Crinella Family Cookbook
Our Grandparents' Favorites
Anti Pasti
Soups
Salads
Pasta
Vegetables
Fish
Poultry
Meat
Wild Game
Sweets
Brunch or Luncheon Dishes
Odds & Ends
Sour Dough
Other Breads ETC
New Italian Sauce Recipes
New Lower Fat Recipes
Slow Cooker Recipes
Entertaining Ideas
Table of Contents
People
Family Photos
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Pasta
All-Purpose Pasta Dough
Simple Tomato Sauce
Zucchini Pasta
Tagliolini (Egg Noodles)
Noodle Scraps in Butter and
Cheese
Pasta Primavera
Spaghetti Alia E Olio
Abruzzi Spaghetti Sauce
Baked Lasagna
Tagliolini with Egplant
and Pine Nuts
Linguini a la Vongole
Pasta with Pesto Sauce
Potato Gnocchi
Gorgonzola Cheese Sauce
Ravioli
Rotelli Pasta with
Pesto Clam Sauce
Farfalle with Italian Mushrooms
and Brown Sauce
Risotti
Mushroom Risotto
Lombardi Risotto
Risotto with Clams
Risotto Garibaldi
Rice Timballo
from the Speckled Goose Club
Italian Quiche
Roasted Pepper Rice
Polenta
Polenta Fritta
Gorgonzola Cheese Sauce
for Polenta Fritta
Meat Gravy for Polenta
2005 Sauvignon Blanc
2005 Glissando
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Simple Tomato Sauce
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For Ravioli and Tortellini recipes, this is probably the most common of all of our sauces, simple to make,
but quite light and delicious.
2 pounds, fresh ripe tomatoes, peeled, quartered and seeded
1 large white or yellow onion, coarsely chopped
6 medium garlic cloves, finely chopped
1/4 cup, fresh parsley, finely chopped
* cup, olive oil
* teaspoon, finely ground black pepper
1/2 teaspoon, dried oregano
1* cup, dry white wine
1 teaspoon, salt
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Plunge tomatoes into boiling water until skins split, then remove
and
allow to cool for about 15 minutes.
Peel tomatoes, cut them lengthwise
into quarters, and remove most of the seeds.
In a deep-sided medium sized
skillet, sauté onion, garlic, parsley, pepper, and oregano, in olive
oil.
When onion is translucent, add wine and tomatoes. Reduce flame and
allow to simmer for 20 minutes, stirring and crushing tomatoes.
Add salt
to taste.
This sauce may be mixed with many forms of spaghetti. We
preferred spaghettini and bucatini. The amounts of ingredients given
above will be enough to lightly coat 2 pounds of pasta. Sprinkle with
freshly grated Parmesan cheese when serving.
Note: We often added a couple of tablespoons of capers to this sauce. At
other times, we added a few mashed anchovies, halved and pitted Greek
olives, or coarsely chopped fresh basil.
Enjoy with our 2005 Sauvignon Blanc.
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