What variety of pasta is represented today on the supermarket shelves: tagliatelle, linguini, penne, orzo, cannelloni, and of course, all familiar spaghetti. The list can be continued further, for all the time of the existence of the Italian cuisine of diversity it does not hold, but what is a pasta without sauce? That's it! Therefore, today's article, we decided to devote a topical topic of how to make sauce for pasta.
The recipe for pasta sauce
Ingredients:
- butter - 25 g;
- rosemary - 1 teaspoon;
- tomatoes - 700 g;
- salt, sugar, pepper - to taste;
- sausages chorizo - 225 g;
- cream - 150 ml;
- parsley - 3 tbsp. spoons;
- grated parmesan - 4 tbsp. spoons.
Preparation
In a frying pan, melt butter and fry on it crushed rosemary with tomatoes. At the same time, before preparing, do not forget to remove the peel from the tomatoes, having previously poured out with boiling water. As soon as the tomatoes become soft, we add to the frying pan pieces of sharp sausages and cream. Thoroughly mix everything, fall asleep fresh parsley and let the sauce pour for 3-4 minutes on medium heat. After that, season the sauce with salt, pepper and sugar to taste. Served with pasta, sprinkled with grated parmesan cheese.
How to make sauce for pasta?
Ingredients:
- olive oil - 40 ml;
- garlic - 2 cloves;
- red chili - 1 piece;
- olives and olives - 150 g;
- dried tomatoes - 6 pcs .;
- capers - 2 tbsp. spoons;
- tomatoes in its own juice - 420 g;
- basil leaves - half a century;
- grated Parmesan.
Preparation
In a frying pan, warm up the olive oil and fry the chopped chilli on it for about a minute. After adding crushed garlic and dried tomatoes, continue roasting for another 30-40 seconds, and then put tomatoes in their own juice and cut olives and olives into the frying pan. Supplement our sauce with capers and simmer on low heat for 20 minutes. In the finished sauce, add the grated Parmesan cheese and fresh basil leaves.
Creamy cheese sauce for pasta
Ingredients:
- butter - 30 g;
- flour - 60 g;
- Cheddar cheese - 120 g;
- cheese havarti - 60 g;
- Gouda cheese - 60 g;
- Swiss cheese - 30 g;
- salt, pepper - to taste;
- nutmeg - pinch;
- milk - 700 ml.
Preparation
Melt butter in a saucepan and fry the flour for 2-3 minutes. As soon as flour flour turns to a light golden hue, stirring constantly and intensively, we add milk to it, making sure that no lumps are formed in the sauce. Now we wait, when the milk mixture starts to thicken and only then we start gradually adding all our cheeses. Each handful of cheese is added only after the previous one has completely melted. Now try the cheese sauce and add salt and pepper according to your taste preferences. A pinch of nutmeg offsets the milk-cheese taste even better.
Pasta with white lemon sauce
Classic lemon sauce suits the freshly prepared homemade pasta. Try it, you will definitely like it!
Ingredients:
For pasta:
- flour - 500 g;
- eggs - 3 pcs.
For sauce:
- egg yolks - 2 pieces;
- lemon - 1 piece;
- grated parmesan - 3 tbsp. spoons;
- cream - 3/4 tbsp.
Preparation
We sift the flour with a slide on the table, in the center of the hill we make a deepening and drive the eggs into it. Mix the tight and not sticky dough (if necessary, add more flour or eggs, depending on the consistency). Roll the finished dough into a thin layer and cut. Cook the pasta in salted water for 3-5 minutes.
For the sauce, whisk all the ingredients together with a blender. Adjust the taste of the sauce at your own discretion by adding a little lemon juice, cream, salt or pepper to taste. Mix the prepared paste with the sauce and serve it to the table, sprinkling with grated parmesan cheese.