Pasta Sauce Recipes - Specialty Sauces

Delicate Pink Sauce

2 cups heavy cream

2 level tablespoons tomato paste

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

This sauce is very good with cheese and seafood ravioli.

Gorgonzola Sauce

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

Sauté onion in butter. Add flour, combine well, and heat 1 minute.

Add remaining ingredients. Stir until smooth.
Serve over pasta and sprinkle with parsley or chives.

Carbonara Sauce

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

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.

Sicilian Tomato Sauce

3 tablespoons olive oil

1 garlic clove, minced

1/4 cup onion, minced

1/4 cup carrot, shredded

1 (28 ounce) can pureed tomatoes

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.

This sauce is best with string type pastas.

Puttanesca Sauce

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

2 ounces anchovies, chopped

2 tablespoons fresh parsley, chopped

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. Remove from heat

This sauce is best with string type pastas.

Low-Fat Carbonara Sauce

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

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.

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

Lentil Tomato Sauce

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

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.

This sauce is excellent with whole-wheat spaghetti.

Fresh Tomato-Pepper Sauce

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

Combine all ingredients in a saucepan and cook over low heat for 10 minutes.

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

Vegetarian Bolognese Sauce

2 tablespoons olive oil

1 medium onion, minced

1 large carrot, minced

1 large celery stalk, minced

3 garlic cloves, minced

2 heaping tablespoons fresh parsley

1 teaspoon dried thyme

1 ounce dried porcini mushrooms, soaked in 2 cups of warm water until soft

1/4 cup red wine

16 ounces tomato sauce

1 vegetable bouillon cube

1 bay leaf

Pepper to taste

1 cup Boca crumbles (or other meat substitute)

1/2 cup heavy cream (soy milk can be substituted)

Heat oil and sauté onions 15-20 minutes until brown. Add carrots and celery, cook 10 minutes.

Add garlic, parsley, and thyme, cook 5 minutes. Remove mushrooms from soaking liquid and chop.

Reserve water. Add mushrooms to vegetable mixture. Add red wine.

Reduce heat to low, stir in tomato paste, mushroom water, bouillon cube, bay leaf, and pepper.

Cover pot and simmer 1 hour. Remove bay leaf. Add Boca crumbles and heat through. Add cream.

Serve this sauce with tube or large shaped pasta.

Vodka Sauce

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

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.

This sauce is good with a ribbon type pasta.

Special Pasta Sauce Recipes

1/2 teaspoon oregano

Handmade Raffaellesco Large Platter From Italy

Mangia Bene Pasta

Chi mangia bene, vive bene
Who eats well, lives well

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Recipes
Delicate Pink Sauce
Gorgonzola Sauce
Carbonara Sauce
Sicilian Tomato Sauce
Puttanesca Sauce
Four Cheese Sauce
Low-Fat Carbonara Sauce
Lentil Tomato Sauce
Fresh Tomato Pepper Sauce
Vegetarian Bolognese Sauce
Vodka Sauce