Thursday, March 02, 2006

Simple Pasta Sauce

This is what I like to stir up for a batch of cheese raviolis, or some other equally Italian ravioli. Most of the time I let these be store bought, letting the experts do the complicated stuff. But plain noodles are nice too. This is chunky and I like it with large bits of pasta (i.e. wide noodles or penne but not angel hair)

enough oil to saute
1/2 onion diced small (and some garlic if you like a bite)
about 2 cups green beans, snapped to bite size
(or 2 cup of veg from the garden that would be nice - sometimes zukes, sometimes broccoli)
3 Tablespoons vermouth or vodka
3 medium tomatoes, chopped
Salt and Pepper to taste and a few fresh herbs if you desire

Put oil into frying pan over medium heat. Add the onions (and garlic if you are using it) and saute until just turning golden. Add the green beans. Continue to cook until the green beans are turning bright green about 5-8 minutes. Add the vermouth or vodka and the tomatoes and the herbs if you got them.

(If the raviolis cook in 4 minutes this would be a good time to put them into the boiling water.) Continue to cook until the tomatoes are warmed through and the edges are just about to go mushy. It should also be making a light sauce at this point. Season to taste and pour over the cooked ravioli that are now on a serving plate. Sprinkling with parmesean is optional.

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