The Pasta Is Not Tasty Without Sauce

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Without sauce, spaghetti, lasagna, pasta and all kinds of pasta are simply not tasty enough if not served with the right sauce. This is the most important ingredient in pasta and there are hundreds of sauce recipes in Italy. The simplest and most common is tomatoes with basil and garlic.

The famous Norma sauce is tomato sauce with the addition of lard and onions, Napolitana sauce - tomato sauce with chopped vegetables, Arabia sauce - tomato sauce with hot spices.

Garlic is easy to prepare. For two servings you need three tablespoons of olive oil, four cloves of garlic, two sprigs of basil. Heat olive oil and lightly fry finely chopped garlic. Pour the sauce over the pasta and garnish with basil.

The cream sauce is easy to make. For four servings you need two hundred milliliters of liquid cream, three tablespoons of grated Parmesan cheese, a teaspoon of butter, salt and pepper to taste, two teaspoons of chopped parsley.

Whip the cream with parmesan, season with salt and pepper. Add the butter to the prepared pasta, pour over the sauce and sprinkle with finely chopped parsley.

Mushroom sauce is suitable for any type of pasta. For four servings you need a tablespoon of olive oil, four cloves of garlic, a small onion, two hundred grams of fresh or frozen mushrooms, one hundred and fifty milliliters of tomato sauce, two tablespoons of finely chopped parsley.

Fry the finely chopped onion and garlic in olive oil, add the chopped mushrooms and stew until the mushrooms soften. Add the tomato sauce and chopped parsley.

The seafood sauce is also very tasty. For three servings you need two tablespoons of olive oil, one large onion, one green pepper, four cloves of garlic, four hundred grams of frozen seafood, half a lemon, salt and pepper to taste, chopped parsley.

Fry in olive oil onion, garlic and finely chopped pepper. Add the seafood, salt, pepper and parsley, squeeze half a lemon inside and simmer for ten minutes.

If you love the exotic, for you orange-tomato sauce. For four servings you need two tablespoons of olive oil, one onion, one clove of garlic, five hundred grams of finely chopped tomatoes, juice and grated peel of one orange, three tablespoons of pitted olives, half a teaspoon of finely chopped basil, salt and pepper to taste.

Heat olive oil in a saucepan, fry in it finely chopped onions and garlic. Add the tomatoes and simmer for ten minutes. Add the orange juice and peel, olives, salt, pepper and basil.

One of the classic Italian sauces is Amatrichane. For four servings you need four tablespoons of olive oil, one hot pepper, finely chopped, one hundred and fifty grams of diced bacon, one finely chopped onion, one bunch of parsley, finely chopped and two hundred and fifty grams of grated Parmesan or cheese.

Heat olive oil over high heat. Fry the hot peppers and bacon until golden. Remove from the pan and fry the onion over medium heat in the same pan. Return the bacon and hot pepper to the onion. Add the prepared pasta to the sauce. Sprinkle with parsley and parmesan, stir and serve.