Sauces for spaghetti
Description
Perfectly complements meat, poultry, and side dishes. The sauces require a small set of ingredients. Estimated preparation time for each sauce is 30 minutes, including ingredient preparation. For the Italian tomato sauce "Arrabbiata," you'll need canned tomatoes in their own juice, but in summer I recommend using fresh tomatoes, so their quantity should be slightly increased. The sauce is spicy, with a pronounced flavor and aroma of garlic, pepper, and fresh herbs. Each of these sauces has its own admirers; personally, I find the nut sauce the most festive and unusual! Try it. The sauce is ready. Store in the refrigerator and serve with dishes.
Instructions
- 1
Step 1
Prepare the ingredients, I have three sauces. Let's get started!
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Step 2
For the mushroom sauce, finely chop the onion and mushrooms.
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Step 3
Heat butter and vegetable oil in a frying pan. First, sauté the onion until soft, then add the mushrooms and cook until done, but do not overcook.
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Step 4
Pour in the cream, add nutmeg, salt, and pepper. Simmer for 5 minutes over low heat. The sauce will thicken slightly.
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Step 5
Now you need to thicken the sauce a bit more, but I don't use flour. Transfer half of the mushroom mixture with the cream to a blender and blend until smooth.
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Step 6
Return the chopped mushroom mixture to the pan, mix well.
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Step 7
Warm it for a minute and the mushroom sauce is ready!
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Step 8
For the nut sauce, you need to chop the nuts right away. To do this, place the shelled walnuts into the grinder bowl and turn it on for a few minutes, until the nuts turn into small, evenly sized crumbs.
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Step 9
In a large skillet, melt the butter, add the nuts, and sauté for 3 minutes until a nutty aroma develops.
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Step 10
Done.
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Step 11
Pour in the cream, add chopped parsley, garlic, salt, and pepper to taste.
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Step 12
Simmer the sauce for 2-3 minutes, remove from heat, and use as intended with cooked pasta, sprinkling with Parmesan when serving!
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Step 13
Third sauce. Canned tomatoes in their own juice are usually used for this sauce, but in summer I suggest making the sauce from fresh tomatoes. In this case, use a bit more—450–500 grams. To begin, peel the tomatoes. Bring a liter of water to a boil in a small saucepan, then place the tomatoes in it for just one minute. Remove them with a slotted spoon and place into ice water for a couple of minutes. Make a cross-shaped incision on each tomato and peel off the skin. Remove the seeds and finely chop the tomatoes. Set aside.
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Step 14
Heat vegetable oil in a skillet, then sauté chopped garlic and chili pepper for 5 minutes over low heat, making sure the vegetables don't burn but slowly release their aromas into the oil.
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Step 15
Add tomatoes, salt, sugar to taste, vinegar, and simmer for 10-15 minutes.
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Step 16
Add chopped parsley, adjust for salt, pepper, sweetness, and acidity. The sauce is ready!
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Step 17
Cook the spaghetti according to the instructions on the package. There's no need to rinse the spaghetti—just drain the water.
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Step 18
Pour spaghetti with tomato sauce.
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Step 19
Mix the spaghetti with the mushroom sauce.
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Step 20
Mix the spaghetti with the nut sauce and sprinkle with grated Parmesan.
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Step 21
The sauce is ready. Serve with dishes or store in the refrigerator.