Che® jasen @ live. com Dave’s Fresh Pasta Sauce Class www.davesfreshpasta.com Basic Marinara Sauce 4 cans of Whole Peeled Tomatoes (Imported Italian) 7 cloves of garlic chopped ¥ Cup of Extra Virgin Olive Oil (EVOO) Salt and Pepper to Taste Put tomatoes into a large bowl and crush with your hands. Heat a sauce pot over medium low heat, Add oil and garlic and begin to slowly toast. When garlic begins to turn a light golden brown and becomes fragrant add tomatoes. Cook over medium low heat for 25-35 minutes. Adjust taste with salt and pepper Garlic and Oil Sauce with Fresh Herbs and Lemon Zest 1 cup of EVOO. 10 cloves of Garlic chopped 1 TBL of chopped Fresh Thyme 1 TBL of chopped Fresh Oregano 4 TBL of chopped Fresh Italian Parsley The Zest of 1 Lemon A pinch of Red Chili Flakes Salt and Pepper to Taste Slowly heat olive oil and garlic in a medium sized sauté pan until lightly toasted. Add red pepper flakes and cook about one minute. Remove from heat and add herbs, lemon zest. Season with Salt and Pepper to taste. You can add grated parmesan or Romano cheese to pasta. Try drizzling raw high quality Extra Virgin Olive Oil over pasta once tossed. For a unique texture you may sprinkle toasted breadcrumbs over pasta once in bowls.For a variation try adding 4 anchovies to. this sauce when you add the red pepper flakes. Cook for about a minute until the anchovies breakdown. Proceed with recipe. Sweet Italian Sausage With Broccoli di Rapi in a Garlic White Wi 1 Ib of Sweet or Hot Italian Sausage Cut into linch Slices 1 bunch of Broccoli di Ra 6 Cloves of s ¥% cup of Extra Vi 1% cups of white wine Salt and Pepper to taste Cut off only the very bottom of the broccoli rapi stalks and discard. Cut stalks into 1 4 inch pieces. Remember “Hot pan, cold oil, food won't stick”. Heat a large sauté pan over medium heat, Add oil. Just before oil begins to smoke, carefully add sausage to pan. Allow sausage to brown evenly before stirring, this will prevent meat from sticking to pan, Turn meat until golden brown on all sides. Pay special attention to the “Fond” or the brown bits developing on the bottom of your pan, This will become the “foundation” of your sauce. Add garlic and lightly toast. Add Broccoli rapi and sauté about three minutes. “Deglaze” pan with white wine while scraping the sausage fond from the bottom of the pan, Reduce wine by one half. Season with Salt and Pepper. Try this sauce with orecchiette pasta (Little Ears) .If the sauce needs moreliquid add a little of you salted pasta cooking water. Add pasta to pan and toss. You can finish this dish with grated cheese and/or ITBL of butter. Basic Garlic Cream Sauce 4 Cloves of Minced Garl 4TBEVOO 3 Cups of Heavy Cream Salt and White or Black Pepper to Taste % Cup Grated Parmesan or Romano Ina medium sauce pot. Lightly toast garlic in oil. Add cream and bring to a slow simmer. Be careful as Cream will boil over if not watched closely. Reduce cream by half or until it eoats the back of a spoon. Remove from heat and add cheese. Season with salt and pepper. Wild Mushroom Cream Sauce 2 TBL of EVOO 1 Shallot Minced About 4 oz of Fresh Wild Mushrooms Sliced % Cup Dry Sherry 1 TBL of Chopped Fresh Thyme 1 Pint (2 cups) Heavy Cream Salt and Pepper to Taste Ina medium pot sweat the minced shallot in canola oil until soft and translucent. Add ‘mushrooms and sauté until soft. Add thyme. Add Sherry and reduce by half. Add cream and reduce to thicken, Salt and pepper to taste. For a variation try using some dried wild mushrooms along with the fresh ones. Soak dry mushrooms in warm water until soft. Add the soaked ~~ mushrooms ant some of the soaking liquid when you add the sherry to the sauce. Be careful not to add any sand or grit that has collected at the bottom of your soaking liquid. Boscaiola Sauce 4TBL EVOO 2 Shallots Sliced 1 Bunch of Asparagus bottoms discarded and cut into % inch pieces About 80z of Sliced Mushrooms 5 or 6 Sliced Sun-Dried Tomatoes (Optional) 3 Cups of Basic Marinara Sauce % to 1 Cup of Mascarpone Cheese Heat a large sauté pan over medium heat, Add EVOO. Sauté shallots until just soft. Add mushrooms and cook for about 3 minutes. Add asparagus and sun-dried tomatoes and sauté for about 1 minute. Add marinara. When simmering stir in mascarpone cheese.