Slop"py knows how to make the Magic happen! (final part)
Great things build to a crescendo! Food may be the Greatest display of such a finale. What else can evoke such memories more than taste. It has the ability to transform our minds to a specific time and place in our past, nearly to the exact moment! Food is like our own personal time capsule! If we haven't been transported to a space in time, then maybe this is the moment that you will be sent right back to years down the road.... Who knows!
This is the final piece to the famous or "infamous" slop sauce that has many of my friends foaming at the mouth. I hope you enjoy these recipes and sure hope that there's one or two that you can take, prepare and make memories! From Quinney's family (both at home and from the good ole restaurant days), Cheers!!!
Quinney
Marinara Sauce
4 ea. 28 oz. cans whole peeled tomatoes (crushed)
1 yellow onion, sliced
3 T. extra virgin olive oil
2 T. dry basil
1 T. salt
1/2 T. cracked black pepper
2 T. corn starch (dissolved in 3/4 c. water)
Method for sauce:
1. in large sauce pot, heat onions in olive oil on high to brown onions.
2. add crushed tomatoes and turn down to low heat for 15-20 minutes.
3. add basil, salt and pepper; turning heat back to high.
4. add corn starch mixture to thicken & remove from heat.
To finish:
Cook 2 pounds of pasta, preferably penne or another short pasta that sauce will get into all the hidden folds, 7-9 minutes or until al dente.
Drain and pour into large mixing bowl.
Add 2 large Tablespoons of perfect pesto sauce
Add 1 large Tablespoon of roasted garlic butter
Add 2 - 3 large ladles of marinara sauce
Add handful of Romano cheese
Add 1 Tablespoon of grated Asiago cheese.
Toss well, plate and crave!
This is the final piece to the famous or "infamous" slop sauce that has many of my friends foaming at the mouth. I hope you enjoy these recipes and sure hope that there's one or two that you can take, prepare and make memories! From Quinney's family (both at home and from the good ole restaurant days), Cheers!!!
Quinney
Marinara Sauce
4 ea. 28 oz. cans whole peeled tomatoes (crushed)
1 yellow onion, sliced
3 T. extra virgin olive oil
2 T. dry basil
1 T. salt
1/2 T. cracked black pepper
2 T. corn starch (dissolved in 3/4 c. water)
Method for sauce:
1. in large sauce pot, heat onions in olive oil on high to brown onions.
2. add crushed tomatoes and turn down to low heat for 15-20 minutes.
3. add basil, salt and pepper; turning heat back to high.
4. add corn starch mixture to thicken & remove from heat.
To finish:
Cook 2 pounds of pasta, preferably penne or another short pasta that sauce will get into all the hidden folds, 7-9 minutes or until al dente.
Drain and pour into large mixing bowl.
Add 2 large Tablespoons of perfect pesto sauce
Add 1 large Tablespoon of roasted garlic butter
Add 2 - 3 large ladles of marinara sauce
Add handful of Romano cheese
Add 1 Tablespoon of grated Asiago cheese.
Toss well, plate and crave!
