How to cook delicious pasta sauce. Recipes for sauce for pasta. How to prepare a paste sauce correctly

Macarone is an amazing dish that is loved by all of us. It never bothers and always turns out in a new way. Why? Of course, due to the boundless variety of sauces. Each time, preparing the sauce, new components are used in piquant combinations. And in this case there is no strict sequence of any specific recipe. Everything is exactly the opposite: the more courage and experiments, the more original the sauce for pasta turns out. As a result, you always get an original palette of tastes and aromas in addition to pasta. We bring to your attention somewhat delicious and easy to prepare sauces with the most diverse products from cream and ending with seafood. As well as a selection of classic, festive and lean recipes for paste sauces.

The secret to the success of sauces for pasta

If you have never come into contact with Italian cuisine, then you will probably be surprised by the fact that there are more than a thousand species of sauces. And this is not surprising, because Italians eat pasta, which they call paste, three, or even four times a day. They prepare a side dish of them, add vegetable casseroles to salads, and even make pizza out of them. That is why it is not easy to monitor the quality and shape of the pasta, but also to take care of the constant improvement of the tastes of sauces.

For Italians, the sauce is not easy to add to pasta, this is the soul of a cooked dish. It is the sauce that makes the paste a self -sufficient dish, while the same type of pasta, served under different sauces, completely differs from each other.

In addition to taste, Italians are also worried about the external attractiveness of dishes. Therefore, there are so many types of pasta of the most bizarre forms - bows, shells, and silhouettes of animals. It is for this reason, considering pasta with sauce in the photo, that the appetite wakes up even with the most ardent opponents of pasta.

Classic sauces for pasta

Sauses are different - creamy, meat, with mushrooms or seafood. But let's start with traditional Italian recipes that are used on most cuisines of the world.

Carbonara sauce to pasta

This very delicate sauce with notes of cheese and ham. The pasta with carbonar sauce should be long and not too thick, for example, spaghetti, linguine, flu, or ordinary noodles.

List of ingredients:

• Vetshchina (chicken meat is also suitable) - 150 g.
• Sour cream (fat) - 100 g.
• Garlic - 1 slice.
• Olive oil - 1 tbsp. l.
• Yellow - 2 pcs.
• Parmesan (can be replaced with other cheese) - 35 g.

Stages of cooking:

1. Heat the pan with butter and fry the ham for 3 minutes with cubes and chopped garlic.
2. Beat sour cream and yolks to lush mass, add them to ham.
3. Heat sour cream source for pasta over low heat, add grated cheese and serve with paste.

AGLIO E OLIO sauce (creamy) to pasta

This lung sauce is moderately thick and fragrant. It perfectly harmonizes with length and thin paste.

What you need:

• The basil is fresh - ½ bundle.
• Garlic - 1 tooth.
• Olive oil-15-20 g (1 tbsp. L.).
• Ground pepper, salt - to taste.
• Oregano and thyme - by a pinch.

How to cook:

1. Fry the chopped garlic in oil (it should be browned).
2. Then add chopped greens and spices to the pan, salt.
3. Stir the sauce and add boiled pasta in 1.5 minutes.

Alla Panna sauce (cheese-cereal) to pasta

This cheese pasta sauce is great for large types of pasta with a relief surface, for example, for shells, tubes, spiral, and farsh.

Ingredients:

• Grated cheese (any) - 200 g.
• Butter - 200 g.
• Cream - 200 g.

How to cook:

1. Put the oil, cream, as well as 2/3 cheese in the stewpan.
2. Put the dishes on low heat, and interfere with the sauce until the cheese melts.
3. Then pour the paste with sauce and sprinkle it with the remaining cheese on top.

Meat sauces for pasta - recipes

Macaron Spaghetti Macaron "Bolognaz"

Macarons with Bologniz sauce is a rich dish with the aroma of rosemary, the taste of meat and tomatoes. This thick sauce is being prepared for a long time and diligently, until the complete return of tastes and smells, so a hasty approach to cooking will not give a good result.

List of products:

• Pasta (preferably Tellyella) - 400 g.
• Beef mining - 500 g.
• Canned tomatoes in its own juice are 1 bank.
• Olive oil - 3 tbsp. l.
• Garlic - 3 slices.
• Parmesan - 120 g.
• Battle - 1 pc.
• Basil is a small bunch.
• Salt, rosemary, black pepper - all to taste.

Cooking process:

1. Fry the onion, add minced meat to it and cook it for 30 minutes.
2. 5 minutes before the end, add salt, rosemary, pepper.
3. In another pan, fry the tomatoes with garlic until moisture evaporates.
4. Mix minced meat and tomatoes, simmer for another 20 minutes.
5. Pour the pasta with sauce, sprinkle everything with cheese and basil on top.
6. Macaron with minced meat is ready!

Meat sauce with tomato juice for pasta

This sauce is one of the varieties of Bolognaz, but here the tandem of tomato juice and pork is used, cut into pieces. The paste with the sauce is excellent with a light sweet and sour taste.

List of products:

• Pork - 0.5 kg.
• Tomato juice - 340 ml.
• Onion - 2 pcs.
• Sugar - 2 tsp.
• Spice set - of your own choice.
• Greens - 1/3 bundle.

Preparation:

1. Divide the meat into large portioned pieces (approximately 2x2 cm).
2. Fry it in oil until half coin, and then add chopped onions.
3. When the onion is browned, pour in tomato juice, add spices and sugar, salt.
4. Stew the sauce until a thick consistency is obtained.

Creamy sauce with tm maggi chicken for pasta

To emphasize the taste of the products that make up the dishes, you can use ready -made seasonings, where the combination of spices is designed to a gram. Often manufacturers immediately offer their author's recipes to send the buyer in the right direction. One of these is the recipe for pasta muggage in creamy sauce.

What you need for the sauce:

• Chicken breast - 0.5 kg.
• Cheese - 0.3 kg.
• Cream/milk - 500 ml.
• Broth - 100 ml.
• Olive oil --5 tbsp. l.
• Carrots - 1 pc.
• Greens - a bunch.
• Garlic - 2 slices.
• Thyme, salt, seasoning the Maggi - to taste.

How to cook:

1. Wash the chicken fillet, cut with cubes and send it to the pan to fry.
2. After 10 minutes, add grated carrots and chopped garlic to the meat.
3. After 8 minutes, add spices, cream, seasoning and broth.
4. After five minutes, season the paste with the resulting sauce, sprinkle the dish with cheese and herbs.

Macarons with chicken in creamy sauce can be prepared for dinner, or serve as a hot dish for a festive feast. In any situation, they will be appropriate due to the subtle taste and competent combination of products.

Seafood sauces for pasta - recipes

Paste with shrimp, mussels, sea cabbage - delicacious and at the same time inexpensive and easy to prepare food. It can fully replace the second dish or serve as an excellent dinner.

Marine inhabitants make ordinary pasta not only with a sophisticated, hearty and low -calorie dish, but also useful, since they saturate the body with iodine, amino acids and a complete set of mineral salts.

Macarons with shrimp in creamy sauce

Seafood and paste are served under creamy sauce. This is the most successful combination that allows you to fully open the taste of shrimp and other marine representatives. The main ingredient - seafood - can be taken fresh or ice cream.

You will need:

• Shrimp - 300 g.
• Macarone - 0.5 kg.
• Cream - 200 ml.
• Olive oil - 2 tbsp. l.
• Tomatoes - 2 pcs.
• Provencal herbs are to taste.
• Garlic - 2 slices.
• Salt, pepper.

How to cook:

1. Put the crushed garlic to the heated oil, fry them for 3-4 minutes and pull them out.
2. Put the shrimp in garlic oil and fry them for 5 minutes.
3. Send peeled and chopped tomatoes to shrimp.
4. After 10-12 minutes, pour the cream into the pan, add spicy herbs, salt.
5. After 3 minutes, flew boiled paste with sauce.

Macarons with seafood in creamy sauce

To obtain a perfect taste, a set of Provencal herbs, a little freshly ground black pepper and, of course, a sea cocktail of good quality.

Products:

• Mussels - 200 g.
• Shrimp - 250 g.
• Kalmary - 400 g.
• Macarone - 450 g.
• Onion - 2 pcs.
• Cream/sour cream - 8 tbsp. l.
• Garlic - 4 teeth.
• Butter - 2 tbsp. l.
• Vegetable oil - 40 g.
• Salt, spices.

Cooking process:

1. In salt water, boil seafood for 7 minutes.
2. In a pan, heat both types of oils and fry onion and garlic.
3. Cut the squid in the form of thin straws and add it to the onion, put it out for 5 minutes.
4. Then add mussels with shrimp and cook the dish for another 2 minutes.
5. Add sour cream or cream and simmer seafood for 15 minutes.
6. Meanwhile, boil the pasta, heat the oven and prepare a baking sheet with parchment paper.
7. Mix the paste with the sauce. Lay a small sheet of parchment paper and wrap a portion of pasta into it. Thus, make several envelopes.
8. You need to cook pasta in the oven with sauce for no more than 7 minutes. This is enough that Pasa was completely soaked in the aroma of seafood.
9. Before serving, you need to put the seafood paste on a serving plate and sprinkle abundantly with chopped basil.

Vegetable sauces for pasta - recipes

The combination of pasta, meat and cheeses makes the dish tasty and hearty, but at the same time it becomes complex and very high -calorie. In the season of fresh vegetables, you can experiment a little in the kitchen and try to cook juicy, light and, most importantly, dietary vegetable sauces for the paste.

Macaron sauce from tomato paste and eggplant

A light sourness of tomatoes and severity of eggplant makes this sauce unusual in taste. But in combination with pasta, you can fully evaluate all the advantages of this duet.

The necessary products:

• Eggplant - 2 pcs.
• Tomatoes-5-6 pcs.
• Garlic - 4 slices.
• Onions - 1 large onion.
• Olive oil - 100 ml.
• Salt, spices - tastes.

How to cook:

1. Purified eggplants need to be cut into small cubes.
2. Then put the vegetables in a colander, salt abundantly, and leave for 15 minutes so that the juice with bitterness comes out.
3. Grinded garlic with onions slightly fry in oil (no more than 3 minutes).
4. Add slices of tomatoes to the pan and simmer vegetables for 10 minutes.
5. Fry the eggplant in a separate pan, and then transfer to the tomatoes. Now salt the dish, add spices.
6. Pasta sauce for pasta is ready. Mix it with boiled pasta and serve with greens.

Green sauce "pesto" with spinach for pasta

The classical recipe for pasta with pesto sauce provides for the use of fresh basil, but you can bring slightly freshness to traditional sauce using an affordable and inexpensive spinach.

Necessary products:

• Spinach (fresh or frozen) - 150 g.
• Carrots - 1 pc.
• Garlic - 1 tooth.
• Fresh mint is a twig.
• Lemon - ½ pcs.
• Cedar nuts (it is possible to replace cashew) - 2 tbsp. l.
• Zucchini - ½ pcs.
• Olive oil - 50 ml.
• Hard cheese - 40 g.

How to cook:

1. Boil spinach in water for 2 minutes.
2. Remove zest from lemon, chop the mint and garlic. Pull these components with spinach.
3. Add spices and salt, chopped nuts and 1 tbsp to the mass with spinach. l. Oils and grated cheese.
4. Cut the carrots and zucchini in the form of small cubes and fry, add 50 ml of water/broth in three minutes.
5. Mix the vegetables with pasta, pour them with spinach sauce on top, pour lemon juice.

Mushroom sauce with masor

Macarons in creamy sauce with mushrooms - this is a win -win option for beginners who first decided to cook the paste. It is simply impossible to spoil it and it always turns out tasty.

Products:

• Mushrooms (champignons/oyster mushrooms/chanterelles) - 400 g.
• Onion - 4 pcs.
• Oil - 100 ml.
• Cream - 200 ml.
• Italian herbs - 2 g.
• Macarone - 300 g.
• Hard cheese - 50 g.
• The white wine is dry - ¼ cup.
• Salt, greens.

How to cook:

1. Wash and clean the mushrooms from garbage, cut them.
2. Fry the onion cut in half rings in oil.
3. Add the mushroom to the onion and interfere so that you do not burn.
4. After 20 minutes, salt, pepper the mushrooms, pour in the wine.
5. Prepare the sauce for exactly three minutes.
6. Add cream, dry herbs.
7. After 5 minutes, pour grated cheese, and boiled paste.
8. Macarones with mushrooms in a creamy sauce should be boiled for 1 minute, and then they should immediately serve them to the table.

Lenten and delicious sauces for pasta

Vegetarians, as well as believers during the post, sharply limit themselves in meat and dairy products. But this is not a reason to sit on a monodite with one buckwheat or fresh pasta. No matter how surprising it may seem, you can easily prepare a wonderful sauce for pasta, using simple products and oriental spices. This will make your diet easier, diverse and joyful.

Macaron sauce

This pasta sauce is simple, but very tasty. It goes well with any type of pasta, whether it be spaghetti or tellyella, as well as with rice, vegetable salad and grater vegetables. Therefore, such a recipe is always useful to any hostess.

List of ingredients:

• Walnuts (you can take Brazilian nut) - 300 g.
• Garlic - 2 teeth.
• Salt is to taste.
• The ground coriander and turmeric - to the tip of the knife.
• Warm water - 50 ml.

How to cook:

1. Pour the nuts into the blender bowl and make an oily pasty mass out of them.
2. Then add spices, garlic, salt, and repel the ingredients again.
3. At the end, pour warm water and mix the sauce.
4. If desired, you can add fresh greens of basil or cilantro.

Lenten Behamel sauce for pasta

It turns out that traditional Behamel can play a new taste palette even without adding oil. You just need to pre -cook delicious vegetable navar and buy fresh fragrant spices. It is these ingredients that will make pasta with Behamel sauce incredibly tasty.

Required products:

• Flour - 30 g.
• Vegetable broth - 200 ml.
• Water - 20 ml.
• Salt is tasted.
• Lemon juice is a few drops.
• Muscular nut (grated) is a pinch.
• Ruffle greens - ¼ bundle.

Preparation:

1. Stir the sifted flour in a glass of water.
2. Fry the flour in a hot pan for several minutes until a cream shade is purchased (it is better to use dishes with anti -stick coating).
3. Boil the broth in a saucepan, reduce the gas, and slowly mix the flour, not forgetting to stir the sauce.
4. Cook the sauce for at least 5 minutes, trying to prevent the formation of lumps.
5. Then remove the saucepan from the fire and add the remaining components to the sauce.

Tomatny sauce for pasta

Saus of ripe and aromatic tomatoes - this is, as they say, the classic of the genre. But this recipe has hundreds of the most unpredictable varieties, including a lean tomato sauce for pasta.

What will be needed:

• Tomatoes - 450 g.
• Pasta tomato - 3 tsp.
• Garlic - 2 teeth.
• Onions - 150 g.
• Dry spices are a pinch.

How to cook:

1. Cut the onion, chop the garlic and fry both components in a pan in a minimum amount of vegetable oil.
2. Pure the tomatoes with a blender.
3. Salt the tomato puree, and send to stew to the bow.
4. After boiling the sauce, add spices.
5. In 10 minutes, the sauce will be ready.

The charm of recipes of lean sauce is the complete freedom of selection of seasonings. You can use dry and fresh herbs and spices, greens, nuts in any ratios, getting new taste shades.

Not all sauces are of Italian origin, because pasta is very popular in many countries. But a common feature of all sauces is the simplicity of their preparation, the lack of restrictions in the choice of ingredients and an impeccable taste.