Pasta is a simple and affordable product, very easy to prepare and therefore loved by many people. It happens that they get boring and there is no strength to look at them anymore. If you are overtaken by this, take a look at how easy it is to change the taste of your usual pasta so that the whole family asks for more!

About Pesto sauce

Pesto is one of the most popular Italian sauces. It is traditionally prepared with olive oil, fresh basil and cheese. But there are also various variations of it. For example, red pesto, to which sun-dried tomatoes are added.

What you need to make pesto sauce:

Fresh basil - 1 bunch
Parmesan - 50-60g
Pine nuts or cashews - 1/3, 1/2 cup
Garlic - 1 clove
Olive oil - 1/3, 1/2 cup

How to cook

1. Three cheese on a grater.
2. Chop the garlic and basil.
3. Place everything in a blender, add olive oil, and grind.
4. Add salt and mix.
5. Boil the pasta and serve!

Simple, tasty, aromatic!

About mint pesto

This sauce is good both served with pasta and as an appetizer on toasted bread!

What you need for cooking

Mint leaves - 1/2 cup
Olive oil - 1/2 cup
Peeled pistachios - 1/3 cup
Orange zest - 1.5 tablespoons
Parmesan (grated) - 1/4 cup
Salt - 1/4 tablespoon

How to cook:

Mix everything in a blender and grind until smooth!

You've never tried pasta like this before!

About the sauce

If you love peanut butter, feel free to make this sauce. You'll be absolutely blown away by this pasta!

What you need to make peanut sauce:

1 tbsp. sesame oil
3 tbsp. peanut butter
3 tbsp. hot water
1 clove garlic, minced
2 tbsp. soy sauce

How to cook:

Combine all the elements and mix carefully!

The taste is simply amazing!

About marinara sauce

The sauce is perfect for pasta, as well as for Margherita pizza.

What you need to make marinara sauce

Chopped tomatoes in their own juice - 1 pack
Olive oil
Garlic - 2-3 cloves
Herbs - fresh thyme, oregano
Salt
Sugar
Balsamic vinegar (optional)

How to prepare the sauce

1. Heat the oil in a saucepan (do not skimp, pour more), add herbs and chopped garlic. Simmer for 30 seconds.
2. Pour in the tomatoes, reduce the gas, and stir.
3. When the tomatoes have evaporated most of the liquid, add salt, sugar and vinegar to taste.
4. Ideally, marinara sauce tastes sweet and sour.
5. Boil the pasta and serve!

About tapenade sauce

It is also called the poor man's black caviar. It’s not even a sauce per se, but an appetizer, but pasta with it is simply amazingly delicious! The tapenade is based on olives and capers. But in this recipe we won’t use capers, you’ll see, it will be very tasty!

What do you need to make the sauce?

4 cans of black large fleshy olives
2-3 cloves of garlic
1 large bunch fresh green basil
1/2-3/4 cup delicious cold-pressed olive oil (the amount of oil depends on the juiciness of the olives and the desired consistency of the finished snack)
3-4 anchovy fillets (optional - you can do without them)
salt (optional)

How to cook:

Grind everything in a blender! :)

You can serve it with pasta, or simply use it as a cold appetizer!

About the cream cheese sauce

The sauce is prepared literally before your eyes. This recipe uses blue cheese, which perfectly reveals the taste and aroma of the dish.

To prepare 4 servings of pasta with cheese sauce you will need:

Pasta - 400 gr.
Blue cheese (dorblu, roquefort, gorgonzola) - 30 g (can be replaced with any soft cheese with a strong pungent taste)
Soft cream cheese (mascaropone, Philadelphia, Almete) - 50 g (can be replaced with 10% fat cream - 100 g)
Milk - 100 ml
Garlic - 2-3 cloves
Sage - 1 sprig
Thyme - 1 sprig
Extra virgin olive oil (unrefined) 1-2 tablespoons
Salt to taste

How to cook:

1. Place water for pasta.
2. Heat the oil in a saucepan and add fresh herbs. Warm up for 30 seconds.
3. Add soft cream cheese, a small amount of milk, and reduce the gas.
4. Simmer the cheese over low heat until dissolved.
5. We send blue cheese or any other cheese with a bright taste and aroma there, reduce the gas to a minimum.
6. Boil the pasta until al dente (indicated on the pasta package).
7. Transfer the pasta to a saucepan, add a little water in which it was cooked and stir.

Let's serve! It's simply amazing, try it!

About creamy mushroom sauce

This is a great option if you are very hungry, because everything is prepared as simply and quickly as possible!

What you need to make creamy mushroom sauce

Pasta - 400 gr
Dry mushrooms (white, boletus or any of your choice) 10 gr. Yes, so little!
Garlic one clove
Cream 10% fat - 200 ml
Olive oil - 2 tablespoons (25 g or 30 ml)
Salt, thyme, sage

How to cook:

1. Heat the oil in a saucepan, add dried herbs and chopped garlic to it.
2. Dried mushrooms need to be chopped into smaller pieces or even ground into dust in a blender, depending on the texture of the sauce you want to get.
3. Place the mushrooms in a saucepan and heat for 1 minute.
4. Add cream there and reduce heat.
5. Boil the pasta.
6. The sauce should begin to thicken, reduce the heat to low and simmer until the pasta is ready.
7. Place the pasta in a saucepan and stir.
8. Serve and enjoy the amazing and delicate creamy mushroom taste.

About Bolognese sauce

The birthplace of this sauce is Bologna. A sauce is prepared from minced meat and vegetables. Traditionally, the sauce is served with fresh tagliatelle and green lasagna, but you and I can use other types of pasta.

What you need to make Bolognese sauce

500g minced meat (beef or beef + pork)
It is worth noting that to prepare this dish it is necessary to choose stringy meat, since during the cooking process it will become surprisingly soft, and the collagen contained in its structure will bring the dish to the desired consistency.
1 large carrot
1 large onion
1-2 stalks of celery
300-500ml pureed tomatoes (depending on thickness)
100-150ml rich meat broth
100ml dry red wine
Salt/pepper to taste
20-30ml olive oil

How to make Bolognese sauce

1. Chop carrots, celery stalks, and onions into small cubes.
2. Fry the onion over medium heat until a brownish tint appears, then add carrots and celery to it.
3. We send the meat to the vegetables and simmer it until it loses its red tint.
4. Add dry red wine to the saucepan, stir and simmer.
5. Then, pour the broth there and leave it covered for half an hour.
6. Send the pureed tomatoes there, add salt, mix, cover with a lid and leave to simmer further.
7. In total, the sauce should be prepared for an hour and a half.
8. To get a better taste, you can let the sauce sit for 6 hours.
9. Boil the pasta, serve it with Bolognese sauce and enjoy the result!

About Carbonara sauce

This sauce was invented in the mid-20th century. Pasta with it is the hallmark of the Italian region of Lazio. The highlight of the sauce is that it reaches full readiness only from the heat of freshly cooked pasta, so it is important to use fresh (preferably homemade) eggs in its preparation. The obligatory elements of the dish are guanciale (dry-cured pork cheeks), mixed with a sauce of eggs, Parmesan and sheep cheese (Pecorino Romano), salt and freshly ground black pepper.

For two servings of pasta with Carbonara sauce, take:

Dry-cured jowl (guanciale) or pancetta (bacon, brisket) - 100 g
Chicken eggs 2-3 pcs
Hard cheese - pecorino romano and/or parmesan
Black pepper
One small onion (optional)
Pasta (spaghetti)

Let's start cooking

1. Add water for the pasta and then boil it.
2. Cut the meat.
3. Heat the oil in a saucepan and add the meat and onions (if using), stirring.
4. Beat the eggs, add a little grated sheep cheese and pepper.
5. Place the spaghetti in a saucepan and stir.
6. Turn off the gas and pour in the egg mixture, stirring quickly to avoid curdling of the eggs.
7. Sprinkle with grated cheese and eat with pleasure.

About Arrabbiata sauce

Translated from Italian, "arrabbiato" means "angry" or "angry." Why was this sauce called that? Perhaps because hot red chili peppers are used to create it.

So, for 4 servings of this great sauce we will need:

Sun-dried tomatoes - 100 gr
Hot red pepper - 1 fresh or 1/4 teaspoon dried
Extra virgin olive oil
Pasta 350-450 gr
Parsley - small bunch
Salt

How to make Arrabbiata sauce

1. Boil the water for the pasta and then cook it.
2. Grind the tomatoes in a blender.
3. Add olive oil, pepper (chopped or pounded in a mortar) and literally a couple of tablespoons of salted water in which the pasta is cooked to the tomatoes, mix again.
4. Chop the parsley.
5. Mix pasta with sauce and parsley.

Your dish is ready!

Spaghetti without sauce is like borscht without beets: you can eat it, but the taste will not be the same. The dish will turn out bland and less appetizing, and not even as beautiful. Therefore, recipes occupy a special place in cooking. There are a lot of options for preparing pasta additives in Italian cuisine: savory and sweet, simple and complex, with the addition of vegetables, herbs, meat, mushrooms and so on. Sauce is the best option for enriching spaghetti with an exquisite taste and a new palette of aromas.

Tomato sauce recipe

This option is classic, since tomatoes are the soul of Italian cuisine. And it is tomato sauce that is most often used in traditional pasta. To prepare it you will need the following products:

• 2 tablespoons olive oil;
• medium-sized tomatoes - 8 pieces;
• garlic - 2 cloves;
• ½ onion;
• 1 incomplete teaspoon of sugar;
• salt, pepper, thyme, basil - to taste.

This spaghetti sauce recipe is quite simple. The tomatoes need to be washed, make cuts in the stem area in the form of a cross on each one, and then put them in just boiled water for about two minutes. Then quickly transfer to a bowl of very cold water. This is necessary to make it easier to remove the skin. Once the tomatoes are peeled, cut them into large cubes and set aside.

Next, you need to prepare the onion by peeling it and chopping it as finely as possible. Grind the garlic under pressure. Then heat a frying pan with olive oil and pour the onion into it. Salt, pepper and fry until it becomes soft. Then add garlic (half the squeezed mass), after a minute the tomatoes. Simmer over high heat, mashing the tomatoes. After 5 minutes, when the excess moisture has evaporated, add sugar, salt, pepper and mix the mass. Then add the remaining garlic, basil, thyme and other spices to the pan. After simmering a little more, remove from heat. When the sauce has cooled a little, you can add it to the boiled pasta.

Recipe for spaghetti in cream sauce (with photo)

This sauce is no less popular in Italian cuisine. The traditional recipe calls for flour to thicken the sauce, but you can do without it if you wish. In any case, the sauce will turn out tender and very tasty.

• 1 clove of garlic;
• 50 g butter;
• 250 ml cream;
• 10 g flour;
• salt and pepper - to taste;
• any fresh herbs - optional.

Garlic and herbs must be finely chopped with a knife. Heat a frying pan, add butter. Lightly fry the garlic, add flour and fry for a minute, stirring constantly. Then carefully pour in the cream. In this case, it is necessary to beat them with a whisk to avoid the appearance of lumps. When the gravy begins to thicken, add salt, add herbs, mix everything well. Simmer for two minutes and remove from heat.

Making the cheese sauce

The dressing is prepared very quickly and simply, but it turns out incredibly tasty, ideally complementing the pasta dish. The spaghetti cheese sauce recipe requires the following products:

• 2 tablespoons of chopped dried or fresh dill;
• 50 g milk;
• 250 g soft cheese (for example, Philadelphia);
• salt, spices - to taste.

Cut the cheese into pieces so that they fit into the blender glass. Add herbs and milk there. Grind all the ingredients in a blender, pour the contents into a gravy boat. Add salt and spices if necessary. This is how you can quickly create a small and very tasty masterpiece.

Spaghetti Bolognese sauce recipe

This sauce is the most common dressing for pasta. The name was given in honor of the city of Bologna, where the sauce was invented. The gravy is much more difficult and takes longer to prepare than previous options, but the time spent will be worth it. They say that to obtain the most exquisite taste, Italian chefs spend 4 hours creating this masterpiece. To prepare a sauce worthy of becoming the “heart” of the holiday table, you should prepare the following ingredients:

• tomato paste - 2 tablespoons;
• 250 g minced meat;
• 300 ml each of milk and dry red wine;
• 85 g pancetta;
• 800 g canned tomatoes (for convenience, it is recommended to take 2 cans of 400 ml each);
• 25 g butter;
• a couple of cloves of garlic;
• celery stalk;
• a tablespoon of olive oil;
• 1 onion and 1 carrot each;
• hard cheese (any amount, served separately);
• 2 teaspoons dried herb mixture.

Garlic, carrots, onions, pancetta and celery must be cut into small pieces. Heat a deep frying pan or pan with olive oil, and then add butter. When it melts, add finely chopped vegetables and fry the mixture. This will take approximately 10 minutes. During the process, you need to constantly stir the vegetables and bacon.

Next, minced meat is added to the container. It is advisable to take half pork and beef. Without stopping stirring, fry for several minutes. Then pour in the milk, turn up the heat and simmer for about another quarter of an hour. Then pour out the wine and wait until the minced meat is soaked in alcohol. At this stage of preparation, following the recipe, the bolognese sauce for spaghetti also needs to be constantly stirred.

Next, tomato paste and tomatoes are added to the gravy. Pour plain water into both canned tomato jars and pour their contents into the sauce. Season with salt, herbs, pepper, turn the heat up to high and let the mixture boil. Stirring constantly, mash the tomatoes. When the mass becomes soft, reduce the heat, cover the dish with a lid, but not completely, and leave to simmer. The sauce is cooked for two hours. You need to stir it every 20 minutes.

When there is a little time left before the end of cooking the gravy, boil the spaghetti. Then add Bolognese sauce to them and mix the contents well using two spoons. Grate the cheese and serve in a separate bowl.

Making amatriciana sauce

This gravy also turns out to be nourishing and tasty, and is prepared much faster than bolognese. The recipe for spaghetti sauce amatriciane includes the following products:

• 100 g parsley;
• 250 g;
• 150 g pancetta;
• 1 chili pepper;
• 4 tablespoons olive oil;
• 1 onion;
• 3-4 tablespoons of tomato paste.

Pepper, pancetta, parsley and onion must be finely chopped. Heat a frying pan with olive oil and fry the chili and bacon. When the food is browned, put it in a bowl and add the onion to the frying pan. Fry over medium heat for ten minutes. After this, return the pepper and pancetta to the pan, add tomato paste. After simmering a little, add boiled spaghetti to the sauce. Add parsley and grated cheese, mix the ingredients until smooth. Transfer to a large flat dish and serve.

Pesto - traditional spaghetti sauce

Another sauce that is very popular in Italian cuisine. Pesto is mainly prepared either as a salad dressing or as a spaghetti sauce. With it, the dish becomes incredibly tasty, acquiring an exquisite taste. This is a very simple spaghetti sauce recipe. It’s not difficult to prepare it at home; you only need a blender and some products:

• 100 ml olive oil;
• 50 g each of fresh basil leaves, pine nuts and parmesan;
• a couple of cloves of garlic;
• salt and spices - to taste.

Peel and cut the garlic into several pieces, wash the basil, dry and chop coarsely with a knife. Cut the cheese into cubes, but not too large so that they fit into the blender glass. Then lay out all the ingredients, add salt and chop. To achieve traditional Italian pesto, you don't need to make the sauce smooth. The whole secret is that the dressing comes with pieces of food. Therefore, you should not turn on the blender for a long time.

Carbonara sauce recipe

The dressing is a creamy sauce and has a delicate taste. To make carbonara sauce you will need:

• 100 g each of pancetta and parmesan;
• 4 eggs;
• 1 clove of garlic;
• 2 tablespoons each of finely chopped parsley and olive oil;
• salt, black pepper - to taste;
• 150 ml heavy cream.

Heat the oil in a frying pan, then add the pancetta and lightly fry. It is important to stir the bacon constantly to prevent it from burning. When the pancetta is crispy, transfer to a bowl and add finely chopped garlic to the frying pan. It needs to be fried for about the same amount of time. Add to pancetta, season with salt and pepper, stir. In a separate bowl, mix the eggs with the cream, and then combine all the ingredients together. Stir the sauce and add it to the freshly cooked spaghetti. Stir and sprinkle the pasta with parsley and grated cheese.

Three delicious Italian sauces in a video recipe

This article discussed only a small part of the recipes for spaghetti sauces. In the photo the dishes look very appetizing. And perhaps these are the most delicious and popular sauces. If it’s easier to cook using video recipes, we suggest watching a video in which the chef will talk about the rules for preparing the most popular Italian sauces.

Pasta, to be completely honest, is a really simple dish. You won't surprise anyone with simple spaghetti. But as soon as you add a delicate, spicy garlic or aromatic mushroom sauce to them, the pasta immediately acquires a unique flavor note. This secret is familiar to Italians. Our housewives most often offer their household members to pour ketchup on pasta - that’s all the delights. You are unlikely to offer this dish to your guests, but pasta with pesto sauce or pumpkin-shrimp dressing is not a sin to serve at a dinner party. In a word, the sauce makes all the difference!

4 cooking secrets

The sauce can be simple and complex, dietary and high-calorie. Typically, refills consist of several components. The basis can be broth, milk, cream. The desired consistency is provided by butter, eggs, and flour additive. You also cannot do without a component that is responsible for taste. This opens up a field for experimentation, but cheese, tomato paste, mushrooms, meat, and seafood “sound” especially good with pasta. We should not forget about spices - black pepper, nutmeg, thyme, oregano - without them a truly tasty sauce will not work.

To make a dressing as good as in a restaurant, you need to know some tricks. Of course, culinary flair is a matter of experience, but by remembering four secrets, you can please your household with a real gastronomic masterpiece.

1. Add the “correct” broth. Choosing the broth is an important step. For red gravy, for example, meat is more suitable. If you want to make white pasta sauce at home, do not use mushroom and vegetable broth: the color will turn gray.
2. Flour sauteing is required. If you do not fry the flour component of the sauce, you will get a viscous gravy with an incomprehensible taste. If, during sauteing, according to the recipe, the ingredient needs to be diluted with water, then it is recommended to first add salt to the liquid. This will prevent lumps from forming.
3. Combining the ingredients correctly. There are proven flavor combinations that you need to focus on. For example, tomatoes go well with minced meat. The flavor of the bacon will be revealed by the Parmesan, and the mushrooms will “sparkle” when you add cream.
4. Spices are at the end. The necessary seasonings (salt, pepper, herbs) are added five to ten minutes before the end of cooking. Do not overdo it with spices: the sauce should complement the pasta, and not completely “clog” its taste. If a recipe calls for tomato paste, do not add salt to the dish before adding it. The paste itself is salty. Whether the sauce has enough salt, you can figure out only after adding this ingredient.

If the dish contains yolks, cream, and lemon juice is also listed, then it should not be added during the cooking process, but mixed in before serving the sauce. Citric acid “forces” the yolks and cream to curdle. If you don’t know this, you can easily ruin your culinary masterpiece.

Proven pasta sauce recipes

There are a huge number of pasta dressings. Classic and experimental, simple and involving several culinary processes - the composition is up to you to choose. Sauces, known in many countries, can be easily prepared even by an inexperienced housewife using step-by-step recipes. It's time to start delighting your household not just with pasta, but with pasta with sauce!

The laziest sauce recipe is to simply add garlic and dill to mayonnaise. The basis for this garlic sauce is often taken from a store-bought product, but if you replace it with homemade, the taste will be completely different. By analogy, you can prepare a “lazy” sour cream sauce: garlic + herbs + sour cream.

Tomato paste sauce

Peculiarities . This is the easiest pasta sauce recipe to make. It will come in handy when you are running out of time to prepare dinner or have unplanned “get-togethers” with friends. French herbs will add a touch of sophistication to the taste, and garlic will add pungency.

You will need:

• tomato paste - 80 ml;
• garlic - one clove;
• olive and butter - for frying;
• French herbs - to taste;
• salt, black pepper - optional.

Preparation

1. Cut the onion into cubes. Fry in a mixture of oils.
2. When the onions begin to turn golden, add the garlic. You can chop it finely, or you can crush it.
3. Add tomato paste and herbs to the pan. If necessary, add salt and pepper.
4. Simmer for three minutes. The sauce is ready!

Those who love spicy dishes should prepare pasta sauce from tomato paste with the addition of chili pepper, ground red pepper, and Tabasco. The main thing is not to overdo it with spiciness, especially if you plan to serve the sauce to a common table.

Tomato-garlic

Peculiarities . What sauce should I make for the horns? The recipe for red sauce for cones will be a godsend for those who are losing weight. The calorie content of the dish is only 29 kcal. True, in order not to gain extra pounds, you need to choose pasta made from durum wheat.

You will need:

• bell pepper - two pieces;
• large tomatoes - two pieces;
• onion - one small head;
• garlic - three cloves;
• olive oil - for frying;
• Provençal herbs - optional;
• salt and ground pepper - to taste.

Preparation

1. Bake the peppers in the oven. Large vegetables should be baked at 200°C for about 15 minutes.
2. When the peppers have cooled, remove the skins. Grind the pulp with a knife.
3. Pour boiling water over the tomatoes. Remove the skins from the tomatoes and chop.
4. Cut the onion into cubes. Fry.
5. Add the pulp of peppers and tomatoes to the onion. Add finely chopped garlic here. Simmer covered for 20 minutes.
6. Five minutes before the end of cooking, add salt, pepper, and herbs.
7. The last step is to puree the resulting mass using a blender.

If there is little sauce or it is not liquid enough, and you have vegetable broth left in the refrigerator, feel free to add it to the dish. This will not spoil the sauce.

From minced meat “a la Bolognese”

Peculiarities . One of the most famous in the culinary world is. You can make pasta sauce from minced meat “a la Bolognese”: it will also be delicious, but it’s faster to prepare and requires fewer ingredients. The advantage of meat sauce is that it is filling.

You will need:

• minced meat - 300 g;
• flour - one tablespoon;
• sour cream - two tablespoons;
• onion - one head;
• broth - half a glass;
• tomato juice - half a glass;
• butter - for frying;
• parsley - a small bunch;
• salt/pepper - to taste.

Preparation

1. Make a flour sauté.
2. Fry the diced onion. When the onion turns golden, sprinkle some flour on top.
3. Place the minced meat in a frying pan, pour in the broth and tomato juice.
4. Simmer over low heat for eight minutes. Two more - after adding sour cream.
5. At the end, add salt and pepper to your liking. Add chopped parsley (quantity as desired).

The minced meat for bolognese variations according to the classic recipe should be beef. In addition, it is impossible to imagine a culinary classic without oregano, Worcestershire sauce and red wine.

Nut-creamy as in the photo

Peculiarities . The sauce for noodles and vermicelli is tender and spicy at the same time. This option will definitely appeal to those who love nutty notes in their dishes.

You will need:

• walnuts - one handful;
• almonds - eight to ten pieces;
• grated Parmesan - two tablespoons;
• garlic - clove;
• olive oil - for frying;
• cilantro - a couple of sprigs.

Preparation

1. Chop the nuts. A blender will help with this.
2. Finely chop the cilantro and the garlic in the same way.
3. Fry the nuts in oil. Three minutes is enough.
4. Add herbs and cream to the pan.
5. Bring the mixture until thick. You will have to stir without stopping.
6. Add cheese and spices to the already thick mixture. You can serve!

Want to make a creamy sauce in five minutes? Just melt a small piece of butter, add some flour and a glass of cream. Stir the sauce continuously for five minutes until it thickens.

Milk-cheese

Peculiarities . A recipe for pasta sauce made from milk will help you out when you don’t have time to mess around in the kitchen. The dressing turns out tender. You can cook it for children - they will definitely like it.

You will need:

• milk - half a glass;
• processed cheese - 100 g;
• seasonings - at your discretion.

Preparation

1. Warm the milk. Make sure it doesn't boil.
2. Grate the cheese. To make this easier, first place the piece in the freezer for a couple of minutes.
3. Add cheese to warm milk. Stir vigorously until it melts. The consistency of the sauce should be creamy.
4. Add spices as desired.

To prepare a delicate cheese sauce, you can use any soft cheese. Want a spicy dressing? Add a piece of blue cheese.

Traditional pesto

Peculiarities . The step-by-step recipe for pasta sauce is simple. The dressing is ready in just five minutes. Pasta seasoned with pesto looks like it would come from a restaurant, so the recipe is worth trying for those who often have uninvited guests for dinner.

You will need:

• basil - a small bunch;
• nuts (pine or cashew) - one handful;
• olive oil - seven tablespoons;
• garlic - to taste;
• parmesan - 50 g;
• salt - to taste.

Preparation

1. Place herbs, nuts, a clove of garlic, and grated cheese into a blender.
2. Add oil here.
3. Blend the ingredients until pureed.
4. Add salt to your liking.

You can use arugula, spinach or parsley with cilantro as a “green” ingredient for pesto, and use pistachios instead of nuts. Improvise!

Pumpkin-shrimp

Peculiarities . With the help of an unusual sauce you can diversify your everyday menu. The dressing will surprise guests. Add seasonings at your discretion, but don’t forget about them: it is the aromatic additives in combination with seafood and pumpkin that guarantee an “explosion” of taste buds.

You will need:

• shrimp - 0.5 kg;
• pumpkin - 250 g;
• low-fat cream - one glass;
• vegetable broth - one glass;
• butter - four heaped tablespoons;
• marjoram, nutmeg, salt, pepper - quantity at your discretion.

Preparation

1. Cut the peeled pumpkin into cubes. Fry in a saucepan, adding half the specified amount of oil.
2. Pour the broth into the pumpkin. Reduce heat, simmer for ten minutes and another five with the addition of cream.
3. Make a puree from the pumpkin-cream mixture using a blender.
4. Melt the remaining butter in a frying pan. Sprinkle with marjoram, followed by peeled shrimp.
5. Fry the seafood for about three minutes, then pour the pumpkin sauce into the pan. When the dressing boils, add salt, pepper, and nutmeg.

Don't like pumpkin? Prepare cream and seafood sauce. Just thicken the cream in a saucepan, add boiled crustaceans, garlic, your favorite seasonings - and enjoy the taste.

3 tricks to make it even tastier

Have you prepared pasta, tried to make a dressing for it, but the dish turned out to be far from restaurant-quality? Pasta separately, sauce separately - complete disappointment! Remember three tricks that will help you create a culinary masterpiece.

1. “No” - cold rinsing. Rinsing pasta with tap water is not a good idea. This will wash away the natural starch that is released from the paste. It is this that helps the sauce absorb into the pasta, which makes the dish complete.
2. Olive oil has no place in a pot of pasta.. A frequently heard tip is to add olive oil to the water in which the spaghetti will be cooked. This way you can really avoid the pasta sticking together. However, the oil will make the paste slippery and the dressing will run off. Do not add oil when cooking, choose high-quality pasta, do not overcook - and everything will work out.
3. Prepare the sauce first. By the time the pasta is cooked, you should have the dressing ready. The pasta is still “cooked” after the water has been drained. You need to add the sauce immediately so that it saturates the pasta.

The secret of delicious pasta with sauce from the Italians: cook the pasta three minutes less than prescribed, transfer it to a saucepan with the dressing, stir and finish cooking. This will give the sauce the opportunity to soak the pasta, it will “give” its flavor to the pasta.

Beginners in the kitchen are advised to strictly adhere to the recipe: this way the dressing will definitely turn out delicious. “Experienced” cooks can modify classic recipes for pasta sauces, experiment with seasonings and combinations of ingredients. Remember that the sauce is an addition to the side dish; the pasta should not drown in it. But don’t skimp either - look for the “golden mean” using the trial method.

Reviews: “I add everything I have at home and enjoy the new taste”

And I’ll add one - personally invented :) My husband loves him very much. Cut the beef liver into small pieces, quickly fry in vegetable oil, add pre-fried champignons, pour in the broth and a little red wine, add salt and pepper and simmer for 15-20 minutes under the lid until the liver becomes soft. Place everything on the spaghetti, pour broth from the pan and sprinkle with cheese. Another favorite sauce is pesto, especially from fresh young wild garlic - for this, wild garlic leaves are ground in a meat grinder with olive oil and pine seeds (which is almost the same as pine nuts). Only I don’t remember the proportions, if you want, I can look for them at home. Pesto can also be made from basil.

Jenny, http://club.passion.ru/obmen-retseptami/sousy-makaronam-t33748.html

I will also contribute. Make a quick bechamel in a frying pan. (lightly fry the flour in oil and dilute with water). Then everything your heart desires, meat, chicken, mushrooms, any vegetables. Add milk or cream - there will be a creamy sauce, add tomato paste. Add any vegetables, be it fresh, fried, or pickled - you’ve got a ton of flavors. Different herbs - different tastes. You can add fruits, such as bananas, chicken, some fried onions, cream. delicious. In general - as your imagination dictates. The simplest and most inexpensive thing is to lightly fry the minced meat, onions and carrots, add them to the sauce, add salt, season with tomato paste (be sure to have a little granulated sugar, otherwise it will turn out to be sour), any favorite spices and top it with pasta. It is also possible in Fig.
You can add peppers, tomatoes, pickled cucumbers, lightly fried white cabbage, chopped cauliflower, etc., etc.
I usually put whatever I have on hand at home, any meats and any vegetables and enjoy a different taste every time. The only thing I didn’t put in this sauce was cottage cheese. Grated cheese is also possible.

Ksyu, http://club.passion.ru/obmen-retseptami/sousy-makaronam-t33748.html

Fry onion and paprika in olive oil. Then you fry the garlic, immediately add ground fresh tomatoes, cook them for 3-5 minutes, add salt and pepper, I add a little sugar and after 3-5 minutes (depending on the amount of sauce) add the previously fried onions and paprika, ready-made sauce put it on the pasta, garnish with basil and voila - a delicious dish is ready!:))

Guest, http://www.woman.ru/home/culinary/thread/4479949/

Fry the onion with stewed meat or, even better, with minced meat. Just add the tired ketchup, or even better, tomato paste; if necessary, add water or a little broth so that it is not too thick. Simmer, stirring slightly occasionally. I also love pasta with white sauce. Especially if you plan to have fried chicken. Sauté flour with butter. Add milk and cook, stirring until done. Salt, spices and herbs to taste.

Big_turtle, http://club.passion.ru/obmen-retseptami/sous-dlya-spagetti-t49390.html

One of the most popular side dishes is pasta. Long thin spaghetti, curved horns, curly bows and spirals - they are served with beef, pork and chicken, cheese and seafood, vegetables and sausages, casseroles and pasta soup. And, of course, they prepare a variety of sauces and gravies for pasta. At the same time, pasta turns from a side dish into an independent dish, satisfying and tasty.

You can prepare a variety of gravy for pasta: meat from chicken, beef or pork, vegetable, creamy from milk or sour cream, cheese, assorted. Thanks to the sauce, your favorite dish will acquire a new original taste.

Simple recipes for pasta sauce without meat

A light vegetable sauce will help make your dish dietary and healthy. And our simple recipe with photos will tell you in detail how to cook delicious pasta.

Products used:

1. onions – 100 g (2 medium heads);
2. carrots – 100 g (1 medium);
3. garlic – 2-3 cloves;
4. flour – 2 tablespoons;
5. water – 500 ml (2 cups);
6. oil for frying;
7. seasonings, salt, spices - to taste.

Ingredient preparation time: 10-15 minutes.

Frying time: 5-10 minutes.

Total time: 20-25 minutes.

Volume: 500 ml.

How to make gravy

• We clean the vegetables. Cut the onion into 1x1 cm cubes, the carrots can also be chopped or grated on a grater with large holes.

• Fry the vegetables until a pleasant brownish color appears.

• While stirring, add flour. Fry for 2-3 minutes.

• Peel the garlic and finely chop it or squeeze it through a garlic press. Add to the pan.
• Add seasonings and salt.
• Add water and, stirring constantly, bring to a boil.

• Finely chop fresh dill and add to the sauce. It will add flavor and color to our pasta sauce. The resulting sauce can be used with pasta and potatoes.

Advice. Using broth instead of water, we get a brighter and richer taste.

The famous Bechamel sauce for pasta

A delicious sauce for pasta is the famous Bechamel sauce. It can be used both for pasta and when preparing a light dressing soup. There are many types of sauce: with mushrooms, cheese, onions, herbs. We offer recipes for a simple, but delicious Bechamel sauce.

Required ingredients:

• milk – 1 l (4 cups);
• flour – 100 g (4 tablespoons);
• butter – 50 g (1/4 pack);
• salt – 1 teaspoon;
• grated nutmeg, turmeric, herbs de Provence or other seasonings.

Preparation time: 5-7 minutes.

Cooking time: 25-30 minutes.

Total time: 30-40 minutes.

Volume: 10 servings.

Recipe:

• Melt the butter in a saucepan or deep frying pan over low heat.
• Gradually, stirring constantly, add flour and continue frying for 3-4 minutes. The mixture will turn light brown in color and have a pleasant smell.
• Increase the heat to medium and begin to gradually add milk, stirring the ingredients.

Advice. It is convenient to use a whisk.

• Then, when all the lumps of flour have dispersed, reduce the heat to low and cook for another 8-10 minutes.
• Finally add nutmeg or seasonings.
• Serve the prepared sauce over spaghetti or as a gravy for potatoes.

Italian Pesto Sauce

What other sauce is there for pasta without meat? You may have heard of pasta dishes with Italian pesto sauce. Classic recipes - with basil, pine nuts and Parmesan cheese, which makes the sauce piquant. If you don't have these products, you can replace them with parsley, walnuts or pistachios.

Products used:

• fresh basil leaves - 3 cups;
• walnuts – 1.5 cups;
• olive oil – 1 glass;
• garlic – 3-4 cloves;
• Parmesan – 2 tablespoons of grated cheese;
• pepper and salt - to taste.

Cooking time: 5-10 minutes.

Total time: 20-30 minutes.

Volume: 10 servings.

In the homeland of pesto, Genoa, it is prepared in a marble mortar and pestle. If you cook in a food processor, keep it cool.

• Wash and dry the basil leaves with torn stems.
• Peel the garlic cloves.
• Grind basil, nuts, garlic in a blender. Add grated cheese.
• Add olive oil in a thin stream, stirring the sauce.
• Add salt and pepper to taste.
• All that remains is to cook the pasta and serve it with aromatic sauce.

Advice. Pesto sauce can be stored in the refrigerator, covered, for about a month.

Tomato sauce for pasta

Spaghetti left over from last night's dinner can easily be turned into an original dish. These could be pasta cutlets or meatless pasta casserole. Tomato sauce goes perfectly with this treat.

Required Products:

• olive or sunflower oil – 70 ml (1/4 cup);
• onion – 1 medium head;
• tomatoes - 3 medium fruits;
• tomato paste – 50 g (2 tablespoons);
• pepper, sugar, salt - to taste.

Preparation time: 5-10 minutes.

Total time: 20-30 minutes.

Volume: 8 servings.

• Peel the onions and ripe tomatoes.

Advice. Tomatoes can be scalded first so that the skin can be easily removed.

• Chop the onion into cubes and fry until transparent over medium heat.
• Add the tomatoes, previously cut into small cubes, reduce the heat and simmer for another 5-7 minutes.

Advice. If desired, add finely chopped garlic to add spiciness.

• Add tomato paste and simmer for another 10-15 minutes until thickened.
• Our delicious pasta with tomato sauce can be served.

Cheese sauce

What can you make from regular cheese? Of course, the most delicate cheese sauce. After cooking a casserole or pasta in the oven, add this aromatic gravy to it and the dish will take on a new taste.

Ingredients used:

• milk – 200 ml (1 glass);
• broth – 200 ml (1 glass);
• grated hard cheese – 200 g (1 cup);
• flour – 40 g (2 tablespoons);
• butter – 50 g (2 tablespoons);
• pepper, salt - to taste.

Preparation time: 5 minutes.

Cooking time: 15 minutes.

Total time: 15-20 minutes.

Volume: 8 servings.

Prepare the delicate cheese sauce:

• Melt the butter in a deep container over low heat.
• Gradually add flour and simmer for 1-2 minutes.
• Remove the dishes from the heat.
• Heat the broth and milk in separate containers.

Advice. The sauce can be prepared with both vegetable and meat broth.

• Slowly add milk to the flour, then the broth. At the same time, stir the mixture continuously.

Advice. To mix, use a wooden spoon or spatula.

• Continuing to stir, bring the sauce to a boil over low heat. Simmer for 2-3 minutes until thickened.
• Pour grated cheese into the liquid, stir and immediately remove from heat.

Advice. If the sauce has thickened too much, add a little milk or broth.

• Serve to the table, adding chopped herbs or grated nutmeg.

Hearty and flavorful cream soup

What else can you make from pasta? Hearty and flavorful cream soup. We will make our soup from canned tomatoes in their own juice and small pasta.

Products:

• tomatoes in their own juice – 800 g (one can);
• onions – 150 g (2-3 onions);
• carrots – 100 g (one medium root vegetable);
• pasta – 100 g;
• garlic – 1-2 cloves;
• greens, salt - to taste;
• vegetable oil for frying vegetables.

Preparation time: 10 minutes.

Cooking time: 15-20 minutes.

Total time: 25-30 minutes.

Volume: 5-6 servings.

Preparation of puree soup:

• Wash and clean the vegetables.
• Chop the onion into small cubes, finely chop the carrots or grate them on a grater with large holes, finely chop the garlic and herbs.
• In a thick-bottomed saucepan, fry carrots, garlic and onions for 5-7 minutes.
• Remove the skins from the tomatoes, add them to the pan along with the tomato juice and simmer for another 3-4 minutes.
• Add herbs, seasonings, salt and simmer for another 2-3 minutes. If it is very thick, then add a little water.
• Strain the soup through a sieve or blend with a blender.
• Mix the soup and pre-boiled pasta.
• Decorate with a leaf of fresh herbs and serve.

Cheese sauce as a sauce for pasta - prepare according to the recipe from the video.

Pasta is the most popular semi-finished product used to prepare various treats. They can have any shape: spaghetti, shells and others. Pasta serves as a suitable side dish for meat and fish, vegetable and fruit dishes. Tomato or cheese sauce for meatless pasta not only makes it more juicy and appetizing. It serves as the final component, turning an ordinary semi-finished product into an independent treat.

There are many recipes for making pasta in Eastern and Mediterranean cuisines. They are prepared from various grains: wheat, corn, buckwheat or rice. Depending on the variety and type of pasta, experienced chefs select the most suitable sauces.

What types of gravies are there?

Before making a sauce to serve with pasta, it is very important to analyze the compatibility of the products.

• In some cases, meatless pasta sauce is prepared using fresh tomatoes and spices. Sometimes small pieces of beef or poultry are added to it. Tomato pasta sauce can be prepared with meat broth or vegetable broth.
• White pasta sauce goes great with thin noodles, spider webs, or spaghetti.
• A delicious sauce for pasta is made from fermented milk products: sour cream, cheese or yogurt. It can be used for stewing, baking or serving separately.
• Vegetable sauce without meat is suitable for thin noodles, as well as pasta - for baking.

How to make gravy or sauce

There are several easy ways to make liquid pasta seasoning. The addition to the side dish can be served separately. In this case, the sauce can be either warm or chilled.

The main difference between sauce and gravy is its consistency. The seasoning is thickened with flour, starch and other food additives.

It can be prepared in two ways:

1. By mixing. The finished components are mixed until smooth. If necessary, spices and fresh or dried herbs are added. The easiest cold sauce recipe: tomato dressing. Chopped tomatoes are mixed with garlic and herbs.
2. Boiling or stewing. Mix the individual ingredients and cook until smooth.

Meatless pasta sauce can be made with or without flour. Unlike sauce, gravy is used to stew pasta, along with which it is served. The gravy without meat is boiled in a separate bowl, and then added to the already prepared boiled pasta.

Vegetable seasoning made from sweet peppers, carrots and tomatoes

Cooking time : 30 minutes
Number of servings : 6
Ingredients :

• Sweet pepper - 1 pc.
• Carrots - 1 pc.
• Onion - 1 pc.
• Tomatoes - 3 pcs.
• Olive oil 50 ml
• Water - 1 glass
• Flour - 1 tbsp. l.
• Salt and allspice - to taste

Preparation :

Add the finished sauce to the already prepared pasta, simmer together for a few minutes and can be served. If desired, you can add a little fresh herbs, dill or parsley.

Cream cheese sauce

Cooking time : 10 minutes
Number of servings : 6
Ingredients :

• Milk - 1 glass
• Flour - 1–2 tbsp. l.
• Vegetable oil (any) - 3 tbsp. l.
• Hard cheese (any) - 250 g
• Salt - to taste

How to cook :

1. Grate a piece of cheese on a coarse grater. Choose any type of cheese to suit your taste. If you like spicier sauces, you can add a little salty soft cheese or feta cheese.
2. Pour vegetable oil into a thick-bottomed frying pan or cauldron and heat well. Add flour to the oil and fry it, stirring constantly, until lightly golden brown.
3. Gradually pour cold milk into the flour and immediately mix well so that lumps do not form. Stirring, bring the milk mixture to a boil.
4. Add prepared cheese, salt and any spices to taste.
5. Bring the sauce to a boil and remove from heat.

The finished glaze can be served separately or used to pour over and stew ready-made pasta. Suitable seasoning for pouring cannelloni, lasagna and other pasta.

Classic tomato sauce

Cooking time : 20 minutes
Number of servings : 4–6
Required Products :

• Tomatoes - 500 g
• Onion - 2 pcs.
• Garlic - 2–3 cloves (optional)
• Olive (corn) oil - 50 ml
• Granulated sugar - a pinch
• Salt - to taste
• Paprika, allspice, fresh parsley - to taste

Cooking method :

This sauce is often used in the preparation of Italian pasta. It goes well with side dishes and appetizers of any pasta.

• Vegetables should be taken ripe, juicy, undamaged. The taste of the finished seasoning will depend on their quality.
• By choosing different combinations of spices and seasonings, you can change the taste of the finished seasoning. If desired, fresh herbs and greens can be replaced with a dry mixture.
• The sauce will have a more subtle and delicate taste if the vegetable oil is replaced with butter.
• To make the gravy thicker, you can add heavy sour cream or cream.
• You can add a little dry red wine or fruit vinegar to the tomato sauce - this will give the finished seasoning a pleasant mild pungency.

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