Best 6 Smoked Tomato Pasta Sauce Recipes

CREAMY TOMATO-SMOKED SALMON PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, melt butter and olive oil in a pot over medium heat and cook shallots until soft and translucent, about 5 minutes. Add tomatoes and 1/2 the juice. Season with Italian herbs, salt, and white pepper. Cover pot and simmer for 10 minutes. Remove pot from heat and puree contents using a stick blender until smooth. Stir in cream.
• Return pot to stove and bring to a boil. Add white wine, smoked salmon, and sherry. Season with salt, white pepper, and basil and heat until warmed through but do not boil.
• Serve spaghetti with tomato-smoked salmon sauce and freshly grated Parmesan cheese.

PASTA AND BACON IN SMOKY TOMATO SAUCE

Steps:

• In a medium saucepan, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is crisp, 8 minutes. With a slotted spoon, transfer bacon to a plate. Add onion to pan and cook until softened, 5 minutes. Add tomatoes and paprika and bring to a boil; reduce to a rapid simmer and cook until sauce has thickened slightly, 10 minutes.
• Meanwhile, in a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1/2 cup pasta water; drain pasta. Return pasta to pot and add tomato sauce; toss to combine, adding enough pasta water to create a thin sauce that coats pasta. Add bacon and parsley, season to taste with salt and pepper, and serve.

SUPER SMOKY BACON & TOMATO SPAGHETTI

Steps:

• Bring a large pan of water to the boil and cook the spaghetti following pack instructions. Meanwhile, heat the oil in a large non-stick frying pan and cook the bacon for 3-4 mins until just starting to crisp. Stir in the onion and cook for another 3-4 mins, then add the garlic and smoked paprika, and cook for 1 min more.
• Pour in the chopped tomatoes, bring to the boil and bubble for about 5 mins until thickened, stirring every so often to stop it catching on the bottom. Drain the pasta and toss with the sauce. Serve with Parmesan, if you like.

SMOKED SAUSAGE IN TOMATO SAUCE

Steps:

• Place the sausage in a skillet over medium heat. Cook 5 minutes, until evenly brown.
• Mix the water and flour in a small bowl, until flour is dissolved. Stir into the skillet. Mix in diced tomatoes, tomato sauce, beef bouillon, and green beans. Cook 15 minutes, stirring occasionally, until sauce is thickened and beans are tender.

SMOKED TOMATO PASTA SAUCE

Steps:

• Make an aluminum foil "basket" that fits on the top of your smoker rack and allows clearance between the top of the basket and the lid and sides of the smoker.
• Place the tomatoes, whole garlic cloves, and 1/2 cup fresh basil in the basket. Drizzle with olive oil.
• Place 2 to 4 Tablespoons of wood chips in the bottom of your smoker. (I use Apple for this). Assemble smoker according to manufacture's directions.
• Place smoker on burner on high.
• Cover when wisps of smoke begin to rise, and cook 45 to 60 minutes on medium low.
• Remove from heat, keep covered an additional 10 minutes.
• Uncover. Remove the basil and throw it out. (It is bitter and has given all it's flavor out).
• Remove the garlic pods. If you didn't peel them, squeeze the soft garlic out of the peel. Put the garlic into a medium bowl and mash it with a fork.
• Carefully tilt the aluminum basket into the small bowl and pour the liquid into the bowl (about 1/2 cup of tomato juices).
• Chop the tomatoes and add them to the bowl. Add the remaining 1/2 cup fresh basil, the caramelized onions and salt. Taste and add additional salt if needed. (We used a pinch of smoked salt and it was amazing).
• If you prefer a smoother sauce, puree some or all with your blender or food processor.
• Serve over cooked pasta with some grated fresh parmesan.

FETTUCCINE WITH SMOKED TOMATO SAUCE

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Place a cooling rack over indirect heat. Place a heavy-bottomed saucepot over direct heat.
• Slice the tomatoes in half. Drizzle them with olive oil and season with salt and pepper. Place the tomatoes on the cooling rack on the grill, cut-side down, to soften and take on some smoke while you make the sauce, 10 to 12 minutes.
• Meanwhile, add a drizzle of olive oil to the saucepot along with the bacon. Cook, stirring occasionally until the bacon is crisp, 3 to 5 minutes. Stir in the garlic, onions and crushed red pepper flakes if using and cook until the onions soften, an additional few minutes. Add the wine. Tie the fresh herbs together with a piece of butcher's twine and add to the saucepot.
• When your tomatoes have begun to soften, remove them from the grill. Remove the skins (they will come off really easy), add the tomatoes to the saucepot and season with salt and pepper. Close the grill and continue to cook the sauce until the tomatoes fully break down and the sauce thickens slightly, about 20 minutes.
• Meanwhile, bring a pot of salted water to a boil. Cook the pasta 2 minutes less than the package directions. Using tongs, pull the pasta out and add it directly to the tomato sauce, along with 1/3 cup of the starchy pasta water. Mix to combine. The sauce will stick to the pasta. Remove the saucepot from the heat.
• Add the butter and a drizzle of olive oil to the pasta and stir to combine. Add the basil and and stir again. Serve with freshly grated Parmesan over top.
• (Alternatively, you can cook the sauce and pasta over medium-high heat on a stovetop.)