Creamy sauce perfectly complements traditional spaghetti. This dressing can be classic with a delicate taste or very piquant. Popular options with the addition of original ingredients: mushrooms, lemon, garlic, tomatoes, white wine and even smoked meats.
Pick your recipe
Classic creamy spaghetti sauce
You will need:
- wheat flour - 1 tbsp;
- sour cream - 200 g;
- butter - 1 tbsp. l.;
- salt and pepper to taste.
Step-by-step cooking process
Heat a clean, dry frying pan, pour flour into it and fry until light golden, so the sauce will get a pleasant creamy tint.
Cut the butter into small cubes, put in a frying pan with flour and melt. Stir the resulting mixture and fry it for a while to make it rosy. After that, carefully pour cream into it, constantly stirring the mass.
Season the mixture with your favorite spices and continue cooking until the sauce is thick. Usually 5 minutes is enough. Once the sauce has thickened, immediately remove it from the heat and use with spaghetti.
If you wish, you can diversify the taste of a classic creamy sauce and add finely chopped greens, chopped tomatoes, any spices. All kinds of variations on the theme will each time enjoy a new interesting taste of your favorite spaghetti.
Spaghetti creamy milk sauce with spices
You will need:
- nonfat milk - 250 ml;
- flour - 1 tbsp;
- hops-suneli - 1/2 tsp;
- turmeric - a pinch;
- fresh herbs, salt and pepper to taste.
Step cooking
Rinse and chop the greens finely. Place a dry skillet on the fire. Pour flour into it, warm it up a bit, without frying much. Add spices, salt to flour and mix well. Pour the milk slowly into the pan with a thin stream.
Pour in cold milk. Stir constantly so that lumps do not form and the sauce does not burn. Add finely chopped greens.
Make sure that the mixture does not boil. It is enough to hold it on low heat for 2-3 minutes, stirring constantly. When the sauce has thickened, remove the pan from the stove.
You can adjust the consistency of the sauce as needed by adding more flour or, conversely, milk. To get a more delicious and satisfying spaghetti dressing, you can add mushrooms, boiled meat, chopped vegetables to the recipe.
Spaghetti garlic cream sauce at home
You will need:
- premium flour - 2 tbsp.;
- garlic - 2 cloves;
- cream (20%) - 100 g;
- butter - 2 tbsp;
- onions - 1 pc.;
- salt and black pepper to taste;
- nutmeg - 1 pinch.
Cooking the sauce in stages
Chop garlic and onion finely. Slightly darken them in a preheated pan until half cooked. Pour in flour, reduce heat to a minimum and stir constantly so that the flour does not burn. Having received a golden color, fill everything with cream, salt, pepper, add oil and nutmeg.
Leave it to simmer for 3-4 minutes, continuing to stir constantly. Turn off the heat and cover the sauce with a lid, after a little standing, it will become tastier. Before serving spaghetti, sprinkle dressing with finely chopped herbs.
Spaghetti Cream Cheese Sauce
You will need:
- cream - 200 g;
- natural processed cheese - 200 g;
- hard cheese - 150 g;
- vegetable oil - 10 ml;
- salt, basil, pepper to taste.
Cooking the sauce step by step
Dice the cream cheese in order to melt it faster. Take a small saucepan, put the cheese in it, add cream and vegetable oil. Sprinkle spices, put on a small fire and wait until the cheese is completely melted. Stir the gravy from time to time until the mass becomes homogeneous.
Grate hard cheese. Wait until the mixture in a saucepan boils, reduce the heat. Add a little hard cheese, stirring the sauce so that the cheese melts evenly and does not turn out lumps. When a uniform consistency of the desired density is formed, the cream-cheese sauce will be ready, serve it with spaghetti.
Spaghetti Creamy Tomato Sauce
You will need:
- cream (20%) - 200 ml.;
- onions - 2 pcs.;
- tomatoes - 2 pcs.;
- tomato paste - 2 tbsp.;
- vegetable oil - 1 tablespoon;
- salt and black pepper to taste.
Remove the peel from the tomatoes, scalding them with boiling water, cut the pulp into slices and sauté in a pan. Chop the onion in half rings and sauté separately. It should soften, but not fry too much so that there is no unpleasant aftertaste in the sauce.
Put the tomatoes in the onion in a skillet. Stir, darken for several minutes with the lid closed. Season with tomato paste and sprinkle with spices. Simmer for about 5-7 minutes to make the tomatoes softer and the whole mass more homogeneous.
Then add the cream and mix everything thoroughly until smooth, boil the mass and boil for 2-3 minutes over low heat. Turn off the heat and let the dish cool slightly. When serving with spaghetti, garnish the sauce with a sprig of parsley.
If you want to get more piquant notes, replace tomato paste with adjika. If the sauce is too thick, dilute it with water, bring to a boil again and stir constantly.
Creamy Spaghetti Sauce with White Dry Wine
You will need:
- wheat flour - 1 tbsp;
- butter - 1 tbsp;
- dry white wine - 50 ml.;
- sour cream - 200 ml;
- lemon juice - 10 ml;
- shallots - 100 g;
- greens, salt and pepper - to taste.
Finely chop the shallots and sauté in a skillet until golden. Pour flour to it, mix well so that there are no lumps. Pour all the wine, mix and simmer for 2-3 minutes.
When the mixture thickens, add the rest of the ingredients, mix, hold on fire for a minute. The sauce is ready, serve with spaghetti.
Creamy spaghetti sauce with nuts
A classic creamy cheese sauce can be made savory by adding walnuts to it. This will diversify the taste and give the dish a pleasant nutty shade.
You will need:
- hard cheese - 175 g;
- cream - 200 ml;
- walnuts - 50 g;
- garlic - 2 cloves;
- nutmeg, salt and pepper - to taste;
Fry the peeled walnuts in a pan, chop into crumbs. Grate hard cheese on a fine grater so that it melts faster. Peel and chop the garlic using a press.
Pour the cream into a saucepan and set to heat on medium heat. Add all the ingredients to the cream, bring the mass to a boil and cook, stirring constantly, until the mixture becomes thick. The spaghetti sauce is ready, it is better to cool it a little before serving.
