Marina Sauce Three Ways - One Sauce, Many Great Meals

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It all starts with the sauce.

Make a Batch and Watch the Meals Multiply

Food Network has the best line up on Sunday mornings. My guilty pleasure is to watch a few episodes in my jammies and get inspired. This week I watched an episode of Valerie's Home Cooking featuring the delightful and talented Valerie Bertinelli. She made her Nonnie's treasured marinara sauce and showed how to use it in different dishes and still have some left over to freeze for another use. The ingredients in this sauce are staples and might already be in your pantry. Don’t forget to scroll down - there are three recipes here.

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Classic Marinara Sauce

Yield: 8 cups

Ingredients

• 1/3 cup olive oil

• 6 cloves garlic, minced 

• Three 26-ounce cartons chopped tomatoes

•  1 teaspoon Italian seasoning 

• 1 large basil sprig 

• Kosher salt and freshly ground black pepper 

• 3 tablespoons unsalted butter 

Note: whatever you don’t use, put in zip plastic bags, take all the air out and lay flat to freeze.

Directions

1. Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring frequently, until it just turns golden, 3 to 4 minutes. Add the tomatoes, Italian seasoning, basil, 1 teaspoon salt and a few grinds of fresh pepper.

2. Bring to a simmer and cook, stirring occasionally, for 7 minutes. Take off the heat and stir in the butter until melted. Add salt and pepper to taste.

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Spicy Penne a la Vodka is an easy 10-minute meal when you use the marinara sauce.

Spicy Penne a la Vodka

Yield: 4-6 servings

Ingredients

• 2 T olive oil

• 2 cups marinara sauce

• 1 1/4 cups heavy cream

•  1 T vodka

• 1 teaspoon red chili flakes

• Kosher salt and freshly ground black pepper 

• Parmesan cheese and basil for garnish

• 3 tablespoons unsalted butter 

Note: the vodka will burn off very quickly, so no need to worry about alcohol content

Directions

1. Heat the olive oil in a large saucepan over medium heat. Add the marinara sauce and heat to a simmer.

2. Slowly add the heavy cream and whisk to incorporate.

3. Add the vodka and continue to stir.

4. Add the chili flakes and salt and pepper to taste.

5. Garnish with Parmesan cheese and a sprig of basil.

Valerie’s Lazy Lasagna is another quick meal when you use the pre-made marinara sauce.

Lazy No-Bake Lasagna

Yield: 6 servings

Ingredients

• 1 tablespoon olive oil

• 1 pound mild Italian sausage, casings removed

• 2 cups Classic Marinara Sauce

• 12 ounces mafaldine corte or farfalle pasta 

• 8 ounces mini mozzarella balls 

• 3/4 cup ricotta 

• 1/4 cup grated Parmesan

• Torn basil leaves, for topping 

Directions

1. Heat the olive oil in a Dutch oven or large, wide pot over medium-high heat. Add the sausage and cook, breaking up clumps with a wooden spoon, until brown, about 6 minutes.

2. Add the Marinara and 3 1/2 cups water and bring to a boil.

3. Add the pasta, then partially cover and cook, stirring occasionally, until the pasta is al dente and the sauce is coating it nicely, about 16 minutes.

4. Stir in the mozzarella and ricotta, then sprinkle with the Parmesan and basil, and serve.

You can be an instant Italian cook following these recipes.. Happy cooking!

Photos and recipes from Food Network and Valerie Bertinelli

Watch the entire episode to see one more great recipe using this sauce: https://watch.foodnetwork.com/tv-shows/valeries-home-cooking/full-episodes/cook-once-eat-for-a-week

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