As a fan of pasta and one who enjoys the anise flavor of Sambuca, I
was interested in seeing what types of recipes were available for
sauces using Sambuca. I found several.
This first comes from the Home Matters show on the Disscovery Channel
and can be found at http://dsc.discovery.com/fansites/homematters/recipes/990909recipe.html.
While it does use Ragu Sauce, it still looks very tasty.
Captain Ragu's Gold Coast Pasta
Yields 2 to 4 portions.
Created by the Cleaver Brothers.
2 tbs. butter
2 cloves minced garlic
1 c. sliced fresh mushrooms
1 c. 2" red pepper strips
1/2 lb. (2 cups) cooked, cooled and sliced bratwurst
1/4 c. Sambuca liquor
4 c. cooked penne pasta
1 c. (half jar) Ragu Double Cheddar Pasta Sauce
1/4 c. chopped fresh basil
1/4 tsp. coarsely ground black pepper
salt to taste
In a large sauté pan over medium heat, melt the butter. Add the minced
garlic and heat for 30 seconds.
Add the sliced mushrooms, red pepper strips and the prepped bratwurst.
Heat for 2 minutes.
Pull the pan away from the heat and carefully flambe with Sambuca.
When the flame goes out, add the cooked penne pasta. Toss and heat for
Add the Ragu Double Cheddar Pasta Sauce, chopped basil, black pepper
and salt. Combine and heat for 1 minute.
Here is a nice tomato based sauce that would be good on pasta. It
comes from Inn Chef at http://www.innchef.com/recipes/recip220.htm.
It was designed to do with a halibut dish, but you can replace the
fish broth with tomato sauce, or for a thicker sauce, use tomato paste
and then add water to get the sauce to the consistency you are looking
for OR simply use one cup of water for the broth. Another option, for
a creamier sauce, would be to use heavy cream with this recipe:
Tomato Sambuca Sauce
1 tablespoon / 15 mL extra virgin olive oil
1 cup / 250 mL minced onion
1 cup / 250 mL minced fennel
2 cloves garlic, minced
1/2 cup / 125 mL Sambuca
2 large very ripe tomatoes, chopped
1 cup / 250 mL white fish broth
1 teaspoon / 5 mL cayenne Tabasco pepper sauce
In a large skillet, sauté the onion and fennel in the olive oil until
lightly browned. Add the garlic and cook a few minutes longer. Add the
Sambuca, tomatoes, fish broth, and Tabasco. Bring the mixture to a
gentle simmer. Continue simmering gently for about 20 minutes as the
Puree the sauce in a blender until smooth and set aside.
Shortly before serving, reheat the sauce and season with salt and more
Tabasco if needed.
Both of these recipes sound great and when you decide to make either
one, invite me over! :)
Thanks for your question and if you need any additional clarification,
please let me know.
sambuca pasta sauce
sambuca sauce recipe