THE DIFFERENT TYPES OF ITALIAN PASTA SAUCES
Acciughe— sauce of anchovies flavored with garlic, oil and parsley
Aglio e olio— garlic, olive oil and parsley
Alfredo— butter, cream and freshly grated cheese served with fettuccine
Amatricana— sauce of fresh tomatoes, chopped bacon, onion and garlic, served with grated Pecorino Romano cheese
Bolognese— rich meat sauce flavoUred with chicken livers, wine, vegetables and nutmeg. Served with butter and grated cheese; sometimes cream is added to the sauce. Also called ragu in parts of Italy other than Bologna
Burro— butter and grated Parmesan cheese
Cacciatore— meat and vegetable sauce flavored with juniper
Frutti di mare-– seafood sauce
Funghi e piselli— sauce of mushrooms, bacon and fresh green peas
Marinara— sauce of fresh tomatoes, olive oil, garlic and basil
Noci— pounded walnuts and pine nuts with oil, garlic and chopped parsley
Pesto— oil, grated cheese, pine nuts, basil and garlic pounded into a paste
Pomidoro— tomato sauce
Romana— meat and chicken sauce with chopped mushrooms
Tartufata— truffle sauce flavoUred with Marsala or white wine and garlic
Umbria— sauce of pounded anchovies, oil and garlic flavoUred with tomatoes and truffles
Vongole— clam sauce with onions, tomatoes, olive oil and garlic.
Pasta with Nuts
Pasta with Lemon Sauce
Spaghetti with Garlic and Peppers
Orecchiette with Braciole
1 lb fettuccine pasta, 1 cup heavy cream, 4 tbsp Butter, 1/2 lb parmigiano cheese grated, fresh black pepper, salt
Cook the fettuccine in salted water to al dente.
In a large saute pan, add the heavy cream and the butter. Warm up the cream so that the butter melts and keep the sauce on low flame. Add the fettuccine and toss, while you toss add the grated cheese and black pepper, as desired, and continue tossing.
If the pasta looks dry add some pasta water. Toss for 1 minute and serve immediately.
Saute in olive oil 1 onion chopped, diced carrot, diced celery and 4 cloves garlic.
Add ½ lb ground beef and ½ lb hot Italian sausage meat. Brown
Add 28 oz can whole plum tomatoes crushed in hand + 1 can tomato paste, chicken stock
Add spices – thyme, sage, or basil (all fresh), jalopeno or Serrano +/- seeds, nutmeg, salt, pepper, +/- cloves
Simmer for 1 ½ hours at very low heat until reaches a rather dry consistency. Pour the Ragu` over the al dente pasta which you cooked. Sprinkle generously with parmigiano.
1 28 Oz Can of peeled tomatoes in puree
5 Cloves garlic, chopped
3 Tbs EV olive oil
1 Tbsp Fresh parsley, chopped
Crush the tomatoes in a bowl with your hands until no more lumps. Set aside.
Saute garlic in EV olive oil til lightly golden. Add the tomatoes. Add salt as desired. Boil, then turn down to medium. Add the parsley. Cook the sauce for 10 mins.
PASTA WITH NUTS
1 qt. – peeled tomatoes
1/4 cup – tomato paste
1/2 cup – toasted hazelnuts
1/2 cup – walnuts
1/4 cup – capers
1/2 cup – spanish olives
4 Fillets – anchovies
EV olive oil
Put peeled tomatoes and tomato paste into a large bowl. Crush the tomatoes with an immersion blender and pour everything into a pan. Cook the tomatoes for about 30 mins. at low flame.
Chop the hazelnuts and walnuts coarsely. Saute in olive oil.
Add the capers, olives and anchovies and continue cooking for an additional 10 mins. Add the sauteed nuts to the tomato sauce and cook together for another 5 mins. Pour the sauce over spaghetti or any other pasta of your choice and enjoy.
PASTA WITH LEMON SAUCE
1 lb spaghetti
1 cup basil leaves packed
zest and juice of 2 lemons
2 cups Parmigiano cheese (you can also use all or half Pecorino)
4 tbsp EV olive oil plus extra for drizzling
Drop the pasta in salted boiling water.
Chop the basil finely and mix basil with the zest, EV olive oil, lemon juice and cheese and make a paste.
Once the pasta is al dente toss with the dressing and serve immediately with an extra sprinkle of cheese on top and a drizzle of EV olive oil.
SPAGHETTI WITH GARLIC AND PEPPERS (Spaghetti Aglio Olio and Peperoncino)
Spaghetti “ajo e oio e peperoncino” in roman slang, in correct Italian “aglio, olio e peperoncino” spaghetti with garlic, olive oil and red chili pepper is the quickest and easiest. Often it is prepared in Italy in the summer evenings at midnight to celebrate with friends since this recipe is very simple and fast. The recipe is very spicy and hot. It is not considered a real recipe in italy, but an easy way to prepare pasta especially when camping outside the home as it requires very few ingredients. In restaurants in Italy it is hard to find because nobody would pay for a dish so simple but I assure you, if well prepared, it is spaghetti 500 Gr (about 1 Lb)
1 head of garlic, red chili pepper (very hot), 1/2 cup EV olive oil
Boil 4 quarts of salted water and cook pasta al dente.
Saute in EV olive oil the garlic cloves peeled but whole, and crushed red pepper until garlic light golden.
When the pasta is ready pour it into the hot oil pan and toss for 1-2 minutes. Serve hot.
ORECCHIETTE with BRACIOLE
Orecchiette (Italian pronunciation: [orekˈkjɛtte]; from Italian orecchia, meaning “ear”, and -etta, meaning “small”) is a variety of home-made pasta typical of Apulia, a region of southern Italy. Its name comes from its shape, which resembles a small ear. In the vernacular of Taranto it is called recchietedd, or chiancaredd. A slightly flatter version is calledcencioni, while in the vernacular of Bari strascinate are more similar to cavatelli.
1 lb orecchiette – homemade, preferably
For the Braciole:
• 8 Slices of beef cut for Braciole
• wedges of pecorino cheese
• chopped Garlic
• chopped parsley
• hot pepper flakes
• wood toothpicks
For the Sauce:
• 2 – 28 oz cans of crushed tomatoes, pureed
• 1 small onion, chopped
• 1/4 cup carrot, chopped
• 1/2 cup red wine
• 3 bay leaves
• 1/4 cup EV olive oil
• grated Pecorino cheese
Assemble the Braciole: Take each slice of beef and position at the centre some wedges of pecorino cheese, chopped garlic, chopped parsley and hot pepper flakes, as desired. Roll the meat into a braciola and seal it with wood toothpicks. Assemble all and set aside.
Make the Sauce:
Sauce: In a large pot, saute onion and carrot in EV olive oil for a few minutes. Add the braciole and let them brown on all sides.
Add the red wine and let it evaporate. Add the pureed tomatoes, stir well and adjust for salt, as desired. Add the bay leaves, cover the pot and simmer for one hour. Stir occasionally.
Cook the orecchiette pasta Al Dente in salted water, drain and mix into the sauce. Toss in the sauce for a few seconds, garnish with grated pecorino cheese and serve.