Absolutely Delicious Pasta Sauce

Submitted by Rebecca Louise

"I made this for my boyfriend and he said it was the best pasta sauce he had ever had. It was something I just whipped up, but I decided to write down what I did since it turned out so good! Cooking and prep times are estimated. I also eyeballed a lot of the amounts, so don't worry about being exact! I wouldn't actually measure the ingredients because that would just dirty up unnecessary utensils. Delicious!"

 

• Ready In: 14mins
• Ingredients: 14
• Yields: 1 Skillet full
• Serves: 2-4

ingredients

• 1⁄4 cup extra virgin olive oil, plus 1 tbsp for the skillet
• 3 tablespoons butter, plus 1 tbsp for the skillet
• 1⁄2 white onion, finely diced
• 6 garlic cloves (pressed or diced)
• 1⁄2 cup grape tomatoes, cut in half lengthwise
• 2⁄3 cup canned tomato sauce (marinara is fine)
• 1⁄2 tablespoon garlic salt (to taste)
• 1 teaspoon cracked black pepper (to taste)
• 1 teaspoon dried oregano
• 1 teaspoon crushed red pepper flakes
• 1⁄2 cup ricotta cheese (I used part skim)
• 1⁄3 cup jarred pesto sauce (I used Classico brand)
• 4 slices prosciutto, chopped
• 1 sprinkling pine nuts

directions

1. In a large skillet, heat 1 tbsp olive oil and 1 tbsp butter on high heat.
2. Add onions, garlic and tomatoes and sautee, stirring occasionally until onions and garlic begin to brown (about 2 minutes).
3. Reduce heat to medium and stir in tomato sauce, remaining butter and olive oil until butter is melted.
4. Stir in garlic salt, cracked pepper, crushed red pepper, and oregano.
5. Add remaining ingredients, stir until incorporated and turn off heat immediately. You don't want the proscuitto to cook too long since it is already a smoked meat.
6. I served this over orecchiette, but it would be nice over penne or farfale as well.

Reviews

[Chef Buggsy Mate]

This is a very unique pasta sauce. We really liked the addition of the prosciutto. However, the next time I make it, I will probably cut back on the ricotta cheese because of the texture it gave the sauce. That was the only thing that through the sauce off for my picky eaters. Made and reviewed for Spring 2011 PAC.