What is pasta sauce? It’s a question I had never asked myself. For those who are Italian, for those who normally eat with Italians, this is a question that does not arise. Why not? Simply because in Italy pasta is not served with meat, fish or other next to it.in the same dish? certainly, but in the form of sauce.
So next to the traditional Carbonara, tomato sauce there is an infinite number of sauces that serve to flavor and complete our pasta It is essential to mix them well with the pasta, whatever it is, before serving them. Then, on the serving plate, you can add a little sauce ‘to decorate the dish”.
As the various sauces have different consistencies, there are always suggestions-almost rules-to decide which pasta with which sauce so that when we bring the pasta to the mouth the two are well mixed/integrated and we can enjoy the total pleasure of the flavor.
Another important point is the term “creamy sauce”. This sauce does not always have cream but its consistency is creamy. This is the case of Carbonara, which has no cream but its creaminess is given by the eggs added at the end. Or the Cacio e Pepe and Alfredo sauce whose creaminess is given by a large amount of cheese added at the end that melts totally or adding some pasta water added at the end.
And now let’s suggest a few sauces of the numerous recipes for spaghetti or other kinds of pasta
Palermo Peperoni click here for the recipe
Pasta alla Norma(with eggplants/aubergines) click here for the recipe
Sauce with Black Olives click here for the recipe
Bolognese Sauce click here for the recipe
Aglione Sauce (Garlic sauce)click here for the recipe
Sauce with Prawns and Burrata click here for the recipe
Mushroom Sauce click here for the recipe(creamy as we add cream)
Pesto with Basil click here for the recipe(creamy as we add pasta water)
Ash Pasta Sauce click here for the recipe(creamy as we add pasta water)
Shrimps and Orange Sauce click here for the recipe
Pumpkin Sauce click here for the recipe
Would you like any other recipe for pasta sauce?