Pasta Sauces

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Below are some of the pasta sauces and their ingredients. Know this and start experimenting in your kitchen…

Pasta sauce is varied as are the pasta shapes, but there are few sauces which stand out and are termed as classical sauces witch means that there is just one and only one recipe to make it and if any ingredient is altered then it loses its classical significance. Some of the classical sauces have a history behind them, that how they came into existence or how they get their names. Also this sauces should taste the same across the globe if made by following the standard recipe.
  • Acciughe- Sauce made with anchovies, garlic, olive oil and parsley.
  • Aglio e Olio- Spaghetti made with garlic and olive oil and parsley.
  • Alfredo- This Sauce is made with butter, fresh ground pepper, cream and cheese especially Parmigiano-Reggiano cheese.
  • Alle Vongole- Sauce made with clams wine, herbs, garlic, and olive oil.
  • Amatricana- Sauce made with fresh tomatoes, garlic, onion, chopped bacon, and cheese especially Pecorino Romano cheese.
  • Arrabbiata- Made with light marinara sauce mixed with an extra spicy flavor by adding hot peppers, tomato paste or sauce, chopped parsley, garlic, onions, Italian seasonings and chopped red pepper or red pepper flakes.
  • Boscaiola- Made by mixing tomatoes, butter, cheese, mushrooms, olive oil and garlic.
  • Bolognese- This is actually a meat sauce which is flavored with chicken live and nutmeg, wine, tomatoes, butter and cheese sometimes cream is also added to the sauce. Also called as Ragu in some part of Italy.
  • Burro Sauce- Made with butter and grated Parmesan cheese.
  • Cacciatore- Meat and vegetables sauce flavored with juniper berries.
  • Carbonara- Made with olive oil, cheese, egg and crispy bacon (usually Italian pancetta) or ham.
  • Diavolo- Also called as Devil Sauce, tomato sauce made with hot spices, very spicy in taste. It is spicier than Arrabbiata Sauce.
  • Frutti di mare- Sauce made with seafood.
  • Funghi e piselli- Sauce made with bacon, fresh green peas and mushrooms.
  • Genovese- This sauce is made with basil, pine nuts, garlic and olive oil.
  • Marinara- Tomatoes, olive oil, garlic, sometimes olives, this is actually a basic tomato sauce which is made with herbs such as oregano, basil and rosemary.
  • Napoletana- Cheese based sauce made with tomatoes and herbs.
  • Noci Sauce- Sauce made with pounded walnuts, pine nuts, basil, garlic olive oil and parsley.
  • Novelli- Sauce made with tomatoes, anchovies and cheese.
  • Pesto- Made by blending fresh basil leaves, pine nuts, olive oil, garlic and Parmesan cheese into a fine paste.
  • Pomidoro- Tomato sauce mixed with herbs such as basil.
  • Primavera- A mixture of sautéed spring vegetables (pepper, tomatoes, asparagus, mushrooms, spring onion and snow peas) and fresh herbs.
  • Puttanesca- Sauce made with tomatoes, black olives, peppers, olive oil, garlic, anchovies and capers.
  • Quattro Formaggi- Pasta sauce made with four type of cheese.
  • Romana- Chicken and meat sauce made with chopped mushrooms.
  • Salsa- Tomato based sauce made with chopped ginger, garlic, leek, celery, basil, chilies, and salt and freshly grounded pepper corn.
  • Siciliana- Sauce made with Provolone cheese and eggplant.
  • Tartufatta- Sauce made with truffles, garlic and flavored with Marsala or white wine.
  • Umbria- Sauce made with pounded anchovies, olive oil, garlic, tomatoes and truffles or mushrooms.

 

 

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