Macaroni and spaghetti – that’s what they call in Russia world famous pasta. But pasta is the same dough, from which short or long pasta is made. Fettuccine, tagliatelle, papardelle – this is the name of some popular pastas that they like to feast on in other countries.
Many people are mistaken in thinking that pasta and pasta are one and the same. dish. But this is not so! Italians eat pasta as the finished dish, and in Russia, pasta is used as a side dish to meat or fish dish. Macaroni is usually mixed with ketchup, and the pasta is seasoned with specially prepared the sauce.
In Italy, there is an opinion that sauces are the soul of their national dishes. After all, you need to choose the right sauce for each pasta, so that Do not spoil the taste. It is generally accepted that short pastes need thick sauce and vice versa. Also the composition of the sauce depends on the thickness products, the thinner, the airier the paste should be.
Since pasta is the main dish in Spain, then cook it only hands. It cannot be served without special sauces, which there is a large number. If the paste is not good taste, it’s just worth trying it with a different filling.
Dressed pasta turns into a work art. This dish has a delicate, spicy, spicy and others various flavors, complemented by a wonderful aroma.
Everything learned from the fact that they began to make refills for pasta, which were made from fresh tomatoes, olive oil and the basilica. Over time, cheese began to be added. In this way, it turned out the first sauce, which still has a large popularity. After they began to experiment, various types of white, meat, cheese, mushroom and other sauces.
Almost any sauce cannot do without olive oil, grated parmesan, chopped garlic, basil, oregano, nutmeg, black and chili peppers.
Sugo di pomodoro sauce
The most popular and simplest sauce is tomato sauce. It can be easily combined with all types of pastes. The main thing here choose the right ingredient. Tomatoes should be the most fresh but not overripe.
Components:
- 1.2 kg of fresh tomatoes,
- 400 gr. tomatoes in their own juice,
- 2-4 cloves of garlic,
- 4-6 tbsp olive oil,
- For the taste of a handful of basil leaves, black pepper and salt.
Cooking
Tomatoes are peeled and diced. Peeled cloves of garlic are cut into small plates. In the pan olive oil is poured and garlic is fried. Then to him fresh tomatoes are added and brought to a boil together. Further reduce the fire to the smallest level and throw the tomatoes in own juice. We cook 1.5 hours and all the components are necessary knead. Season with salt, pepper, throw the basil and leave for another 30 minutes on the same fire. The sauce is ready, now they can be seasoned paste, and the leftovers should be placed in an airtight container and stored in the fridge.
Carbonara sauce
This sauce is also very famous. Its preparation includes raw eggs, bacon and grated pecorino cheese romance or parmigiano Reggiano. A great option for long types of pastes.
Components
- 6 egg yolks,
- 200 gr. bacon
- a couple of cloves of garlic
- 4 tbsp 10% cream
- 50 gr cheese
- 250 gr spaghetti,
- black pepper and salt to taste,
- olive oil
Cooking
The meat is cut into strips, the cloves of garlic are chopped very finely, but do not skip under the press. A little is poured into the pan olive oil and fried meat. Not getting ready garlic is added. In a parallel tank, water is poured, a little salted and boiled pasta, not bringing to full readiness. The yolks are whipped with cream. Boiled spaghetti recline on colander, but do not rinse, but lie down again in the same container. Stirring the pasta, the cooked egg slowly flows in. On we spread the dish as follows: put the pasta, bacon, finely grated cheese and a little pepper on top.
Bolognese Sauce
It also has the name of Bologna sauce. In its composition there is beef and tomatoes stewed in wine. Here also the main thing is to choose fresh ingredients that meet high quality.
Components
- 250 gr minced beef
- 8 fresh tomatoes
- a couple of cloves of garlic
- 100 gr. grated parmesan
- 250 gr spaghetti,
- 100 ml dry red wine
- olive oil,
- bulb head,
- 1 carrot
- 1 petiole of celery
- 1 tsp nutmeg,
- 60 ml. fat cream
- To taste black pepper, oregano, basil and salt.
Cooking
A cross is made on the tomatoes in the form of a cross, and they are placed in boiling water for 2 minutes. After that, the skin is removed from them. Chopped garlic, onions, carrots and celery. All of them fried in warmed olive oil. Further frying continues with the addition of minced meat, the main thing now is not to stop to interfere. The wine is slowly poured and mixed well. After boiling, it is necessary to salt, pepper, toss the nuts and finely chopped tomatoes with the resulting juice. Again need wait for the mixture to boil and put on the smallest fire for extinguish for about an hour, stirring occasionally. Put to taste cream, basil, and oregano, and mix well, remove from heat. Spaghetti are prepared but, without rinsing, immediately laid out on dish and poured with sauce. Top with cheese and pepper.
Salsa Di Nights Sauce
Great for long pasta options. His main walnut and olive oil ingredients. Their combination is capable of give the dish an unforgettable taste, but at the same time it is very high-calorie, so do not get too carried away with them.
Components
- 150 gr. peeled walnuts,
- 50 ml olive oil,
- 50 ml fat cream
- 1 tbsp grated parmesan
- 1 bunch of basil,
- a couple of cloves of garlic
- to taste black pepper and salt.
Cooking
Nuts are fried in a dry frying pan. Then out of shallow grind. Basil finely chopped, peeled garlic chopped small plates. In preheated olive oil first garlic is fried, and then cream and basil are added to it. All salt, pepper and mix well, stew about 10 minutes. After this, the mixture must be cooled and with nuts grind in a blender. Then everything is again placed in the pan, a small fire turns on and stirring is added slowly grated cheese.
Alla Putanesca sauce
This sauce is the youngest among the above. First him started cooking in 1961. There are several opinions about him origin. The most common are two versions. AT the first creation is attributed to the Florentine courtesans, and the second owned by Italian architect Sandro Petty. True it is not so important, the main thing is that he has special taste and ingredients that are considered traditional for the Spaniards.
Components
- 2 servings of spaghetti
- 2-3 pcs. peeled tomatoes
- the head of a small onion,
- half a pod of hot pepper or you can add to taste,
- 2-3 tbsp olive oil,
- a handful of pitted olives
- 2 anchovy fillets,
- a couple of cloves of garlic
- 1 tbsp capers
- 1 tsp Sahara,
- For the taste of parmesan, parsley, oregano, black pepper and salt.
Cooking itself:
Garlic is peeled and cut into small slices. Also clean the head of the onion, and chop into small pieces. Pepper cut into small strips, olives are divided into halves, anchovy just wrinkled with a fork. Crushed garlic fried in olive oil. After that, it must be completely caught and removed. AT the same oil is immersed in onions, anchovies, olives, capers, and diced tomatoes and sugar. Add to taste salt, pepper, mix well and simmer for 10 minutes. Bye sauce boil the paste, not bringing to readiness. Shuffle spaghetti sauce and serve, sprinkled with cheese.
Not only good pasta depends on the right sauce, but also on the quality of the pasta itself and its methods cooking. Pasta must be made from hard varieties wheat. Cooking time should take at least 8 minutes. It’s best to pay attention to the time indicated on packaging, and try to remove from the water one minute earlier.
You can’t cook the sauce using tomato paste or mashed potatoes, in the composition should include only fresh tomatoes. And remember, sauces don’t only give the dish juiciness and delicacy, but also add calories.
