mangiabenepasta.com
Your place for traditional Italian recipes
Your place for traditional Italian recipes
ADVERTISEMENT
Specialty Pasta Sauce Recipes
RECIPES
Delicate Pink Sauce
Gorgonzola Sauce
Carbonara Sauce
Sicilian Tomato Sauce
Puttanesca Sauce
Low-Fat Carbonara Sauce
Lentil Tomato Sauce
Fresh Tomato Pepper Sauce
Vodka Sauce
Delicate Pink Sauce
Gorgonzola Sauce
Carbonara Sauce
Sicilian Tomato Sauce
Puttanesca Sauce
Low-Fat Carbonara Sauce
Lentil Tomato Sauce
Fresh Tomato Pepper Sauce
Vodka Sauce
The best way to add sauce to pasta:
DO NOT drain your cooked pasta into a colander and rinse it with cold water. About a minute or two before the pasta is cooked to al dente, remove it from the cooking water with tongs (for string pasta) or a strainer or skimmer (for shaped pasta) and add it directly to the cooked sauce still in the saucepan. Cook for the pasta the additional time in the sauce. This allows the pasta to absorb more of the flavor of the sauce than if you simply pour the sauce over it in a serving bowl. With this method you also have the reserved starchy pasta water than can be added to the sauce if it appears too thick. Also stir in any fresh herbs at this point to blend them into the sauce. Now you are ready to transfer the pasta to a serving bowl and top with freshly grated Parmesan or pecorino cheese. Mangia!
Gorgonzola Sauce
Try this sauce over cheese over cheese tortellini or potato gnocchi.
Ingredients:
3 tablespoons butter
1/4 cup onion, finely chopped
1 tablespoon flour
1/2 cup milk
3 tablespoons heavy cream
4 ounces Gorgonzola cheese, crumbled
1/4 cup Parmesan cheese, grated
Salt and pepper
Fresh parsley or chives, chopped
Directions:
Sauté onion in butter. Add flour, combine well, and heat 1 minute.
Add remaining ingredients. Stir until smooth.
Add cooked pasta and stir in parsley or chives. Serve.
Delicate Pink Sauce
This sauce is very good with cheese and seafood ravioli.
Ingredients:
2 cups heavy cream
2 level tablespoons tomato paste
Directions:
Heat the cream but do not bring it to a boil. Add the tomato paste.
Stir to dissolve and blend well. Serve with pasta.
Carbonara Sauce
Serve with a ribbon pasta like fettuccine.
Ingredients:
1/2 cup prosciutto (lean bacon or ham can be substituted)
3 cloves garlic
1/3 cup heavy cream
2 eggs
1/3 cup Parmesan cheese, grated
Directions:
Sauté prosciutto and garlic in a pan until slightly crisp.
Drain fat and discard the garlic. Add cream to the pan, stir to combine.
Remove from heat.
In a bowl, whisk together the eggs and cheese.
Slowly add the cream mixture to the eggs and cheese.
Return the mixture to the pan and cook just long enough to heat through.
Add cooked pasta and serve.
Sicilian Tomato Sauce
This sauce is best with string type pastas.
Ingredients:
3 tablespoons olive oil
1 garlic clove, minced
1/4 cup onion, minced
1/4 cup carrot, shredded
1 (28 ounce) can pureed tomatoes
Directions:
Sauté the garlic, onion, and carrot in oil over medium heat for 2-3 minutes. Add the tomatoes, bring to a boil. Reduce heat and simmer for 25 minutes. Add cooked pasta and serve.
Puttanesca Sauce
This sauce is best with string type pastas.
Ingredients:
1/4 cup olive oil
1 small onion, chopped
1 clove garlic, minced
1/2 teaspoon red pepper flakes
1 (28 ounce) can whole tomatoes, pureed in food processor
1 (8 ounce) can tomato sauce
1/3 cup black olives, chopped
1 tablespoon capers
1/2 teaspoon oregano
2 ounces anchovies, chopped
2 tablespoons fresh parsley, chopped
Directions:
Sauté onion, garlic, and red pepper flakes in oil 2-3 minutes.
Add tomatoes, tomato sauce, olives, capers, and oregano.
Bring to a boil, then reduce heat and simmer, with lid ajar for 20 minutes.
Add anchovies and parsley. Stir in cooked pasta and serve.
Low-Fat Carbonara Sauce
This sauce is good served over spinach fettuccine and topped with
sautéed ham cubes and peas.
Ingredients:
1 tablespoon butter
1/4 cup onion, finely chopped
1 tablespoon flour
1 cup 1% milk
2 tablespoons heavy cream
2-3 tablespoons Parmesan cheese, grated
Salt and pepper
Directions:
Sauté onion in butter 1-2 minutes.
Add flour and combine well. Cook 1-2 minutes.
Add milk, cream, cheese, salt and pepper to taste.
Heat until slightly thickened. Add cooked pasta and serve.
Lentil Tomato Sauce
This sauce is excellent with whole-wheat spaghetti or penne
Ingredients:
2 teaspoons olive oil
1 medium carrot, thinly sliced
1 medium onion, diced
3 garlic cloves, minced
Pinch red pepper flakes
1 (28 ounce) can peeled whole tomatoes, mashed
1 teaspoon dried basil
1 teaspoon dried oregano
3/4 cup brown lentils
Salt, pepper, and sugar to taste
Directions:
Heat oil and sauté carrots, onions, and garlic over medium heat for 5 minutes.
Add tomatoes, basil, oregano, and lentils. Simmer over low heat for 40 minutes, adding water if sauce gets too thick. Season to taste.
Add cooked pasta and serve.
Fresh Tomato-Pepper Sauce
This sauce is good with a shaped pasta, such as farfalle or orrecchiette.
Ingredients:
1 cup fresh plum tomatoes, chopped
1/4 cup green pepper, chopped
1/2 cup tomato sauce
1 tablespoon fresh basil, minced
1 garlic clove, minced
1 tablespoon onion, minced
1/8 teaspoon black pepper
Pinch red pepper flakes
2 tablespoons Parmesan cheese, grated
Directions:
Combine all ingredients in a saucepan and cook over low heat for 10 minutes. Add cooked pasta and serve.
Vodka Sauce
This sauce is good with a ribbon type pasta, a shaped pasta like penne or farfalle and also gnocchi.
Ingredients:
2 tablespoons butter
2 garlic cloves, minced
1 small onion, minced
Pinch red pepper flakes
16 ounces of tomato puree
1/2 cup vodka
1/4 cup heavy cream
1/3 to 1/2 cup Parmesan cheese, grated
Salt and pepper
Directions:
Melt butter in a large skillet over medium heat. Add garlic and onion and sauté 2-3 minutes. Add red pepper flakes, and tomato puree. Simmer 10 minutes. Add vodka, simmer 5 minutes. Add cream and Parmesan cheese, simmer until slightly thickened, about 4 minutes. Season with salt and pepper. Transfer to a blender and puree until smooth. Add to cooked pasta and serve.
Farfalle with Fresh Tomato Pepper Sauce
Sauce Recipes
HERBACEOUS ARRANGEMENT
Using up an entire bunch of fresh herbs from the market or your garden can be difficult, especially when recipes call for only one tablespoon. Instead, think of leftovers as an alternative to floral greens. Add herbs to a bouquet of supermarket flowers for a lush table centerpiece. Or simply arrange them in a clean can for a more rustic look.
INGREDIENTS
COOKING WITH RACHAEL RAY
LEARN HOW TO MAKE ...
GREAT PASTRY BOARD
Beautifully hand crafted of the finest hardwood by skilled woodworkers in the USA. The board has a front lip and backsplash to protect your countertop while it stays in place. Perfect for rolling out biscuits, pasta dough, pie crusts and much more.
This pastry cutter set includes pastry scraper, dough blender, biscuit cutter, egg separator and pastry brush 5pcs utility tools. The pastry scraper can help you combine the wet and dry ingredients quickly while the dough blender can help you cut bread dough, clean the counters of crumb etc.
We may earn a commission when you use one of our links to make a purchase.
WOODEN SPOONS
Wooden spoons are inexpensive, usually less than $10 each, and among the most used items in your kitchen. They're sturdy enough to mix heavy dough, safe for nonstick cookware, and the right choice for stirring hot dishes because they don't conduct heat. To keep your wooden spoons in top shape, wash them by hand and dry them before storing in a drawer.
PRODUCE BAGS
One more step closer to a zero waste lifestyle and cuts plastic bag use in a convenient way. These produce bags enable you also put them directly at the sink,clean the veggies and fruit clean conveniently, let them air dry in the bags and then put them straight into the fridge.
Sauteing onions until soft, 5 to 10 minutes, is the first step in many recipes. The reason is that softened onions add body and sweetness. Browning onions, 10 to 15 minutes, gives the onions a deeper flavor that makes them great with sauteed greens or in a savory tart. Lowering the heat and cooking the onions for 30 minutes or more will caramelize them. Longer cooking brings out the onion's sweet side. Caramelized onions are nice on pizza or in pasta.
COOKING ONIONS
PASTA BASICS > SAUCE COLLECTION > PASTA SAUCE RECIPES 2
