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Spicy sauce

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smokebuzz View Drop Down
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    Posted: 02 April 2010 at 08:44
Looking for a sauce that has  zip, don't know my Italian spices enuff. I have had a spicey/flavorful sauce at resterants that i really liked. Something homemade or what to add to a jarred sauce. Oddly, this isn't real Italian, it typically somewhat bland. I get sauce free at work and it is very uneventfull, I have added differn't spices, but I have'nt got it yet. I tend to over power with garlic or oregano, not bad ,but..... Not sure what spice give it that zip.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Guests Quote  Post ReplyReply Direct Link To This Post Posted: 02 April 2010 at 10:46
What do you want to serve the sauce on or with?
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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 02 April 2010 at 10:52

buzz - rivet and i both posted a couple of good sauce recipes here; give one a try. rivet also has a heck of a good "super-secret sauce. with a little cajoling, perhaps we can get the recipe out of him!

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Post Options Post Options   Thanks (0) Thanks(0)   Quote smokebuzz Quote  Post ReplyReply Direct Link To This Post Posted: 02 April 2010 at 15:24
Originally posted by deltadude deltadude wrote:

What do you want to serve the sauce on or with?
Red sauce for pasta,tortallini or raviolli.
 
I seen that sauce Rivit posed, gonna try that 1 soon.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 03 April 2010 at 03:46

Here is an excellent fra diavolo sauce that I use frequently...it's from America's test kitchen.

 

Shrimp Fra Diavolo with Linguine

Serves 4 to 6.   Published November 1, 2001.  

One teaspoon of red pepper flakes will give the sauce a little kick, but add more to suit your taste.


1 pound medium-large shrimp (preferably 31 to 35 count), peeled (and deveined, if desired), preferably Gulf or Mexican Whites
1 teaspoon crushed red pepper flakes (or more, to taste)
6 tablespoons extra-virgin olive oil
1 1/2 tablespoons table salt
1/4 cup Cognac or brandy
4 tablespoons minced garlic (about 12 medium or 8 large cloves)
1/2 teaspoon granulated sugar
1 (28-ounce) can diced tomatoes , drained
1 cup medium-dry white wine , such as Sauvignon Blanc
1/4 cup minced fresh parsley leaves
1 pound linguine or spaghetti

Instructions

  1. 1. Bring 4 quarts water to rolling boil, covered, in large Dutch oven or stockpot.

  2. 2. While water is heating, heat 12-inch heavy-bottomed skillet over high heat for 4 minutes. Meanwhile, toss shrimp, half of red pepper flakes, 2 tablespoons olive oil, and 3/4 teaspoon salt in medium bowl. Add shrimp to skillet and quickly spread in single layer; cook, without stirring, until bottoms of shrimp turn spotty brown, about 30 seconds. Off heat, stir to turn shrimp, and add cognac; let stand off heat until cognac warms slightly, about 5 seconds, and return pan to high heat. Wave lit match over skillet until cognac ignites; shake skillet until flames subside, transfer shrimp to medium bowl, and set aside.

  3. 3. Off heat, cool now-empty skillet 2 minutes; return to burner and reduce heat to low. Add 3 tablespoons olive oil and 3 tablespoons garlic; cook, stirring constantly, until garlic foams and is sticky and straw-colored, 7 to 10 minutes. Add remaining red pepper flakes, 3/4 teaspoon salt, sugar, tomatoes, and wine; increase heat to medium-high, and simmer until thickened and fragrant, about 8 minutes. Stir in reserved shrimp and accumulated juices, remaining 1 tablespoon garlic, and parsley and simmer until shrimp have heated through, about 1 minute longer. Off heat, stir in remaining 1 tablespoon olive oil.

  4. 4. While sauce simmers, add linguine or spaghetti and remaining 1 tablespoon salt to boiling water, stir to separate pasta, cover, and cook until al dente; reserve 1/3 cup pasta cooking water and drain pasta. Transfer drained pasta back to now-empty Dutch oven or stockpot; add about 1/2 cup sauce (without shrimp) and 2 to 3 tablespoons reserved pasta cooking water; toss to coat. Divide pasta among warm serving bowls, top with a portion of sauce and shrimp, and serve immediately.

Go ahead...play with your food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote 3montes Quote  Post ReplyReply Direct Link To This Post Posted: 03 April 2010 at 09:38
I may be putting my ignorance on display here Embarrassed but would a sharp paprika add what you are looking for? I keep alot of different paprikas around for rubs etc. and I find myself adding paprika to alot of things I never thought of before just because I have so many varieties on hand. I never have been turned off by the flavor it adds to anything.
"A gourmet who thinks of calories is like a tart who looks at her watch."- James Beard
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Post Options Post Options   Thanks (0) Thanks(0)   Quote smokebuzz Quote  Post ReplyReply Direct Link To This Post Posted: 03 April 2010 at 15:51

Not looking for pepper heat,I think. More of the "bite", like garlic or oregano mite give but tend to over power.  If you remember back when PizzaHut had the "Sicilian" pizza, that is what I'm thinking of from the commercial side of it. I useally don't eat pasta out, but my dots do so I try it and have found some very good pasta dishes out there,typically local,nonchain places.

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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 03 April 2010 at 16:12
that salsa pomodoro di siciliana is very robust in terms of spices and herbs. heat can be added if you want, but it's very bold on its own without it.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote smokebuzz Quote  Post ReplyReply Direct Link To This Post Posted: 03 April 2010 at 18:06

That looks GREAT, but what is   MARSALA?

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Post Options Post Options   Thanks (0) Thanks(0)   Quote smokebuzz Quote  Post ReplyReply Direct Link To This Post Posted: 03 April 2010 at 18:12
Found it
 
 
Now If we have it in sentril IOWA..................More of a Budweiser neighborhood
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 03 April 2010 at 18:18
yep, marsala wine should be easy to find. if you can't find it, any red wine should do - i use that jug "paisano" wine with great results.
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