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Uncooked Pasta Sauces
When it's hot out, when you're in a hurry, or when you just don't want to cook, you can still prepare simple and delicious pasta dishes with sauces that require
no cooking. The only cooking involved is in boiling the pasta. These are not pasta salads. In most of the recipes the sauces should be at room temperature
prior to blending them with hot pasta. We also provide you with a recommended pasta to match with each sauce.
To cook the pasta:
Bring water to a boil in a large saucepan. Add a generous amount of salt.
Add the pasta and stir. String-type pastas need to be gently pushed down until the pasta is completely covered with water.
Cook over high heat until the pasta is al dente. Set aside some of the cooking water in case the pasta seems too dry after the sauce is added.
Drain the pasta and follow the directions for adding each sauce to the pasta.
no cooking. The only cooking involved is in boiling the pasta. These are not pasta salads. In most of the recipes the sauces should be at room temperature
prior to blending them with hot pasta. We also provide you with a recommended pasta to match with each sauce.
To cook the pasta:
Bring water to a boil in a large saucepan. Add a generous amount of salt.
Add the pasta and stir. String-type pastas need to be gently pushed down until the pasta is completely covered with water.
Cook over high heat until the pasta is al dente. Set aside some of the cooking water in case the pasta seems too dry after the sauce is added.
Drain the pasta and follow the directions for adding each sauce to the pasta.
Sauce for 1 pound of pasta,
unless otherwise noted
unless otherwise noted
| Tomato, Basil, and Fresh Mozzarella Pasta |
Tomato, Basil, and Fresh Mozzarella Pasta
Be sure to use creamy, fresh mozzarella, ripe tomatoes, and fresh basil
This sauce can be made ahead and kept at room temperature up to 2 hours.
3 medium ripe tomatoes
1/4 cup extra-virgin olive oil
1 large garlic clove, minced
Salt and pepper
20 basil leaves, julienned
8 ounces fresh mozzarella, cut into small dice
Cut the tomatoes into quarters and remove the cores. Remove the seeds.
Chop the tomatoes into small cubes and place them in a large bowl.
Stir in the oil, garlic, and salt and pepper to taste. Add the basil leaves.
Drain the pasta and add it to the bowl. Gently toss to coat the pasta.
Add the mozzarella and toss again.
Serve with 1 pound cooked angel hair, string pasta, tubetti, or ditalini
Be sure to use creamy, fresh mozzarella, ripe tomatoes, and fresh basil
This sauce can be made ahead and kept at room temperature up to 2 hours.
3 medium ripe tomatoes
1/4 cup extra-virgin olive oil
1 large garlic clove, minced
Salt and pepper
20 basil leaves, julienned
8 ounces fresh mozzarella, cut into small dice
Cut the tomatoes into quarters and remove the cores. Remove the seeds.
Chop the tomatoes into small cubes and place them in a large bowl.
Stir in the oil, garlic, and salt and pepper to taste. Add the basil leaves.
Drain the pasta and add it to the bowl. Gently toss to coat the pasta.
Add the mozzarella and toss again.
Serve with 1 pound cooked angel hair, string pasta, tubetti, or ditalini
Fettuccine with Gorgonzola
As an alternative, use goat cheese in place of the Gorgonzola and top with
fresh parsley or thyme
1 garlic clove, minced
8 ounces Gorgonzola cheese, broken into pieces
2 tablespoons unsalted butter
1/4 cup whole milk or cream
Salt and pepper.
12 ounces fettuccine
Start by heating a large pot of water for the pasta.
Set a large bowl with the garlic, cheese, butter, and cream over the pot.
As the water heats, the butter and cheese will soften.
The cheese will still be lumpy, but the hot pasta will smooth it out later.
When the water comes to a boil, remove the bowl and salt the water.
Add the pasta and cook until al dente. Drain.
Add the pasta to the bowl with the cheese and toss to coat with the sauce.
Season with salt and pepper.
Serve with 12 ounces cooked fettuccine or other ribbon pasta
As an alternative, use goat cheese in place of the Gorgonzola and top with
fresh parsley or thyme
1 garlic clove, minced
8 ounces Gorgonzola cheese, broken into pieces
2 tablespoons unsalted butter
1/4 cup whole milk or cream
Salt and pepper.
12 ounces fettuccine
Start by heating a large pot of water for the pasta.
Set a large bowl with the garlic, cheese, butter, and cream over the pot.
As the water heats, the butter and cheese will soften.
The cheese will still be lumpy, but the hot pasta will smooth it out later.
When the water comes to a boil, remove the bowl and salt the water.
Add the pasta and cook until al dente. Drain.
Add the pasta to the bowl with the cheese and toss to coat with the sauce.
Season with salt and pepper.
Serve with 12 ounces cooked fettuccine or other ribbon pasta
Uncooked Puttanesca Sauce
1 pint cherry or grape tomatoes, halved
6 to 8 anchovy fillets, rinsed and chopped
1 large garlic clove, minced
1/2 cup pitted and chopped black olives
1/4 cup chopped fresh parsley
2 tablespoons capers, rinsed and chopped
1/2 teaspoon dried oregano
1/4 cup extra-virgin olive oil
Salt to taste
Pinch of crushed red pepper
Combine all of the ingredients in a large bowl.
Let sit at room temperature for one hour.
Drain the pasta, setting aside some of the cooking water.
Toss the pasta with the sauce.
Add a little cooking water if the pasta seems too dry.
Serve with 1 pound cooked farfalle or similar size pasta
1 pint cherry or grape tomatoes, halved
6 to 8 anchovy fillets, rinsed and chopped
1 large garlic clove, minced
1/2 cup pitted and chopped black olives
1/4 cup chopped fresh parsley
2 tablespoons capers, rinsed and chopped
1/2 teaspoon dried oregano
1/4 cup extra-virgin olive oil
Salt to taste
Pinch of crushed red pepper
Combine all of the ingredients in a large bowl.
Let sit at room temperature for one hour.
Drain the pasta, setting aside some of the cooking water.
Toss the pasta with the sauce.
Add a little cooking water if the pasta seems too dry.
Serve with 1 pound cooked farfalle or similar size pasta
Sun-Dried Tomato Sauce
As a variation, you can add a can of drained oil-packed tuna or some
shopped black olives to this dish
6 ounces sun-dried tomatoes packed in oil, drained
1 garlic clove
1/4 cup extra-virgin olive oil
1 tablespoon balsamic vinegar
Salt and pepper
6 fresh basil leaves, julienned
In a food processor, process the tomatoes and garlic until chopped very fine.
Add the oil and vinegar and blend until smooth. Season to taste.
Drain the pasta, setting aside some of the cooking water.
In a large bowl, toss the pasta with the sauce. Add the fresh basil.
Add a little of the cooking water if the pasta seems too dry.
Serve with 1 pound cooked linguine or other string-type pasta
As a variation, you can add a can of drained oil-packed tuna or some
shopped black olives to this dish
6 ounces sun-dried tomatoes packed in oil, drained
1 garlic clove
1/4 cup extra-virgin olive oil
1 tablespoon balsamic vinegar
Salt and pepper
6 fresh basil leaves, julienned
In a food processor, process the tomatoes and garlic until chopped very fine.
Add the oil and vinegar and blend until smooth. Season to taste.
Drain the pasta, setting aside some of the cooking water.
In a large bowl, toss the pasta with the sauce. Add the fresh basil.
Add a little of the cooking water if the pasta seems too dry.
Serve with 1 pound cooked linguine or other string-type pasta
Sweet Ricotta Sauce
This is a Sicilian-style sauce but the Sicilians would use a grated Ragusano
cheese that is difficult to find in the US. Use Asigo cheese as a substitute.
Since the sauce is not cooked, have the ricotta cheese at room temperature.
16 ounces ricotta cheese
1/2 cup grated Asiago cheese
1/2 teaspoon sugar
1/2 teaspoon cinnamon
Pinch of salt
2 tablespoons chopped fresh parsley
In a large bowl, combine the ricotta, Asiago, sugar, cinnamon, and salt.
Drain the pasta, setting aside some of the cooking water.
Add the pasta to the bowl and toss to coat with the sauce.
Add a little cooking water if the paste seems too dry.
Garnish with chopped parsley.
Serve with 1 pound cooked ziti or other tube-style pasta
This is a Sicilian-style sauce but the Sicilians would use a grated Ragusano
cheese that is difficult to find in the US. Use Asigo cheese as a substitute.
Since the sauce is not cooked, have the ricotta cheese at room temperature.
16 ounces ricotta cheese
1/2 cup grated Asiago cheese
1/2 teaspoon sugar
1/2 teaspoon cinnamon
Pinch of salt
2 tablespoons chopped fresh parsley
In a large bowl, combine the ricotta, Asiago, sugar, cinnamon, and salt.
Drain the pasta, setting aside some of the cooking water.
Add the pasta to the bowl and toss to coat with the sauce.
Add a little cooking water if the paste seems too dry.
Garnish with chopped parsley.
Serve with 1 pound cooked ziti or other tube-style pasta
Lemon and Tuna Sauce
1/4 cup exta-virgin olive oil
1 clove garlic, minced
Juice and grated zest of 1 lemon
2 tablespoons chopped fresh parsley
2 anchovy fillets, rinsed
1 to 2 drops of hot pepper sauce
1 (6 ounce) can tuna packed in olive oil
Place all ingredients except tuna in a food processor.
Pulse 4-5 times to chop but not puree the ingredients.
Transfer the mixture to a large bowl.
Add the tuna and mash it into the sauce with a fork.
Add the drained pasta and toss gently to coat.
Serve with 1 pound cooked small shells or similar-size pasta
1/4 cup exta-virgin olive oil
1 clove garlic, minced
Juice and grated zest of 1 lemon
2 tablespoons chopped fresh parsley
2 anchovy fillets, rinsed
1 to 2 drops of hot pepper sauce
1 (6 ounce) can tuna packed in olive oil
Place all ingredients except tuna in a food processor.
Pulse 4-5 times to chop but not puree the ingredients.
Transfer the mixture to a large bowl.
Add the tuna and mash it into the sauce with a fork.
Add the drained pasta and toss gently to coat.
Serve with 1 pound cooked small shells or similar-size pasta
Pasta alla Carrettiera
The translation of this one-pot dish is "cart driver's pasta." The reason is that
cart driver's only had one-pot to use while on the road. The sauce is
traditionally made with a mortar and pestle but it is easier to make with a
food processor.
1 cup mint leaves
4 garlic cloves
2 tomatoes, cored and seeds removed
3 tablespoons extra-virgin olive oil
Salt and pepper
6 ounces cooked and drained pasta shells
1/3 cup grated pecorino cheese
Place the mint, garlic, tomatoes, oil, salt and pepper in a food processor.
Process until finely chopped.
Transfer the sauce to a large bowl and add the drained pasta.
Toss the pasta gently to coat with the sauce.
Serve in 2 individual bowls topped with pecorino cheese.
The translation of this one-pot dish is "cart driver's pasta." The reason is that
cart driver's only had one-pot to use while on the road. The sauce is
traditionally made with a mortar and pestle but it is easier to make with a
food processor.
1 cup mint leaves
4 garlic cloves
2 tomatoes, cored and seeds removed
3 tablespoons extra-virgin olive oil
Salt and pepper
6 ounces cooked and drained pasta shells
1/3 cup grated pecorino cheese
Place the mint, garlic, tomatoes, oil, salt and pepper in a food processor.
Process until finely chopped.
Transfer the sauce to a large bowl and add the drained pasta.
Toss the pasta gently to coat with the sauce.
Serve in 2 individual bowls topped with pecorino cheese.
Walnut Sauce
This sauce is popular in northwestern Italy and around the Riviera.
1 cup walnuts
1/2 cup olive oil
1/2 teaspoon salt
1/4 cup ricotta cheese
2 tablespoons chopped fresh parsley
1/4 cup heavy cream
Garted Parmesan cheese
Place the walnuts, oil, salt, ricotta cheese and parsley in a food processor.
Blend until the mixture is smooth.
Slowly add the whipping cream and process until incorporated.
Pour the sauce over hot pasta and gently toss.
Sprinkle with Parmesan cheese and serve.
Serve with 1 pound cookedfettuccine or filled pasta such as ravioli or tortellini
This sauce is popular in northwestern Italy and around the Riviera.
1 cup walnuts
1/2 cup olive oil
1/2 teaspoon salt
1/4 cup ricotta cheese
2 tablespoons chopped fresh parsley
1/4 cup heavy cream
Garted Parmesan cheese
Place the walnuts, oil, salt, ricotta cheese and parsley in a food processor.
Blend until the mixture is smooth.
Slowly add the whipping cream and process until incorporated.
Pour the sauce over hot pasta and gently toss.
Sprinkle with Parmesan cheese and serve.
Serve with 1 pound cookedfettuccine or filled pasta such as ravioli or tortellini
While a fruit sauce on pasta may seem a little unusual to some, it makes a very
interesting summer sauce. You can substitute peachs, if apricots are not
available. Also try adding some cooked, diced chicken to this dish.
1 pound fresh apricots, peeled, seeded, and diced.
1 cup heavy cream
Salt and pepper
1 chicken breast, cooked and diced
3 chopped scallions
Puree half the apricots in a food processor.
Add the heavy cream and blend until smooth. Season with salt and pepper.
Pour the sauce over the hot pasta and gently toss.
Add the remaining apricots and optional chicken.
Sprinkle scallions on top and serve.
Serve with 1 pound cooked cavatappi, rotelli, or other curly pasta
Spaghetti with Pecorino and Pepper
Romans make this quick pasta with lots of Pecorino Romano cheese and black pepper.
Use good quality fresh pecorino and grate it just before you are ready to use it.
2 tablespoons extra-virgin olive oil
1 tablespoon coarsely ground black pepper
1 cup grated Pecorino Romano cheese
Cook and drain the pasta. Reserve some of the cooking water.
In a large bowl, toss the pasta with the oil, pepper, half the cheese and a little of the cooking water.
Toss until the cheese is melted. Add the remaining cheese and toss again. Serve.
Serve with 1 pound cooked spaghetti or any string-type pasta
Romans make this quick pasta with lots of Pecorino Romano cheese and black pepper.
Use good quality fresh pecorino and grate it just before you are ready to use it.
2 tablespoons extra-virgin olive oil
1 tablespoon coarsely ground black pepper
1 cup grated Pecorino Romano cheese
Cook and drain the pasta. Reserve some of the cooking water.
In a large bowl, toss the pasta with the oil, pepper, half the cheese and a little of the cooking water.
Toss until the cheese is melted. Add the remaining cheese and toss again. Serve.
Serve with 1 pound cooked spaghetti or any string-type pasta
Bow Ties with Amaretti
The crumble amaretti serve as a type of bread crumb and add a subtle sweetness
to this pasta dish. Plump the raisins by adding them to the boiling pasta just
before draining.
4 ounces unsalted butter, room temperature
1/2 cup amaretti cookie crumbs (about 12 to 15 cookies)
1/3 cup golden raisins
1 cup grated Parmesan cheese
Place the butter in a large bowl.
Drain the cooked pasta and reserve a little of the cooking water.
Add the hot drained pasta to the bowl and toss gently until the butter is melted.
Add the cookie crumbs, raisins, and cheese and toss again.
Add a little cooking water if the pasta seems too dry. Serve hot.
Serve with 1 pound cooked bow tie or similar-size pasta
The crumble amaretti serve as a type of bread crumb and add a subtle sweetness
to this pasta dish. Plump the raisins by adding them to the boiling pasta just
before draining.
4 ounces unsalted butter, room temperature
1/2 cup amaretti cookie crumbs (about 12 to 15 cookies)
1/3 cup golden raisins
1 cup grated Parmesan cheese
Place the butter in a large bowl.
Drain the cooked pasta and reserve a little of the cooking water.
Add the hot drained pasta to the bowl and toss gently until the butter is melted.
Add the cookie crumbs, raisins, and cheese and toss again.
Add a little cooking water if the pasta seems too dry. Serve hot.
Serve with 1 pound cooked bow tie or similar-size pasta
RECIPES
Tomato, Basil, and Fresh Mozzarella Pasta
Fettuccine with Gorgonzola
Uncooked Puttanesca Sauce
Sun-Dried Tomato Sauce
Sweet Ricotta Sauce
Lemon and Tuna Sauce
Pasta all Carrettiera
Walnut Sauce
Fresh Apricot Sauce
Spaghetti with Pecorino and Pepper
Bow Ties with Amaretti
Tomato, Basil, and Fresh Mozzarella Pasta
Fettuccine with Gorgonzola
Uncooked Puttanesca Sauce
Sun-Dried Tomato Sauce
Sweet Ricotta Sauce
Lemon and Tuna Sauce
Pasta all Carrettiera
Walnut Sauce
Fresh Apricot Sauce
Spaghetti with Pecorino and Pepper
Bow Ties with Amaretti
Fresh Apricot Sauce
