Making Pasta Sauce & Infused Olive Oil - Avid Armor Chamber Vacuum Sealers

There are a vast number of different sauces that pair well with varying types of pasta and proteins.

Our favorite pasta sauces that have become staples in our home kitchens are marinara (the classic, favorite), alfredo, vodka sauce, and pesto. Marinara seems to pair best with spaghetti and meatballs, alfredo with fettuccine and shrimp, vodka sauce with penne and chicken, and pesto with rotini and sausage, but feel free to mix-it-up to your liking!

We have come up with tried and true recipes for each of those homemade sauces that can be made in bulk and then be vacuum sealed at room temperature for fridge or freezer storage using any of our Ultra Series Chamber Vacuum Sealers (USV20, USVX, USV32).

Homemade Marinara Sauce:

Yields approximately 2.5 cups

Ingredients:

2 (28 oz.) cans of San Marzano peeled, whole tomatoes

1 large yellow onion, finely diced

8 cloves garlic, minced

4 sprigs fresh basil

2 tsp. italian seasoning

2 tsp. dried oregano

1 tsp. crushed red pepper flakes

2 tsp. fine sea salt

1 tsp. ground black pepper

2 Tbsp. olive oil

2 Tbsp. unsalted butter

Directions:

1. First, get a saucepan and add the olive oil and butter, bringing it to about a medium - high heat. Then add the onion and garlic. Sauté until softened. Once the onion and garlic are soft and translucent, add in the crushed red pepper flakes.

2. Add the tomatoes, basil, italian seasoning, oregano, sea salt, and pepper. Stir to combine.

3. Cover the saucepan and let simmer for 25 - 30 minutes.

4. Discard the sprigs of basil. Add more sea salt and pepper to taste, if desired.

Homemade Alfredo Sauce:

Yields approximately 3 cups

Ingredients:

1 cup unsalted butter

4 cups heavy whipping cream

1 block of cream cheese

4-6 cloves garlic, minced

2 tsp. garlic powder

3 tsp. italian seasoning

1 tsp salt

1 tsp. ground black pepper

1 ½ cups fresh parmesan cheese, grated

1 cup romano cheese, grated

Directions:

1. In a saucepan, add butter, heavy whipping cream, and cream cheese. Cook over medium heat, whisking until melted.

2. Add the garlic, garlic powder, italian seasoning, salt and pepper. Whisk until thoroughly combined and the mixture is smooth. 

3. Add in the parmesan and romano cheese and stir until combined.

4. Bring the mixture to a simmer for 4 -6 minutes until the sauce has thickened.

Homemade Vodka Sauce:

Yields approximately 2 quarts or 8 cups

Note: Cut ingredient measurements in half for 1 quart or 4 cups

Ingredients:

4 Tbsp. olive oil

1 large yellow onion, finely diced

6 - 8 cloves garlic, minced

½ tsp. red pepper flakes

2 (28 oz.) cans of San Marzano peeled, whole tomatoes

⅔ cup vodka (we prefer Tito’s Handmade Vodka)

4 Tbsp. tomato paste

2 Tbsp. balsamic vinegar

2 tsp. smoked paprika

1 tsp. salt

½ tsp. ground black pepper

½ cup fresh basil leaves, chopped

½ cup half & half cream

½ cup fresh parmesan cheese, cubed

Directions:

1. Heat a large saucepan over medium - high heat. Add the olive oil, onion, and garlic. Sauté until the onion and garlic are soft and translucent, then add in the crushed red pepper flakes and sauté for 1-2 more minutes.

2. Add the canned tomatoes and vodka, cooking for 7-10 minutes, stirring occasionally. Mix in the tomato paste, balsamic vinegar, smoked paprika, salt and pepper.

3. Reduce the heat to medium - low and let the mixture cook uncovered for 15 - 25 minutes. Stir frequently until the mixture reduces in amount.

4. Pour the sauce mixture into a blender or large food processor. Add the chopped basil, half and half, and cheese. Blend until smooth.

Homemade Pesto:

Yields approximately 3 cups

Ingredients:

6 cups fresh basil leaves

1 cup pine nuts (substitutes = cashews, walnuts, sunflower seeds, edamame)

1 cup fresh parmesan cheese, grated

8 cloves garlic (roast beforehand for added flavor)

1 cup olive oil

1 Tbsp. fresh lemon juice

1 ½ tsp. salt

1 tsp. ground black pepper

Directions:

1. In a blender or large food processor, pulse the basil, pine nuts (or substituted item), parmesan, and garlic.

2. Scrape the sides of the blender or food processor with a rubber spatula, then add the olive oil, lemon juice, salt, and pepper.

3. Pulse until everything is blended together.

Roasted Garlic Directions (Optional):

1. Preheat the oven to 400 degrees Fahrenheit.

2. Peel outer layers off 1 head of garlic.

3. Cut off the top of the garlic approximately ½ inch, so the individual garlic cloves are exposed.

4. Place the head of garlic in a muffin pan, with the exposed cloves facing upward.

5. Drizzle the garlic head with olive oil.

6. Cover the pan with aluminum foil.

7. Bake for 20 - 30 minutes, until the garlic is lightly brown and feels soft to the touch.

8. Allow the garlic to cool and remove the cloves from the head of garlic.

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We hope you take these delicious homemade pasta sauce recipes and incorporate them into YOUR kitchen! 

With that being said, we have more to share . . . infused olive oil! We can’t emphasize enough how yummy it is to pair baguettes or crusty ciabatta rolls with infused olive oil for dipping as an appetizer or side dish on pasta nights.

By running the marinating cycle a few times in the Ultra Series Chamber Vacuum Sealers, you can have infused oil in just a matter of minutes.

Herb Infused Olive Oil:

Ingredients:

4 - 8 cups olive oil (USV20 = approx. 4 cups, USVX = approx. 5 cups, USV32 = approx. 8 cups)

6-10 sprigs fresh rosemary

6-10 sprigs fresh oregano

6-10 sprigs fresh thyme

Note: Fresh herbs can be substituted with dried herbs. Each measuring to approximately ¼ - ½ cup.

Directions:

1. Measure out and pour the olive oil into the maximum size of Avid Armor chamber pouch each chamber sealer can hold
(USV20 = 11”x10”, USVX = 10”x13”, USV32 = 11”x13”).
Note: Other size pouches can be used, but the amount of olive oil and sprigs will need to be adjusted accordingly.

2. Place the sprigs of rosemary, oregano, and thyme into the chamber pouch.

3. If any liquid is in the top few inches of the chamber pouch, take a paper towel to wipe the inside of the bag dry. Place the pouch into the chamber, making sure the pouch is placed correctly with the end of the pouch open.

4. Close the lid and press the ‘Marinate’ button. Run this cycle back-to-back 3-5 times for best results. Each cycle is approximately 90 seconds long.

5. Use the infused olive oil immediately after making, refrigerate and use within 4 days, or freeze it for long-term storage.

*Note: Please store infused olive oil properly to avoid bacteria growth.

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