Sauces for pasta

As gravy to the main dish served sauce, which is a liquid seasoning for meat, vegetable, fish or garnish. Due to sauces, the food acquires complex taste qualities, its nutritional value and calorie content is increased. Usually they are prepared with the addition of spices that saturate the dishes with aroma and acuity. Due to its bright color, the dish acquires an appetizing, pleasant appearance.

Macaroni products of various shapes and sizes, united by the common name of the pasta, are prepared for a garnish with meat, fish and vegetable dishes. They are perfectly combined with beef, pork, poultry. It is not difficult to cook pasta: boil it in salted water, then drain it, and paste sauces for pasta: salsa, green sauce, bolognese, tkemali, husbands, chutneys, pesto, and satsebels. A large number of well-known recipes, as well as own secrets and fantasies of skillful cooks allow diversifying the menu.

Recipe 1

You should always have in stock a simple and quick method that will save you from a long search for an answer to the question of how to prepare a sauce for pasta? It is enough to use three available ingredients:

• 0.5 liters of whipped cream ;
• 1 cup of Parmesan cheese, rub large;
• 100 g of unsalted butter;
• Grated nutmeg.

The oil is heated in a saucepan, gradually adding cream cheese, so that cheese balls are not formed. In the melted butter with cheese pour in whipped cream, mix with boiled macaroni Rotini (in the form of a spiral). Sprinkle with nutmeg before serving.

Recipe 2

Delicious sauces for pasta are prepared with spices, you can add spinach leaves. Ingredients:

• 1 cup chopped spinach;
• 2 tablespoons olive oil table;
• ½ cup fatty yogurt;
• Crushed garlic;
• Dried basil;
• A handful of fresh chopped parsley;
• Juice from one lemon;
• 2 tablespoons of grated feta cheese.

All the ingredients, except cheese, are mixed in a blender until uniform. Pasta Rotelle (in the form of wheels), cooked al dente, served with sauce. Sprinkle with cheese and mix.

Recipe 3

All sauces for pasta, which are prepared with vegetables, are good for dinner. Ingredients:

• ¼ cup olive oil;
• 3 crushed garlic cloves;
• 3 cups of broccoli;
• ½ teaspoon red pepper;
• ½ cup chicken broth;
• ½ cup of cream.

Heat the oil in a saucepan and add the garlic, fry until the garlic is golden. Add broccoli, pepper, cook for 2 minutes, pour broth and cream. Cook on low heat for 5 minutes. Give to the paste rigatoni (resembles the shape of steam pipes).

Recipe 4

Prepare sauces for pasta with various seafood or canned fish. Ingredients:

• 2 tuna cans in oil (drained);
• 1 cup cherry tomato;
• 1 small red onion (cut into thin semicircles);
• 1 cup of boiled green beans;
• 6 eggs hard boiled (cleaned and cut into 4 parts);
• ½ cup olives black;
• ¼ cup lemon juice;
• ½ cup olive oil;
• 2 teaspoons of Dijon mustard;
• 1 teaspoon of pasta from anchovies.

In a bowl mix tuna, eggs, cherry tomatoes, onions, beans, olives. Separately mix lemon juice, olive oil, Dijon mustard and anchovy pasta. Pour the mixture of tuna with vegetables and mix. Serve with pasta tagliatelle.

Recipe 5

Add the tequila to the sauces. Ingredients:

• ½ cup of lemon juice;
• ½ cup of tequila;
• ¼ cup white wine vinegar;
• 3 crushed garlic cloves;
• 4 onions (small), cut into small cubes;
• Green onions;
• 1 ½ cup of cream;
• 2 cups of cooked salmon;
• 1 lime (peel).

Mix the lemon juice, vinegar and tequila, bring to a boil. Throw garlic, onion into a boiling mixture. When the liquid is reduced by a quarter, pour in the cream, boil to reduce the liquid by half. Mix with hot pasta (seashells) and salmon. Sprinkle with lime and green onions.