6 Types of Pasta Sauces
Directions
- 1In a saucepan, cook the chopped pancetta or bacon in a large pan with garlic until the fat is rendered, then discard the garlic.
- 2In a small bowl mix 1 whole egg and 3 egg yolks and freshly grated parmesan cheese until blended.
- 3Add in the cooked pasta to the pan and give it a quick toss.
- 4Add in the egg mixture, and gently toss to combine; season with salt and pepper, to taste.
- 5Pour in the pasta water to thin out the sauce.
- 6Garnish with parsley and additional Parmesan cheese.
- 7Into a saucepan, add olive oil along with onion, garlic and stir for few mins.
- 8Stir in tomatoes and allow to simmer uncovered until tomatoes have mostly broken down, about 25 minutes.
- 9Stir often to prevent burning, using a wooden spatula, break up the tomatoes.
- 10Add in the oregano, black pepper along with some salt to taste.
- 11Simmer partially covered for 15 minutes.
- 12Add in chopped fresh basil then turn off the heat.
- 13Warm the milk on low heat until little bubbles form at the edges; remove from heat.
- 14Into a saucepan, add in the butter and let it melt.
- 15Then, add in the refined flour and whisk until it forms a paste.
- 16Then, little by little add in the hot milk and keep mixing well with a whisk until it forms a smooth and creamy mixture.
- 17Bring it to a boil, stirring constantly, as sauce thickens.
- 18Add kosher salt and nutmeg powder to taste.
- 19Stir in ½ cup grated cheddar cheese during the last 2 minutes of cooking, along with a pinch of cayenne pepper.
- 20Into a blender or food processor, add in nuts, garlic, lemon juice, salt and pepper.
- 21Give it a good blend, and add in the basil leaves.
- 22Blend, while slowly adding in the oil.
- 23Continue blending it until it’s a smooth paste (add in more oil if desired).
- 24Into a saucepan, add in the butter and cream.
- 25Simmer on low for 2 mins.
- 26Then, add in the garlic, Italian seasoning, salt and pepper.
- 27Mix well and then add in the parmesan cheese.
- 28Whisk until the cheese is melted and toss in your favorite pasta.
- 29Into a saucepan, add in all the ingredients and sauté for a few minutes.
- 30Using a wooden spatula, break up the tomatoes and let it come to simmer (on low to medium heat) for 15 to 20 minutes.
- 31Stir occasionally.
- 32After 30 to 40 minutes, you will some oil float to the top.
- 33Mash the ingredients using a masher (or an immersion blender).
Ingredients
- 100 g pancetta or bacon, chopped
- 1 garlic clove
- 4 large egg yolks
- 0.5 cup freshly grated cheese (preferably Parmesan)
- 1 taste pepper
- 1 taste salt
- 5 fresh tomatoes or 1 can of crushed tomatoes
- 1 medium sized onion, chopped
- 2 garlic, finely minced
- 2 tbsp olive oil
- 0.5 tsp oregano
- 0.25 tsp black pepper, freshly ground
- 1 taste salt
- 1 tbsp fresh basil, chopped
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1.25 cups whole milk, heated
- 1 pinch nutmeg powder
- 1 kosher salt
- 0.5 cup grated cheddar cheese
- 1 pinch cayenne pepper
- 2 cups basil leaves
- 0.5 cup toasted pine nuts or walnuts
- 2 garlic cloves
- 0.25 tsp black pepper, freshly ground
- 0.25 cup olive oil
- 1 tbsp fresh lemon juice
- 1 taste salt
- 0.25 cup parmesan cheese
- 3 tbsp butter
- 1 cup heavy cream
- 0.5 teaspoon garlic, minced
- 0.5 teaspoon Italian seasoning
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
- 6 tbsp Parmesan Cheese
- 1.5 tbsp olive oil or butter
- 1.5 tsp chilli flakes
- 0.5 onion, finely chopped
- 3 pods garlic, minced
- 400 grams whole tomatoes (boiled and peeled)
- 0.25 cup fresh basil leaves
- 1 taste salt
- 0.25 tsp pepper powder
Equipment
saucepanlarge pansmall bowlfood processor/blenderwhiskwooden spatulamasher or immersion blender
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