The easiest Italian sauce recipe. Vegetable sauces for pasta

In Italian cuisine, making sauces is an art. They cannot be called simply an addition to . This is a separate dish that requires detailed attention. People sometimes think that the sauce in Italy is a mix of those products that are available and any housewife has: local fresh ingredients, of course, or food from the pantry during the winter months. And so it is. But in every family, in every restaurant, the same recipe can be prepared in different ways, which makes each dish unique.

tomato

Traditionally, sauces are made with ingredients that are now in season, allowing for amazing natural flavors. At first glance, such ordinary tomatoes, beans and legumes, herbs and garlic, and even nuts stewed with olive oil and mixed in a blender, turn an ordinary pasta into an exquisite restaurant dish. The traditional dressing for pasta was originally a mixture of olive oil, tomatoes and basil. After cooking, experimenting, they added cheese and the result pleased everyone. This is how the classic Italian dressing. Interestingly, the type of cheese used in each region is different, so the taste is always different. They are actively used in Sicily, in Emilia-Romagna -, but in Campania they prefer -.

Pesto

Another well-known is Pesto sauce - Italian classic. This sauce comes from sunny Liguria. You won't find a sweeter sauce than this one. Green saturated color obtained through the use of olive oil and basil with the addition of crushed pine nuts.
And in some Sicilian versions, pine nuts are replaced with pistachios, and finely chopped mint is added for freshness and flavor. "Pesto" comes from the Italian verb pestare - to grind or crush, and for good reason. During cooking, all ingredients are mixed in a stone mortar. The Sicilian pistachios used in Pesto should be freshly picked - still greenish - lightly toasted, but not roasted, in other words, raw. This, of course, deepens green tint sauce. Pesto should contain at least two-thirds of the pistachios. Basil and mint should be fresh, extra virgin olive oil only. This is not a recipe where you can experiment with the amount of ingredients because it will completely change the taste.
Today, Pesto is also sold in Italian stores of excellent quality, which is not surprising. In Sicily with modern technologies established good productions this product, so it is not necessary to devote time to cooking. Although, can a jar product be able to deliver as much pleasure as the process of cooking and savoring a hand-made dressing. Traditional spaghetti goes well with the sauce. They must be very High Quality, for example, spaghetti alla Chitarra. In addition, the grated cheese that is sprinkled over the Pesto should also be the best available.

Cuttlefish ink

There is another sauce that can be classified as "exotic" - "Seppia" or "Nero di sepia". main ingredient popular dish are cuttlefish ink, which gives it a deep dark blue or even black color. Despite its color, Seppia or Nero di sepia sauce is not only ink. It also contains pieces of the cuttlefish Seppia itself, sautéed with garlic or onions in olive oil, tomato puree, white wine, parsley and pepper. The exotic sauce also goes best with spaghetti. However, we should not forget that in Italy seafood is never accompanied by grated cheese.

Carbonara

Not to mention the well-known "Carbonara" - creamy, thick and slightly meaty sauce. When added to any pasta, the dish is called "Carbonara", so many mistakenly believe that this name pasta. There are the main components of the sauce that remain unchanged: eggs, cheese and (pancetta). Pancetta is similar to ham but looks and cooks a little differently. In addition to cheese and pancetta, eggs and cream are used. While Carbonara can be cooked on its own, it's best to do it with the pasta at the same time. Ingredients are added to the hot pasta, allowing them to cook even without the heat of the stove. Then cheese is added and everything is thoroughly mixed. The main thing is the absence of lumps. It requires skill and skill, but as they say, nothing is impossible.
Create, cook and discover your Italy, and I will gladly help you with this! What's your favorite pasta sauce?

Italian Pasta Sauce Recipes

True connoisseurs of pasta know that the main thing in this Italian dish is lucky sauce. And not bought in the store, but cooked on home cooking. The selection rules are generally simple - the shorter and thicker the pasta, the thicker the sauce should be, and light sauces are served with light and thin types of pasta. For all types of pasta, tomato sauce, cheese, olive oil are ideal. However, do not forget that pasta with meat and cheese is a rather high-calorie dish, and if you follow your figure, combine pasta with vegetables, nuts, herbs - there are many in Italian cuisine. classic sauces for every taste.

Classic Italian pasta sauces

Aglio e olio (garlic with butter)– this sauce is ideal for thin long species pastes. We take a bunch of basil, 2 cloves of garlic, 2 tbsp. l. olive oil, thyme, oregano, ground black pepper and salt - all to taste. Saute finely chopped garlic in hot oil until golden brown. We remove it from the pan, add finely chopped greens, pepper, herbs, salt. Stir, remove from heat and add the prepared pasta to the sauce.

Carbonara (carbonara)- suitable for all types long pasta. We need 300 gr. ham, 200 ml. heavy cream or sour cream, 2 cloves of garlic, 1 tbsp. l. olive oil, 4 yolks, 70 gr. grated cheese(preferably Parmesan). Add chopped garlic and ham to the heated oil (cut into small cubes), cook for 3 minutes. Whip the cream with the yolks, add to the ham and heat over low heat. Sprinkle with grated cheese and serve immediately with pasta. Instead of ham, you can add chicken meat to the sauce.

Alla panna (cream sauce)– suitable for large thick types of pasta with a corrugated surface, for ravioli, for fresh pasta. cook the same number grated cheese butter and cream. We heat the butter and cream, add 2/3 of the grated cheese and stir until the cheese is completely dissolved. Drizzle the sauce over the pasta and top with the remaining cheese.

Vegetable sauces for pasta

Tomato sauce with eggplant. Ingredients: one eggplant, 3 tomatoes, 2 cloves of garlic, 1 onion, 4 tbsp. l. olive oil, salt and pepper.

Cut the eggplant into cubes, put in a colander, sprinkle with salt and let stand for 15 minutes. Finely chop the onion and garlic, fry in oil for 2 minutes. Add tomato slices, cook for 10 minutes big fire. Drain the juice from the eggplants, fry them in another pan for 10 minutes. We shift the fried eggplant to the tomatoes, salt and pepper to taste. The sauce can be served hot or cold.

Spinach pesto sauce. Ingredients: 250 gr. spinach leaves, a clove of garlic, 2 carrots, 2 sprigs of mint, big lemon, 3 tbsp. chopped nuts, 3 tbsp. water, a small zucchini, pepper, salt, olive oil, 3 tbsp. grated cheese.

Boil spinach for 2 minutes. Peel the zest from the lemon, finely chop the garlic and mint. Rub with spinach, add pepper, a tablespoon of oil, nuts, grated cheese. Cut carrots and zucchini into cubes, fry in oil. Pour in water or broth, cook under the lid for 3 minutes. Mix the finished pasta with vegetables, arrange on plates, spread the spinach sauce on top and sprinkle with lemon juice.

In addition to classic Italian pasta sauces, there are many others. Not all of them are related to Italian cuisine, but pasta with them is wonderful.

Marinara is the most typical, most popular sauce in Italian-American cuisine. This is the first sauce that comes to mind when we are talking about pasta, pizza or meatballs. This sauce originates from southern Italy, but in Italian cuisine it is usually referred to simply as "tomato sauce" ("salsa al/di pomodoro"), and the word "marinara" is used only when talking about a specific dish with this sauce (for example, "spaghetti alla marinara" - spaghetti with tomato sauce.) There are many variations of this sauce - with olives, with capers, with different types spices - but today I have a very simple, basic (but very tasty!) version of tomatoes with vegetables. The sauce is simmered for a long time, and therefore most of the liquid evaporates from it, and it becomes very rich, with a bright, sweet and sour taste concentrated tomatoes.

I really like the versatility of this sauce. You can serve any pasta with it. It can be used when making pizza. You can stew meatballs or meatballs in it. It is good as a topping for poultry or fish dishes, for example, for baked in the oven. fish fillet or for chicken piccata. Many snacks are often served with this sauce, for example, fried squids or simply soft " bread sticks." Marinara tolerates refrigeration and freezing well, so it's best to make a large batch and then use the sauce as you see fit.

Ingredients
(with mine small changes):

1/2 cup olive oil

1 large onion

3 cloves of garlic

2 medium stalk celery

2 medium carrots

2 bay leaves

1 tsp dried oregano

4 banks canned tomatoes without skin and seeds (410 g each)

1 tbsp sugar (or to taste)

salt and ground black pepper to taste

We cut the onion into small cubes, chop the garlic very finely.

In a heavy bottomed saucepan or cast iron skillet, heat vegetable oil over medium heat. Saute onion and garlic on it, stirring often, for 10 minutes, until soft. (The onion should be softening, not caramelized and fried. If it starts to brown, lower the heat.)

We clean the carrots, remove dense fibers-threads from the outside of the celery stalks. Cut carrots and celery into small cubes.

Add carrots and celery to the roaster. Cook, stirring frequently, for another 10 minutes.

Add tomatoes, bay leaf, oregano, 1/2 tsp. salt and 1/4 tsp. black pepper. (The sauce will end up quite thick and "lumpy." If you want a smoother sauce, puree half the tomatoes before adding to the sauce in a food processor or blender.) Bring the sauce to a boil and reduce heat to low.

The sauce should only bubbling slightly. Boil the sauce (without lid) on small fire about an hour. Most of the liquid will evaporate from it, and you will get a thick, concentrated sauce. Taste and add more salt and pepper, if desired. If the sauce seems too sour, add some sugar as well. Stir and let stand covered for a while.

Serve with pasta, fish, seafood, poultry or meatballs. For example, fried squid with this sauce:

Bon appetit!

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Pasta "Bolognese"

Bolognese is a thick Italian meat sauce that is traditionally served with pasta, and is also part of Bolognese lasagna. The main components of the sauce are minced meat, onions, celery, carrots and tomatoes. Also, the composition almost always contains raw smoked brisket (pancetta) and milk or cream. The rest may vary. The sauce takes a very long time to cook on low heat, and therefore the taste is rich and concentrated, and the texture is quite smooth and tender. Spaghetti with Bolognese sauce is loved by almost everyone: adults, children, conservatives in food, experimenters, Italians, non-Italians ... This is a sincere, sweet heart dish. I already have a simplified, everyday variation on the Bolognese theme called "Meat Sauce" on my blog, and today I have a more authentic, more classic modification. I took this recipe as a basis.

Ingredients:

1 tbsp olive oil

3 thin slices pancetta, bacon or any other raw smoked brisket

1 medium onion

1 medium carrot

1 medium stalk celery

2-3 garlic cloves

1 tsp (or to taste) salt

1/2 tsp (or to taste) ground black pepper

2 bay leaves

1/4 tsp dried oregano

1/4 tsp dried thyme (I have fresh in the photo)

1/4 tsp ground cinnamon

1/4 tsp ground nutmeg

500 g beef or mixed minced meat

2 tbsp tomato paste

1 glass of dry red wine

1 tin (400g) canned, skinless, seedless tomatoes (or equivalent finely chopped fresh tomatoes, also without skin and seeds)

1 can (400g) tomato sauce (I didn't have any, I replaced with a second can of mashed tomatoes)

1 cup beef or chicken broth

2 tsp (or to taste) sugar

1/2 cup milk or cream

2 tbsp finely chopped fresh parsley

For submission:

any good pasta

grated hard cheese, such as parmesan

Finely cut the brisket.

IN large saucepan with a heavy bottom or in a cast-iron brazier over medium heat, heat the olive oil. Add the brisket and cook, stirring often, until almost all of the fat from the brisket has rendered, about 5 minutes.

Onion and celery cut into small cubes.

three carrots coarse grater(or also cut into small cubes).

Add the carrots, celery, and onions to the roasting pan and cook, stirring frequently, until the vegetables are tender, 5 minutes.
[By the way, this classic trinity of vegetables, very often used together in soups, stews, sauces, etc. has its own name! In Italian it is called sofritto (soffritto), and in French keep me seven mirepoix (mirepoix.)]

Add minced garlic, bay leaves, salt, pepper, cinnamon, nutmeg, thyme and oregano.

Cook, stirring constantly, 30 seconds.

Add mince.

We break the minced meat with a spatula into small lumps and cook, stirring constantly, until the meat loses pink color, minutes 5.

Add tomato paste and cook, stirring constantly, for one minute.

Add the wine and cook, stirring frequently, for another 2 minutes, until the wine has almost completely evaporated.

Grind half of the canned tomatoes into puree (if you do not use ready-made tomato sauce).

Add tomatoes, tomato sauce (or tomato puree) to the roaster, beef broth and sugar. (Sugar neutralizes the "acid" taste of tomatoes.) Increase the heat, bring to a boil, reduce the heat to medium-low and cook, stirring occasionally, for an hour and a half. [It is essential to cook this sauce for a long time. An undercooked "Bolognese" will look like a "broth" with lumps of minced meat and small pieces vegetables. But after long boil the taste of the sauce really "evolves"; it turns out bright and saturated. As for the consistency, it becomes smoother and more uniform.]

If the sauce looks watery, increase the heat to medium and reduce the sauce to the desired thickness.

Add milk (or cream) and parsley, cook for another 2 minutes. Adjust the amount of salt and pepper. If the sauce is sour, add a little more sugar. We turn off the fire.

To serve, cook the pasta until al dente (slightly firm), following package directions. We discard the pasta in a colander.

At the bottom of a large bowl, put some grated parmesan and as much sauce as we are going to eat.

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" the 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 of butter and a tablespoon of dried basil to the spaghetti. Cover the saucepan with a lid and shake well. Put the pasta on a dish and drizzle with olive oil. Butter goes well with fresh herbs, cheese, fried porcini mushrooms, nuts, herbs.

For cooking more difficult option cream 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 cheese grated on a fine grater into the sauce. 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 a 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. Mix thoroughly and simmer for another 10 minutes. ready sauce"Puttanesca" immediately fill 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

Italy is a country culinary known not only for pasta, lasagna, pizza and Caprese salad. No less popular are sauces that complement pasta (and often other dishes), giving it unique taste And unique aroma. Italian pasta prepared with the right sauce- it's always appetizing.

Italian sauces - what are they?

Their diversity is great. There are cream and tomato sauces. And also those that are prepared on the basis of olive oil. There are a lot of options. But it’s worth starting your acquaintance with those that are rightfully considered classics of world cuisine.

Bolognese sauce

This is a tomato sauce that contains minced meat. Bolognese from any side dish will make a full-fledged dish. But traditionally, of course, it goes to pasta.

To make the bolognese sauce you will need:

• bacon - 75 g;
• onion - 1 pc.;
• garlic - 1 clove;
• carrots - 1 pc.;
• celery stalk - 1.5 pcs.;
• ground beef - 400 g;
• milk or cream - 100 ml;
• olive oil - 2 tbsp. l.;
• tomatoes in their juice - 450 ml;
• red wine - 100 ml;
• sugar, salt, black pepper, thyme, oregano - to taste.

Despite the rather impressive list of ingredients, preparing the sauce is simple and even interesting. Onion and garlic are peeled, cut into small cubes. It is advisable to remove the hard core from the garlic - it is he who leaves bad smell from the mouth, from which garlic dishes many allow themselves only in the evening. Carrots and celery stalks are also washed, peeled, cut into small cubes.

Now, over high heat, heat the pan with vegetable oil, and in parallel with this cut the bacon into cubes. When the oil is hot, melt the bacon in it. 4-5 minutes after the bacon, minced meat is added, the heat is reduced to medium, and the meat is fried with occasional stirring for about 1 minute. Then all the vegetables are added and the mixture is fried for 3 minutes, stirring occasionally.

Remove the fire to a minimum, add red wine, simmer until the liquid is almost completely evaporated. Add salt and pepper, pour in milk (cream) and, having already removed the lid, boil until thickened. Add tomatoes in their own juice, sugar and oregano, and cook for another half hour.

Advice! If there is no tomato in its own juice, they are replaced tomato paste. But if you choose between factory-made tomato paste and factory-made tomatoes in their own juice, the second one is more natural and fragrant, although it costs more.

Then mix everything well, turn off, cover with a lid, let it brew for a few minutes. You can decorate the bolognese with a branch of fragrant thyme.

Carbonara sauce

This sauce is no less popular than bolognese. It belongs to creamy, but also has meat components in its composition, therefore any side dish will make a full meal. But traditionally it is, of course, pasta in various variations: spaghetti and tagliatelle, farfalle and penne. It cooks carbonara much faster than bolognese, and the pleasure is no less.

So, for carbonara sauce you need:

• bacon - 150 g;
• eggs - 3 pcs.;
• cream 10% - 100 ml;
• onion - 1 pc.;
• garlic - 1 clove;
• olive oil - 2 tbsp. l.;
• parmesan - 50 g;
• salt, black pepper, basil - to taste.

Heat oil in a skillet over high heat. While it is heating, the garlic is peeled and cut into 3-4 cloves. The garlic is then fried in oil for a few minutes and removed before it begins to burn. This is necessary in order for the oil to acquire a garlicky, rich aroma.

We don’t need more garlic cloves - they can be thrown away immediately. Now diced or striped bacon is fried in oil. At this time, the eggs are mixed with cream and part grated cheese. When the bacon is dry and crispy, add the pasta to the pan and pour over the egg-and-butter mixture. Salt, pepper, basil also go there. The sauce is boiled until the mixture thickens. Sprinkle the remaining cheese over the dish when serving.

Advice! In this recipe, half of the bacon can be replaced with ham. And if eggs are undesirable, you can safely refuse them - carbonara is perfectly prepared without them, it just becomes less satisfying.

Pesto

Light sauce based on traditional spice Italian cuisine- basil.

To make pesto, you need the following ingredients:

• green basil 1 bunch;
• pine nuts - 3 tbsp. l.;
• garlic - 1 clove;
• olive oil - 4 tbsp. l.;
• parmesan - 50 g;
• salt pepper.

Pesto is prepared in no more than ten minutes - and this is with all the preparations. Wash and dry basil leaves paper towel. Put the basil, nuts, chopped garlic into 4 parts into the blender bowl. Grind everything until smooth. Add pepper, grated parmesan to the mixture, dilute with olive oil to the desired consistency.

alfredo sauce

This sauce is ideal for those who are just starting to master this section of cooking. Gentle creamy taste universal.

Alfredo sauce is made from:

• cream with a fat content of 20% - 300 ml;
• butter - 20 g;
• parmesan - 60 g;
• salt, pepper.

In a heavy-bottomed saucepan, heat the cream (over low heat), and when it is almost boiling, add the butter. If the oil is first divided into several pieces, it will dissolve more quickly.

Then grated parmesan is added (for this cheese only fine grater), spices, let it warm up for several minutes with constant stirring - and turn it off.

You can add pre-fried mushrooms, chicken or shrimp to this sauce. And, of course, greens - their aroma perfectly complements the harmony of alfredo sauce.

Advice! And in this, and in other sauces, parmesan can be replaced with another hard cheeses, for example, pecorino, old dutch, etc.

Lemon sauce

Excellent sauce for pasta with seafood: light, harmonious, tender.

To prepare it, you need:

• yolks - 3 pcs.;
• lemon - 1 pc.;
• dill - 1 bunch;
• butter - 120 g;
• sugar - 1 tsp;
• white wine - 100 ml;
• salt, black pepper.

The preparation of this sauce begins with a lemon: the fruit is thoroughly washed in hot water, after which the zest is removed from it. In a saucepan (or in a pan with high sides), the yolks are mixed with lemon zest, and squeeze 1 tbsp into this mixture. l. lemon juice. Pepper, salt, sugar and white wine are added to the same mixture.

brew lemon sauce over low heat, stirring constantly. It is very important not to bring the mixture to a boil. When it thickens, you can turn it off, add finely chopped dill, and serve.

Italians know a lot about sauces. Their achievements national cuisine so confidently spread around the world, taking root, in particular, with us. Try it for yourself - each of these sauces will help collect compliments from household members, who, instead of regular dinner will expect a real gastronomic feast.