617 pata sauce recipes

Pasta with Alfredo-pesto sauce combines homemade basil pesto with hot cream and Parmesan for a rich, herby green cream sauce tossed with capellini or spaghetti.

Flour-dredged chicken livers sautéed golden and stirred into a rich tomato sauce with red wine, basil, oregano, and a hint of cinnamon. A hearty, old-school pasta sauce with incredible depth.

Wasn't sure about using ground chicken instead of beef to make bolognese, but I was surprised by how flavorful it turned out. For ground chicken, I just chopped chicken breasts into tiny pieces, and it worked like a charm. I have to say that I will definitely be making this recipe again very soon.

This creamy, low-fat dressing lends itself to salad greens, cooked or raw vegetable combinations, pasta and grain salads, or as a dipping sauce for crudites or steamed artichoke leaves.

A scrumptious dish made with potatoes, gruyere cheese and juicy apples.

Fragrant Asian pesto with peanuts, fresh basil, mint, cilantro, green chilies, and ginger. A bold, herbaceous sauce for noodles that's ready in 15 minutes. Vegetarian-friendly.

A tasty family staple recipe that is easy to make and beats any jarred sauce.

A tasty family meat sauce that is super flavorful.

Cold bow-tie pasta salad with cherry tomatoes, black olives, cucumbers, radishes, and roasted sunflower seeds in a tangy lemon dressing. A crunchy, make-ahead side dish that's best chilled overnight.

Homemade marinara sauce with crushed plum tomatoes, mushrooms, and a secret trio of steak sauce, barbecue sauce, and ketchup for unexpected depth. Vegetarian and ready in 45 minutes.

Pasta with spinach chiffonade in a light garlic chicken broth sauce, topped with Parmigiano-Reggiano. A low-calorie Italian pasta dish ready in 30 minutes.

Classic French herb sauce with shallots, mushrooms, white wine, tarragon, chives, and parsley in a buttery roux base. A versatile sauce for meat, poultry, eggs, or pasta.

Pasta with white clam sauce made with fresh littleneck clams steamed in fish stock, white wine, garlic, and olive oil. A light, briny Italian seafood pasta with no cream.

My sister was kind enough to share her wonderful recipe with me. Serve over any type of cooked pasta.

This hearty dish features jumbo pasta shells filled with a savory ground beef mixture, seasoned with garlic, onions, and herbs, then baked under a rich spaghetti sauce and melted mozzarella and Parmesan cheeses. It’s a crowd-pleasing, make-ahead meal that’s freezer-friendly and skips ricotta for a lighter twist.

An easy and tasty soup. It's hearty and delicious enough to make everyone feel happy, serve it with some bread to complete the meal.