50 Great Pasta Sauces
by Pamela Sheldon Johns
Andrews McMeel Publishing, September 1, 2006
Hardcover - 112 pages
Living on a farm in Tuscany, Pamela Sheldon Johns knows more than a little about Italian cooking, and 50 Great Pasta Sauces showcases some of her best sauces collected throughout her extensive culinary career. The recipes are divided into four mouthwatering categories: vegetable sauces, meat sauces, seafood sauces, and dairy sauces, each designed to be the centerpiece of an irresistible, unforgettable meal.
Readers can practically taste the flavorful pasta dishes pictured in the rich, four-color photographs that accompany the recipes. The fragrant sauces virtually leap off the page, begging to be savored. Who could resist?
The recipes, ranging from familiar, traditional standbys to creative new favorites, include:
Browned butter and sage sauce
Garlic shrimp and wine sauce
Roasted tomato sauce
Asparagus and butter sauce
Creamy goat cheese sauce
50 Great Pasta Sauces gives readers and cooks a delicious, easy, and affordable taste of Italy, right in their own homes.
FROM THE BOOK
Bitter Greens and Anchovy Sauce
10 ounces (about 4 cups) turnip greens, julienned
3 tablespoons extra-virgin olive oil
2 cloves garlic, minced
3 anchovy fillets
2 ripe tomatoes, peeled and coarsely chopped
1 peperoncino (dry red chili)
Sea salt and freshly ground black pepper
1 pound orecchiette, or your choice of dried pasta
In a large pot of boiling salted water, blanch the turnip greens. Drain and reserve the cooking water to cook the orecchiette.
In a sauté pan over medium-high heat, heat the olive oil. Add the garlic, anchovies, tomato, and peperoncino. Cook 10 minutes, then add the turnip greens and cook for 5 minutes longer, until very soft. Remove the peperoncino and season the sauce with salt and pepper. Keep warm.
Bring the cooking water back to a boil and add the orecchiette. Cook until al dente. Drain and add to the sauce. Transfer to a warmed serving bowl and serve at once.