Recipes

Sauces for fresh pasta

The fresh pasta It is one of the star dishes in Mediterranean cuisine. This food gives us essential carbohydrates for our body, and also allows us to maintain the feeling of satiety for longer. It is excellent to combine with other foods, such as fish and meat to finish getting a complete diet. One of the best ways to prepare fresh pasta is by sauces that allow you to add flavor in addition to providing variety. Therefore, in this article de.com we propose fresh pasta sauces Simple to prepare.

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Mushroom sauce

Mushroom sauce is one of the most traditional and can accompany a variety of dishes in addition to pasta, such as fish, meat and sauteed vegetables. They do not contain any cholesterol, they are rich in high quality proteins, low in fat, carbohydrates and calories, in addition to providing minerals such as iron, zinc, iodine, sodium, calcium and magnesium. It is undoubtedly one of the best sauces to carry out a low-calorie diet that helps control our weight. Its elaboration is very simple.

Ingredients

  • 250 grams of mushrooms.
  • Half an onion.
  • 1 clove garlic.
  • 200 ml of cream for cooking.
  • Olive oil.
  • Salt.
  • Black pepper.

Elaboration

Chop the garlic, onion and mushrooms. Meanwhile, we heat a pan with a little oil. When the oil is hot, add the garlic and onion and wait for them to brown a little. Next, add the mushrooms and mix well. Add salt, pepper, and a little more oil on top, well spread. We wait for the mushrooms to release water over medium heat, and we stir occasionally. After a few minutes we add the cream and mix again. Let's wait a few minutes while the cream acquires a creamier appearance, and when we detect that the mushrooms have taken color and the cream has thickened, we turn off the heat. Next, we beat the contents with the blender, and we have the mushroom sauce ready.

Putanesque sauce, a safe value

Another of the most exquisite and simple sauces to prepare, made based on products that we are used to having at home. It will give the fresh pasta a very Mediterranean flavor that will not leave anyone indifferent.

Ingredients

  • 3 tomatoes
  • 2 cloves of garlic
  • 3 anchovies
  • 1 tablespoon capers
  • 150 grams of black olives.
  • 200 grams of Parmesan cheese.
  • Parsley.
  • Butter.
  • Oil.
  • Salt.
  • Pepper.

Elaboration

We start by chopping the garlic cloves, tomatoes and anchovies, extracting the thorns in case they have. Heat a pan with a little butter. Subsequently, we place the chopped tomato in the pan and let them rest for 5 minutes. We add anchovies and black olives, in addition to capers. Mix all the content and add salt and black pepper. Once at this point, add the fresh pasta, mix everything well and toss the Parmesan cheese on top so that it adheres well for the whole content.

Arrabiata sauce, a spicy touch

For those who like strong flavors and sauces with spicy touches, the arrabiata sauce will not disappoint. Its preparation based on peppers and chillies assure its guests a dish with a strong flavor and personality. Typical of Italian cuisine, its name means "furious", so we already predict the character of this sauce.

Ingredients

  • 300 grams of tomatoes (better ripe).
  • 1 onion.
  • 2 cloves of garlic
  • 1 or 2 chillies. Depending on the spice you want to get.
  • Olive oil.
  • Salt.

Elaboration

We start to extract the skin of the tomatoes and cut them into pieces. Chop the garlic and onions, and add them to a pan with hot oil, along with a little salt. Once the onion is golden brown, add the tomatoes and chillies. Mix the contents and wait for it to cook for about 15 minutes with the pan covered over low heat. We must ensure that the tomato is practically undone until it acquires the appearance of the sauce, stirring occasionally.

Vegetable sauce, the healthiest

This sauce has the advantage of being made with vegetables that provide no fat and are excellent when it comes to eating a low-calorie diet. In the case of children, it is a good way for them to consume vegetables without grinding.

Ingredients

  • Half a kilo of natural tomato.
  • 2 cloves of garlic
  • 1 red pepper
  • 1 leek
  • 1 zucchini
  • 1 eggplant
  • 1 onion.
  • 1 carrot
  • Half case of red wine.
  • Olive oil.
  • Basil.
  • Oregano.
  • Thyme.
  • Salt.
  • Black pepper.
  • Sugar.

Elaboration

We start by chopping all the vegetables: onion, garlic, pepper, leek, zucchini, carrot, and eggplant. To do this, we peel the vegetables and clean them with water to remove any dirt they may contain. Heat a pan with olive oil and pour all the chopped vegetables, except eggplant and zucchini, in addition to the half glass of red wine. We mix all the content and wait for the wine to evaporate. Now we add the eggplant and zucchini, in addition to the half kilo of natural tomato and mix well. Add a little sugar, salt, thyme, oregano and basil, and turn off the heat. The result in an exquisite vegetable sauce.

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