How to Make Homemade Spaghetti Sauce

Fettuccine with Avocado is a very easy homemade spaghetti sauce recipe. With the aid of a blender the uncooked sauce, it can be prepared in the time it takes to make the pasta. The sauce has the texture of an Alfredo sauce, minus the cream butted cheese and eggs.
 

Servings: 6
Time:10 minutes

Ingredients:

3 large ripe tomatoes, diced
2 ripe avocados, peeled, pitted and diced
1/4 cup chopped red onion
2 cloves of garlic, minced
1 hot chili pepper, seeded and minced (optional) Juice of 1 large lime
2 tablespoons of chopped fresh cilantro
l teaspoon of ground cumin
1 teaspoon of salt
1/2 teaspoon of freshly ground black pepper
12 ounces of fettuccine
2 scallions, chopped

Directions:

Combine the tomatoes, avocados, onion, garlic, chili pepper (if desired), lime juice, cilantro, cumin, salt, and pepper in a blender or food processor fitted with a steel blade. Process until liquefied, 5 to 10 seconds. Set aside until the pasta is ready.

In a large saucepan, bring 4 quarts of boiling water over medium-high heat. Place the fettuccine in the boiling water, stir, and return to a boil. Cook until al dente, 8 to 10 minutes, stirring occasionally. Drain in a colander.

Transfer the pasta to warm serving plates and ladle the avocado sauce over the top. Sprinkle with scallions and serve at once.

Variations:

You can enhance the look and taste of this Fettuccine with Avocado recipe, as well as other recipes with this little variations.

Before adding the sauce to the pasta, toss in seasonal vegetables such as steamed broccoli, green beans, asparagus, or braised greens.

Garnishing is also very important.
Fettuccine noodles are adorned with a velvety sauce of pureed avocados, tomatoes, and a hint of lime.

How To Make Ginger Tomato Sauce

Ginger Tomato Sauce makes an easy and unusual combination and creates a versatile recipe that works well with any shape of pasta.

Servings: 4
Preparation Time:5 minutes

Ingredients:

1 pound of pasta, any type
2 tablespoons of olive oil
1 large onion, chopped
2 tablespoons of finely chopped fresh ginger
2 cloves of garlic, minced
1 2 fresh plum tomatoes, stemmed and chopped, or one 28 ounces can whole tomatoes, drained and coarsely chopped, or two 14-ounce cans of diced tomatoes 1 tablespoon of tomato paste
Salt and freshly ground black pepper to taste
4 whole scallions, thinly sliced

Directions:

Bring a large pot of lightly salted water to a boil. Add the pasta and stir a few times to ensure that the pasta does not stick to itself. Boil vigorously for the time recommended on the pasta package or until the pasta is tender.

While the pasta cooks, heat the oil in a medium skillet over medium-high heat, add the onion and ginger, and cook until the onion softens about 2 minutes. Add the garlic and tomatoes and cook until the tomatoes bubble vigorously about 4 minutes. Stir in the tomato paste, season with salt and pepper, stir in the scallions and cook for 1 more minute. Drain the pasta and toss it with the sauce in a serving bowl.