The taste of the paste directly depends on the sauce used. Italians pay a lot of attention to its preparation, use the best products, spices and, of course, fresh cream.
After all, they are most often the basis for an appetizing sauce. Let the pasta sparkle with the best tastes!
Creamy pasta sauce - general principles of preparation
All creamy sauces require heat treatment. Usually they are cooked in pans or in pots with a thick bottom. For density, flour is added. So that it does not catch lumps, pre-fry the product, pour the cream in a thin stream and be sure to stir with a spatula. Cream is usually added after vegetables 5 minutes before the end of cooking the sauce.
What else is added:
• vegetables (onions, garlic, tomatoes);
• cheese of various types;
• butter, vegetable;
• mushrooms;
• seafood.
Spices are an important ingredient in creamy sauce. In addition to pepper, you can fill in fresh or dry herbs. Provencal or Italian mixes perfectly emphasize the taste of pasta. But you can take some herbs separately: oregano, thyme, marjoram, rosemary, mat, basil. If there is nothing, then dill, parsley will do.
After cooking, you need to give the cream sauce 5-10 minutes to brew so that the last added products (herbs, spices, olives) have time to reveal the taste. But to store for a long time, reheating tender gravy is not recommended.
The easiest creamy pasta sauce
The recipe for a simple, versatile, cheap, but very tender and delicious creamy pasta sauce. Its taste and aroma will directly depend on the herbs used, just an Italian mixture is indicated here, but you can assemble it to your taste.
Ingredients
• 260 ml of cream;
• 30 g of cl. oils;
• 1 tsp flour;
• salt and pepper;
• 1 tsp herbs.
Cooking
1. Put the oil in a small skillet, melt.
2. Add a teaspoon with a hill of flour. Fry. Be sure to stir so as not to burn.
3. As soon as the flour is lightly browned, pour in a thin stream of cream, do not stop stirring the sauce. Lumps in it should not be.
4. Without waiting for the cream to heat, put two pinches of salt and the same amount of pepper. If you want a sharper taste, increase the amount.
5. The sauce will begin to thicken, stir constantly. As soon as the mass becomes like jelly, remove from heat. As it cools down, the consistency will become even thicker.
6. Pour the sauce from the pan into a convenient container or bowl, immediately add Italian herbs or any other mixture to your taste.
7. Quickly stir, cover, leave in this form for 20 minutes, so that the last spices reveal their aroma.
Creamy Parmesan Pasta Sauce
Traditional Italian sauce with cream and parmesan, which is not only suitable for pasta. Rice, mushrooms, ordinary pasta goes well with it.
Ingredients
• 90 g of parmesan;
• a glass of cream;
• 50 grams of sl. oils;
• dry herbs;
• salt with pepper.
Cooking
1. Put the oil in a heated pan. It is good if it is of high quality with a minimum amount of water.
2. Grate the parmesan. You can use other cheese for the sauce, but it should melt well.
3. Stir the cheese, heat until it is completely melted. Strong fire is not necessary.
4. Add cream, stir. Warm up to boiling, make the fire even less. The sauce should languish.
5. Add salt, pepper.
6. Spread the mixture of dry herbs, stir. As soon as four minutes have passed after boiling, the sauce can be removed from the heat. Water the pasta with aromatic dressing.
Creamy Garlic Flavor Pasta Sauce
A recipe for a very fragrant cream and garlic pasta sauce. Cheese is also added to it, but it should be soft from the bath.
Ingredients
• 180 g cream;
• 80 g cheese;
• 2 tsp olive oil;
• 1 tsp herbs;
• four cloves of garlic;
• salt, flour.
Cooking
1. Peel the garlic cloves. Two of them need to be chopped. We crush the remaining two with the back of the knife to make flat cakes.
2. Heat the olive oil, put crushed garlic into it, fry until rosy. We take out, discard.
3. Now put chopped garlic in the aromatic oil, fry for a minute, add 0.5 tsp. wheat white flour, pour cream in a few seconds.
4. The sauce can be added immediately. For sharpness, add a pinch of red ground pepper. Let the cream boil, remove from heat.
5. Add dry herbs, cool the creamy mixture to a warm state.
6. Now knead the soft cheese with a spoon, in parts we introduce the creamy sauce with garlic. Each time, stir well so that no lumps appear.
7. Once the creamy mass is over, you need to try the sauce. If necessary, add more salt or add pungency.
Creamy pasta sauce with mushrooms
A variant of mushroom sauce that does not require any additions, as it contains mushrooms. Pour boiled spaghetti or regular pasta and the dish is ready!
Ingredients
• 0.2 kg of champignons;
• one onion head;
• two cloves of garlic;
• 230 ml cream;
• 1 tsp flour;
• 100 ml of water;
• 30 ml of oil.
Cooking
1. Rinse mushrooms, remove long legs. Mushroom caps gently cut with a long knife into the plates. Thickness is about three millimeters.
2. Heat the oil. Use a wide skillet. Oil is better to take olive or cream. We spread the mushrooms, fry until almost ready.
3. Cut the onion. Add it to the mushrooms. Fry it all together. It is important to stir often so that the onion does not burn, otherwise the sauce will have an unpleasant aroma.
4. Grind the garlic, add to the total mass.
5. Mix the cream with flour, pour into the mushrooms. As soon as the sauce begins to boil, pour half a glass of hot water, stir.
6. Put spices, pepper and salt, cover the pan. We set the smallest fire so that the sauce languishes. We cook it for about three minutes, so that the mushrooms are saturated with cream.
Creamy pasta sauce with shrimp and cheese
Another version of a full creamy pasta sauce that perfectly complements pasta. The recipe indicates the weight of the peeled shrimp. Similarly, you can use chopped squid and other seafood.
Ingredients
• 120 grams of shrimp;
• a glass of cream;
• 1 tbsp. l lemon juice;
• 3 tbsp. l olive oil;
• 10 olives;
• 1 tsp Italian herbs;
• 1 clove of garlic;
• 30 g of parmesan.
Cooking
1. Heat the oil in a regular frying pan. Add peeled shrimp. Do not forget to remove the intestinal vein from them.
2. Fry shrimp for a minute, pour lemon juice on it. Mix, wait for its evaporation.
3. Add one minced clove of garlic, fry for a few seconds.
4. Pour in salted cream, stir, add ground pepper to the sauce if desired.
5. Once the cream has warmed up, grated Parmesan and dry herbs can be poured. We mix everything well, wait for the complete melting, turn off the stove.
6. Cut the olives into rings, stir, spread the sauce on the pasta and immediately serve.
Creamy pasta sauce without cream
A blended sauce recipe that will help in the absence of cream. It is prepared in milk, it is advisable to use a product with a fat content of more than 3%.
Ingredients
• 250 ml of milk;
• 10 g flour;
• 30 g of cl. oils;
• 50 g of cheese;
• 2 cloves of garlic;
• spices.
Cooking
1. Melt the butter, put the flour in it. Fry to beige, stir regularly.
2. Introduce milk in a thin stream. Cook jelly, add salt, pepper.
3. Grate the cheese, put it in the sauce. Warm up a minute.
4. Grind the garlic, spread into a hot mass, stir, let the sauce boil, remove from heat.
5. At the very end, add dry greens. If fresh leaves are used, then they need to be finely chopped and added to a slightly cooled sauce.
Creamy Salmon Pasta Sauce
Fish version of creamy sauce, which is prepared with salmon. In fact, any red fish fillet, even a boring and dry pink salmon, is suitable for this recipe.
Ingredients
• 200 g of salmon;
• 200 g cream;
• 1 tsp herbs;
• 4 tbsp. l olive oil;
• 30 g of parmesan;
• salt pepper;
• 20 g flour;
• 1 tbsp. l lemon juice.
Cooking
1. Cut the salmon into small cubes. Sprinkle with lemon juice, leave to marinate for ten minutes.
2. We send a frying pan to the stove by adding prescription oil to it.
3. Sprinkle salmon with flour, stir with your hands. Spread in a pan. Fry until golden brown on a moderate heat, but do not cover with a lid. Since the pieces are small, the fish will cook quickly.
4. Pour the cream. Warm the sauce until almost boiling.
5. Add different spices, introduce Italian herbs.
6. At the end we put grated parmesan. We give the sauce to boil and immediately turn it off.
7. Quickly stir, cover the pan, let it brew for ten minutes.
Creamy pasta sauce - useful tips and tricks
• Cream sauces have the ability to become thicker as they cool, so you do not need to boil them for a long time, it is enough to achieve a jelly consistency in hot form.
• If the sauce remains, do not throw it away. It is perfect for shawarma, can be used as dressing for salads, lubricate layers of lasagna, add to different gravy and dressings.
• If the sauce is too salted, you need to dilute the taste. The easiest way is to add more cream or fresh cheese.
• Did you get the sauce with lumps of flour? This is all easy to fix! The mass can be filtered, wiped through a sieve or simply beat with a blender.
