Pasta Sauces
There are hundreds of pasta sauces and pasta dishes, we didn’t want to inundate you with tons of recipes because you can basically make what you want with the flavours and ingredients you like. Below are 4 main sauces to adapt to your tastes. Of course if you like a spicy pasta add fresh diced chilli.
Ingredients
Use 3 - 4 oz / 80 - 120g dried pasta per person as a main course
For a starter or side dish portion cook 2 oz / 60g per person
Always cook pasta in plenty of rapidly boiling salted water in a large pan
The 4 main sauces for pasta are -
Tomato Sauce - use CookeryClubs recipe, make as a base and add other flavours to it like chorizo, olives and capers or roasted red pepper and basil or chilli and fresh herbs etc.
White Sauce or Béchamel - use CookeryClubs recipe. Use as the binding sauce to macaroni cheese or pasta bake simply add chopped cooked vegetables, cooked pasta, place in an ovenproof dish cover in grated cheese and bake
Cream Sauce - simply by boiling double or whipping cream (not single) the cream will thicken and make a good base to a sauce.
So sauté any ingredient in butter, like oyster mushrooms, add a touch of garlic, a splash of white wine - reduce the wine a little by boiling till halved, add some cream, allow to boil and the sauce will thicken - bind in cooked pasta
Olive Oil - Olive oil makes a good base to a pasta dish. Simply with olive oil, black pepper and grated fresh parmesan or roasted or pan fried vegetables bound in pasta with a good glug of olive oil, seasoning and cheese if you like.
Other Sauces -
you can bind hot pasta in creme fraiche, cream cheese or mascarponni - with a few other flavours
or cold pasta salad with a variety of dressings, mayonnaise, yogurt or oils and vinegar's
Method