Sauce is an important part of a pasta, it can make it gentle or juicy, impact sharpness and bright relish. In Italian cuisine there is a set of sauces for paste, these are only some of them.
Tomato sauce
Ingrediyetna:
- 400 g of tinned tomatoes in own juice (without thin skin);
- on 1 tablespoon of tomato paste and balsam vinegar;
- 1 garlic glove;
- 2 tablespoons of vegetable oil;
- handful of a fresh basil;
- salt, fresh ground pepper.
Preparation:
1. Peel garlic, cut in half, take green core and throw out it. Lay out other pulp on the cold frying pan watered with oil. Put on moderate fire, prepare minute, then add tomatoes and paste. You extinguish within 5 minutes, periodically stirring slowly with tomato weight with a wooden scapula.
2. Pour in balsam vinegar, pour a pinch of small salt, mix and remove a frying pan from fire. Try on salt if it is necessary, add still salt. Season with a fresh ground black pepper. Pour the crushed basil leaves. At once fill with sauce hot pasta.
Sauce Bolognese
Ingredients:
- 800 g of tinned tomatoes in own juice;
- 500 g of ground beef;
- 2 carrots;
- on 1 bulb and a scape of a celery;
- 1 garlic glove;
- on 2 tablespoons of tomato paste and vegetable oil;
- 2 h spoon of sugar;
- according to 1 h to a spoon of salt and dried oregano;
- 3/4 h spoon of a krupnomoloty black pepper;
- 1/2 cubes (meat).
Preparation:
1. Grate carrots, chop onions and a celery. At garlic take green core. Fry in oil onions, a celery and carrots to softness. Add the mincemeat which is passed through a press garlic and prepare on strong fire - meat has to reach readiness, and all excess liquid - to be evaporated.
2. Knead tomatoes a masher for puree and add to meat together with juice. Afterwards enter tomato paste, sugar, salt, an oregano, fresh ground pepper and the crushed cube. Bring sauce to the boil, lower fire and you extinguish within 15 minutes. Give with boiled spaghetti or other type of pasta.
Creamy mushroom sauce
Ingredients:
- 700 g of mushrooms (for example, champignons);
- 1 glass of heavy cream;
- 2 tablespoons of vegetable oil;
- 2 tablespoons of a soy osus.
Preparation:
1. Carefully wash out mushrooms and cut with thin plates. Warm vegetable oil and fry mushrooms until ready. Enter heavy cream and a soy-bean sauce, mix.
2. You extinguish creamy and mushroom mix about 3 minutes on moderate fire, under a cover, periodically stir slowly with a scapula. Wait until sauce thickens, and then remove from fire.
Pesto sauce
Ingredients:
- 1 big bunch of a fresh basil;
- 1/2 bunches of parsley;
- 4 garlic gloves;
- 2 tablespoons of the peeled pine nuts;
- on 50 ml of milk and quality olive oil;
- 80 g of cheddar cheese.
Prigovtovleniye:
1. Peel garlic, cut each clove on 2 halves and take a green core. Place garlic gloves in a blender bowl. There add the washed-out and dried greens of parsley and a basil, pine nuts, olive oil and milk.
2. Shake up the blender components before obtaining pyureobrazny weight, add a grated cheese and mix. Fill with pesto sauce boiled spaghetti or other type of paste, decorate with fresh leaves of a basil and pine nuts.