Sauces are an invention of the French, the first pasta appeared in ancient Egypt in the 4th century BC, and pasta (the combination of sauce with pasta) is the main national dish in Italy.
Some interesting facts
The very first Italian pasta, the recipe of which was preserved, was pasta boiled in water with almond milk, seasoned with a sauce of sweet roots. It was a dessert.
The first pasta recipes with traditional sauces are described in 1000 in the cookbook of the Italian Martin Korno.
In Italy, there are many recipes for pasta sauces. The most famous in the whole world: Bolognese, carbonara, pesto, with mushrooms, creamy.
On the basis of cream for pasta one of the most popular dishes is prepared - Alfredo pasta.
The history of the origin of creamy sauce
Once a son was born to a poor restaurant owner in Rome . His joy knew no bounds, one thing overshadowed by this event: the restaurateur’s wife refused to eat at all, she had no appetite at all.
The Italian decided to cook something very tasty so that his wife could not refuse the dish. He prepared the most delicious pasta sauce: a mixture of butter and finely grated cheese, taken from the heart of the head, from the place where it is the most tender.
The sauce turned out so tasty that the restaurateur's wife could not refuse the pasta. This dish was treated to restaurant visitors who were delighted with the delicious sauce. Since then, Alfredo sauce has spread all over the world.
The recipe has evolved over time. Chefs began to add cream, mushrooms, seafood, chicken, etc. There are many options for cream sauce for pasta with cream and cheese, some of which are easy to cook at home. How to make pasta sauce, it is advisable to know each hostess.
Classic Cream Sauce Recipe
The taste of pasta pasta depends on the quality sauce. For its preparation often use cream, spices, tomatoes.
The recipe for a classic sauce is quite simple, it requires the following ingredients:
- cream (natural) 20 percent - 400 milliliters;
- cheese (preferably hard) - 200 grams;
- processed cheese - 2 pieces (200 grams);
- butter - 2 tablespoons;
- ground black pepper - to taste;
- food salt - to taste.
Grate processed cheese and 100 grams of hard cheese.
Pour the cream into a saucepan, heat (do not boil!), Pour grated cheese, put butter, mix well, add salt and pepper to taste.
Mix well and keep on fire. The cheese will melt, the mixture will thicken to the consistency of sour cream. The sauce is ready. Pour it into boiled pasta, sprinkle with the remaining cheese on top.
Tip:
- use only salt and black pepper in the sauce (other seasonings can ruin the taste of the dish);
- do not overdo it with pepper and salt, everything should be in moderation;
- you can take cream of 10 percent fat;
- butter adds fatness and makes the taste more saturated, but you can refuse it if you wish.
Sauce: cream and mushrooms
Classic creamy sauce is the basis for more complex gravy. One of the most common is champignon sauce with cream. There are many variations of this dish. A very simple and economical recipe is offered.
Required Products:
- cream (not more than 20 percent fat content) - 1 cup;
- champignon mushrooms (can be frozen) - 250 grams;
- wheat flour - 1 tablespoon;
- cheese - 100 grams;
- onions - 1 piece;
- butter (butter) - 1 spoon (tablespoon);
- salt to taste;
- ground pepper (preferably black) - to taste.
Peel, rinse and finely chop the onions into squares. Grate the cheese finely.
Finely chop the mushrooms or chop with a blender.
Put a deep frying pan or stewpan on the fire, melt the butter, pour the chopped onion, let it soft until tender (do not fry!).
Pour the chopped mushrooms into the onion, fry over low heat until the liquid evaporates, add salt and pepper to taste.
Add flour to the mushrooms, mix everything and fry for 2 minutes.
Add cream, continue to simmer until the sauce thickens. The cream should heat up, but not boil. Add the grated cheese, keep the sauce on fire until the cheese is completely dissolved. Mix everything well, remove from heat. The sauce is ready.
Creamy champignon sauce tips
- For pungency, garlic is added to the sauce, it is fried along with onions.
- The amount of flour can be changed: to get a thick sauce add 3 tablespoons of flour.
- Instead of cream, you can use sour cream, in this case, flour is not added or added in a minimal amount.
- You can use any mushrooms.
- Hot sauce is used for pasta, rice, potatoes.
- Cold sauce goes well with dumplings and dumplings.
Pasta alfredo
Cream and Parmesan cheese Italian pasta sauce is famous all over the world, many favorite Alfredo pasta is cooked with it. And even an inexperienced housewife can prepare this dish, it is enough to carefully follow the recipe.
For classic Alfredo pasta you need:
- cream 33% fat - 0.5 liters;
- butter - 3 tablespoons (tablespoons);
- Parmesan cheese - 150 grams;
- bacon - three or four strips;
- food salt - to taste;
- ground pepper (preferably freshly ground) black - to taste;
- vegetable (preferably olive oil) - two tablespoons (tablespoons);
- spaghetti - 250 grams.
Grate the cheese finely. Cut the bacon into small squares and fry until golden brown.
Boil spaghetti in salted water with the addition of vegetable oil until half cooked (until al dente), rinse under a stream of cold boiled water.
Pour cream into a stewpan (deep frying pan), heat (but not boil!) Over medium heat.
Add butter, melt it in cream, add 100 grams of grated parmesan and wait until it is completely melted.
Reduce the heat, cook the sauce over low heat until thickened. Pour black pepper and salt into the sauce to taste, warm a little more. The sauce takes about 10 minutes to cook.
Put the cooked spaghetti in a pan and warm it well, sprinkle the pasta on top of the fried bacon, pour the sauce on top, sprinkle the rest of the grated parmesan on top. Remove the dish from the heat. Before serving, the paste should be infused for several minutes.
Tips for making pasta with sauce
- For Alfredo pasta, they always take only fat cream (33 percent), high-quality butter and Parmesan cheese, the rest of the ingredients can be changed to taste.
- For a more delicate taste, ground black pepper and salt are not added.
- To give a sharp spicy taste chopped garlic is added.
- For pasta Alfredo, Italians from all pasta prefer fettuccini, although the recipes allow you to use any pasta made from durum wheat.
- If the sauce is very thick, it can be diluted with water in which pasta was cooked.
- The sauce is always poured into very hot pasta, before serving, it is permissible to add ground nutmeg, pepper, chopped garlic, dill to taste.
Creamy Tomato Sauce
Tomato creamy pasta sauce is a simple dish, it is prepared quickly, it will satisfy lovers of tomato sauces and cream-based gravy. You can change it to your liking: add fried pieces of chicken, minced meat, sausages or pieces of sausage, etc. How to make a sauce for pasta, the cook decides.
We offer to cook pasta with chicken and cream sauce for pasta, the recipe for which requires the following ingredients:
- cream (20 percent) - 1 cup;
- butter - 3 tablespoons (tablespoons);
- onions - 1 piece;
- tomatoes (fresh) - 800 grams;
- garlic - 3-4 cloves;
- cheese (preferably parmesan) - 150 grams;
- ground black pepper to taste
- food salt - to taste,
- oregano, dried parsley, basil - 1/2 tablespoon (teaspoonful);
- balsamic vinegar - 1 spoon (tea);
- spaghetti - 0.5 kilograms.
Boil spaghetti to al dente.
Peel and finely chop the onion and garlic.
Scale tomatoes with boiling water, peel, chop.
Grate the cheese.
Melt the butter in a deep frying pan, fry the onion and garlic in it until golden brown, add chopped tomatoes, salt, add dry herbs, pepper.
After the tomatoes have started the juice, reduce the heat and continue cooking for 2 minutes, the sauce should thicken. Pour vinegar into the mixture.
Add cream to tomatoes, mix everything, warm the sauce for 5 or 7 minutes.
Put the cooked spaghetti in a pan, mix with the sauce. Warm everything well, sprinkle with grated cheese. The dish is ready to serve.
Creamy Chicken Sauce
A classic pasta cream sauce can be complemented with chicken. The recipe for its preparation is simple and accessible to any housewife, and the taste will not leave indifferent lovers of delicious pasta.
Required Products:
- cream (20 percent) - 1 cup;
- butter - 3 tablespoons;
- chicken (fillet) - 300 grams;
- cheese (hard varieties) - 100 grams ;,
- pasta - 250 grams;
- ground black pepper - to taste;
- food salt - to taste;
- garlic - 2 or 3 cloves;
- Italian herbs to taste.
Grate the cheese finely. Peel and chop the garlic.
Rinse the chicken fillet, cut into pieces, dry.
Boil the pasta until half cooked (al dente).
Melt the butter in a deep pan, fry chopped garlic, pour a glass of cream, heat (do not boil!), Add grated cheese, stir and cook until the cheese is melted.
Add the slices of fillet to cream, salt and pepper to taste, add your favorite herbs. Continue to simmer for about 20 minutes.
Add boiled pasta to the sauce, mix everything well and simmer on the fire for several minutes.
Chicken in a creamy pasta sauce ready to serve.
Conclusion
There are many options for cream sauce, it is easy to prepare it, and the result will live up to your expectations. Experiment, use the recipes suggested above. Remember: homemade sauce is certainly healthier than ready-made store ketchup and mayonnaise, it contains only proven natural products and seasonings. You can always adjust the recipe and add only the ingredients useful to your family in the dish.
Cook with love. Enjoy your meal!