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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
(click here for details)


From: Alice Sande & Victoria Sande, Butle
Primary category: Entrees

From the cookbook: P is for Pasta   


Red Sauce:
2 tablespoons olive oil
1 cup of chopped onion
1 cup of chopped carrot
3 cloves garlic, chopped fine
1 large jar tomato sauce
1 small can tomato paste
1 hot red papper
6 ounces red wine
1 teaspoon each basil and oregano
salt and pepper
grated parmesan cheese

White Sauce:
3 tablespoons cornstarch
1/2 cup of milk
5 cups of milk
2 tablespoons butter
1/4 cup grated parmesan
salt & pepper

For layering:
1 pound prosciutto
2 cups grated parmesan
2 pounds pasta sheets

White Sauce: Dissolve the cornstarch in the ½ cup milk. Add to 5 cups milk in a saucepan with butter, grated cheese, salt and pepper. Heat and stir until thickened.
Red Sauce: Saute onions and garlic in olive oil in a medium size pot. Add carrots and hot pepper chopped very finely. Cook until soft. Add tomatoes and paste. Bring to a boil and lower heat to a simmer. Add one glass of wine. Bring back to a boil and then bac to a simmer. Add a little bit of water at a time to keep the sauce from reducing too much. Cook for about 1 hour and add the basil, oregano, salt and pepper. Simmer for another 15 minutes. Remove from the heat and stir in the grated cheese until completely melted.
Layer in a large glass pyrex dish starting with red sauce followed by pasta. Then :
Sauce, Parmesan, Prosciutto, White Sauce and Pasta

End with a layer of pasta sauce and parmesan. Cover with foil and bake for 20 minutes at 375 degrees or until the cheese begins to bubble.

ingredients(s): tomato paste, red wine, pasta, parmesan cheese, oregano, onion, garlic, corn starch, carrot, basil, prosciutto, tomato sauce,



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