Pasta sauce a simple recipe for delicious gravy

Pasta, to be completely frank, is a really straightforward dish. Simple spaghetti will not surprise anyone. But it’s worth adding gentle to them bechamel sauce, spicy garlic or fragrant mushroom sauce - and immediately the paste acquires a unique flavor. This secret is familiar to Italians. Our housewives more often than not offer household members to pour pasta with ketchup - that’s all the delights. You are unlikely to offer such a dish to guests, but pasta with pesto sauce or pumpkin and shrimp dressing is not a sin to serve for a dinner party. In a word, sauce decides a lot!

4 cooking secrets

The sauce can be simple and complex, dietary and high-calorie. Typically, refills consist of several components. The basis may be broth, milk, cream. The right consistency is given by butter, eggs, flour supplement. Also, you can not do without the component that is responsible for the taste. This opens up a field for experiments, but cheese, tomato paste, mushrooms, meat, and seafood “sound” especially good with pasta. You should not forget about spices - black pepper, nutmeg, thyme, oregano - without them, a truly delicious sauce will not work.

To prepare a dressing no worse than in a restaurant, you need to know some tricks. Of course, the culinary sense is a matter of experience, but remembering four secrets, you can please the household with a real gastronomic masterpiece.

1. Add the “right” broth. The choice of broth is an important stage. For red gravy, for example, meat is more suitable. If you want to make white sauce for pasta at home, then do not use mushroom and vegetable broth: the color will turn gray.
2. Flour Passer Required. If you do not fry the flour component of the sauce, you will get a viscous sauce with an incomprehensible taste. If during preserving a recipe the ingredient needs to be diluted with water, it is recommended that the liquid be salted first. This will prevent lumps.
3. Correctly combine the ingredients. There are proven flavor combinations that you need to focus on. For example, tomatoes go well with minced meat. Parmesan will reveal the taste of bacon, and the mushrooms will “sparkle” when cream is added.
4. Spices - at the end. Necessary seasonings (salt, pepper, herbs) are added five to ten minutes before the end of cooking. Do not overdo it with spices: the sauce should complement the pasta, and not completely "clog" their taste. If a tomato paste is needed for a recipe, you should not salt the dish before adding it. The paste itself is brackish. Is the salt enough for the sauce, you can only get oriented after adding this ingredient.

Proven recipes for pasta sauces

There are a lot of pasta dressings. Classical and experimental, simple and involving several culinary processes - the composition is your choice. Sauces, known in many countries, are easily prepared even by an inexperienced housewife, using step-by-step recipes. It's time to start to please the household not just with pasta, but with pasta with sauce!

Tomato Paste Gravy

Features. This is the simplest possible pasta sauce recipe. He will help out when there is no time for preparing a dinner for lunch or unplanned “gatherings” with friends are planned. French herbs will add a touch of sophistication to the taste, and garlic will add pungency.

You will need:

• tomato paste - 80 ml;
• garlic - one clove;
• bulb - one small head;
• olive and butter - for frying;
• French herbs to taste;
• salt, black pepper - optional.

Cooking

1. Dice the onion. Fry in a mixture of oils.
2. When the onion begins to turn golden, add the garlic. You can chop it finely, but you can crush it.
3. Add tomato paste and herbs to the pan. If necessary, salt and pepper.
4. Stew for three minutes. The sauce is ready!

Tomato and garlic

Features. What sauce to make to the horns? The recipe for red sauce to the horns will be a godsend for those who are losing weight. The calorie content of the dish is only 29 kcal. True, in order not to gain extra pounds, you need to choose pasta from durum wheat.

You will need:

• bell pepper - two pieces;
• large tomatoes - two pieces;
• bulb - one small head;
• garlic - three cloves;
• olive oil - for frying;
• Provence herbs - optional;
• salt, ground pepper - to taste.

Cooking

1. Bake peppers in the oven. Large vegetables should be baked at 200 ° C for approximately 15 minutes.
2. When the peppers have cooled, peel them. Grind the pulp with a knife.
3. Pour boiling water over the tomatoes. Remove peel from tomatoes, chop.
4. Dice the onion. Sauté.
5. Add the pulp of peppers and tomatoes to the onion. Pour finely chopped garlic here. Stew under the lid for 20 minutes.
6. Five minutes before the end of cooking, salt, pepper, add herbs.
7. The last step is to make mashed potatoes using the blender.

From minced meat "a la Bolognese"

Features. One of the most famous in the culinary world - bolognese sauce. You can make pasta sauce from "a la Bolognese" minced meat: it will turn out tasty too, however, it will be cooked faster and less ingredients will be needed. Plus meat sauce - satiety.

You will need:

• minced meat - 300 g;
• flour - one tablespoon;
• sour cream - two tablespoons;
• bulb - one head;
• broth ¬ - half a glass;
• tomato juice - half a glass;
• butter - for frying;
• parsley - a small bunch;
• salt / pepper - to taste.

Cooking

1. Make flour flour.
2. Sauté the diced onion. When the onion becomes golden, sprinkle flour on top.
3. Put minced meat in a frying pan, pour in the broth and tomato juice.
4. Simmer on low heat for eight minutes. Two more - after adding sour cream.
5. At the end, salt, pepper at your discretion. Add chopped parsley (quantity - optional).

Walnut and cream as in the photo

Features. The noodle and vermicelli sauce is tender and piquant at the same time. This option will definitely appeal to those who like nutty notes in dishes.

You will need:

• walnuts - one handful;
• almonds - eight to ten pieces;
• nonfat cream - one glass;
• grated parmesan - two tablespoons;
• garlic - clove;
• olive oil - for frying;
• cilantro - a pair of twigs.

Cooking

1. Grind nuts. This will help the blender.
2. Finely chop the cilantro and garlic in the same way.
3. Sauté the nuts in butter. Three minutes is enough.
4. Add greens and cream to the pan.
5. Bring the mixture to a thickening. Will have to interfere without stopping.
6. Add cheese and spices to an already thick mixture. You can serve!

Milk cheese

Features. A recipe for pasta sauce from milk will help out when there is absolutely no time to mess around in the kitchen. The dressing is tender. You can cook it for children - they will definitely like it.

You will need:

• milk - half a glass;
• processed cheese - 100 g;
• seasonings - at its discretion.

Cooking

1. Preheat the milk. Make sure that it does not boil.
2. Grate the cheese. To make this easier, first put the piece in the freezer for a couple of minutes.
3. Add cheese to warm milk. Stir vigorously to make it melt. The consistency of the sauce should be creamy.
4. Add spices as desired.

Traditional pesto

Features. A step-by-step recipe for pasta sauce is simple. Refueling is being prepared in just five minutes. Pasta dressed with pesto looks like in a restaurant, so the recipe is worth adopting for those to whom uninvited guests often come for dinner.

You will need:

• basil - a small bunch;
• nuts (pine or cashew) - one handful;
• olive oil - seven tablespoons;
• garlic - to taste;
• Parmesan - 50 g;
• salt to taste.

Cooking

1. Put greens, nuts, a clove of garlic, grated cheese in a blender.
2. Pour the oil here.
3. Beat the ingredients until mashed.
4. Salt at your discretion.

Pumpkin Shrimp

Features. With the help of an unusual sauce, you can diversify the daily menu. Refueling will surprise guests. Add seasonings at your discretion, but do not forget about them: it is aromatic additives in combination with seafood and pumpkin that guarantee an “explosion” of taste buds.

You will need:

• shrimp - 0.5 kg;
• pumpkin - 250 g;
• nonfat cream - one glass;
• vegetable broth - one glass;
• butter - four tablespoons “with a slide”;
• marjoram, nutmeg, salt, pepper - the amount of your choice.

Cooking

1. Dice the peeled pumpkin. Fry in a saucepan, adding half the specified amount of oil.
2. Pour the broth into the pumpkin. Reduce heat, simmer for ten minutes and five more with cream.
3. Mash the pumpkin and cream mass using a blender.
4. Melt the remaining oil in a pan. Sprinkle with marjoram, then send the peeled shrimp.
5. Fry seafood for about three minutes, then pour pumpkin sauce into the pan. When the dressing starts to boil, salt, pepper, add nutmeg.

3 tricks to make it even tastier

Prepared pasta, tried to make a dressing for them, but the dish turned out far from a restaurant? Pasta separately, sauce separately - a complete disappointment! Remember three tricks to help you create a culinary masterpiece.

1. “No” - cold flushing. Rinsing pasta with tap water is not a good idea. So you wash away the natural starch that stands out from the paste. It is he who helps the sauce to soak in pasta, which makes the dish whole.
2. Olive oil has no place in a pasta pan. Often there is advice: add olive oil to the water in which the spaghetti will be cooked. So pasta gluing can really be avoided. However, the butter will make the paste slippery, the dressing will drain. Do not add oil when cooking, choose high-quality pasta, do not digest - and everything will work out.
3. Cook the sauce first. When the paste is cooked, you should be ready to refuel. Macaroni “cooks” even after the water is drained. You need to immediately add the sauce so that it soaks the pasta.

Beginners in the kitchen are recommended to strictly adhere to the recipe: so the dressing will definitely turn out delicious. “Experienced” culinary specialists can modify the classic recipes of pasta sauces, experiment with seasonings and a combination of ingredients. Remember that sauce is an addition to a side dish, pasta should not sink in it. But do not skimp - look for a "golden mean" by trial.

Reviews: “I add everything that is at home, and enjoy a new taste”

And I will add one - personally invented :) My husband loves him very much. Cut the beef liver into small pieces, quickly fry in vegetable oil, add pre-fried champignons, pour the broth and a little red wine, season with salt and pepper and stew for 15-20 minutes under the lid to make the liver soft. Put everything on spaghetti, pour over the broth from the pan and sprinkle with cheese. My favorite pesto sauce, especially from fresh young wild garlic - for this, the leaves of the wild garlic are ground in a meat grinder with olive oil and pine seeds (which is almost the same as pine nuts). Only I do not remember the proportions, if you want, I can search at home. Pesto can also be made from basil.

Jenny, http://club.passion.ru/obmen-retseptami/sousy-makaronam-t33748.html

I will also make my contribution. In the pan, make a quick bechamel. (lightly fry the flour in butter and dilute with water). Then everything that only the soul desires, meat, chicken, mushrooms, any vegetables. Add milk or cream - there will be a creamy sauce, add tomato paste tomato. Add any vegetables, even fresh, even fried, even pickled - here's a bunch of flavors. Different herbs - different tastes. You can add fruits, such as bananas, chicken, a little fried onions, cream. delicious. In general - as a fantasy tells. The simplest and most inexpensive way is to lightly fry the minced meat, onions, carrots, add to the sauce, salt and season with tomato paste (it’s necessary to add a little sugar, or it will turn sour), with any favorite spices and pasta. It is possible in fig.
You can add peppers, tomatoes, pickled cucumbers, lightly fried white cabbage, chopped cauliflower, etc., etc.
I usually put everything at home at hand, any meat products and any vegetables and every time I enjoy a different taste. the only thing I didn’t put in such a sauce was cottage cheese. Grated cheese is also possible.

Ksyu, http://club.passion.ru/obmen-retseptami/sousy-makaronam-t33748.html

Fry onion, paprika in olive oil. Then fry the garlic, immediately add ground fresh tomatoes there for 3-5 minutes, cook them, salt, pepper, I add a little sugar and after 3-5 minutes (depending on the number of sauce) add the previously fried onions and paprika, ready sauce spread on a paste, decorate with basil and voila - a delicious dish is ready! :))

a guest, http://www.woman.ru/home/culinary/thread/4479949/

Sauté the onion with the stew or better yet with the minced meat. Add to you so tired ketchup, and even better tomato paste, if necessary, add water or a little broth so that it is not very thick. Stew a little while stirring occasionally. I also love pasta with white sauce. Especially if you are planning fried chicken. Pass the flour with butter. Add milk and cook stirring until cooked. Salt, spices and herbs to taste.

Large tortoise, http://club.passion.ru/obmen-retseptami/sous-dlya-spagetti-t49390.html

Other sauces recipes