The sauce is an important part of the pasta dish, it can make it tender or piquant, add spiciness and bright taste. There are many pasta sauces in Italian cuisine, these are just some of them.
Pick your recipe
Tomato sauce
Ingredients:
- 400 g canned tomatoes in their own juice (without skin);
- 1 tbsp. a spoon 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.
Cooking:
1. Peel the garlic, cut in half, remove the green center and discard it. Put the rest of the flesh on a cold frying pan. Put on moderate heat, cook for a minute, then add tomatoes and pasta. Stew for 5 minutes, occasionally stirring the tomato mass with a wooden spatula.
2. Pour in balsamic vinegar, pour a pinch of fine salt, mix and remove the pan from the heat. Try salt, if necessary, add more salt. Season with freshly ground black pepper. Pour in chopped basil leaves. Add hot pasta to the sauce immediately.
Bolognese Sauce
Ingredients:
- 800 g canned tomatoes in their own juice;
- 500 g of ground beef;
- 2 carrots;
- 1 onion and petiole of celery;
- 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 broth cube (meat).
Cooking:
1. Grate carrots, chop onions and celery. Remove the green center from the garlic. Fry onion, celery and carrots in butter until soft. Add minced meat, minced garlic and cook over high heat - the meat should be cooked until cooked, and all excess liquid should evaporate.
2. Mash the tomatoes with a mashed potato and add to the meat along with the juice. Next, 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 type of pasta.
Creamy mushroom sauce
Ingredients:
- 700 g of mushrooms (e.g. champignons);
- 1 cup of fat cream;
- 2 tbsp. tablespoons of vegetable oil;
- 2 tbsp. tablespoons of soybean osus.
Cooking:
1. Rinse the mushrooms thoroughly and cut into thin slices. Heat the vegetable oil and fry the mushrooms until cooked. Enter fat cream and soy sauce, mix.
2. Stew the creamy-mushroom mixture for about 3 minutes over moderate heat, under a lid, stir occasionally with a spatula. Wait for the sauce to thicken, then remove from heat.
