How to cook pasta for spaghetti. Delicious Italian pasta at home: the best recipes and types of pasta. Preparation of dishes from Italian pasta and sauces for them.

Spaghetti - amazing dish! After all, it never gets bored and never gets boring! Why? Thanks to the variety of sauces! Every time using new sauce for spaghetti, you get a completely different palette of taste and aroma. Do you think spaghetti sauce is like butter for porridge or cream for cake? Wrong! This is the soul of the dish, its character and mood. By the way, by "sauce" Italians mean not only the creamy mass that we used to call sauce, but also any filling for pasta, which may consist of meat, fish or seafood. Spaghetti sauces are a special song for Italians! Stick to a strict recipe? Never! Only improvisation! In one Italian novel, the hero, wanting to offend his interlocutor, said the following: “You, who in your whole life have not even come up with spaghetti sauce!” And that's it…

8 popular recipes

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Delicate creamy sauce among spaghetti lovers is especially popular. The simplest option this sauce does not even need to be prepared separately, it is simply added to the pasta pot. After cooking spaghetti, drain the water, leaving a little liquid at the bottom of the pan. Add 20 grams to spaghetti butter and a tablespoon of dried basil. Cover the saucepan with a lid and shake well. Put the pasta on a dish and pour over olive oil. Butter goes well with fresh herbs, cheese, fried porcini mushrooms, nuts, herbs.

To prepare a more complex version of the creamy sauce, we need 150 grams of butter, 100 ml of cream, 500 ml of milk, 200 grams of cheese, 100 grams of finely grated carrots, 2 tbsp. flour, one yolk, salt and pepper to taste.

How to cook:

Melt the butter in a saucepan. Add flour to butter and fry until golden color. Slowly, in a thin stream, pour milk into the saucepan. Stirring constantly, cook the sauce for 8-10 minutes. Then we introduce cream, yolk and grated on fine grater cheese. Salt. Pepper. Bring the mixture to a boil and add carrots. Cream sauce ready for pasta!

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Simple tomato sauce

To make a simple rich tomato sauce for pasta bright taste, we need olive oil, 200 ml chicken broth, 5 tbsp. tomato paste, one sweet pepper, one medium onion, a couple of garlic cloves, 4 juicy tomatoes, 1 tsp mixtures of Italian herbs, salt.

How to cook:

Heat the olive oil in a deep frying pan. In hot oil, fry finely chopped sweet pepper and onion for about 5-7 minutes until soft. Then add finely chopped garlic and chopped tomatoes in a blender. Pour into the pan chicken bouillon. Mix and simmer for about 5 minutes. Then add tomato paste Italian herbs and salt to taste. Stirring thoroughly, cook the sauce until thickened for 15-20 minutes, stirring frequently.

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Tomato sauce with minced meat

To prepare delicious tomato sauce with minced meat, which will become great addition not only for spaghetti, but also for lasagna we take 500 grams ground beef, 500 grams canned in own juice or fresh tomatoes, 2 large onions, 2 bell peppers, 5-6 cloves of garlic, a tablespoon of dry or fresh basil, 1 teaspoon of oregano, a couple of tablespoons of olive oil, ground black pepper, 2 tbsp. sugar and salt to taste.

How to cook:

In a blender, grind fresh or canned tomatoes. Finely chop bell pepper and bow. We chop the garlic. In a deep frying pan, heat the olive oil, add the minced meat and, stirring often, fry until golden brown. Then add pepper, onion and garlic to the fried minced meat, mix well and simmer for 5-7 minutes. Add crushed tomatoes, sugar, basil and oregano. Salt and pepper to taste. Mix everything thoroughly, simmer the sauce over low heat for 30-40 minutes, without covering the pan with a lid.

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Mushroom sauce with onions

To prepare the sauce for spaghetti with mushrooms, we need 500 grams of mushrooms, 5 tbsp. butter, olive oil, 2 pcs. onion, salt and pepper.

How to cook:

Heat up the olive oil in a saucepan. In hot oil, fry finely chopped onion. Then add the chopped mushrooms to the onion and, stirring constantly, fry until all the liquid has evaporated. We add cream. Salt. Pepper. Mix well and simmer for another 7-8 minutes.

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Spaghetti Cheese Sauce

delicious cheese dressing Pasta can be cooked in just 10 minutes! Don't believe? Check it out! For the experiment, we take 150 ml of milk, your favorite variety soft cheese, black pepper, ground paprika and salt.

How to cook:

Heat the milk in a small saucepan without bringing it to a boil. Add a glass of chopped soft cheese to the milk and stir constantly until the cheese begins to melt. After removing the saucepan from the heat, continue to actively stir the mixture until a homogeneous silky consistency is obtained. As a final touch, add a little black pepper, ground paprika and salt to taste. We fill spaghetti and enjoy the most delicate cheese and milk taste.

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Pesto sauce for Italian dishes

Invigorating green Pesto sauce goes well with all types of pasta, and is also suitable for dressing meat, fish dishes and salads. To prepare this green miracle, we need a bunch of fresh basil, 4 tbsp. pine nuts(can be replaced with cashews), a couple of cloves of garlic, 50 grams of parmesan, 6-7 tablespoons of olive oil, coarse salt and pepper.

How to cook:

In a mortar and pestle, thoroughly rub the basil, garlic and nuts, sprinkled with coarse salt. Nuts can be pre-roasted. Transfer the resulting mixture to a blender bowl, add olive oil, chopped parmesan and pepper. Blend all ingredients on medium speed until smooth. Sprinkle spaghetti with pesto sauce with grated Parmesan and drizzle with olive oil. To give the sauce slightly different flavors, you can take 1 part basil and 2 parts spinach, or 1 part parsley and 2 parts cilantro as a "green" component.

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Puttanesca sauce for spaghetti

Puttanesca is one of the most popular Roman pasta sauces, for the preparation of which we need 100 ml of olive oil, 2-3 large ripe tomatoes, 20 pitted olives, 4 anchovy fillets, 3 garlic cloves, half a teaspoon of chili pepper flakes, 3 tbsp. spoons of capers, 2 tbsp. spoons of tomato paste.

How to cook:

Grind tomatoes in a blender. Wash anchovy fillets in cold water and chop finely. Mince the garlic. Large olive mode. Heat the olive oil in a deep frying pan. Saute garlic in oil until golden brown. Add chopped tomatoes and simmer for about 5-7 minutes. Then to stewed tomatoes add olives, anchovies, capers, tomato paste and chili pepper flakes. After mixing thoroughly, simmer for another 10 minutes. With the ready-made Puttanesca sauce, immediately season the spaghetti and serve.

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Sauce for shrimp

For 250 grams of spaghetti, we take 15 medium-sized peeled shrimp, 5-6 cloves of garlic, one medium onion, 3 tbsp. chopped parsley, 1 teaspoon finely chopped chili pepper, olive oil, 50 ml cream, 120 ml dry white wine, salt and pepper.

How to cook:

Boil the shrimp in salted water for about three minutes. After draining the water, keep them under the lid so that they remain warm. Saute the chopped onion, garlic and chilli in olive oil until the onion is translucent. Add wine and simmer for 5 minutes. Then add the cream and simmer for about 3 more minutes until the sauce thickens. At the very end, add shrimp and chopped parsley. Season spaghetti, mix and put on a dish, decorating with fresh parsley.

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Video with Italian secrets of tomato sauces

06 May 2017 298

Spaghetti is a very tasty dish that many people cook for lunch or dinner. This dish can be combined with various gravies from meat, vegetables, cream and even other side dishes. by the most important ingredient, without which this treat is not made, is the sauce, this is the soul of spaghetti.

Sauce or pasta is the basis of this dish, which gives it lovely fragrance And unique taste. Therefore, you must be able to cook pasta yourself, especially since it is not very difficult.

Bolognese at home

What components are required:

• 400 grams of beef;
• pork meat - 200 grams;
• one bulb;
• 2 carrots;
• 3 garlic cloves;
• 40 ml of olive oil;
• dry white wine - 170 ml;
• tomato paste - 150 grams;
• celery stalks - a bunch of 50 grams;
• 30 grams cow butter;
• 300 ml beef broth;
• 2 tsp dried basil;
• 150 ml cream;
• spices and salt.

Cooking time is 1 hour 20 minutes.

Calorie content - 420 kcal.

How to cook pasta "Bolognese" for spaghetti with minced meat:

How to make tomato paste for tomato spaghetti

Products for cooking:

• tomatoes - 700 grams;
• 300 grams of onion;
• ½ garlic head;
• a couple of stems of basil;
• tomato paste - 60 grams;
• salt to your taste;
• vegetable oil.

How long does it take to cook - 40 minutes.

Calorie content - 257 kcal.

Cooking process:

1. Remove the skin from the onion and cut into small cubes;
2. Pour vegetable oil into a frying pan and heat it up;
3. Put in hot oil small pieces onions and fry them for about 5 minutes;
4. We clean the garlic from the skin and chop into thin slices;
5. We wash the stalks of basil and chop into small slices;
6. Sprinkle basil with onions and garlic. All components are thoroughly mixed;
7. Leave to fry for another 5 minutes and remove from heat;
8. We wash the tomatoes. They should be rubbed on a grater or through a sieve;
9. The result should be a tomato mixture of fresh tomatoes;
10. We put the pan with onions, garlic and basil back on the fire;
11. Pour the tomato mixture, mix and leave to stew;
12. After 10 minutes, put a couple of large spoons of tomato, mix and leave to stew;
13. Tomato will give pleasant aroma and density;
14. Stew should be on low heat until boiling;
15. At the end, add salt and simmer for about 5-7 minutes;
16. Add the finished tomato sauce to the spaghetti, mix and serve.

carbonara for spaghetti

• 150 grams of bacon;
• cream with a fat content of 20% - 150 ml;
• a piece of parmesan cheese per 50 grams;
• three egg yolks;
• 1/3 of a head of garlic;
• vegetable oil for frying;
• salt to your taste;
• spice mix.

The cooking time is 60 minutes.

Calorie content - 385 kcal.

How to cook creamy paste"Carbonara":

1. A piece of bacon must be cut into strips;
2. Peel the garlic cloves and cut into small pieces or pass through a press;
3. Pour a little vegetable oil on the brazier, put it on the gas and heat;
4. Put garlic in hot oil, fry it for a couple of minutes;
5. Then spread the bacon to the garlic and fry for a while, stirring constantly;
6. Grate a piece of cheese tediously with small chips;
7. Put three egg yolks in a cup;
8. Sprinkle black salt to the yolks ground pepper and beat thoroughly until smooth.
9. Pour grated cheese to the yolks and stir again .;
10. Next, put the spaghetti to boil in salted water;
11. After the spaghetti is ready, it must be washed;
12. We spread it on a frying pan and fill it with a sauce of yolks and cheese. Mix well;
13. Then we lay out the fried bacon on top and stir well again;
14. If desired, spaghetti can be sprinkled with grated cheese on top.

Preparing Mediterranean Sauce

For cooking, you will need the following components:

• seafood mussels, shrimps, vongole. Seafood should be about 300-400 grams;
• cherry tomatoes - 6-7 pieces;
• white table wine - 1 glass;
• 5-6 sprigs of parsley;
• olive oil;
• salt to your taste;
• ground black pepper - a few pinches;
• tomato juice - ½ cup.

Cooking time - 1.5 hours.

Calorie content - 395 kcal.

How to cook delicious pasta for spaghetti with seafood:

1. The first step is to clean the mussels;
2. Vongole, mussels and other types of shells should be placed in a container of salt water and left for several hours;
3. Next, you need to remove all the shells from the water, unopened and broken shells should be removed;
4. All normal shells are thoroughly rinsed under cool water;
5. It is necessary to remove the skin from the garlic cloves and chop them into small pieces;
6. Pour olive oil into the frying pan, spread the garlic and fry a little;
7. Rinse the parsley and cut into small pieces;
8. Pour boiling water over the tomatoes and cut off the skin, cut the tomatoes into two parts;
9. We spread the tomatoes in a roasting pan with garlic and fall asleep parsley;
10. Cooking should be on low heat, the structure of the tomato should become soft;
11. Next, pour white wine and cook for about 5 minutes;
12. Vongole and other shells, except for mussels, should be placed in the sauce. We cover the brazier with a lid and reduce the fire;
13. After the shells are fully opened, others are added. seafood and poured juice from the tomato. Cooking 5-7 minutes;
14. Mussels must be cooked separately. To do this, they need to be placed in a deep frying pan, add oil and put on fire;
15. We put small pieces of garlic and chopped parsley;
16. You need to cook mussels under a closed lid over low heat until they open;
17. After that, put the mussels in the sauce with the rest of the seafood and simmer for another 5-7 minutes;
18. Next, boil the pasta and put it in the sauce;
19. Mix the spaghetti with the sauce and serve.

How to cook delicious mushroom pasta

Products for cooking:

• 3 small spoons of cow butter;
• one head of onion;
• garlic - 3 cloves;
• fresh champignons - 300 grams;
• a glass of cream;
• a piece of cheese per 70 grams;
• a pinch of salt;
• dried herbs - a pinch.

Cooking time - 40 minutes.

Calorie content - 320 kcal.

How to cook:

1. We clean the skin from the onion and cut the head into small cubes;
2. We clean the garlic cloves, chop them into thin slices;
3. Put cow butter in a frying pan and melt;
4. Pour the onion into the oil, mix and fry for about 5-7 minutes;
5. We wash the champignons, peel the caps from the skin and cut into small pieces;
6. We spread the pieces of mushrooms to the onion along with the garlic;
7. Add salt, pepper and simmer until tender;
8. Pour cream into a saucepan and put on gas. Boil the cream to a boil;
9. Next, pour the cream to the mushrooms and simmer for about 10 more minutes;
10. We wipe the cheese, transfer half to hot sauce, and the second half is left for serving;
11. We put spaghetti in the sauce, mix, sprinkle with grated cheese and serve.

"Ai cuatro formaggi" with chicken

Cooking Ingredients:

• chicken fillet 250 grams;
• onion head;
• two cloves of garlic;
• a small slice of cheese for 50-70 grams;
• vegetable oil;
• a slice of cow butter per 70 grams;
• fresh greens - 5-6 branches;
• salt to your taste;
• seasoning mix.

Cooking time - 1 hour.

Calorie content - 359 kcal.

How to cook cheese paste Ai cuatro formaggi for spaghetti with chicken:

1. We wash the chicken meat and cut into thin strips;
2. Remove the skin from the onion and cut into thin half rings;
3. Remove the skin from the garlic cloves and chop into small pieces;
4. Pour vegetable oil into the pan, add a piece of cow butter and warm it up;
5. Pour onion, garlic into oil and fry for a while;
6. Then add pieces of chicken meat to the onion with garlic;
7. Fry the meat for about 3-5 minutes;
8. After that add 1 big spoon tomato paste;
9. All components are thoroughly mixed;
10. Then pour half a glass of water, season with salt, spices and stir;
11. Simmer over medium heat for 7-10 minutes;
12. Put the spaghetti into the prepared sauce, mix and serve.

• instead of tomato in some types of sauces, you can use mashed fresh tomatoes;
• be sure to add spices, herbs, spices. These components give aroma and original taste;
• serve hot, because it is in this form that the pasta retains all its taste and aroma.

If you still do not know how to diversify your menu, then you can safely use delicious and original treat Italian cuisine- pasta. It can be made with various sauces that will give this dish spicy taste and aroma.

Who among us has not heard of the famous Italian dish - pasta? Italians are very proud of this dish. Perhaps some of you have tried it in a cafe, pizzeria or Italian restaurant. So what is Italian pasta? Do you want to know how to make Italian pasta at home, what can you cook pasta with so that adults and children will like it? But is it possible to cook it yourself, at home? Why not?! In fact, pasta is a fairly simple, but very tasty dish. Italians call everything pasta pasta which are made from wheat flour and water. High-quality and fast cooking pasta in Italian is not difficult at all. delicious homemade pasta, the recipe of which we offer below, will conquer your entire family and become one of your favorite dishes for every day.

Italian pasta (pasta) has become popular not only in Italy, but also in America and Europe. By the way, quite different types of pastas have gained popularity in different parts of Italy. And this means that they cook it in different regions of Italy in different ways. At the same time, not only gastronomic, but also cultural traditions play an important role. We will talk about the most popular and affordable types of famous pasta for cooking at home. After you read this article, you will understand its types as well as a chef Italian restaurants. You can even tell your friends how to make delicious pasta at home.

How to cook italian pasta at home

We have selected for you the most available recipes cooking pasta at home. Be sure to try them out. Italian pasta is especially suitable for spaghetti, although it goes wonderfully with pasta. Choose any recipe delicious pasta, and proceed boldly to its preparation.

Carbonara

Pasta alla carbonara is what the Italians call it. The peculiarity of this dish is that spaghetti is mixed with very finely chopped bacon. In turn, the bacon must be thoroughly mixed with the sauce. It consists of pecorino romanno cheese, parmesan cheese, eggs, black pepper and salt. In general, Italians are very fond of cheese, therefore, several varieties of it are often used in their dishes at once. This makes their taste refined and refined. True for us Italian cheeses can be quite expensive.

When do you think pasta carbonara was invented? In fact, she's not that old. It turns out that this delicious dish invented in the middle of the 20th century. His homeland is the region of Lazio. The capital of this region is the majestic and ancient Rome. It was in Rome that it became a tradition to use romanno pecorino cheese. It is made from quality sheep milk and last long enough. Thanks to this exposure, Pecorino Romano has a fairly rich taste. Many even consider it harsh. But you should not prepare the sauce without this cheese, as it will largely lose its taste perfection. Pecorino Romano and Parmesan are the perfect combination.

So, what do you need to make carbonara pasta at home.

• spaghetti - enough 200-300 g,
• bacon - about 100 g,
• yolks - 3-4 pieces,
• cream (fatty) - 100 ml,
• grated parmesan (grana padano, dzhyugas, etc.) - 50 g,
• garlic - 2 medium cloves
• parsley leaves (about 2 branches),
• salt,
• black pepper (freshly ground).

Now let's move on to the preparation steps.

1. Cut the bacon into fairly small regular cubes. Fry it in olive oil. To prevent the bacon from burning and drying out too much, set the heat to medium.
2. Pour water (4 liters) into a medium-sized saucepan. Salt it and bring it to a boil.
3. Drop the spaghetti into the already boiling water. Please note that you do not need to cook them until fully prepared, but to the so-called state of al dente. Do not be afraid that you will not finish the product. This simply means that they should be removed from the pot one minute before the end of the cooking time stated on the package. By the way, the cooking time of spaghetti may vary. It all depends on the caliber of spaghetti and the type of wheat from which they are made.
4. Next, cooking amazing delicious sauce. To do this, mix the eggs with milk or cream. Pepper and salt to your liking. Next, the mixture must be thoroughly beaten with a whisk. When the mixture is smooth, add about 50 g of finely grated Parmesan.
5. From the pan, temporarily pour the already fried bacon into a plate. Next, finely chop and gently fry the garlic. Watch carefully so that it does not burn or overcook. If you like a rich garlic flavor in a dish, then it is better to add raw garlic to the already prepared sauce.
6. When the garlic is fried, carefully pour the spaghetti over it. Mix everything thoroughly.
7. When the spaghetti is hot, remove the pan from the stove and add the already beaten eggs. Now it is very important to mix everything quickly so that the proteins do not curl. Add fried bacon and pepper.
8. Before serving, sprinkle the pasta with finely grated Parmesan and top with parsley leaves.

All. Now you can serve this delicious dish and call your family to the table. This great alternative already bored pasta.

Bolognese

Bolognese is meat sauce, which is generously seasoned with Italian pasta. As its name suggests, they invented this wonderful sauce in the province of Bologna. This sauce is very popular in Italy and beyond. It is often served not only with pasta, but also with the famous Italian lasagna and fresh tagliatelle. It also pairs well with pasta and other types of pasta. It is difficult to find a resident of Bologna who does not like Bolognese sauce and does not know how to cook it skillfully. In fact, there is nothing complicated in its preparation. But in order to prepare classic sauce Bolognese, you need to stick to the traditional list of ingredients. Bolognese includes beef, carrots, onions, pancetta, tomato paste, celery, red wine, meat broth, cream or milk (optional).

Let's specify the number of ingredients for this fragrant dish:

• Minced beef - enough 100g.
• One bulb.
• 3 tomatoes.
• A clove of garlic.
• 2 teaspoons of tomato paste.
• A pinch of dried basil.
• 2 tbsp. spoons of red wine.
• A teaspoon of sugar.
• A pinch of oregano.
• 80 g spaghetti.
• 50 g parmesan cheese.

Cooking steps:

1. You need to take a large deep frying pan and heat vegetable oil in it over medium heat. When the oil is hot, add the minced meat to it. Fry it over medium heat until it is browned. If you notice that there is too much fat in the pan, drain the excess. Finely chop the onion and garlic and add them to the minced meat. Fry the whole mixture for a couple more minutes.
2. Finely chop the tomatoes, herbs. Add them to the pan. Pour sugar there, pour in red wine. Bring this aromatic mixture to a boil. When the sauce boils, cover it with a lid, make a small fire and simmer for about half an hour. Stir it from time to time and make sure it doesn't burn. The sauce must thicken.
3. In the meantime, prepare the sauce, it is worth doing the spaghetti. Boil them until al dente. Next, carefully place the pasta on a large plate and pour the sauce on top. Sprinkle finely grated Parmesan over the top to bring out the rich flavor of this aromatic dish.

As you can see, everything is very simple.

Penne Arabiata

This italian dish has already become a classic, although it was invented only at the beginning of the 20th century. Literally, its name translates as "evil pasta." It can be prepared quickly and easily. It has a special spicy taste. It is given to pasta by an explosive mixture of garlic and hot pepper pepperoncino.

Ingredients:

• 300 g Italian pasta.
• A clove of garlic.
• Canned tomatoes (in their juice).
• Dried hot red pepper (chopped).
• Basil or regular parsley.
• Olive oil.

Cooking steps:

1. You need to take a large frying pan and carefully heat a little olive oil.
2. When the oil is hot, add minced garlic and dry pepperoncino to it.
3. Immediately reduce the heat so that the garlic does not burn. It must be thoroughly fried until it is browned.
4. We take out the tomatoes from the jar, chop them finely enough and, together with the juice, send them to the pan.
5. Spaghetti should be boiled, as usual when cooking pasta, until al dente.
6. When the spaghetti is cooked, drain the water and send them to the pan to the sauce. Mix everything thoroughly.

You will get sharp and fragrant dish, which can be quickly prepared from the simplest products.

Primavera

This pasta is a classic spring dish. It contains many fresh vegetables. Primavera is considered an American-Italian dish. The thing is that Italian emigrants invented it in America. The name itself was given to this wonderful dish in an American restaurant called Le Cirque. This establishment is located in New York. And in 1977, in the legendary New York Times even a detailed article about Primavera pasta was published.

If you like the taste of fresh fragrant vegetables, be sure to cook spaghetti Primavera. The taste of vegetables dominates in them, it is pronounced and very harmonious. Distinctive feature such a paste - it is very bright and fragrant. It is very convenient that almost any vegetables that you can find at home are suitable for it. By the way, the word "primavera" in translation means "spring". We offer you a very simple recipe for this classic spring pasta.

Ingredients:

• 500 g of paste.
• 350 g broccoli.
• 2-3 carrots, to be cut into strips.
• One bell pepper.
• 200 g green peas (preferably young).
• About 15 pcs. cherry tomatoes.
• 5 cloves of garlic.
• A couple of tablespoons of ground black pepper.
• Salt.
• Finely grated parmesan cheese.
• Olive oil.

1. Heat up the oil in a frying pan. Finely chop the garlic and add it to the pan. We keep it on very low heat for only half a minute. As soon as its color begins to change, immediately remove the pan from the heat.
2. Add pepper and cherry tomatoes to the garlic.
3. Cook pasta until al dente. Please note that two to three minutes before the end of the pasta cooking process, you need to add vegetables to them.
4. At the end of cooking, drain the water from the vegetables and pasta.
5. To make it appetizing dish became even more fragrant and refined, sprinkle it with grated parmesan.

lasagna

Many of you have probably heard of the traditional Italian lasagna dish. This is not exactly pasta, although the dish is also floury. It consists of rectangular sheets, between which sauce and different types of cheese are laid out. It is believed that cooking lasagna is not so easy, as it has its own nuances. The layers should stick together the lasagna sheets, but they should still be juicy and not fall apart. This dish is very popular due to its rich taste, juiciness and pronounced cheese aroma. Properly cooked lasagna will not delaminate and lose its flavorful filling. The secret is in the sauce and cheese. The sauce thoroughly soaks the dish, and the cheese glues the lasagna sheets together.

Lasagna is especially popular in Bologna. Here it is prepared in almost every family. Juicy lasagna from the thinnest dough, which alternates with fragrant filling from meat, cheese, vegetables and generously filled with sauce - what could be tastier?! Master chefs manage to cook lasagna from seven or even eight layers of dough. Used as a sauce famous bechamel. Anything is suitable for the filling - meat stew, minced meat, spinach, tomatoes and other vegetables. The birthplace of this wonderful dish is Emilia-Romagna. But very quickly it spread throughout Italy, and then around the world. The secret of its popularity is that lasagna is really very tasty, juicy and satisfying.

Ingredients:

• 2 tablespoons of olive oil.
• 2 cloves of garlic, to be passed through a press.
• One chopped onion.
• 500 g ground beef.
• 150 g finely chopped mushrooms.
• 60 g tomato paste.
• 400 g tomato (fresh).
• Finely chopped parsley leaves.
• Half a glass of red wine.
• 370 g lasagna (special dry dough plates).
• Two glasses of finely grated cheese.
• Half a glass of finely grated parmesan.
• 180-200 g cream.
• 2 tbsp. spoons of flour.
• 2 glasses of milk.
• 120 g soft ricotta cheese.

1. We heat the oven to a temperature of 180 ° C. We grease the baking dish (deep enough to fit all the layers together with the filling) with any fat.
2. Take a large frying pan and heat the oil in it. Next, fry the garlic and onion for about 5 minutes over medium heat. They should become soft. Add minced meat to the onion and garlic and fry for about 5 minutes. It should take on a nice golden hue. All lumps of minced meat that form must be carefully broken with a spatula. You should get a homogeneous mass without lumps. Then pour in the mushrooms and fry for about 3 minutes over medium heat. At the end, add tomato paste.
3. To the resulting filling, add finely chopped tomatoes and pour in red wine. Bring the mixture to a boil. You need to simmer it for about 8 minutes. Please note that the liquid should partially evaporate. At the end, add parsley, season with pepper, salt.
4. The next step is to prepare the white sauce. Please note that it is very important to prepare it correctly. It shouldn't be too runny or too thick. Melt the butter in a saucepan. Gently fold in the flour so that there are no lumps. Butter with flour should be boiled over low heat. In this case, the mixture must be constantly stirred. Then take the saucepan off the heat and pour in the milk. It shouldn't be cold. It's better if it is room temperature. Mix everything and put it on fire again. Bring the mixture to a boil and cook for about 3 more minutes. It should become thick enough. When the sauce thickens, you need to add grated ricotta, salt, pepper. All. The sauce is ready.
5. We take a baking dish and put a sheet of lasagna in it. Read carefully on the package of lasagna sheets how to prepare the dough for baking. Some species require pre-cooking in water. They are dipped in boiling water for just a couple of minutes. But there are also types that are prepared in a special way. They do not require pre-cooking. High-quality lasagne sheets do not stick to each other during cooking and remain quite dense. So, put the lasagne sheets in the baking dish. They need to be laid flat. The next sheet should lie half a centimeter on the previous one. Thus we line the bottom of the form. If there is excess dough left around the edges, it can be cut off. Put half of the cooked minced meat on top and pour over half the volume. white sauce. Sprinkle with a quarter of the total volume of cheese. Then you should repeat the layers again in the same order as the previous ones. At the end, cover with a sheet of lasagna dough.
6. We take a small bowl. In it you need to carefully beat the cream and eggs. Pour the resulting mixture on top of our lasagna and sprinkle with grated cheese again. Now you can send the dish to the oven. For baking at a temperature of 180 degrees, half an hour will be enough. Pay attention to appear golden crust. This is a sure sign that delicious lasagna finally ready. Feel free to take it out of the oven. But before serving the dish to the table, let the lasagna rest a little, literally 5 minutes. As it cools down a bit, the cheese will become more viscous and will better hold all the layers in place.

A bit of history

You are interested in the history of the origin of pasta. The story of its origin is no less fascinating than the preparation of this most popular dish. It is curious that many myths and legends are associated with it. Now Italy remains a kind of trendsetter in culinary fashion regarding cooking different types pastes. In addition, it is in Italy that this product is produced in the largest volumes. And also in all of Europe, it is the inhabitants of Italy who eat the most pasta.

Pasta is considered to be a traditional Italian dish. But is it? There is another version of the origin of the pasta, an alternative one. According to her, brought this cooking masterpiece the great traveler Marco Polo in 1292 from China. Scientists claim that there is even quite reliable documentary evidence for this. But resourceful Italians have a perfectly reasonable answer to this. They claim that Marco Polo just mentioned that in China they also like noodles very much, as well as pasta.

To prove that pasta appeared in Italy long before the travels of Marco Polo, Italian scholars cite Horace and Cicero. In the works of these great poets ancient rome more than once magnificent dishes are mentioned, prepared from flour with water, which are boiled in sea ​​water. Treatises on cookery from Appicius have been found. He lived in the old days of the reign of the famous emperor Tiberius. In his writings, he described dishes that are strikingly reminiscent of lasagna. In 1000 c. BC. chef Martino Corno in his book described in detail the preparation of pasta in Sicily.

However, the disputes of historians and culinary experts still do not subside. Only the fact that since the XII century pasta begins its triumphal march across Europe has been accurately proven. Recipes for this dish began to spread precisely from the lands of Italy.

Milestones in pasta history:

• 12th century - On the island of Sicily, they start making pasta. The Arabs who lived in this area took an active part in its production.
• XIII Art. - Pasta begins to dry in the sun. Thanks to this, the shelf life of pasta increased significantly and reached three years. It began to be used on ships as provisions for long sea passages. Soon, pasta was brought to numerous sea cities: Pisa, Genoa, Venice, Naples. Each will soon have its own pasta variants with unique taste characteristics and ingredients.
• XV Art. The first written recipe for lasagna appears. Also mentioned hollow and long pasta. Pasta was enough then expensive dish, since the desired varieties of wheat were grown only in Apulia and Sicily. Only much later did it become popular among the poor.
• XVI - XVII centuries. Tomatoes are imported from America to Europe. This vegetable made a real gastronomic sensation. hard varieties wheat is beginning to be actively grown throughout southern Italy. Here machines are invented for industrial production pastes. In this case, special powerful presses, machines for cutting and drying are used. The scale of production and consumption of pasta is increasing tenfold. At the same time, the cost of pasta is falling. They are becoming very affordable and popular.
• In the XVIII - XIX century. due to the fact that pasta production technologies have become perfect, this dish gains special popularity, which remains at the highest level even now. Then pasta begins to conquer Europe and America.

So, we told you how to cook pasta at home, revealed to you the secrets of the recipes for the five most popular types pastes. The history of this truly international dish is as rich as its amazing taste. You should definitely please your loved ones with delicious and fragrant pasta.

Meat , vegetables , spices , which are cooked and eaten right away , as standing pasta is no longer as tasty as fresh . Pasta is the most diverse: spaghetti, lasagna, fettuccine, ziti, cannelloni, cavatappi and many others. All of them differ in color , shape , length , they can be letters , pasta , thin sheets , bows , shells .

How to cook spaghetti pasta

Carbonara

What is necessary :

• a pack of spaghetti;
• 90 g bacon;
• 70 g hard grade;
• a couple of chicken eggs;
• yolk;
• a tablespoon of salt and olive oil;
• black pepper ;
• a clove of garlic.

How to cook :

1. Pour a lot of water into a deep saucepan, add salt and bring to a boil. Add pasta and cook according to package instructions.
2. While the spaghetti is cooking, you can prepare the sauce. Cut the bacon into small pieces and fry with olive oil and garlic for no more than 6 minutes.
3. Whisk egg yolk , eggs , grated cheese and pepper in a bowl .
4. Drain the finished spaghetti into a colander, but leave half a glass of liquid after cooking the pasta.
5. Mix spaghetti in a pan with bacon, then pour them with cheese sauce. Stir quickly so that the mixture covers the entire pasta . If the sauce is too thick, then you can add a couple of spoons of "pasta broth".

Creamy mushroom pasta

Ingredients :

• 300 g champignons;
• bulb;
• 200 ml of water and cream;
• 20 g butter;
• pepper, salt, a couple of tablespoons of flour.

How to cook :

1. Mushrooms rub on a grater, or chop heavily with a knife.
2. In a saucepan, heat the butter, fry the finely chopped onion. When the onion becomes almost transparent , add the mushrooms and cook until the liquid disappears .
3. Salt mushrooms with onions, add flour, mix thoroughly.
4. Pour a glass of boiling water into a saucepan, stir, then pour warm cream, pepper. It is not necessary to bring to a boil.
5. Boil spaghetti and mix them with ready-made mushroom sauce.

How to cook tomato pasta

Creamy tomato paste

What will be required:

• two tomatoes;
• two bulbs;
• half a spoon of adjika;
• 110 ml;
• basil;
• salt, black pepper;
• any pasta pasta products.

How to do :

1. Prepare pasta.
2. While the pasta is boiling , chop the onion , peel the tomatoes from the skin and chop .
3. Pour a little oil into a saucepan, fry the onion and add the tomatoes.
4. Pour cream , salt , pepper , sprinkle with basil .
5. Put adjika and simmer for 5-7 minutes, then mix with pasta.

Light tomato paste

What do you need :

• a couple of tomatoes;
• bell pepper;
• salt, granulated sugar, black pepper;
• two cloves of garlic;
• dill, oregano, basil;
• a pack of pasta for pasta.

How to cook :

1. Scald the tomatoes with boiling water and peel them off, divide into four parts and remove the seeds .
2. Remove the skin from the pepper as well. Grind vegetables with a blender into gruel.
3. Pour the liquid into a saucepan , salt , pepper , put garlic , spices and herbs .
4. After boiling, reduce the heat and cook for a quarter of an hour.
5. Mix sauce with cooked pasta.

Bolognese with minced meat

What is necessary :

• half a kilo of minced meat;
• three bulbs;
• 210 g tomato paste;
• oregano, paprika, black pepper, salt, chili pepper;
• 4 -5 tomatoes;
• two garlic cloves;
• a spoonful of honey;
• 130 ml red;
• two packs of spaghetti;
• basil;
• 110 g hard cheese;
• two spoons.

How to cook :

1. Heat oil in a saucepan, cook chopped onion.
2. Add minced meat, cook until almost ready.
3. Pour over wine, simmer until it evaporates.
4. Put seasonings , tomatoes , chili , tomato paste , garlic and honey to the meat . Crush the tomatoes with a spoon, after boiling, cook for 2-2.5 hours until thick.
5. Prepare spaghetti. Transfer to a plate , pour over the sauce , sprinkle with grated cheese and basil .

how to cook italian pasta

Roman buccatini

What is necessary :

• 600 g spaghetti;
• 200 g mozzarella;
• two red onions;
• olives ;
• hard cheese;
• 700 g tomatoes;
• olive oil, salt, pepper;
• parsley, oregano, garlic.

How to cook :

1. Clean the tomato from the skin and seeds, grind in a blender with oregano.
2. In a bowl, mix the tomato mixture, chopped garlic, chopped mozzarella, onion, olive oil.
3. Prepare pasta. Combine with dressing and sprinkle with grated cheese.

Classic lasagna

What do you need :

• 10 sheets of lasagne pasta;
• half a kilo of minced meat;
• 400 g hard cheese;
• 50 g butter;
• two tablespoons of flour;
• 650 ml milk;
• 500 ml bolognese sauce.

How to cook :

1. Melt butter in a deep frying pan. Add flour, stirring thoroughly.
2. Pour in milk, simmer until slightly thick. This will be the bechamel sauce.
3. In another frying pan, heat the olive oil and fry the minced meat almost until tender, pour over the bolognese sauce, adding pepper and salt.
4. Preheat the oven to 180 degrees.
5. Grease a special mold with butter. Cover the bottom with a little cooked bechamel sauce.
6. Lay the mold with dry lasagne slices, put minced meat, grated cheese and bechamel on top. There is no need to spare the sauce and minced meat, the more sauce, the juicier the future lasagna.
7. Repeat layers. The very last layer is dry sheets, bechamel sauce and a lot of grated cheese.
8. Leave for 10 minutes, then cook in the oven for half an hour.

pappardelle bolognese

Ingredients :

• half a liter of tomato.

How to cook :

1. Fry chopped vegetables , herbs and garlic in oil .
2. Minced meat mixed with pepper and salt , posting to the vegetables . Cook for 10 minutes.
3. Pour in wine, simmer until the alcohol disappears.
4. Put the paste and juice from the tomatoes with half a liter of clean water.
5. Bring everything to a boil and simmer for a couple of hours until thick.
6. Boil pasta , mix with dressing and lightly fry for no more than a minute .
7. Sprinkle with grated cheese and serve.

Spaghetti is a national Italian dish, which, however, has taken root in Russian cuisine and has many admirers. With cooking plain pasta even a child can handle it. And here is the dish complex sauce may well become crown in a chic restaurant. Traditionally, pasta itself is called pasta, but in our country it is customary to refer to the sauce for them as well. The recipe for making spaghetti pasta has many of the most different options, from simple to complex. The article will talk about only some of them. But remember, with just a little imagination and knowledge in the kitchen, you may well become the inventor of your branded original recipes spaghetti and sauces for them.

A bit of history

Before you learn how to cook spaghetti pasta, we suggest making brief digression in the history of pasta itself. Although the mention of this cereal product is found in the recipes of the ancient cuisines of China, Egypt and Persia, the first country that comes to mind in connection with it is Italy. Already in the 12th century, such a dish as pasta with sauce is mentioned at one of the banquets. And 4 centuries later, the production of pasta in this country becomes massive. In our country, spaghetti appeared only 200 years ago, when an Italian shipbuilder told one of the entrepreneurs the secret of their preparation. Later, the first factory for the production of pasta, including spaghetti, was opened in Odessa. At the beginning of the last century, more than 35 pasta factories were already in full operation in Russia. pasta, spaghetti, simple pasta quickly gained popularity among all segments of the population. Now it's time to learn some spaghetti pasta recipes.

Cooking with vegetables

The article offers to learn how to cook spaghetti pasta at home. Having mastered these simple recipes, you will always have fast, and maybe even signature dish. Let's start with the simplest and finish with something more difficult. So, for example, spaghetti tomato pasta is a dish for those who care about their figure, but do not want to deny themselves delicious food. The recipe involves the use canned tomatoes in its own juice without peel. Enough jars weighing 200 grams. It is better to cook in thick-walled dishes: a frying pan or a saucepan. Initially, fry finely chopped garlic in olive oil, remove it. Then prepare the mashed tomato sauce in the same pan. Then add finely chopped basil, salt, sugar to taste, you can use coriander and red pepper for spiciness. Crown ingredients - 50 grams of vodka and 2 tablespoons heavy cream. Boil the sauce until thick, after which the spaghetti tomato paste is served with boiled pasta.

If there are no tomatoes

Fresh vegetables are not always available. In addition, in winter and spring, they have a “plastic” taste in the store. In this case, the tomatoes can be replaced with sauce from a jar. Get at least delicious spaghetti With tomato paste. One of quick options prepared as follows: heat 20 grams of butter in a frying pan, add 30-50 grams of tomato paste or ketchup, salt, pepper and sauté for about five minutes. Then put the boiled pasta into the pan with the sauce, mix and hold on the stove for another three minutes. Ready spaghetti put on a plate with tomato paste, sprinkle with grated cheese, serve. You can add your favorite spices to this sauce and fragrant herbs: basil, oregano, coriander, fennel and parsley. The main thing is that it tastes good.

pasta bolognese

There are many recipes for this. fine dish. It is always based on meat ingredients: minced meat, smoked meats. We offer you a couple of not the most complex options preparations to practice and hone your skills. So, the first option. Sliced ​​smoked bacon fried in olive oil, add grated carrot and sauté for another five minutes. Then cut the onion and celery into cubes, place in a pan with bacon and carrots, simmer until tender. At the end, add chopped tomatoes, simmering everything for a few minutes. Mix the fried minced meat with the rest of the ingredients, stirring, simmer for 15 minutes. Pour in red wine (100-150 grams) and cover. The main thing is to bring the minced meat to readiness and at the same time not to overdry the sauce. Add spices to taste. Pour the resulting sauce over the spaghetti on a serving plate and serve.

Second version of pasta bolognese

For this recipe you will need a large number of peeled tomatoes (about 400 grams) for tomato sauce. First, in a saucepan with olive oil, fry the same smoked bacon with minced meat. It is better to start with minced meat, as it will take more time to full cooking. Add chopped garlic and tomatoes processed by a blender into a homogeneous mass, pour in red dry wine, mix. Do not forget about spices: salt, pepper, herbs to taste. Put in the oven, preheated to 180 degrees, for about an hour. Stir occasionally. The lid does not need to be covered. While the sauce is cooking, boil the spaghetti, put it on portion plate. When the bolognese is fully cooked, pour pasta over it and serve hot to the table. Sprinkle with your favorite grated cheese, if desired.

Pasta with minced meat for spaghetti: options

It becomes clear that one of the most common options for pasta sauce in our area is the one in which minced meat is present. As we have already said, its Italian name is bolognese. Despite the apparent simplicity, with this ingredient you can create truly unique dishes. In addition to the fact that minced meat can be chicken, beef, pork or mixed, the dish is prepared by the most in a variety of ways. Spaghetti with minced chicken is considered dietary, which for this dish will need 300 grams. Medium-sized carrots cut into cubes and fried on vegetable oil approximately 6-8 minutes. Add a couple of cloves crushed garlic And minced chicken. Fry for 5 minutes, then add curry, a couple of tablespoons of flour, spices, soy sauce and 300 grams of milk, simmer for 10 minutes. Meanwhile, boil 300 grams of spaghetti in salted water. Ready pasta mix with sauce and serve on serving plates.

Alla panna and others

It is known that many people call pasta with minced meat “in a naval way”. Indeed, what could be easier than mixing everything together. Simple and delicious? Probably yes, but not very interesting. However, in addition to meat ingredients, there are many others. By using different food groups, you will get new tastes and be able to surprise your family and friends over and over again. How to cook spaghetti pasta with the most different ingredients, suggest recipes following dishes. They are able not only to satisfy, but also to surprise. For example, did you know that alla panna is a cream-based sauce? It is prepared like this: fry 600 grams of champignons, cut into slices, in olive oil. Add a glass of low-fat cream, a couple of spoons soy sauce. Simmer, stirring, for a few minutes, pour over boiled spaghetti and serve in portions. Naturally, a variety of grated cheeses optional.

Ai cuatro formaggi

The original name sounds like ai quattro formaggi. It's a cheese-based spaghetti sauce. It will require several types of product. In a heated saucepan with a thick bottom, melt a couple of tablespoons of butter, add one hundred grams of cheese different varieties. Such as ricotta, gorgonzola (or another with mold), fontina. Pour 100 grams of cream into the melted cheeses, add a third of a glass of grated parmesan, beat the mixture until uniform consistency and turn off the stove. Salt, pepper, sprinkle ready sauce spaghetti and serve immediately for dinner or lunch. Extremely tasty and savory dish will appeal to connoisseurs of Italian cuisine. Cheeses are fertile ground for experiments. Using various varieties and proportions, you can achieve amazing results and be considered a real master, who will always be asked the question: “How to cook spaghetti pasta so delicious?”

A few more secrets

Finally, we offer a couple simple recipes, with which you can slightly diversify the pasta diet.

1. Alle verdure - pasta with vegetables. Finely chop a couple of cucumbers, add peeled tomatoes, pre-chopped. Salt and leave for a couple of hours so that the juice stands out. Then season with oregano, garlic, red pepper and olive oil. Serve cold with spaghetti. The dish is perfect for lunch on a hot day.

2. Carbonara. For this pasta you will need eggs, garlic and bacon. Fry the garlic in oil, add diced bacon (350 grams) and keep on fire until the meat is browned. Fresh cream(225 grams) beat with four eggs, add to bacon. Pour half a glass of grated parmesan and diced gorgonzola into a slightly warmed mixture, mix. When the cheese is melted, pour over the spaghetti sauce.