For a pasta dish to be really tasty, it is important to choose the right sauce for the pasta. You can make a gravy with meat, fish, seafood, or vegetables by adding spices, herbs, cream, or tomato sauce.
Shrimp sauce
Delicate creamy seafood sauce is perfect for tagliatteli, penne, farfalle and other medium-sized pasta. You can drizzle the sauce over freshly cooked pasta, or place the pasta in the sauce pan, stir well, and place on bowls.
You will need: – 300 g of shrimp; – 0,5 cups heavy cream; – 3 tablespoons of flour; – 2 tablespoons of olive oil; – 0,3 glasses of dry white wine; – salt; – freshly ground black and white pepper.
Peel the shrimps and lightly fry in hot olive oil. Pour the cream and wine into the pan and simmer the mixture over low heat for 5-7 minutes. Thicken the gravy with flour, stirring thoroughly to prevent lumps from forming. Add salt and freshly ground black and white peppers. Simmer the sauce for another 3-4 minutes, stirring constantly. Drizzle over freshly brewed pasta. Garnish the finished dish with fresh parsley or cilantro.
The pasta sauce should be hot. Keep the saucepan on the stove, pouring over the pasta just before serving
This popular gravy with herbs, tomatoes and minced meat is high in calories but delicious. Adjust the severity of the sauce yourself: if you like a richer taste, increase the amount of garlic and pepper.
You will need: – 500 g of minced meat (50% beef and 50% pork); – 2 medium carrots; – 200 g of celery root; – 1 onion; – 2 cloves of garlic; – 7 large tomatoes; – 1 glass of ready-made meat broth; – a few sprigs of oregano; – a bunch of parsley; – olive oil; – salt; – freshly ground black pepper.
Peel and finely chop the carrots, onions and celery root, crush the garlic in a mortar. Pour boiling water over the tomatoes, peel and remove the seeds. Chop the pulp.
Canned tomatoes can be used instead of fresh tomatoes.
Put onions, celery and carrots in a deep frying pan with heated olive oil and fry until soft. Add the minced meat to the skillet and fry until golden brown, stirring constantly and breaking the lumps with a spatula. Place the tomatoes, crushed garlic, and chopped oregano into the mixture. Pour in the broth, salt and pepper.
Bring the mixture to a boil and simmer, covered, for 15-20 minutes. The gravy should thicken. Add finely chopped parsley to it, stir and pour the hot sauce over the freshly cooked pasta.