Quick weeknight pasta sauces

Plenty of flavor without the simmer

Puttanesca or Kalamata Kwik Sauce Ingredients

• ¼ cup olive oil

• 5 cloves garlic, chopped

• ¼ onion, chopped

• 1 teaspoon crushed red pepper

• 6 sun-dried tomatoes, softened and chopped

• 1 tablespoon capers

• 1 pinch dried oregano

• 2 ripe tomatoes, diced

• 12 kalamata olives, pitted and quartered

Directions

1. In a small saucepan, saute garlic, onions and red pepper. Stir in sun dried tomatoes, capers and oregano. Add fresh ripe tomatoes and kalamata olives. Cook covered for about 5 minutes.

Gorgonzola Pasta Sauce Ingredients

• 1 ½ cups dry white wine

• 1 ¼ cups heavy cream

• 2 tablespoons grated Parmesan cheese

• 4 ounces Gorgonzola cheese, crumbled

• 1 pinch ground nutmeg

• black pepper to taste

Directions Mom’s Quick Pasta Sauce Ingredients

• 1 pound lean ground beef

• 1 1/3 (6 ounce) cans tomato paste

• 1 (15 ounce) can tomato sauce

• 1 (1 ounce) package dry onion soup mix

• 1 cup water

• ¼ tablespoon dried basil

• 1/8 teaspoon garlic, minced

• 2 teaspoons dried oregano

• salt to taste

• ground black pepper to taste

Directions

1. In a large skillet cook ground beef. Mix in the tomato paste, tomato sauce, onion soup mix, water, basil, garlic, oregano, salt, and ground black pepper.

2. Simmer until heated through.

1. In medium saucepan, cook white wine over high heat until reduced by half. Add cream, reduce heat, and cook until reduced by one-third. Add parmesan, gorgonzola and nutmeg. Stir until cheeses

melt and sauce is creamy.

For a lower fat version, substitute half and half for the cream and add a

teaspoon of cornstarch for thickening.

Quick Pasta with Salmon & Tomatoes in Cream Sauce Ingredients

• 1 (16 ounce) package spaghetti

• 1 tablespoon vegetable oil

• 10 ounces salmon fillet, cut into cubes

• 1 clove garlic, minced

• 1 pound tomatoes, chopped

• 3 tablespoons chopped fresh basil

• 1 pinch salt and freshly ground black pepper to taste

• ¾ cup heavy whipping cream (substitute with part milk if you wish)

Directions

1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.

2. Heat oil in a skillet over medium heat while spaghetti is cooking and cook salmon and garlic until salmon is lightly browned, about 5 minutes. Add tomatoes and basil, season with salt and pepper, and cook for 3 minutes. Pour in cream and simmer over low heat until flavors are well combined and salmon is cooked through, about 10 minutes. Serve sauce over cooked pasta.