There are few things more delicious than mom’s spaghetti and meatballs, but sometimes tomatoes aren’t what you’re craving. This week’s recipes are pasta sauces which are deliciously free of tomatoes. Perfect if you’re allergic to them or nightshades in general. So, wear your favorite white shirt and dig in! You can follow along and get more on my cooking, baking, creating, and life’s adventures on my Instagram account.
The Chicken Soup Sauce is one of my favorites. It evolved as I tried to duplicate a taste I enjoyed in a restaurant a decade ago. I never did achieve the same flavors as I remember, but this came from my playing in the kitchen.
If you are serving chicken or want to bring a bit of elegant to noodles, try the vegetarian Artichoke & Wine Sauce. Of course, if you are not fond of the slight bitterness in artichokes, you may wish to skip this recipe since I embrace it and go one step further by suggesting capers be added.
For a filling meal in itself, Alfredo Sauce made with a roux base is reliable and comforting. Of course, you could also just toss the pasta with olive oil, salt, pepper, and red chilli flakes.
Chicken Soup Sauce
1 tablespoon of butter
1/4 cup shallots, peeled and halved
15 ounces your favorite pasta (penne, linguini,…)
1 teaspoon chicken bouillon
2 tablespoons dry white wine or sherry
1/4 cup chicken broth
1 teaspoon garlic paste
1 teaspoon olive oil
1/4 teaspoon freshly ground black pepper
1/2 teaspoon finely chopped parsley
2 tablespoons fresh thyme leaves
1. In a medium saucepan, melt the butter over low heat. Add the shallots and cover to let simmer for 2 to 5 minutes. Stir in the chicken bouillon, white wine, chicken broth, garlic, olive oil, black pepper, parsley, and 1 tablespoon thyme to the simmering shallots. Cover and bring to a boil. Once it has begun to boil, reduce the heat to low and simmer the sauce while preparing the pasta.
2. Boil water to cook your favorite pasta to al dente according to the instructions on the package. When draining the pasta, do not rinse it. Return the hot pasta to its cooking pan then pour the mixture over the cooked pasta. The pasta will cook a little bit more and absorb the delicate flavor of the sauce.
3. Serve in pasta bowls with fresh thyme leaves lightly sprinkled over each serving.
Artichoke & Wine Sauce
15 ounces your favorite pasta (penne, linguini,…)
2 teaspoons olive oil
3/4 cups marinated artichokes, drained and coarsely chopped
2 tablespoons capers, rinsed and drained
1/2 teaspoon minced fresh garlic
1/4 cup dry red wine
2 tablespoons vegetable broth
1 teaspoon rosemary leaves
1. In a medium saucepan, melt the butter over low heat. Add the shallots and cover to let simmer for 2 to 5 minutes. Stir in the chicken bouillon, white wine, chicken broth, garlic, olive oil, black pepper, parsley, and 1 tablespoon thyme to the simmering shallots. Cover and bring to a boil. Once it has begun to boil, reduce the heat to low and simmer the sauce while preparing the pasta.
2. Boil water to cook your favorite pasta to al dente according to the instructions on the package. When draining the pasta, do not rinse it. Return the hot pasta to its cooking pan then pour the mixture over the cooked pasta. The pasta will cook a little bit more and absorb the delicate flavor of the sauce.
3. Serve in pasta bowls with fresh thyme leaves lightly sprinkled over each serving.