Since I have to cook rather quickly, and I don't need to cook whole meals I usually buy Pasta Roni or something like that from the store...then I add things to it.
Tonight we had the Herb and Garlic Angelhair Pasta and added a little bit of Basil and some fresh mushrooms to it.
Pasta...
Pasta...
"It was inappropiate and definatly hott..."
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gothic_spleen
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What I do is prepare my own red sauce, let it cool, put serving sizes in Glad (or good quality - for obvious reasons) one quart zip lock freezer bags, and then place them in the freezer.
The ingredients for the red sauce are:
* tomato sauce
* tomato paste (about 1 part tomato paste for 5 parts tomato sauce)
* sipping whiskey (can be a less expensive brand)
* oregano
* cubed fresh tomatos
* fresh mushrooms
* olive oil
Combine the tomato sauce, the tomato paste, the oregano, the mushrooms, and the olive oil in a large sauce pan. Bring to a boil then simmer over low heat for about three hours.
Add the whiskey and the cubed tomatos and continue to simmer for 15 minutes. Or just simmer long enough to evaporate the alcohol out of the whiskey and soften the fresh cubed tomatos.
Cool the sauce, place serving sizes in the glad bags, and then place them in the freezer.
(The restaurants want you to think that wine is the best way to flavor red sauce. What they don't want you to know is that whiskey gives red sauce a more robust flavor. That's the way the Italian restaurants do it.)
At mealtime bring about two quarts of water to a boil, place the freezer bag in the water, reduce to low heat, and let simmer for about 15-20 minutes or until hot.
Mix the red sauce with sausage or beef meatballs and pour over your choice of pasta. mmm mmm good.
The ingredients for the red sauce are:
* tomato sauce
* tomato paste (about 1 part tomato paste for 5 parts tomato sauce)
* sipping whiskey (can be a less expensive brand)
* oregano
* cubed fresh tomatos
* fresh mushrooms
* olive oil
Combine the tomato sauce, the tomato paste, the oregano, the mushrooms, and the olive oil in a large sauce pan. Bring to a boil then simmer over low heat for about three hours.
Add the whiskey and the cubed tomatos and continue to simmer for 15 minutes. Or just simmer long enough to evaporate the alcohol out of the whiskey and soften the fresh cubed tomatos.
Cool the sauce, place serving sizes in the glad bags, and then place them in the freezer.
(The restaurants want you to think that wine is the best way to flavor red sauce. What they don't want you to know is that whiskey gives red sauce a more robust flavor. That's the way the Italian restaurants do it.)
At mealtime bring about two quarts of water to a boil, place the freezer bag in the water, reduce to low heat, and let simmer for about 15-20 minutes or until hot.
Mix the red sauce with sausage or beef meatballs and pour over your choice of pasta. mmm mmm good.
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