Pasta (or, as they say in other countries, pasta) is good to serve with different sauces, the choice of which can be very wide. Pasta with sauces can be served as a separate dish, even without meat or fish (as is traditionally done in the post-Soviet space).
In different culinary traditions, the approach to the choice of sauces for pasta has characteristic features, it depends on the climate and local products. In general, any sauces give each dish a special taste, and therefore their preparation is a wide field for culinary fantasies and experiments.
On cold days, which are many in areas with a cool climate, it is good to serve pasta with rich sauces based on natural milk cream. Such sauces are not only very tender, but also quite energetic. In addition, relatively fatty foods contribute to rapid saturation.
Of course, pasta with cream sauces is not a dish that should be taken care of (it's a combination of carbohydrates with fats), especially those who care about their figure. Well, and, of course, such combinations are not suitable for dinner. It is better to eat pasta with hearty sauces in the morning.
About pasta (that is, about pasta)
It would be desirable to remind once again that high-quality pasta is produced from durum wheat and labeled on the package as "Group A". Cook them should be, as the Italians say, al dente (which means literally "to the teeth"). That is, choose the average time from the specified on the package (usually this is 8 minutes). We divide the boiled paste into a colander and do not rinse it - a high-quality undigested paste does not need it.
Sauces should be prepared beforehand. You can serve them immediately, watering, sauce pasta or in a separate sauceboat.
Here are the recipes of several sauces based on natural milk cream. Wheat flour (as some advise) we will not add, why do we need extra carbohydrates?
Recipe for Muscat cream sauce for pasta
Ingredients:
- cream dairy natural high fat (thick) - about 150 ml;
- nutmeg ground - 2 pinch;
- pepper fragrant ground - 1 pinch;
- garlic - 1 clove;
- white wine (vermouth, martini or nutmeg) - 1 tbsp. a spoon;
- mustard - 1 teaspoon;
- lemon juice - 1 tsp;
- greens (rosemary, parsley).
Preparation
We mix cream, wine, mustard and lemon juice. We add ground spices (pepper and nutmeg), as well as garlic and greens, chopped very finely, pressed through a hand press. All thoroughly mixed. You can slightly add salt to taste.
If you add not 1 garlic clove to this sauce, but 3-4 times more, you will get pasta in creamy garlic sauce.
It's a little harder to make cheese-cream sauce for pasta. We take the same ingredients and another 80 grams of grated hard cheese (ideally Parmesan). Heat the cream in a saucepan and add cheese there. Tom at the lowest heat, it is necessary that the cheese is well melted, and only then add the rest of the ingredients.
However, there is a variant of cooking macaroni in cheese-creamy sauce and without heat treatment: the cheese needs to be rubbed very finely and mixed with the rest of the ingredients. Such a sauce will have an interesting non-uniform texture.
Creamy mushroom sauce for pasta
Ingredients:
- fresh mushrooms (white, champignons, oyster mushrooms) - about 200 g;
- onion - 1-2 pcs .;
- cream natural dairy - about 150 ml;
- dry spices are different - according to your taste;
- garlic - 1-2 cloves;
- vegetable oil;
- fresh greens are different.
Preparation
Mushrooms are washed, dried and finely chopped. We will clean the onion and cut it as small as possible. Save the onion in oil in a frying pan over medium heat. Add mushrooms, dried ground spices (you can slightly add) and mix. Stew, stirring with a shovel, after 5 minutes reduce the fire, cover it with a lid and bring it almost to the ready for 15 minutes. Now add the cream and stew for 2-3 more minutes. Turn off the fire, add chopped finely greens and squeezed through a hand-press garlic. Stirring. You can lightly cool the sauce and punch in the blender.
These cream-based sauces will be suitable not only for pasta.