By Lyndsey Fought
I get a bit tired of the regular red tomato sauce for pasta night. Here are some easy pasta sauces to try for you next pasta night!
- ½ cup butter
- 1 cup heavy cream
- ½ teaspoon salt
- 2 cups shaved parmesan cheese
- Pepper, to taste
- Melt the butter on low heat, add the heavy cream and warm thoroughly.
- Add salt and pepper, add half the cheese. Do not allow to get too warm or the texture of the sauce will be off.
- Toss your pasta with the sauce and add the rest of the cheese, thinning with the pasta water if necessary.
- Easy additions: sautéed spinach, roasted garlic, diced chicken, or shrimp.
- 4 ounces pancetta or bacon
- 4 garlic cloves
- 2 eggs, well beaten with a teaspoon of olive oil
- Handful of Italian parsley, chopped
- 1 cup parmesan cheese, shredded
- ½ reserved pasta water
- Salt and pepper, to taste
- Sauté the bacon until crisp, add garlic and soften for about a minute. Add hot spaghetti (or whatever pasta you prefer) into the pan, remove from heat.
- Add the eggs and mix briskly. The eggs shouldn’t scramble, they should form a type of sauce from the leftover heat from the pasta and bacon.
- Add pasta water to thin sauce as needed, as cheese and parsley and seasonings.
- Easy additions: diced sun-dried tomatoes, kalamata olives, or lobster chunks.
- ¼ cup extra virgin olive oil
- 1 cup mushrooms, sliced
- 1 cup sliced bell peppers, any color, I prefer orange and red
- 1 cup asparagus, chopped in 1-inch pieces
- ¼ onion, diced finely
- 2 garlic cloves, smashed
- 6 basil leaves, chiffonade
- ¼ cup white wine
- 1 tablespoon cornstarch, mixed with 1 tablespoon cold water, for thickening (optional)
- Sauté onion and garlic for 3 minutes in a tablespoon of oil, remove. Saute other vegetables in turn, until they are semi-soft.
- Add onion and garlic back in. Add white wine, reduce the liquid. Add salt and pepper.
- Add some pasta water if there isn’t enough liquid. Add basil.
- If a thicker sauce is desired add the cornstarch mixture and allow to bubble for a few minutes and thicken.
- Easy additions: primavera sauce sometimes has heavy cream and cheese; if you want these, add them! You can also add peas, carrots, or zucchini! Primavera is also good with shrimp.
- 1 15 ounce can of stewed tomatoes
- ½ cup diced kalmata olives
- 5 anchovies, in oil
- 4 cloves of garlic, smashed
- ½ teaspoon crushed red pepper
- ½ teaspoon oregano
- 2 tablespoons capers
- 2 tablespoon olive oil
- Salt and pepper, to taste
- Saute the anchovies and garlic in the olive oil.
- Add red pepper and oregano. Add kalmata olives and capers, stir briefly.
- Add the can of tomatoes. Allow to simmer for 10 minutes. Toss pasta with sauce. Season.
- For a unique twist: top your pasta with roasted beef or lamb!
I have too many interests and I get easily distracted, so I haven’t completed a single thing in my life. Yay, hyperboles! I have been to culinary school and I like baking cupcakes. I write the beginnings of too many novels. I am driven by ambition and delayed by perfectionism.
I would like to travel the world, learn from others, write some best sellers, and have a restaurant or bakery someday. I am a Slytherin. I like the tenth Doctor best (followed by ninth). I am too obsessed with Downton Abbey and the whole etiquette of that era. I never forget to be awesome!