Sauces for Pasta: 5 Recipes Not to Miss

If you like pasta certainly fond of sauces to accompany. We have some recipes of pasta sauces that will make your meals more appetizing.

Sauces for Pasta 5 Recipes Not to Miss

If you thought that the pasta sauce came to options such as tomato sauce, four cheeses, olive oil, pesto, or carbonara, it is misleading. Yes, these are always good choices, but your options are much more varied.

To show this, we decided to compile some recipes of pasta sauces that will make your recipes more tasty and interesting.

Not resist the temptation. Lovers of the masses will not resist and will find these recipes to “excuse” the perfect for more and even more delicious pasta dishes.

RECIPES OF PASTA SAUCES

1. PESTO SAUCE

Nothing like starting with the most traditional. This recipe of pesto sauce, very healthy, it is the blog Aromatic Living.

– Ingredients –

  • 2 cloves of garlic
  • Salt q. b.
  • Fresh basil q. b.
  • 3 c. tea of pine nuts (if you prefer you can use nuts without shells or toasted almonds)
  • 100g of pecorino cheese or grated parmesan
  • ½ Cup of tea of olive oil
  • White pepper q. b.

– Mode of preparation –

  1. It is simple to do. In a mortar crush a clove of garlic with a little salt.
  2. Then add the leaves and the stalks of the basil, the pine nuts (or almonds or walnuts without shells) and grind everything.
  3. When you get to a folder, add the olive oil and the white pepper (to taste) and mix well.

2. TOMATO SAUCE WITH BASIL

It is one of the “usual suspects”, but never disappoint.

This recipe is from the blog Five quarters of the Orange.

– Ingredients –

  • 2kg of tomatoes
  • 1 large onion
  • 2 cloves of garlic
  • 1 dl olive oil
  • 1 bay leaf
  • 2 stalks of celery
  • 1 carrot
  • 20 basil leaves
  • Salt and black pepper mill q. b.

– Mode of preparation

  1. Start by scalding the tomato and clean it of skins and seeds. After you chop the pulp.
  2. The part, in a pan, sauté in olive oil the onion cut in half moons, along with the crushed garlic and then chopped. Let it cook until the onions break down, stirring occasionally.
  3. When the onion is soft, add the tomato, bay leaf, stalks celery cut into four, the carrot, cut cubes and the basil leaves. Season with salt and pepper to taste and leave to cook until the carrots to be cooked.
  4. After (when the carrots are cooked), remove the carrot, the bay leaves and the celery and grind the mixture.
  5. Light again to heat (low heat) and let it distil for 20 minutes. And is ready to be consumed, or – if you prefer – you can save in jars in the fridge.

3. SAUCE ALMONDS

This recipe is (one of many) of the blog Pasta Recipes. It is very simple to do.

– Ingredients –

  • ½ Cup of almonds without skin and roasted (reserve some of the almonds to decorate the dish)
  • 50g of cheese mozarella
  • Salt and pepper q. b.
  • 1 dl olive oil
  • Bacon (optional, to follow)

– Mode of preparation –

  1. Just need to mix all the ingredients and whisk them with the wand or in a food processor.
  2. Then just sprinkle your pasta with the sauce and – if you want – you can follow with small cubes of bacon fried whole almonds or chopped (to decorate).

4. MUSHROOM SAUCE

On the website Gastromias we find this suggestion of sauces for pasta. Here’s what you need.

– Ingredients –

  • 300g of fresh mushrooms sliced
  • 1 dl olive oil
  • 1 dl of broth of meat
  • 1 c. tea of corn starch
  • Salt and white pepper ground at the time q. b.

– Mode of preparation –

  1. Start off by heating up the olive oil.
  2. Then add the mushrooms, season with salt and pepper and let fry a little.
  3. Then add the broth and let reduce a little of the sauce. Remove from the heat.
  4. The part mix the corn starch with a little water and then add to the sauce.
  5. Bring it back to the heat, stirring constantly, until the mixture thickens.
  6. When you are ready, remove and reserve in a warm place. In addition to pasta, this sauce is also great to accompany steak, for example.

5. SAUCE’AMATRICIANA

Typically Italian, this sauce is absolutely tasty.

This recipe is from the blog Flavor and Senses.

– Ingredients –

  • 250g of peeled tomatoes in cans
  • 90g of Guanciale, pancetta or bacon
  • 40g of cheese Pecorino Romano (if you want you can replace with cheese Machego parmesan)
  • 1 cup of dry white wine
  • 1 drizzle of olive oil
  • Salt, black pepper, chillies, and water from the cooking of the mass q. b.

– Mode of preparation –

  1. Start by cut the Guanciale into pieces of vertical (in order to merge the meat with fat). Cut the tomatoes.
  2. Sauté the Guanciale with a drizzle of olive oil and, when they are well cooked, add the chilli and the tomatoes and let cook a bit.
  3. Add the white wine and let it cook in simmer.
  4. Season with salt and pepper and, if necessary, add a little water to bake the dough.
  5. Time to add your sauce on the dough, add grated cheese gradually and stir to incorporate the sauce and pasta. If necessary grind the spices. Serve with the rest of the cheese.

Good appetite!

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