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Sauce for pasta

Dishes of italian cuisine Are to the liking of many people. One of the most famous - everyone's favorite pasta, or in our own pasta. The constant companion of any pasta is sauce. He determines the taste of the dish. Gourmets believe that it is the sauce that is the heart of the paste, without which it can not exist.

Redaction "so simple!" Prepared for you recipes 6 of the most delicious sauces for pasta. Everyone will find for themselves the ideal option.

Sauce for pasta

To begin with we will give you some advice. Garlic for sauce is better cut, not squeezed, and added to the dish during cooking, and not fried separately.

Liquid Types of sauce Suitable for porous paste, but thick perfectlyCombined with a short paste. Long varieties of pasta blend well with the gentle consistency of the sauce, and pieces of vegetables, seafood and meat will marvelously fit a short pasta with large holes.

Classical bolognese

Ingredients

  • 250 g ground beef
  • 8 medium tomatoes
  • 1 large clove of garlic
  • 100 g of Parmesan
  • Half a glass of red wine
  • black pepper
  • basil

Cooking

  1. Add the olive oil and fry the ground beef to the pan.
  2. Pour in the wine and mash the pieces of minced meat. It is necessary that all the liquid evaporates.
  3. Remove tomato peel, pre-scalded them with boiling water. Cut into cubes and add to ground meat. It is not necessary to use a concentrated tomato paste for sauce, preferably fresh tomatoes.
  4. Mix everything well and simmer on low heat for about 20-30 minutes.
  5. Then add crushed garlic and spices to taste.
  6. Parmesan to sprinkle in the last turn, when the pasta and sauce will be on the plate.

Carbonara sauce

Ingredients

  • 200 g of bacon
  • 1 large clove of garlic
  • 4 tbsp. L. 10% cream
  • 50 g of Parmesan
  • 6 egg yolks
  • black pepper

Cooking

  1. Cut bacon into strips and fry in a small amount of olive oil.
  2. Add crushed garlic.
  3. Whisk yolks with cream and add a thin trickle into freshly cooked pasta so that the mixture is curled.
  4. Spread out on plates, sprinkle with fried bacon, black pepper and grated parmesan.

Sauce with tomatoes and seafood

Ingredients

  • 350 g of sea cocktail to taste
  • 8 fresh tomatoes
  • 2 cloves of garlic
  • 1 small bunch of parsley (can be dried)
  • Chilli or paprika to taste
  • 2 tbsp. L. White wine
  • Olive oil to taste

Cooking

  1. Boiling seafood for 2-3 minutes. The broth from under them can be used to weld pasta.
  2. Chop the garlic and parsley, add a little olive oil and knead until the juice appears.
  3. Peel the tomatoes from the peel and fry over high heat for 1 minute. Add wine and pepper. Further the carcass is all over low heat for 7 minutes.
  4. Add a mixture of garlic and parsley and then another couple of minutes.
  5. Spread out on the plates pasta, fields received tomato sauce and sprinkle with seafood.

Cheese sauce with courgettes

Ingredients

  • 150 g of gorgonzola
  • 1 zucchini
  • 200 ml of 10% cream
  • Small bunch of dill
  • Parmesan to taste

Cooking

  1. Cut zucchini with semicircles and a little fry. Add salt to taste and chopped dill.
  2. Cut the cheese into cubes. Preheat cream and add cheese to them, wait until it completely dissolves. For this purpose it is better to choose the sorts of cheese that quickly melt: gorgonzol, parmesan, bobor, cantalum ... it is best to combine 2 kinds of cheese.
  3. Serve the pasta needs to be spread out on plates, on top of the fields with their cheese sauce, lay out zucchini. Sprinkle the dish with Parmesan cheese.

mushroom sauce

Ingredients

  • 300 g of fresh champignons
  • 150 g pork brisket
  • 300 ml of 20% cream
  • 1 tsp. Ground nutmeg
  • salt
  • black pepper

Cooking

  1. Cut the brisket into strips, and mushrooms into cubes.
  2. Brown the brisket until golden brown.
  3. Separately from the meat fry the mushrooms until the liquid evaporates, salting them and then add the meat. All mix well.
  4. Preheat cream and before boiling add grated Parmesan and nutmeg. Mix everything well and turn off the fire when the cream becomes thick.
  5. Spread out the pasta on plates, sprinkled with cream sauce and put mushrooms and bacon on top.

pesto

Ingredients

  • 1 tbsp. L. olive oil
  • 1 bunch of basil
  • 1 clove of garlic
  • 40 g of pine nuts
  • 50 g of Parmesan
  • salt

Cooking

  1. Put the basil, garlic and pine nuts in the blender, add salt and olive oil to taste.
  2. Grind everything to the state of mashed potatoes. Add cheese and mix again.
  3. Add the sauce to the pasta.

For the preparation of each sauce and the dish as a wholeYou will not need much time. Besides these sauces can be combined not only with pasta, but also with rice. And one more little advice: when preparing the pasta, throw it into a colander and do not wash it with water. Immediately lay out on plates and fill with your favorite sauce.

Bon Appetit! Share recipes with friends, let them also indulge themselves with a delicious dinner.

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