teaspoon black pepper; pulse.
  3. 3 Add 1 tablespoon olive oil; pulse. Continue adding olive oil, lemon juice, salt, and black pepper until pesto reaches desired flavor and consistency.

By LaDonna Langwell

Tzatziki Sauce (Yogurt and Cucumber Dip)
Pantry Greek

Tzatziki Sauce (Yogurt and Cucumber Dip)

4.5

Prep
15 min
Cook
Total
615 min

Instructions

  1. 1 Line a colander with two layers of cheesecloth; place over a medium bowl. Place yogurt in cheesecloth-lined colander; cover colander with plastic wrap. Drain yogurt in the refrigerator, 8 hours to overnight.
  2. 2 Meanwhile, place grated cucumber on a paper-towel-lined plate; drain 1 to 2 hours.
  3. 3 Combine yogurt, cucumber, parsley, mint, lemon juice, garlic, salt, and black pepper in a bowl. Refrigerate before serving, at least 2 hours.

By Lobbylady

Creamy Garlic Sauce
Pantry American

Creamy Garlic Sauce

4.5

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Bring 1/4 cup water to a boil in a saucepan over medium heat.
  3. 3 Add garlic and garlic powder; boil until water has almost evaporated, about 5 minutes.
  4. 4 Stir in cream and parsley; season with salt and pepper.
  5. 5 Mix cornstarch and remaining 1/4 cup water together in a cup. Stir cornstarch mixture into sauce.
  6. 6 Cook, stirring constantly, until thickened, about 3 minutes.
  7. 7 Serve and enjoy!

By AUSSIEDAVE1