My family loves the taste of sage. this handy & quick butter goes on anything from pasta, fish, rice, ravioli, the possibilities are unlimited!

If you plan to accompany this delicious Italian tomato sauce with spaghetti, you can accentuate the flavor of the spaghetti in the way they normally do in Italy, just mix the spaghetti with the sauce in a pan, heat them for 5 minutes and serve it with grated Parmesan cheese on top.I recommend you store it in the refrigerator in a sealed glass container.This spectacular and delicious recipe is ideal with your favorite pasta, to arrange a cannelloni or lasagna, you can also add meatballs in it and serve with boiled white rice.It is a versatile and very delicious recipe, I hope you prepare it and enjoy it at home.

i made another pasta with this sauce but this time i mix mozzarella as pasta toppings with parmesan cheese... its really good!

I develop recipes based on what I have on hand when I make them, so if you don't happen to have all the ingredients in my recipe, there's almost always some kind of reasonable and accessible substitute.For instance - not everyone has fresh parsley on hand all the time (nor do I). A smaller quantity of dried parsley would work in lieu, of course, as would, say, 2 to 3 teaspoons of dried Italian herb mix in lieu of all the herbs I listed.Some of the ingredient choices were quite deliberate - for instance, ketchup to bring that developed sweetness that's hard to achieve on a low slow cooker setting, fish sauce and Worcestershire to intensify the umami and give the sauce more depth of flavor, and stock to bring more richness, thickness and body than would water.But if you don't have fish sauce, it's fine to just put a little more salt (like maybe 1/2 to 3/4 of a teaspoon). Even better to throw in a Tablespoon or two of a grated dry cheese like Parm, Romano, Asiago, or Manchego - here's a perfect use for the rinds! All the better to give the sauce the same kind of complexity and depth of flavor you would get from the funk of fermented fish sauce.So many options I couldn't possibly go into all of them now, but you get the idea...

This is a very rich and creamy sauce that mimicks alfredo sauce. Was delish! :hungry

#mycookbookThis exquisite sauce is soft but very tasty, the sophisticated and incomparable flavor of the capers and olives are accentuated in the cream transforming it into a final product that is a delicious and elegant sauce ideal to accompany any kind of meat, stuffed pasta or spaghetti.

This is one of the easiest and most satisfying recipes I've ever made. Don't be shy with the sage; it makes the dish. The kind of fruit preserves is entirely up to you. I've used just about every kind/combination there is and they all fit into the recipe (fig and/or apricot are my favorite)

I studied many recipes and settled on this.The recipe calls for equal amounts of walnuts and pine nuts, but you can make it with walnuts only.Adjust the amount of salt to your liking. I don't have a food processor, so I used a mortar. Recipe by John Lee Cooker

its one of the best Sicilian favourite pasta dishes. :positive

This is so good!!

This recipe tastes very similar to the Cheesecake Factory's dish with the same name. The whole family will enjoy!

There was one night the only thing that sounded good for dinner was chicken in some sort of creamy sauce. So I made with what I had on hand. Turned out great, and I make it every so often now.