Cathleen's Kitchen

QUICK & EASY PASTA SAUCES

BLUE CHEESE SAUCE
Ingredients:
1 7 oz. pkg. crumbled creamy blue cheese
1 1/4 cups whipping cream

Place blue cheese in a large skillet with 1 1/4 cups whipping cream. Stir over low heat until the cheese melts, then bring to a boil. Boil for 5 minutes, or until the sauce is thick enough to coat the back of a wooden spoon. Serves 4.

QUICK BOLOGNESE
Ingredients:
1 TBLsp. oil
1 finely chopped onion
2 crushed garlic cloves
1 3/4 cups bottled pasta sauce
1/2 cup red wine
1 TBLsp. balsamic vinegar
1 tsp. dried mixed herbs
1 lb. lean ground beef

Heat oil in a large skillet. Add onion and garlic and cook over medium heat for 3 minutes or until golden. Add ground beef and cook for 10 minutes, or until browned. Break up any lumps with a wooden spoon. Drain any excess fat, then add pasta sauce, red wine, balsamic vinegar and herbs. Bring to a boil, then reduce the heat and simmer for 10 minutes, or until the sauce is slightly thickened. Serves 4.

BROWNED BUTTER AND HERB SAUCE
Ingredients
3/4 cup butter
1/4 cup chopped fresh mixed herbs (such as sage, chives, parsley)

Melt butter in a large skillet and cook over medium heat for 3 minutes, or until the butter turns a nutty brown color. Be careful-if done too quickly the butter will burn and become bitter. Add chopped fresh mixed herbs and stir gently. Serves 4.

SWEET PEPPER, OLIVE AND TOMATO SAUCE
Ingredients
1 TBLsp. oil
1 crushed garlic clove
1 finely chopped onion
3/4 cup chopped marinated charbroiled
sweet red peppers
1 3/4 cups tomato pasta sauce
1/2 cup Kalamata olives
2 TBLsps. slivered basil.
Salt and pepper to taste

Heat oil in a skillet. Add garlic and onion and cook over medium heat for 3 minutes, or until golden. Add peppers and cook for 2 minutes. Stir in tomato pasta sauce and Kalamata olives, then bring to a boil. Cook for 10 minutes, or until the sauce reduces and thickens slightly. Stir in slivered basil, salt and pepper before serving. Serves 4.

WHITE WINE AND MUSHROOM SAUCE
Ingredients:
1 TBLsp. oil
2 TBLsps. butter
2 crushed garlic cloves
1 lb. mixed mushrooms (eg. enoki, oyster, Swiss brown, button)
1 TBLsp. tomato paste
1/2 cup white wine
1 TBLsp. freesh parsley

Heat in a skillet, oil and butter, then add garlic and cook over medium heat for 1 minute. Add mixed mushrooms and fry until golden brown. Stir in tomato paste and white wine. Bring to a boil, then reduce the heat and simmer for 3 minutes. Stir in fresh parsley before serving. Serves 4.

CREAMY BACON AND MUSHROOM SAUCE
Ingredients:
1 TBLsp. oil
4 slices chopped bacon
2 crushed garlic cloves
3 chopped green onions
3 cups sliced button mushrooms
1 TBLsp. brandy
2 cups whipping cream

Heat oil in a large skillet. Add bacon, garlic and green onions and cook over medium heat for 2 minutes, or until golden. Add sliced mushrooms and cook for 5 minutes, or until soft and browned. Stir in brandy and whipping cream, bring to a boil and cook for 9 minutes, or until sauce is thick and coats the back of a spoon. Serves 4.

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