Macaroni is one of the simplest, most common and most delicious dishes, which, having gone beyond its national borders, has long been the property of all mankind, no matter how pathetic it may sound. These variously shaped dough products have won worldwide recognition for being cheap, very fast boiled, tasty and very satisfying, even if they are just with butter and grated cheese. But traditional Italian pasta is cooked with a variety of sauces that make up their taste base, endowing them with various shades: spicy, spicy, tender creamy, piquant. How to make pasta sauce? There are classic sauces that are prepared for a long time, from a large number of products (for example, the classic Italian Bolognese sauce). There are very simple sauces, the preparation of which takes only a few minutes, but they surprisingly transform simple boiled pasta, saturating them with bright shades of taste. For example, pasta in a creamy sauce can be prepared in a wide variety. Grated cheese, various herbs and garlic are added to the base sauce, consisting of a glass of cream. You can put other products - pieces of chicken, mushrooms, chicken liver, fish, etc. Thanks to this, we get many different pasta dishes, not similar to one another, but very tasty and original.
Macaroni in cream sauce
For the simplest recipe, in the traditional way, during the time indicated on the package, boil pasta of any shape - it can be bows, shells, feathers, nests, etc. Separately cook the sauce. To do this, heat one glass of non-fat cream in a saucepan, add grated parmesan cheese (about 200 grams), chopped garlic, salt, pepper, a pinch of oregano to hot cream. After the cheese has dissolved in cream, two tablespoons of ground toasted walnuts or almonds are added to the sauce, everything is thoroughly mixed, heated again to a boil, but not boiled. This sauce is poured pasta spread on plates, add finely chopped basil and mint. The result was a very tasty and easy to prepare dish.
Now let's see how, based on this recipe, you can cook other pasta in a creamy sauce, for example, with mushrooms. Boil pasta, prepare a creamy sauce, as described above, but without nuts. Separately, fry the mushrooms in butter until cooked. We put the mushrooms in the sauce, mix everything and add the resulting sauce to pasta. Top with a plate of pasta, you can optionally add a little grated cheese. In the same way pasta is made in a creamy sauce with pieces of chicken or chicken liver.
Delicious pasta is obtained in a creamy sauce with red fish. For this dish, the sauce is prepared like this. Take a traditional creamy sauce as a basis. After the grated cheese has dissolved in it, a fillet of fresh red fish, cut into small pieces, is added to the cream-cheese mixture. When the fish is ready, and it is cooked very quickly, squeeze a few drops of lemon juice into the sauce, add herbs - oregano, basil and parsley. The pasta is poured with the finished sauce, and as a decoration, several grains of red caviar are laid out on top.
Cream sauce is also used for casseroles. For example, in Italy they like to cook cannellone - these are stuffed pasta in a creamy sauce. Cannellone - special large pasta in the form of hollow tubes, which are filled with various minced meat, placed in a mold, filled with creamy sauce and baked in the oven. Cannellone is stuffed with various fillings - minced meat or mushroom (pre-fried with onions in a pan), or cheese and vegetable filling, which is prepared from several grated cheeses, including hot ones (roquefort, cheddar, dorblu, etc.) and finely chopped and fried vegetables (tomatoes, sweet peppers, stem celery). Cannellone is not pre-boiled, raw products are stuffed with minced meat, then they are placed in a form in a row tightly to each other and pour in creamy sauce. In the oven, during baking, cannellone softens, cooks and becomes very tasty. Five to ten minutes before being cooked, sprinkle the grated cheese on top, which forms a spicy golden crust.