Best Sauces For Pasta

Sauce is a recognized star in the world of pasta dishes. With our recipes, you not only diversify the menu, but also you will please the body with useful substances.
Any of these sauces can make a full pair with pasta or give a special taste to the dishes of Italian cuisine .

Sauce is a recognized star in the world of pasta dishes. With our recipes, you not only diversify the menu, but also you will please the body with useful substances.

Onions 
Roast in a saucepan two finely chopped bulbs for 3 tbsp. l. olive oil. Cover the lid and mascara over low heat, until the onion is soft - about 15 minutes. Add fire and bring the product to a pleasant brown color. Pour half a glass of white wine into a table and evaporate it until the sauce thickens.

Almond 
Shredded half-glass of peeled almonds in a blender until the state of a large crumb. Add 100 grams of sliced ​​basil, a can of tomatoes in its own juice, 4 tbsp. l. olive oil and 1 tbsp. l. chopped garlic. Mix all the products until a creamy mass is obtained.

Artichoke 
In a blender, 450 grams of canned artichoke hearts were moved. Pour into the stewpan 1 tbsp. l. butter, put a clove of garlic. As soon as garlic starts to be roasted, take it out, mix mashed potatoes with artichokes and warmers.

Mushrooms
Soak 50 g of dried mushrooms in water for 10 minutes. Drain the liquid into a separate glass. Fry three chopped cloves of garlic in olive oil. Add mushrooms and half a glass of water left from them. Boil until the sauce thickens. Add 1 tbsp. l. olive oil and grated cheese - Parmesan or Grana Padano.

Beans 
Fry one finely chopped small onion in olive oil until soft. Lay out a jar of canned beans or beans (about 450 grams) and half a glass of meat or vegetable broth. Add 1 tbsp. l. tomato paste and seasoning to taste, leave to cook over medium heat for 5 minutes.

Cauliflower 
Disassemble a small head of cauliflower on inflorescences and broth until soft, adding a little lemon juice or milk to the water so that they do not darken. Pour into the saucepan 5 tbsp. l. olive oil and lightly fried in it are two crushed cloves of garlic. Then lay out the same cauliflower: when it warms up, mash it with a fork. Add the chopped parsley and freshly ground pepper to the sauce.

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