Top 10 recipes for pasta and spaghetti sauces

The most delicious recipes for pasta and spaghetti sauces from the site magazine

True connoisseurs of pasta believe that the main thing in this dish is sauce. And not bought in a store, but cooked with your own hands: it is both healthier and tastier.

There are many recipes for pasta and spaghetti sauces. There are hundreds of them in Italian cuisine alone (and if you believe its famous connoisseurs, there are about 10 thousand varieties!). Bolognese, carbonara, norma, pesto, arrabiata, napoletana, florentina, amatriciana, puttanesca - every Italian province, every city and even every small village has its own unique pasta dressing.

The most popular pasta sauces are based on cream and tomatoes. Almost all pasta gravies use olive oil (preferably the first pressing), garlic (it is advisable not to crush it, but finely chop it), grated parmesan (other types of cheese are also suitable, including cheeses with white and blue mold). From spices and spices, nutmeg, basil, oregano, black pepper, chili are added to pasta sauces. Pasta gravies also use minced meat, chicken breast, bacon, mushrooms, seafood, nuts, a variety of vegetables and fruits, red and white wine, exotic spices and fresh aromatic herbs.

We offer 10 recipes for pasta sauces - popular and rare, simple and intricate, but most importantly - delicious and completely uncomplicated: even a novice cook can easily cope with their preparation.

Recipe 1.

You will need: 50 g of walnut kernels, 40 g of fried almonds, 250 ml of cream, 1 bunch of cilantro (or parsley), 1 clove of garlic, 50 g of grated Parmesan, salt, 50 ml of olive oil, black pepper.

Finely chop the herbs and garlic. Combine all nuts and turn into small crumbs using a blender. In hot olive oil, fry the herbs and nuts in a pan, then pour in the cream, mix everything, and when the mixture boils, reduce the heat and, stirring continuously, cook until thickened for about 10 minutes. As soon as the creamy mass thickens, add salt, pepper, cheese, mix everything and hold on the stove for another 1 minute. Instead of walnuts and almonds, you can add pistachios, hazelnuts, cashews to this sauce. The delicate creamy taste combined with the savory nutty notes will make simple boiled pasta a favorite dish for your family. After all, if the sauce is tasty, then it is impossible to tear yourself away from the pasta. The main thing is to know.

Recipe 2.

You will need: 600 g of fresh tomatoes, 50 g of large pitted olives, peel and juice of 1 orange, 1 onion (preferably red), 1 clove of garlic, a handful of finely chopped green basil, 2 tablespoons of olive oil, salt and pepper to taste.

Chop the onion finely. Crush a clove of garlic with a knife. In a thick-walled saucepan, heat the olive oil and fry the onions and garlic in it until lightly browned. On the tomatoes, make shallow cross-shaped cuts on the skin, first dip them in boiling water for half a minute, and then pour it over with very cold water - after such simple manipulations, the skin is removed very easily. Then pass the tomatoes through a sieve. Add tomato puree to fried onions and garlic. Simmer for 8-10 minutes. Then pour in citrus juice, add chopped zest, finely chopped olives, basil, salt and pepper. Orange note is the zest that gives the tomato sauce a special, unforgettable taste. Basil and olives are the perfect accompaniment to tomatoes.

Recipe 3.

You will need: 50 g of tomato paste or homemade ketchup, 2 large sweet red onions, 4 tablespoons of red wine vinegar, 2 tablespoons of pine nuts and light raisins, 70 ml of olive oil.

Peel the onions, cut each in half and cut very thinly, in half rings. Rinse the raisins and place on paper towels to dry. Fry raisins with onions and pine nuts in a pan in hot oil for 2 minutes. Combine tomato paste with red wine vinegar. Pour the resulting mixture into a pan with the onion mass. Mix everything well and cook over low heat until you get a sauce with a consistency like ketchup.

Recipe 4.

You will need: 150 ml of low-fat yogurt (ideally cooked), 1 glass of homemade milk, 1 teaspoon of sweet mustard, 3-4 green onion feathers, 50 g of ricotta and 1 sprig of thyme (optional).

Finely chop the green onion and thyme. Mix mustard with ricotta and, whisking, gradually, in small portions, pour in milk and yogurt. Add chopped onion feathers and thyme to the milk mass. Instead of ricotta, you can use low-fat soft cottage cheese (non-grained) to make yoghurt pasta sauce. To make the sauce more uniform, you can beat the curd in a blender.

Recipe 5.

You will need: 125 ml heavy cream, 5 teaspoons of olive oil, 450 g of bacon, 4 heads of shallots, 3 yolks, 1 clove of garlic, 75 g of grated Parmesan, 1 large white onion, spices to taste.

Finely chop the shallots. In a heavy saucepan, heat the olive oil and simmer the shallots in it until soft. Cut bacon into strips, onions into thin half rings. Combine regular onions with shallots, add bacon, and when vegetables are half fried, add chopped garlic to them and remove from heat. Whisk the yolks in a deep bowl, combine with grated cheese, cream and spices. Whisk everything thoroughly. Combine the egg and butter mixture with the onion and bacon fry. Serve with pasta and chopped herbs. This flavorful, thick sauce goes well with large short pastas.

Recipe 6.

You will need: 2 young zucchini, 300 ml of cream with 10% fat, a bunch of dill, 170 g of gorgonzola cheese (you can use any other cheese, preferably dessert), a pinch of nutmeg, salt, pepper and other spices if desired.

Wash the zucchini, peel and cut into strips. Chop the dill. Cut the cheese into cubes. Fry the zucchini until golden brown over low heat. Add dill, nutmeg, salt and pepper at the very end. In a saucepan over low heat, heat the cream and dissolve the cheese in it. Add fried vegetables to the cheese mass. The zucchini in this recipe can be fried along with onions or garlic - the sauce will turn out to be more piquant. Serve the cheese sauce, drizzle over the pasta and sprinkle with Parmesan on top.

Recipe 7.

You will need: 50 g of butter, 400 g of boneless beef, 50 ml of olive oil, 1 carrot, 2 stalks of celery, 2 small cloves of garlic, 150-300 ml of water or vegetable broth, 1 onion, 300 g of tomatoes in their own juice (without peels), 100 ml of dry red wine, herbs (for example, basil, oregano, rosemary, bay leaf, thyme) and spices to taste and desire.

Cut the beef into pieces and mince it. Chop celery, garlic, carrots and onions. In a saucepan or large skillet, combine the butter and olive oil, and when it is hot, add the prepared vegetables, stir and simmer over medium heat for 7-8 minutes. Then put the minced meat in a saucepan, pour in the wine, add the spices and cook, stirring constantly, until all the liquid has evaporated. Then add the tomatoes, pour in the broth (water), add the herbs and cook, covered, for 30-40 minutes, until the sauce thickens. The bay leaves are placed in the gravy for 10 minutes before it is ready.

Recipe 8.

You will need: 200 g of pumpkin, 1 glass of cream, 500 g of shrimp, 70 g of butter, 1 glass of vegetable broth, 1 teaspoon of marjoram, a pinch of nutmeg, ground black pepper and salt.

Wash the pumpkin, remove the peel and core, and cut the flesh into cubes. In a saucepan with a thick bottom, melt half (35 g) of butter and lightly brown the pumpkin in it, then add the broth and simmer under a lid over low heat for about 15 minutes. When the pumpkin is cooked, let it cool slightly and chop with a blender until it is creamy. In another bowl, melt the remaining butter, add the marjoram, simmer for 1 minute, put the shrimps, and when they are fried, put the pumpkin, let the sauce simmer, add salt, black pepper and nutmeg. This unusual sauce is especially good with short types of pasta. You can diversify it by adding bell peppers, eggplants, zucchini, broccoli and tomatoes.

Recipe 9.

You will need: 1 onion, 1 cup of cream, 140 ml of olive oil, 300 g of fresh mushrooms, 4 cloves, 1 teaspoon of flour, 1.5 tablespoons of wine vinegar, 2 cloves of garlic, 7-8 basil leaves, salt, ground black pepper.

Cut the garlic into slices or crush with a knife, add to the pan with heated olive oil, add cloves to it. Wash and dry the mushrooms (put first in a colander, and then on paper towels). Cut the mushrooms into slices or quarters if the mushrooms are small. When the garlic is pleasantly brown, remove it from the pan along with the cloves, and fry the mushrooms in the remaining fragrant oil. Add finely chopped basil and onions to the mushrooms. When the hands are golden, add flour to it, fry until golden brown, pour in the cream, salt and pepper. When the sauce comes to a boil, immediately remove it from the heat. Serve when it has cooled slightly and thickens, drizzle vinegar over the pasta and top with the gravy. Mushroom sauce is a great addition to different types of pasta, long spaghetti and short pennies, whichever you choose.

Recipe 10. Sweet fruit sauce for pasta and spaghetti

You will need: 4 sour green or 4 sweet red apples, 3 hard peaches, juice of half a lemon, 2 tablespoons of water, half a glass of sugar, a pinch of ground cinnamon and ground nutmeg, 2 coffee spoons of vanilla extract (if not, a pinch of vanilla sugar).

Wash the apples, remove the cores, cut the skins and cut into small slices. Free the washed peaches from the pits, cut the skin and cut into neat cubes. Place the chopped fruit in a saucepan (preferably a thick-bottomed dish), add water, lemon juice, sugar, vanilla extract, nutmeg and cinnamon to them. Stir all the ingredients thoroughly, cover the saucepan and simmer the fruit over medium heat until soft, about 30 minutes. Cool the finished fruit mass slightly and turn into a smooth puree using a blender. When serving spaghetti with this sauce, you can garnish the dish with canned or fresh fruit pieces, chocolate chips, or candied berries.

With the help of a variety of pasta sauces - mushroom, vegetable, creamy, cheese, tomato, meat, fish, you can cook different dishes from the same product, turn the usual pasta into an exquisite delicacy.

Pasta in the form of shells or bows, served with sweet fruit sauce, will delight your little ones. Having prepared a creamy or cheese sauce for spaghetti and pasta, you will please lovers of dairy products, and with unusual sauces with the addition of pumpkin, spinach, eggplant, raisins, peaches, oranges, you will certainly surprise your guests. Good luck with sauces and delicious pasta!