Mangia Bene Pasta
Basic Sauce Recipes
Matching Pasta to Sauce
It is very important to give thought to matching pasta type and shape to a congenial sauce to achieve a successful dish.
The two basic pasta types that you'll be considering are the factory-made, egg-less, dried type and the homemade, fresh,
egg type. As a general rule, factory-made pasta carries a sauce while a homemade sauce absorbs it. The firmness
and grainier texture of dried pasta make it the first choice with an olive-oil based sauce, a light tomato or vegetable
sauce, or a seafood sauce. Fresh pasta usually makes a more pleasing match with seafood, meat, or vegetable sauces
that are based on butter and often enriched with milk or cream. Your choice of sauce will also be affected by the shape of
the pasta. Although there are exceptions, if you choose a light sauce match it with a thinly shaped pasta. For a heavier
sauce, such as a chunky meat sauce, it is best to use a larger size pasta, such as penne or rigatoni.
Traditional Tomato Sauce for 1 pound of pasta
2 tablespoons olive oil
1 medium onion, chopped
1 garlic clove, minced
1 (28 ounce) can tomato sauce or puree
1 (6 ounce) can tomato paste
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Pinch of red pepper flakes
1 teaspoon sugar
Salt and pepper to taste
Sauté onion and garlic in olive oil on low heat about 5 minutes.
Add remaining ingredients. Stir to combine well.
Partially cover pot with lid. Simmer approx. 30 minutes.
Tomato Sauce with Butter for ½ pound of pasta
2 cups canned tomato puree
4 ounces butter, cut into pieces
1 medium onion, peeled and quartered
1 medium carrot, peeled and quartered
Pinch of sugar
Salt to taste
Place all of the ingredients in a saucepan.
Simmer over low heat, uncovered, for 30 minutes.
Remove onion and carrot pieces. Serve.
Bolognese Sauce for 1 pound of pasta
2 tablespoons olive oil
1 medium onion, chopped
1 pound ground beef
1/2 carrot, finely chopped
1 stalk celery, finely chopped
1/2 cup milk or cream
Pinch ground nutmeg
1 (28 ounce) can tomato puree
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon dried thyme
Pinch black pepper
Sauté onions in olive oil until soft.
Add ground beef and cook until no longer pink.
Add carrots, celery, milk, and nutmeg.
Cook until milk has evaporated. Add remaining ingredients.
Simmer over low heat, partially covered, for 1 to 1-1/2 hours.
Pesto Sauce for 1 pound of pasta
2 garlic cloves, peeled
1 teaspoon salt
2 cups fresh basil leaves **
1 tablespoon pine nuts
1/2 cup olive oil
2 tablespoon Parmesan cheese, grated
In the bowl of a food processor, put the garlic, salt, basil, and pine nuts.
Process until well chopped. Slowly add olive oil.
Add cheese and process to blend.
** Do not attempt to make this recipe with dried basil.
Garlic and Oil Sauce for 1 pound of pasta
1/3 cup olive oil
2 garlic cloves, minced
Pinch of red pepper flakes (optional)
Salt and pepper
2 tablespoons chopped parsley
Put the olive oil, garlic, and red pepper flakes in a saucepan over low heat.
Cook until the garlic turns golden. Do not brown.
Salt and pepper to taste. Add cooked pasta and stir in parsley. Serve.
Alfredo Sauce for 12 ounces of pasta
1/2 cup unsalted butter
1-1/2 cups Parmesan cheese, grated
1 cup heavy cream
1/4 cup chopped parsley
In a saucepan, melt the butter.
Gradually, stir in the cheese until smooth. Add cream.
Continue heating, just to a boil. Add cooked pasta. Stir in parsley.
Butter and Egg Sauce for 1 pound of pasta
3 tablespoons unsalted butter, cut into small pieces
3 eggs
Pinch of salt and pepper
Pinch of ground nutmeg
1 cup Parmesan cheese, grated
Beat the eggs lightly with the salt and pepper in a bowl.
Cook the pasta, drain, and add the butter pieces.
Stir until the butter is melted. Add the eggs and nutmeg.
Cook over low heat 1 to 2 minutes to coat the pasta.
Remove from heat and add the Parmesan cheese.
Butter and Sage Sauce for 1 pound of pasta
6 tablespoons unsalted butter
6-8 fresh whole sage leaves
Put the butter in a small skillet over medium heat.
When the butter is color is a light gold, add the sage leaves.
Cook for 15-30 seconds, turning the leaves once.
Add the cooked pasta. Serve.
Béchamel Sauce makes about 1 cup
3 tablespoons unsalted butter
3 tablespoons flour
1/2 cup milk
1/2 cup heavy cream
1/2 teaspoon salt
Pinch of white pepper and nutmeg
In a saucepan, melt the butter over medium heat.
Remove from the heat, add flour, stir to blend.
Whisk in milk and cream. Return to heat.
Stirring constantly, bring to a boil. Reduce heat.
Simmer 2-3 minutes. Stir in salt, pepper, and nutmeg
Marinara Sauce for 1 pound of pasta
1/4 cup olive oil
2 large garlic cloves, crushed
Pinch of red pepper flakes
3 pounds fresh plum tomatoes, peeled, seeded, and chopped,
or 1 (28 ounce) can Italian crushed tomatoes
Salt to taste
4 fresh basil leaves, torn into bits
Saute the garlic and red pepper flakes in olive oil about 5 minutes.
Remove and discard the garlic.
Add the tomatoes and salt.
Cook 20 minutes, stirring occasionally, unitl the sauce is thickened.
Remove from the heat and stir in the basil.