In Italy, there are several dozen types of pasta and no less sauces and dressings. How to choose a sauce for pasta to get the most tasty dish? What is the best way to navigate the pasta-sauce wilds?
Sauces for long pasta formats
We are talking about tagliatelle, fettuccine, pappardelle, linguine, spaghetti, trenette, bavette… tagliatelle, fettuccine, pappardelle, linguine, spaghetti, trenette, bavette…
For these types of pasta, sauces based on stews are well suited. various kinds meat, vegetable-based sauce (mushrooms, peppers, courgettes…), fresh or canned tomatoes with basil, fish-based sauce (tuna, sardines, shrimp, mussels, veline and vongole), herb-based sauces (basil, parsley, oregano), quick sauces OM garlic and hot red pepper or anchovies and shrimp, cheese and black pepper, white sauces ( delicate cheeses and spices like saffron, ginger).
Sauces for long holey or twisted pasta formatsperformatidipastalungaforataoppureritorta
We say cité, bucatini, fusilli, torciglioni... zite, bucatini, fusilli, torciglioni…
In this case, the best fit vegetable sauces, sold with tomato sauce and with the addition of eggplant, pepper, zucchini, artichokes, mushrooms, olives, capers and fragrant herbs. Connections between all ingredients are possible, according to personal tastes. In addition, all options foresee a "red" version and a "white" version, without the tomato.
Sauces for the thinnest long format pasta
Tagliatellini, capellini, vermicelli and all stringy pastas. Tagliatelline, capelli d'angelo, vermicelli e tutte le paste filiformi in generale.
Here the choice of sauce revolves around two typologies: "white" sauces and "unprocessed, raw" sauces. We classify as white unprocessed butter and melted cheese, butter and sage, melted butter and cheese, egg sauce. "unprocessed" classic fresh tomato with OM, or fragrant herbs with OM.
Sauces for long egg pasta formats
Pasta homemade or industrial.
there are two essential choices here: bushmeat sauces and delicate sauces. Sauces with meat of wild animals include hare, pheasant, duck, quail, cooked strictly with red sauce. For thin, delicate sauces, sauces made from cream and ham, cream and peas, ham and peas are suitable; cream is optional, but recommended.
Sauces for short format pasta
Pasta with large diameter, smooth or sliced: macaroni, sedani, penne, tubes, mezze manique, shells… maccheroni, sedani, penne, pipe, mezze maniche, conchiglie…
Here, most of the sauces are meat stews: from pork, beef, salsicchi or also meat with the addition of mushrooms.
As an alternative, sauces with artichokes, zucchini, peppers, eggplant, asparagus buds, mushrooms.
Sauces for short and flat pasta formats
Lasagna (type of pasta),lasagnette, butterflies, ribbons ... Lasagne, lasagnette lisce o rigate, farfalle, nastri…
Cremosa and thin sauces are best: cream and cheese, cream and salmon, cream and caviar.
or cheese and herb sauces like ricotta and spinach, ricotta and asparagus, gorgonzola and fresh flavors.
Sauces for the shortest pasta format
tubules,
ditalini,
sedanini,
pennette …
Tubetti, ditalini, sedanini, pennette, lisce e rigate…
With these formats, sauces made from vegetables and legumes are very shown: with beans, peas, lentils, chickpeas and beans, if possible with the addition of crushed garlic and parsley. These types of pasta resemble a very thick soup.
There is also pasta cooked in the oven, stuffed pasta, soup pasta, gnocchi, but more on that next time.....
tatianiaemil
1. Pasta sauce or lasagna? 2. German psychologist Erich? 3. ... about the city of Kitezh? 4. Crimson marsh bead? 5. Animals in cages? 6. Microbial reference? 7. Thought without meaning? 8. Front panel? 9. Business desk? 10. Turkic red berry? 11. Boyar, brother-in-law of Tsar Fedor I? 12. Faculty headquarters? 13. Suffered for a piece of meat? 14. Unexpected error in speech? 15. Abomination of desolation? 16. Bogolympian? 17. Death spiral on ice? 18. Soviet battery? 19. Though with oil, but offensive? 20. Three-tiered crown? 21. Top model Roslyakova? 22. Helps with chemistry? 23. Singer Sotkilava? 24. Ostrich from the pampas? 25. Actor Smith? 26. The monetary unit of Korea? 27. Womanizer hook? 28. What is copra made from? 29. Carolina Kuek on stage? 30. Wing of the house? 31. Villain among kings? 32. Big effort? 33. Outdated name of grease? 34. Procession in the laurels of the winner? 35. Fortress of Suvorov? 36. A swamp overgrown with moss? 37. ...Pooh? 38. Wave fabric? 39. Chukchi vobla? 40. Animal dance floor? 41. What do trepachi disband? 42. House on parole? 43. Station sunken in the ocean? 44. Knockout punch? 45. Ham's brother? 46. Jamaican music? 47. Grandfather of Zeus? 48. A Basque who fell in love with a gypsy? 49. First artificial protein? 50. Religion with crescent moon? 51. Village with Kutuzov's hut? 52. Japanese sickle?In Russia, the first dish is soup, in Italy - pasta (from it. pasta - dough). In Russia, pasta is a side dish for meatballs, in Italy, pasta is full meal for which there are many sauces.
tweet
send
In Russia, the first dish is soup, in Italy - pasta (from it. pasta - dough). In our country, all dry dough products are called pasta, and in Italy, maccheroni is just one type of pasta. In Russia, pasta is a side dish for meatballs, in Italy, pasta is a full-fledged dish, for which there are many sauces.
To prepare pasta, or, in our opinion, pasta, it is important to follow the following rules.
Buy pasta made from durum varieties wheat. This is also indicated by the cooking time: it should be at least 8 minutes for pasta of any shape.
The pasta should be a little undercooked (al dente), so let the pasta bubble in the pan for one minute less than the package says.
It is better not to fry garlic in oil separately, but to add it to the sauce during cooking. This makes the dish more flavorful.
Never make sauces based on something familiar from childhood. tomato paste, but use fresh tomatoes or their canned pulp "Pomito", which is sold in almost all stores. The semi-finished product is cheaper, and the taste of the sauce based on it is no worse than from fresh tomatoes.
Types of pasta
According to a rather rough classification, pasta is long and short. The combination of pasta with sauces directly depends on the shape of the pasta. A short one (penne, fusilli, canellone, etc.) is much more “gluttonous” than a long one (spaghetti, lasagna, fettuccine, etc.) and requires more sauce.
Products that are used in almost all sauces:
- olive oil(preferably the first spin);
- grated parmesan (Lithuanian is also suitable);
- garlic (it is advisable not to crush it, but finely chop it);
- spices - black pepper and chili, nutmeg(quite suitable ground in bags), basil and oregano.
Long Pasta Sauce Recipes (serves 2)
Spaghetti(from the Italian word spaghetto "strings"). For 2 servings, you need to take approximately half a pack (250 gr.) Spaghetti.
Sauce 1: Carbonara
Spaghetti carbonara, according to one legend, was invented by Italian coal miners (carbonari) as a simple dish of the most commonly found products. According to another legend, this sauce was named after coal miners - due to the fact that the dish is thickly sprinkled with black pepper (as if powdered with coal dust).
It will take: 6 yolks , 200 gr. With fault smoked brisket or bacon, 2 large cloves of garlic, 4 tablespoons of 10% cream, 50 gr. grated parmesan, 250 gr. spaghetti and black pepper.
We cut brisket or bacon in strips, and garlic in small cubes.
Fry in a small amount of olive oil until golden brown brisket or bacon. At the very end, add finely chopped garlic to the meat.
Cooking spaghetti in salted water. At this time, beat 6 yolks with cream. We throw the cooked pasta into a colander and, without rinsing, transfer it back to the pan. While stirring the spaghetti, pour the yolks whipped with cream into them with a thin string. It is very important that the eggs have time to curl.
Serve plated spaghetti with fried brisket, black pepper and parmesan.
Sauce 2: Bolognese
This word (Bolognese - in Bolognese) Italians call dishes cooked with a thick sauce of ground beef and tomatoes.
You will need: 250 gr. ground beef, 300 ml. pomited or 8 fresh tomatoes, 2 large cloves of garlic, 100 gr. grated parmesan, 250 gr. spaghetti, half a glass of red wine, black pepper, oregano, basil.
We cut diced tomatoes. Scald the tomatoes with boiling water beforehand and remove the skin from them. We chop the garlic.
Fry in a hot skillet with olive oil Ground beef. Add wine and knead the lumps well. After the liquid has evaporated, pour the crushed or chopped pulp of fresh tomatoes into the pan and salt. Simmer the resulting mixture over low heat for 20-30 minutes. After that, add finely chopped garlic, black pepper to taste, a little oregano and basil to the sauce. Let it simmer for another 10 minutes.
Cooking pasta in salted water. Throw them in a colander and do not rinse.
Serve plated spaghetti drizzled with bolognese sauce, grated parmesan and black pepper.
Sauce 3: Tomato sauce with seafood
You will need: 300-400 gr. seafood cocktail, 300 ml pomited or 8 fresh tomatoes, a small bunch of parsley, 2 cloves of garlic, chili pepper, 2 tablespoons of white wine, 250 gr. spaghetti.
We cut parsley and garlic. Then mash them with a fork with a little salt and olive oil until the greens give juice.
Fry 20-30 seconds over high heat in a skillet fresh tomato pulp (as for bolognese sauce) or tomato. Add chili pepper (to taste), white wine and simmer over low heat for 5-7 minutes. Then put the minced parsley with garlic there, salt and simmer for another 3 minutes.
Cooking in boiling water Seafood Cocktail 2 minutes. Then put boiled seafood in a separate plate, and cook spaghetti in the broth remaining from them.
Serve spaghetti spread on plates, poured with tomato sauce, with seafood laid out on top.
Sauce 4: Alfrede
You will need: 300 gr. fresh champignons, 150 gr. pork belly, 4 tablespoons of grated Parmesan, 0.3 liters of cream 20%, 1 teaspoon of grated nutmeg, 250 gr. spaghetti.
We cut mushrooms in cubes, and straws on the brisket.
Fry brisket in olive oil until golden brown. Then, separately from the meat, fry the mushrooms and do not forget to salt them. After all the liquid from the mushrooms has evaporated, mix them with the brisket.
Cooking spaghetti in salted water. While the pasta is cooking, heat the cream over low heat. Before boiling, add grated parmesan and nutmeg to them. Mix properly. Turn off the heat after the cream has thickened. Drain the cooked pasta in a colander and do not rinse.
Serve spaghetti, arranged on plates and poured with a cream sauce with brisket and mushrooms.
Sauce 5: Bean
You will need: 400 gr. dried red beans, 50 gr. smoked loin, 1 onion, 1 carrot, a bunch of parsley, 1 clove of garlic, 5 tablespoons of grated Parmesan, half a glass of white wine, 10 sheets of lasagna.
We cut finely onion, carrot, loin, garlic, parsley.
Fry onion in olive oil until golden brown, add carrots and hold for 5-7 minutes over medium heat. Then we fall asleep loin, parsley, garlic, salt and simmer the mixture for another 5 minutes.
Cooking 400 gr. beans in salted water for 2 hours. We make mashed potatoes from half of the cooked beans and add the fry to it. Mix the crushed beans with the whole, put in a pan and simmer for 2-3 minutes in white wine.
Boil the lasagne sheets in salted water. We recline in a colander and do not rinse.
Serve plated pasta topped with bean sauce, black pepper and parmesan to taste.
Sauce 6: Meat lasagna with bechamel sauce
You will need: 250 gr. ground beef, 500 ml. pomit or 12 fresh tomatoes, 2 large cloves of garlic, half a glass of red wine, black pepper, oregano, basil, 100 gr. grated parmesan, 50 gr. butter, 50 gr. flour, 0.2 liters of milk, 1 teaspoon of nutmeg, 10 sheets of lasagna.
Cut the tomatoes into cubes. Scald the tomatoes with boiling water first to remove the skin from them. Mince the garlic.
Fry in olive oil ground beef 1-2 minutes. Pour in the wine and knead the lumps well. After the liquid has evaporated, add the tomato pulp and salt. Simmer the resulting mixture over low heat for 10 minutes. After that, add finely chopped garlic, black pepper to taste, a little oregano and basil to the sauce. Let it simmer for another 10 minutes.
At this time, prepare the bechamel sauce. Fry flour in butter until golden brown and pour milk in a thin stream. Add the nutmeg, salt and bring the bechamel to the consistency of sour cream over low heat.
Cooking 3-4 minutes 10 sheets of lasagna, put them in a colander and rinse well cold water. Spread on a towel and get rid of moisture.
Bake in the oven for 20 minutes layered lasagne: pasta sheet, meat sauce, béchamel, grated parmesan, pasta sheet again, and so on. The filling is not applied to the last layer of dough.
Serve lasagna after it has cooled slightly and excess liquid has been absorbed into the dough.
Sauce Recipes for Short Pasta (serves 2)
Penne ( Penne) are short tubes with a corrugated surface and diagonally cut ends. For 2 servings, 250 gr is enough. (half a pack) of this paste.
Sauce 7: Cheese sauce with salmon and green beans
You will need: 300 gr. fresh salmon fillet, canned green beans, 0.3 liters of cream 10%, 150 gr. gorgonzola. (This cheese can be replaced with 200 gr. Viola), 250 gr. penne.
We cut salmon fillet and gorgonzola squares.
Fry fish over medium heat. When the salmon is almost ready, add green beans. Stir, salt and keep on fire for another 2 minutes.
Cooking in salted penne water. While the pasta is cooking, dissolve the gorgonzola or viola in the cream over low heat.
Serve watered cheese sauce pasta with salmon pieces and beans. Add pepper to taste.
Sauce 8: Cheese with zucchini
You will need: 2 small zucchini, a bunch of dill, 0.2 liters of cream 10%, 150 gr. gorgonzola (you can also 200 gr. processed cheese"Viola"), 250 gr. penne.
We cut peeled zucchini in strips, and gorgonzola in cubes. We chop the dill.
Fry zucchini over medium heat until golden brown. At the very end, add dill and salt.
Cooking in salted penne water. While the pasta is cooking, dissolve the gorgonzola or viola in the cream over low heat. Drain the penne in a colander and do not rinse.
Serve penne, poured with cheese sauce, with zucchini. Sprinkle with parmesan on top.
Sauce 9: Putanesca
You will need: 500 ml. pomit or 12 fresh tomatoes, 1 onion, 10 pieces of pickled capers, 10 pitted olives, 1 carcass of anchovy canned in oil, 250 gr. fusilli (short pasta in the form of spirals).
We cut finely onion, garlic, olives, anchovy carcass and tomatoes. Scald the tomatoes with boiling water beforehand and remove the skin from them.
Fry onion until light golden, add garlic, fresh tomatoes or pomited, chili peppers, chopped olives, capers and anchovies. Simmer covered for 15-20 minutes.
Cooking fusilli in salted water. Drain in a colander and, without rinsing, add to the pan with the sauce. Mix properly.
Serve fusilli in putanesca sauce with parmesan.
Medportal
7 (495) 419–04–11 Novinsky boulevard, 25, building 1
Moscow, Russia, 123242
How to choose the right sauce for pasta is a whole science. Italians take the choice of sauce almost as seriously as the girls take the selection of shoes for a dress. But if Italians absorb these simple tricks of good cuisine literally with their mother's milk, then everyone else needs to learn a little.
The basic principle for choosing a sauce is as follows - the more dough, the thicker and richer the sauce. Conversely, the thinner the pasta, the lighter and weightless the texture of the sauce.
Pasta with sauce is a single whole, a monolith. While eating, the sauce should not roll off the pasta and remain in the plate.
Therefore, it should be clear that Italians will not cook spaghetti bolognese. The spaghetti is too thin to hold the meat stew.
| Paste shape | For example, it could be… | Sauce |
| Long and thin | Spaghetti, linguini, fusilli lungi, vermicelli, capellini, speghettini, bucatini | Light sauces with seafood, creamy sauces, oil-based sauces. |
| Long pasta in the form of ribbons | Tagliatelli, papperdelli, fettuccine, mafaldini | Saturated meat sauces |
| shells | Conchile, lumachi | Thick cream or meat sauces. The shape allows you to sort of stuff the shell with sauce |
| twisted | Fusilli, trophy, storozapretti, caserecci, gemelli | Light, smooth sauces with little texture. For example, pesto. |
| tubules | Penne, Rigatoni, Macaroni, Paccheri | Thick vegetable sauces baked with cheese. Also good with meat stew Bolognese type. |
| small form | rzo, fregola, canestrini, stellini | Go to soups, stews and salads |
| Filled pasta | Ravioli, tortellini, cappelletti, cappellini | Traditionally served with light sauces based on butter or olive oils. |
fresh pasta
Fresh pasta, pasta all'uovo, is usually made with soft wheat and eggs. The most famous representatives are tagliatelle, papardelle, fettuccine, lasagna, garganelli. This pasta is never cooked al dente. (With fresh pasta, this is simply not impossible). On the contrary, it should be tender, smooth and velvety. hence sauces for fresh pasta are often with cream or butter. This is also due to the fact that many of the above forms of pasta come from areas of Northern Italy, Tuscany and Emilia-Romagna, where pastoralism has historically been more common. In the same way, meat sauces and truffles are suitable for this pasta :). Truffles are also damn good with butter and cheese.
dry pasta
The second type of pasta is dry pasta. What is sold in any supermarket. "Acqua e farina", flour and water, translated from Italian. This pasta is mainly made from durum wheat flour. Spaghetti, bucatini, linguini, rigatoni, bombolotti... you are definitely buying some of the above. Dry pasta requires some technical effort to produce, and is slightly more difficult to prepare than fresh pasta. Tomato sauce, capers, olives, anchovies, garlic, and olive oil are the most common companions of dry pasta. Short and, in particular, ring-shaped pasta goes well with sauces from legumes or finely chopped vegetables.
Filled pasta
The third type of pasta is stuffed pasta. Well-known ravioli, and not so well-known agnolotti, mezzalune, tortellini, tortelli. They are united by “fresh” dough and the presence of filling inside. Everything is as simple as possible here - butter or “golden” sauce often acts as a sauce. In some cases, this pasta is served with broth (brodo).
Pasta with lots of dough
The fourth type of pasta, which is worth mentioning separately, is pasta, which has a lot of dough. It is egg and simple, as a rule, self made. These are gnocchi, cavatelli, oriecheti, trophy. For such a paste often goes a lot thick sauce with pronounced taste. Here pesto, sauces with sausage, or game meat are used.
