I use fresh tomatoes in this homemade spicy Arrabbiata sauce. You can use frozen tomatoes if you prefer, without detracting from the taste too much. Canned tomatoes, however, I found doesn't have the tang that comes with fresh tomatoes. I decided to omit tomato paste to avoid masking the amazing flavors of the fresh tomatoes. Unfortunately, tomato paste also helps redden the color of the sauce, so omitting it causes the sauce to be less red. With Calamari and Basil, this dish is a delicious light tasting meal, perfect for a taste of summer, whether in warm weather or cold. Feel free to substitute calamari for shrimps if you prefer.
This lasagna is full of flavor with tomato sauce, béchamel sauce and cheese alternating with eggplant layers. A fusion of Greek and Italian tastes with a touch of Mexican spiciness.
Great to use as a coating or topping for many dishes.
Asian inspired and made with fresh tomatoes, this sauce tastes great served over any pasta. Light and hearty all at the same time, this dish was a comforting go-to meal in college when I had some time to spare.
This is a grown up version of the pasta sauce I used to make in college. I use fresh tomatoes in this homemade spicy pasta sauce. You can use frozen tomatoes if you prefer, without detracting from the taste too much. Canned tomatoes, however, I found doesn't have the tang that comes with fresh tomatoes. I decided to omit tomato paste to avoid masking the amazing flavors of the fresh tomatoes. Unfortunately, tomato paste also helps redden the color of the sauce, so omitting it causes the sauce to be less red. It's an easy sauce to make, so give it a try! Double the recipe and save some in the freezer. You' won't want to go back to store bought pasta sauce after you have tried this sauce.
A spicy creamy sausage soup full of flavor from a medley of simmered vegetables and herbs.
A simple, light, lemony pasta dish complemented by the sweetness of shrimp and the spiciness of crushed peppers.
This lasagna recipe is somewhat different because I use precooked eggplant to mix into the meat sauce. I find that it makes the lasagna lighter than the usual meat lasagna, but a little heavier than eggplant layered lasagna. There is also some Asian infusion with the use of soy sauce and green onions to enhance the flavors.
A Chinese and Italian fusion to create a quick and nutritious blend of pasta, meat and vegetables perfect for a weeknight meal.
This Italian Asian fusion recipe combines pasta and sausage with Chinese ingredients such as soy and Sriracha sauces. It was a hit with my family, and ready in a pinch!
Tikka Masala has such a creamy, rich and spicy flavor, it is a wonderful dish for so many different fusion dishes. A fusion recipe itself, it was developed in India as the British colonized it. As part of a lasagna, it contributes a wonderful full-flavor of spice, but yet rich and creamy with a tomato base, like the original lasagna. To make it an easier recipe, feel free to used store or restaurant-bought Tikka Masala. If using store bought, just follow the directions on what to add to make a tikka masala sauce for your lasagna. My recipe below uses garam masala to simplify the spices, which you can purchase at the store, or make at home using this wonderful garam masala Allrecipe by KitchenBarbarian.