Choose a sauce and try a new recipe for pasta on ужин. 
Базовый рецепт пасты
Bring a large pot of salted water to a boil. Add 450 column pasta and cook, as indicated on the packaging, periodically stirring. Meanwhile, cook your favorite sauce in large in the pan. Save 1 tbsp. of cooking water, then flip the paste on colander. Add to saucepan in a pan, diluting if necessary. its remaining water after boiling. 1. Marinara. Sauté 6 cloves of garlic, sliced, in olive oil on medium heat until golden brown. Add a can of whole tomatoes to 795 gr. (crush with your hands) and 1 tbsp. water; season with salt and flakes of red pepper. Cook with a slight boil for 15 minutes; mix 1/2 tbsp. chopped basil. Add ready-made spaghetti and mix by adding no more than 1/2 tbsp. water after cooking pastes. 2. With meatballs. Cook the marinara paste (No. 1), using 2.5 tbsp. water. In a food processor, chop 1 carrot, 1 celery stalk, 1/2 onion and 2 cloves of garlic. Mix with ground beef and pork (450 gr. each), adding 1 large egg and 1 tbsp. bread crumbs and grated parmesan; form 24 Meatballs and stew in sauce for 30 minutes. Add spaghetti and mix. 3. With vodka sauce. Make marinara pasta (No. 1) with penne pasta, adding 1/2 tbsp with tomatoes cream and 1/4 Art. vodka. 4. Arrabiata. Cook the marinara paste (No. 1) with fusilli, along with garlic, fry 4 halved dried chili de arbola. Remove peppers before serving. 5. Pasta alla norm. Sauté 1 chopped eggplant in olive oil until ruddy color. Follow recipe number 1 with rigatoni paste by adding eggplant with tomatoes. Sprinkle with ricotta. 6. With pancetta and peas. Follow recipe number 1 using rigatoni paste and frying in oil 110 gr. diced pancetta before how to add garlic. In the last 5 min. cooking sauce add 1 Art. frozen green peas and 1/2 tbsp. cream. 
7. “ФраShrimp Devil. Follow recipe number 1 using pasta bucatini and 1/2 tsp red pepper in cereal. Passer 450 gr. peeled medium shrimp in olive oil until tender; add to paste and mix. 8. Amatrichana. Toast 110 column diced pancetta in olive oil over medium heat, until it almost becomes crispy. Add 2 chopped onion slices; cook until soft. Add a can of whole tomatoes on 795 gr. (crush with your hands) and 1 tbsp. water; season salt and red pepper in cereal. Tomite 20 min .; mix 1/2 tbsp. chopped parsley. Add the prepared bucatini paste and mix, topping up no more than 1/2 tbsp. cooking water. Mix 3/4 tbsp. grated Parmesan. 9. Amatrichana with mushrooms. Make pasta Amatricana (No. 
with penne paste, fried with onions 2 chopped garlic cloves and 230 gr. sliced cremini mushrooms. 10. Amatrichana with shellfish. Cook Amatrichan pasta (No. 8), together with onions, fried 2 minced cloves of garlic. In the last 5 min. cooking sauce add 12 small clams, cover and cook until they are open up. 11. With clams and jalapenos. Cook 1360 gr. shellfish in a mixture of white wine with water (3/4 tbsp.) under a lid on moderately high heat for about 7 minutes, until they open. Bouillon strain and save. Fry 4 cloves in olive oil garlic (chopped into thin slices) and 1 chopped jalapeno until garlic will not brown. Add the broth after cooking the clams; simmer until half the sauce has evaporated. Add Ready spaghetti, clams and 1/3 Art. chopped parsley and mix. 12. With mussels. Sauté 6 cloves of garlic and 1 shallots (cut into slices) in olive oil on medium high heat until golden brown. Add 900 gr. mussels and 1 tbsp. white wine; cover and cook until the mussels open, 3 min. Add 1 tbsp. cream and 3 tbsp. l (45 gr.) Butter; languish before thickening. Add ready-made linguines and no more than 1/2 tbsp. cooking water. Mix in 1/4 tbsp. chopped parsley and chives and zest of 1 lemon. 13. With scallops. 450 gr marine salt the scallops, then fry in 1/3 tbsp. olive oil on high heat for 1.5 minutes. from each side; put on a plate. Add 8 cloves of garlic to the butter (cut into slices) and cook over medium heat until golden brown. Add 1/2 tbsp. white wine zest of 1 lemon, some salt and red pepper in cereal; put out until the liquid evaporates halfway. Add cooked spaghetti and 3 tbsp. l (45 gr.) Butter; mix topping no more 1/2 tbsp. cooking water. Add scallops and 1/2 tbsp. chopped parsley. Sprinkle with toasted bread crumbs. 14. Puttanesca. Sauté 6 cloves of garlic (cut into slices), 1/2 tbsp. chopped black olives, 1/4 tbsp. capers (drain the liquid) and 4 chopped anchovies in olive oil over medium heat until garlic will not brown. Add 1 tbsp. water, a jar of whole tomatoes on 795 gr. (crush with your hands) and 1/2 tsp. dried oregano. Season salt and red pepper in cereal. Tomite 15 min .; mix 1/2 tbsp. chopped parsley. Add the ready-made fusilli and mix, topping up no more than 1/2 tbsp. cooking water. 15. Puttanesca with tuna fish. Prepare the Puttescan Pasta (No. 14) by adding with tomatoes 2 cans of tuna in oil, 200 g each. (drain the liquid). sixteen. Bolognese. Brown the ground beef and pork (340 g each) in olive oil over medium heat. Add chopped onion, carrots and a stalk of celery; cook until soft. Add 1 a can of whole tomatoes at 795 gr. (crush with your hands), 2 tbsp. water, 1/2 tsp dried oregano, a little salt and red pepper in cereal. Stew for 1 hour; mix 1/2 tbsp. chopped parsley. Add Ready spaghetti and mix, adding no more than 1/2 tbsp. cooking water. Stir 1/2 tbsp. grated parmesan. 17. “Slut Joe.” Follow the Bolognese recipe (No. 16) using Gemelli paste and a can tomato puree on 795 gr. instead of whole tomatoes; celery is not add. Stew only 30 minutes .; do not use parsley. Parmesan replace 1.5 tbsp. grated cheddar. 18. “Cheeseburger”. Brown 450 g. ground beef in olive oil on average the fire. Mix 3/4 tbsp. ketchup, 1/2 tbsp. chopped pickled cucumbers and onions. Add ready-made pasta and 1 tbsp. grated cheddar and mix. 19. With lamb and mint. Brown 450 g. minced lamb in olive oil over medium heat. Add 2 chopped garlic cloves and 1/2 tsp. cereal red pepper, cook until rosy color. Add 2 cans of cherry tomatoes 400 gr. and 1 tsp salt. Tomite 5 min .; stir 1/4 tbsp. chopped mint. Add the finished jamie pasta and mix. Sprinkle with grated cheese ricotta salad. 
20. WITH sausage and sweet pepper. Brown 450 g. chopped slices of italian sausage in olive oil on moderately strong fire; put on a plate. Add 2 bell peppers to the oil, 1 onion and 4 cloves of garlic (cut into slices), cook until softening; pour 1/2 tbsp. dry white wine. Add 1 can whole tomatoes on 795 gr. (crush with your hands) and 1 tbsp. water; intervene 1/2 tsp dried oregano, season with salt and red pepper in flakes. Tomite 15 min .; mix 1/2 tbsp. chopped parsley. Add ready-made rigatoni and sausage and mix, topping no more 1/2 tbsp. cooking water. Stir 1/2 tbsp. grated parmesan. 21. WITH sausage and rapini. Brown 450 g. crumbled italian sausages in olive oil over medium heat. Add 8 cloves garlic, sliced; cook until rosy. Season with salt and red pepper in cereal. Add 1 bunch chopped rapeseed and 1/2 tbsp. water after cooking pasta. Tomite up softness; mix 1/2 tbsp. chopped parsley. Add ready penne pasta and 1/2 tbsp. grated parmesan, stir. 22. WITH garlic butter. Sauté 8 cloves of garlic, chopped slices, in 1/3 tbsp. olive oil over moderate heat until ruddy color; season with salt and red pepper in cereal. Add 1 tbsp. boiling water and simmer until the liquid evaporates half. Add ready-made linguines, 1/2 tbsp. chopped parsley and grated parmesan; mix. 23. With garlic and lemon. Cook the garlic butter paste (No. 22) by frying with garlic 4 chopped anchovies with zest and juice of 1 lemon. Instead red pepper use 4 broken dried chili peppers arbol. 24. With garlic and walnuts. Make pasta with garlic oil (No. 22), toasting 6 chopped garlic anchovies. Use only 1/2 tbsp. cooking water. Add with Parmesan 1/2 tbsp. chopped walnuts. 25. With garlic and broccoli. Follow recipe number 22 with orecchiette pasta; before mix with garlic 1 small head of broccoli with water (disassemble into inflorescences). Cover and cook for 1 min. before as evaporate the sauce. 26. With garlic and cauliflower. Follow recipe number 22 with orecchiette pasta; before adding garlic fry in oil 1 head of disassembled cauliflower for inflorescences and 4 chopped anchovies. Use only 1/2 tbsp. cooking water. Sprinkle with toasted bread crumbs. 27. With garlic and chickpeas. Follow recipe number 22 with rigatoni paste; before with the addition of garlic, brown in oil 2 cans of chickpeas, 425 g each. (rinse and get wet). Use only 1/2 tbsp. cooking water. Do not add parsley. Stir with 6 tbsp. arugula and zest 1 lemon. 28. With zucchini and artichokes. Follow recipe number 22 with spaghetti; fry frozen in butter before adding garlic artichokes from a package of 280 gr. (give to thaw) and 1 chopped sliced zucchini. Use only 1/2 tbsp. cooking water. Instead parsley and parmesan use mint and pecorino cheese. 
29. With mushrooms. Follow recipe number 22 with pappardelle paste; fry in oil 680 before adding garlic column assorted sliced mushrooms. Toast with garlic 1 chopped shallots. Use only 1/2 tbsp. cooking water. Add 3 tbsp with pasta. l (45 gr.) Butter. 30. Nicoise with tuna. Follow recipe number 22, using only 1/2 tbsp. cooking water. Mix pasta with white beans from a jar of 400 column (rinse), a can of tuna in oil for 200 gr., 1/4 tbsp. chopped olives and zest of 1 lemon. 31. With corn and salad. Sauté 6 sliced bacon slices over medium heat. Add 3 Art. l olive oil, 6 cloves of garlic, sliced, 6 tbsp. chopped escariol salad and 1 tbsp. maize; season salt and red pepper in cereal, passer 2 min. Add Dzhemelli pasta and mix, adding no more than 1/2 tbsp. cooking water. Stir 1/2 tbsp. grated parmesan. Salt. 32. With corn and green beans. Toast 4 sliced bacon over medium heat until crisp. Add 2 cloves garlic and 1 onion (chopped); salt, pepper and passer, until the garlic is browned. Stir in 1 tbsp. corn, 110 gr. green beans (cut in half), 1 chopped tomato and 2 tbsp. l (30 gr.) Butter; cook for 3 minutes Stir 1/2 tbsp. chicken broth; languish for 3 minutes Add ready-made rotella paste and 1 Art. grated Monterey Jack cheese, mix. 33. With pesto. Puree in a food processor 2 tbsp. fresh basil, 1/4 tbsp. roasted pine nuts and 1 clove of garlic until smooth. Not turning off the combine, gradually add 1/3 tbsp. olive oil. Add and chop 1/2 tbsp. grated parmesan. Mix with prepared spaghetti, topping up no more than 1/2 tbsp. cooking water. Salt and pepper. 34. With pea pesto. Follow recipe number 33 with pasta farfalle, mashed with basil 1.25 tbsp. thawed frozen peas; use 2 cloves of garlic, 1/2 tbsp. olive oil and 1 tbsp. grated parmesan. Add no more than 3/4 Art. cooking water. 35. With parsley pesto and walnuts. Follow recipe number 33, replacing basil with parsley, and pine nuts fried walnuts. 36. With kale pesto with almonds. Follow recipe number 33 with pasta gemelli, replacing young basil kale, and pine nuts with roasted almonds. 37. WITH tomatoes and almond pesto. Follow recipe number 33 with pasta linguines, replacing pine nuts with blanched almonds; use 2 cloves of garlic and 1/2 tbsp. olive oil. Add with parmesan 450 gr. grated tomatoes. 38. Carbonara. Sauté 6 sliced bacon in olive oil on medium the fire. Add freshly cooked spaghetti and 1/2 tbsp. cooking water. Stir in 4 lightly beaten eggs, 1 tbsp. grated parmesan and 2 tsp freshly ground pepper and cook, stirring constantly, until creamy state. Stir 1/4 tbsp. chopped parsley. Salt. 39. With bacon and parsnip. Sauté 6 sliced slices of bacon in 1/4 tbsp. olive oil over medium heat. Add 2 pcs. chopped parsnip and cook until soft. Add the finished orecchietta pasta, 1/2 tbsp. chopped parsley and grated parmesan and a pinch of grated nutmeg; mix. 40. Alfredo. Melt 6 tbsp. l (90 gr.) Butter over medium heat. Stir in a whisk 2 tbsp. cream and a pinch nutmeg; bring to a slight boil. Add Ready fettuccine and mix, topping no more than 1/2 tbsp. cooking water. Stir in 1.5 tbsp. grated parmesan. Salt and pepper. 41. Alfredo with gorgonzola. Follow recipe number 40 with pasta pappardelle, with cream, adding 110 g. crumbled cheese gorgonzola. 
42.Alfredo with four cheeses. Follow recipe number 40 with tortellini. Instead of cheese, add 1/2 tbsp. grated mozzarella and Parmesan, 1/2 tbsp. diced taleggio cheese and 1/4 tbsp. mascarpone. Add 6 tbsp. young spinach and stir until it will not bind. 43. With chicken and mushrooms. Passer the 340 gr. sliced porcini mushrooms and 1 chopped clove of garlic in olive oil over moderate heat until ruddy. Add 1 tbsp. cream; bring to a boil and cook for 5 minutes. Stir in 2 tbsp. chopped grilled chicken (without skin), 1 tbsp. grated mozzarella, 2 tbsp. l chopped tarragon and / or parsley and 1 tsp. lemon zest. Add cooked spaghetti and mix. 44. WITH porcini mushrooms and chard. Boil 50 gr. dried whites mushrooms in 1 tbsp. stock for 20 minutes, drain and cut into cubes. Fry in a pan in 3 tbsp. l olive oil 1 shallot finely chopped shallot. Add 350 gr. chard, 1 tsp salt and 1/4 tsp ground pepper, cook for 7 minutes. Take off pan from the stove and stir in 1 tbsp. mascarpone cheese and boiled mushrooms. Stir with farfalle paste (bows) and dilute the sauce cooking liquid. 45. “Cacho-e-pepe” Melt 6 tbsp. l (90gr.) butter with 2 tsp. freshly ground pepper high heat. Stir in 1 tbsp. cooking water; languish for 4 minutes Add ready-made spaghetti and 1 tbsp. grated pecorino cheese; mix. Salt. 
46. Сbrown oil and sage. Cook 110 gr. butter on medium heat until light brown for about 3 minutes. Add 1/4 Art. fresh sage leaves; cook 1 min. Add 1 tbsp. cooking water; languish for 4 minutes Add ready-made ravioli and 1 tbsp. grated parmesan; mix. Salt and pepper. 47. Сbrown butter and poppy seeds. Follow recipe number 46 using 2 tsp poppy seeds instead of sage. Add only 1/2 tbsp. grated Parmesan Stir with 1/2 tbsp. chopped parsley. 48. Сbell pepper. Cook over medium-low heat under the lid 4 chopped red bell peppers, 1 tsp each. chopped garlic and thyme in 3 tbsp. l (45 gr.) Butter until soft. Transfer to a blender, mashed until smooth. Return to pan, set medium heat and stir 1 tbsp. l juice Lemon languish until thick. Add ready-made tagliatelle and mix. Salt, add sour cream on top. 49. Caprese. Mix 3 tbsp. halved grape tomatoes, 450 gr. diced fresh mozzarella and 1/4 tbsp. olive oil; salt and pepper. Let stand for 30 minutes. Add Ready rigatoni and mix. Stir in 1/2 tbsp. chopped basil and grated parmesan. 50. With baked tomatoes and garlic. Stir on a baking sheet 900 gr. whole tomatoes and 6 unpeeled cloves of garlic with 2 tbsp. l olive oil; salt it. Bake in grill mode, periodically turning over, about 8 min., until the skin tomatoes are not swollen. Cool slightly. Peel the garlic and chop randomly with tomatoes. Transfer to a blender and puree by adding 2 tbsp. l olive oil and 1/2 tsp. salt and red pepper in cereal; intervene 1 tbsp. ragged basil. Transfer to a bowl, add the prepared penne pasta and mix. Salt. Sprinkle with grated cheese ricotta salad. Recipes with similar ingredients: spaghetti pasta, lasagna paste, penne pasta, pasta rigatoni, fusilli spiral paste, orzo paste, linguine paste, pasta fettuccine, orecchiette pasta, tortellini pasta, cappellini pasta, pasta farfalle, pasta cavatappi, pasta papardelle
