If you still haven't mastered these simple and delicious pasta sauces, fix it now! Moreover, they are prepared very simply.
Pesto sauce
- a cup of fresh basil;
- 3 tbsp. pine nuts;
- a quarter cup of walnuts;
- 1 tsp coarse sea salt;
- 2 cloves of garlic (choose larger cloves);
- half a glass of olive oil;
- half a glass of parmesan, grated on a fine grater.
1. Wash the basil leaves very thoroughly and pat dry on a kitchen towel.
2. Grind pine nuts, walnuts and garlic in a mortar. Add salt and chop everything again. Start adding the basil gradually, grinding everything together. Once your future pesto looks like a green cream, add the cheese and continue to grind everything in the mortar.
3. Add olive oil and mix thoroughly. If you are in a hurry, you can grind everything except the cheese in a blender until smooth, and then add the cheese and mix everything without using a blender. This method is not recommended for use, as basil quickly oxidizes when heated, and there is a risk of getting not green pesto, but brown.
4. The sauce is served immediately to the hot pasta.
Vodka sauce
- 2 tbsp. butter;
- 1 tbsp. butter;
- 4 cloves of garlic;
- 1 tbsp. tomato paste;
- canned tomatoes;
- half a cup of vodka;
- half a cup of heavy cream;
- 1 tsp Sahara;
- 1 cup finely grated Parmesan cheese.
1. Heat olive oil in a large skillet over medium-high heat. Add garlic and tomato paste. Fry for about 30 seconds. Garlic should give flavor. Add the canned tomatoes immediately afterwards and bring to a boil. Cook for another 10 minutes over low heat.
2. Add vodka and cook for another 10 minutes.
3. Slowly add the heavy cream and cook for another 10 minutes. Be careful not to boil the sauce, otherwise the cream will curl. Use as slow fire as possible.
4. Add sugar, parmesan, butter and seasonings to taste.
5. Serve hot with pasta.
Alfredo sauce
- 4 tablespoons butter;
- three quarters of a glass of heavy cream;
- a quarter cup of whole milk;
- two-thirds of a cup of grated parmesan;
- salt and pepper to taste.
1. In a heavy-bottomed skillet, add milk, cream and butter and place over low heat. Cook for 20 minutes, gradually adding the cheese one tablespoon at a time. After boiling, add salt and pepper to taste.
2. Serve with pasta, adding a little pasta broth to the sauce before serving.
Alio olio sauce
- a quarter cup of olive oil;
- 4 cloves of garlic (choose larger cloves);
- half a teaspoon of chili;
- linguine paste;
- 3 tbsp. parsley (chop finely beforehand);
- 3 tbsp. tablespoons of basil (chop finely beforehand);
- half a glass and a couple of spoons for serving grated parmesan;
- salt and pepper to taste.
1. Heat chili, garlic and olive oil over high heat until a sizzle. Once the garlic is fragrant, turn off the heat and let the oil sit.
2. Simultaneously cook the pasta.
3. Place the skillet over medium heat again, heat and add the basil and parsley.
4. Add the finished pasta to the pan with the sauce, add half a glass of Parmesan and mix well.
5. Season with salt and pepper. Place the pasta on a plate and sprinkle with Parmesan on top.
