Sauce is an important part of a pasta dish; it can make it tender or savory, spicy and flavorful. There are many pasta sauces in Italian cuisine, just to name a few.
Tomato sauce
Ingredients:
- 400 g of canned tomatoes in their own juice (without skin);
- 1 tbsp. a spoonful of tomato paste and balsamic vinegar;
- 1 clove of garlic;
- 2 tbsp. tablespoons of vegetable oil;
- a handful of fresh basil;
- salt, freshly ground pepper.
Preparation:
1. Peel the garlic, cut in half, remove the green center and discard it. Put the rest of the pulp in a cold frying pan drizzled with butter. Put on moderate heat, cook for a minute, then add tomatoes and pasta. Simmer for 5 minutes, stirring occasionally with a wooden spatula.
2. Pour in balsamic vinegar, add a pinch of fine salt, stir and remove from heat. Taste with salt, add more salt if needed. Season with freshly ground black pepper. Add chopped basil leaves. Season the hot pasta immediately with the sauce.
Bolognese sauce
Ingredients:
- 800 g of canned tomatoes in their own juice;
- 500 g ground beef;
- 2 carrots;
- 1 onion and 1 celery stalk;
- 1 clove of garlic;
- 2 tbsp. tablespoons of tomato paste and vegetable oil;
- 2 teaspoons of sugar;
- 1 teaspoon of salt and dried oregano;
- 3/4 teaspoon coarsely ground black pepper;
- 1/2 bouillon cube (meat).
Preparation:
1. Grate carrots, chop onion and celery. Remove the green center from the garlic. Fry the onions, celery and carrots in oil until soft. Add minced meat, garlic passed through a press and cook over high heat - the meat should be allowed to cook until tender, and all excess liquid should be evaporated.
2. Mash the tomatoes with a mashed potato and add to the meat along with the juice. Then add tomato paste, sugar, salt, oregano, freshly ground pepper and chopped bouillon cube. Bring the sauce to a boil, reduce heat, and simmer for another 15 minutes. Serve with boiled spaghetti or other pasta.
Creamy mushroom sauce
Ingredients:
- 700 g of mushrooms (for example, champignons);
- 1 cup heavy cream
- 2 tbsp. tablespoons of vegetable oil;
- 2 tbsp. spoons of soy wasss.
Preparation:
1. Rinse the mushrooms thoroughly and cut into thin slices. Heat the vegetable oil and fry the mushrooms until tender. Add heavy cream and soy sauce, stir.
2. Simmer the creamy mushroom mixture for about 3 minutes over moderate heat, covered, stir occasionally with a spatula. Wait for the sauce to thicken, then remove from heat.
Pesto sauce
Ingredients:
- 1 large bunch of fresh basil
- 1/2 bunch of parsley;
- 4 cloves of garlic;
- 2 tbsp. tablespoons of peeled pine nuts;
- 50 ml of milk and quality olive oil;
- 80 g of cheddar cheese.
Preparation:
1. Peel the garlic, cut each clove into 2 halves and remove the green core. Place the garlic cloves in a blender bowl. Add washed and dried parsley and basil, pine nuts, olive oil and milk.
2. Whisk the ingredients with a blender until smooth, add the cake cheese and mix. Season the boiled spaghetti or other pasta with Pesto sauce, garnish with fresh basil leaves and pine nuts.
