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Specialty Pasta Sauce Recipes
RECIPES
Delicate Pink Sauce
Gorgonzola Sauce
Carbonara Sauce
Sicilian Tomato Sauce
Puttanesca Sauce
Low-Fat Carbonara Sauce
Lentil Tomato Sauce
Fresh Tomato Pepper Sauce
Vodka Sauce
The best way to add sauce to pasta:
DO NOT drain your cooked pasta into a colander and rinse it with cold water. About a minute or two before the pasta is cooked to al dente, remove it from
the cooking water with tongs (for string pasta) or a strainer or skimmer (for shaped pasta) and add it directly to the cooked sauce still in the saucepan. 
Cook for the pasta the additional time in the sauce.  This allows the pasta to absorb more of the flavor of the sauce than if you simply pour the sauce over
it in a serving bowl. With this method you also have the reserved starchy pasta water than can be added to the sauce if it appears too thick.  Also stir in any
fresh herbs at this point to blend them into the sauce.  Now you are ready to transfer the pasta to a serving bowl and top with freshly grated Parmesan or
pecorino cheese.  Mangia!
Gorgonzola Sauce

Try this sauce over cheese over cheese tortellini or potato gnocchi.

Ingredients:

3 tablespoons butter
1/4 cup onion, finely chopped
1 tablespoon flour
1/2 cup milk
3 tablespoons heavy cream
4 ounces Gorgonzola cheese, crumbled
1/4 cup Parmesan cheese, grated
Salt and pepper
Fresh parsley or chives, chopped

Directions:

Sauté onion in butter.  Add  flour, combine well, and heat 1 minute.
Add remaining ingredients. Stir until smooth.
Add cooked pasta and stir in parsley or chives. Serve.
Delicate Pink Sauce

This sauce is very good with cheese and seafood ravioli.

Ingredients:

2 cups heavy cream
2 level tablespoons tomato paste

Directions:

Heat the cream but do not bring it to a boil.  Add the tomato paste.
Stir to dissolve and blend well.  Serve with pasta.
Carbonara Sauce

Serve with a ribbon pasta like fettuccine.

Ingredients:

1/2 cup prosciutto (lean bacon or ham can be substituted)
3 cloves garlic
1/3 cup heavy cream
2 eggs
1/3 cup Parmesan cheese, grated

Directions:

Sauté prosciutto and garlic in a pan until slightly crisp.
Drain fat and discard the garlic. Add cream to the pan, stir to combine. 
Remove from heat.

In a bowl, whisk together the eggs and cheese.
Slowly add the cream mixture to the eggs and cheese.
Return the mixture to the pan and cook just long enough to heat through.
Add cooked pasta and serve.
Sicilian Tomato Sauce

This sauce is best with string type pastas.

Ingredients:

3 tablespoons olive oil
1 garlic clove, minced
1/4 cup onion, minced
1/4 cup carrot, shredded
1 (28 ounce) can pureed tomatoes

Directions:

Sauté the garlic, onion, and carrot in oil over medium heat for 2-3
minutes. Add the tomatoes, bring to a boil.  Reduce heat and simmer
for 25 minutes. Add cooked pasta and serve.
Puttanesca Sauce

This sauce is best with string type pastas.

Ingredients:

1/4 cup olive oil
1 small onion, chopped
1 clove garlic, minced
1/2 teaspoon red pepper flakes
1 (28 ounce) can whole tomatoes, pureed in food processor
1 (8 ounce) can tomato sauce
1/3 cup black olives, chopped
1 tablespoon capers
1/2 teaspoon oregano
2 ounces anchovies, chopped
2 tablespoons fresh parsley, chopped

Directions:

Sauté onion, garlic, and red pepper flakes in oil 2-3 minutes.
Add tomatoes, tomato sauce, olives, capers, and oregano.
Bring to a boil, then reduce heat and simmer, with lid ajar for 20 minutes.
Add anchovies and parsley.  Stir in cooked pasta and serve.
Low-Fat Carbonara Sauce

This sauce is good served over spinach fettuccine and topped with
sautéed ham cubes and peas.

Ingredients:

1 tablespoon butter
1/4 cup onion, finely chopped
1 tablespoon flour
1 cup 1% milk
2 tablespoons heavy cream
2-3 tablespoons Parmesan cheese, grated
Salt and pepper

Directions:

Sauté onion in butter 1-2 minutes.
Add flour and combine well.  Cook 1-2 minutes.
Add milk, cream, cheese, salt and pepper to taste.
Heat until slightly thickened.  Add cooked pasta and serve.
Lentil Tomato Sauce

This sauce is excellent with whole-wheat spaghetti or penne

Ingredients:

2 teaspoons olive oil
1 medium carrot, thinly sliced
1 medium onion, diced
3 garlic cloves, minced
Pinch red pepper flakes
1 (28 ounce) can peeled whole tomatoes, mashed
1 teaspoon dried basil
1 teaspoon dried oregano
3/4 cup brown lentils
Salt, pepper, and sugar to taste

Directions:

Heat oil and sauté carrots, onions, and garlic over medium heat for 5
minutes.
Add tomatoes, basil, oregano, and lentils.  Simmer over low heat for 40
minutes, adding water if sauce gets too thick.  Season to taste.
Add cooked pasta and serve.
Fresh Tomato-Pepper Sauce

This sauce is good with a shaped pasta, such as farfalle or orrecchiette.

Ingredients:

1 cup fresh plum tomatoes, chopped
1/4 cup green pepper, chopped
1/2 cup tomato sauce
1 tablespoon fresh basil, minced
1 garlic clove, minced
1 tablespoon onion, minced
1/8 teaspoon black pepper
Pinch red pepper flakes
2 tablespoons Parmesan cheese, grated

Directions:

Combine all ingredients in a saucepan and cook over low heat for 10
minutes. Add cooked pasta and serve.
Vodka Sauce

This sauce is good with a ribbon type pasta or a shaped pasta like penne or
farfalle.

Ingredients:

2 tablespoons butter
2 garlic cloves, minced
1 small onion, minced
3 ounces chopped prosciutto or ham
Pinch red pepper flakes
1 (16 ounce) can tomato puree
1/2 cup vodka
1/4 cup heavy cream
1/2 cup Parmesan cheese, grated
Salt and pepper

Directions:

Melt butter in a large skillet over medium heat. Add garlic and onion and sauté
2-3 minutes. Add prosciutto, red pepper flakes, and tomato puree.  Simmer 10
minutes. Add vodka, simmer 5 minutes. Add cream and Parmesan cheese,
simmer until slightly thickened, about 4 minutes. Season with salt and pepper. 
Add cooked pasta, stir well, and serve.
Farfalle with Fresh Tomato Pepper Sauce
Farfalle with Fresh Tomato Pepper Sauce
 
 
 
 
 
 
 
 
 
 
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Sauce Recipes
WOODEN SPOONS
OXO Good Grips Wooden Spoon Set, 3-Piece
Wooden spoons are inexpensive, usually less
than $10 each, and among the most used
items in your kitchen.  They're sturdy enough
to mix heavy dough, safe for nonstick
cookware, and the right choice for stirring hot
dishes because they don't conduct heat.  To
keep your wooden spoons in top shape, wash
them by hand and dry them before storing in a
drawer.
HERBACEOUS ARRANGEMENT
Using up an entire bunch of fresh
herbs from the market or your
garden can be difficult, especially
when recipes call for only one
tablespoon.  Instead, think of
leftovers as an alternative to floral
greens.  Add herbs to a bouquet of
supermarket flowers for a lush
table centerpiece.  Or simply
arrange them in a clean can for a
more rustic look.
INGREDIENTS
Borlotti Beans - Dry
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