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    Pasta Sauces: Our 100 top recipes presented in one cookbook
    Pasta Sauces: Our 100 top recipes presented in one cookbook
    Pasta Sauces: Our 100 top recipes presented in one cookbook
    Ebook294 pages1 hour

    Pasta Sauces: Our 100 top recipes presented in one cookbook

    By Naumann & Göbel Verlag

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    About this ebook

    Everyone's favourite pasta recipes!

    You love all kinds of noodles and could happily eat pasta every day? Then what's stopping you? From classic pasta and tasty cheese sauces to hearty sauces with fish, seafood, meat and vegetables, we have a new recipe to go with everyone's favourite kind of pasta. Try our Diabolo sauce, quick sauce with bacon, orange sauce with shrimps, creamy sauce with broccoli or tomato sauce with tuna and see how varied and versatile your favourite kind of pasta can be.

    - The pasta fan's bible
    - Easy-to-follow, step-by-step instructions
    - Great photo with every recipe
    Suitable for beginners and experienced cooks alike
    LanguageEnglish
    PublisherNaumann & Göbel Verlag
    Release dateMar 20, 2015
    ISBN9783815587751
    Pasta Sauces: Our 100 top recipes presented in one cookbook

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      Book preview

      Pasta Sauces - Naumann & Göbel Verlag

      Traditional pasta sauces

      Carbonara

      Preparation time: approx. 20 minutes

      Per portion approx. 703 kcal/2493 kJ

      31 g P, 33 g F, 70 g CH

      Serves 4

      50 g streaky bacon

      100 g cooked ham

      1 garlic clove

      2 tbsp butter

      40 g Parmesan

      40 g pecorino

      3 eggs

      100 ml cream

      salt

      pepper

      1Finely dice the ham and onions. Peel and finely chop the garlic. Heat the butter in a skillet and sauté the bacon. Add the garlic and simmer for approx. 3 minutes.

      2Finely grate the Parmesan and pecorino. Whisk together the cream and half of the cheeses, and season with salt and pepper. Stir in the cooked ham. Cook until the eggs start to set, then stir in the remainder of the cheese. This sauce goes extremely well with spaghetti.

      TIP

      If you don’t like streaky bacon, use more ham or perhaps some lean Parma ham.

      Bolognese

      Preparation time: approx. 30 minutes (plus cooking time)

      Per portion: approx. 733 kcal/3068 kJ

      41 g P, 28 g F, 76 g CH

      Serves 4

      1 onion

      1 garlic clove

      75 g streaky bacon

      1 carrot

      ½ celery stalk

      2 tbsp olive oil

      400 g mixed minced meat

      100 ml red wine

      salt

      pepper

      100 ml milk

      1 tsp freshly chopped oregano

      400 g chopped tomatoes, canned

      1 tbsp sugar

      50 g freshly grated Parmesan

      1Peel and chop the onion and garlic. Dice the bacon. Peel the carrot. Trim and wash the celery, and dice both.

      2Heat the olive oil and sweat the bacon in it. Add the vegetables, then the mince, and brown well, stirring continuously.

      3Pour over the red wine and simmer until the liquid has been absorbed. Season with salt and pepper. Stir in the milk, and cook the sauce gently until creamy.

      4Stir the oregano, chopped tomatoes and sugar into the sauce, and simmer very gently over a low heat. Sprinkle over the grated Parmesan.

      This sauce goes extremely well with spaghetti.

      Arrabiata

      Preparation time: approx. 20 minutes

      Per portion approx. 510 kcal/2135 kJ

      22 g P, 15 g F, 83 g CH

      Serves 4

      300 g frozen peas

      1 garlic clove

      1–2 tbsp capers

      30 g tomato purée

      1 tbsp tomato ketchup

      2 tbsp olive oil

      salt

      pinch of sugar

      1 red chilli pepper

      1 bunch parsley

      80 g black olives, sliced

      40 g Parmesan

      1Thaw the frozen peas and blanch in boiling water for 2 minutes, then drain.

      2Peel and finely chop the garlic clove. Finely chop the capers. Purée the tomato purée and ketchup, garlic, capers and olive oil. Season with salt and sugar.

      3Deseed and finely chop the chilli, then fold into the pesto.

      4Wash the parsley, then shake dry and chop it finely. Fold into the pesto with the sliced olives and peas. Finish by grating over the Parmesan.

      This sauce goes extremely well with penne.

      Traditional

      tomato sauce

      Preparation time: approx. 30 minutes

      Per portion approx. 553 kcal/2315 kJ

      25 g P, 16 g F, 76 g CH

      Serves 4

      1–1.5 kg ripe beef tomatoes

      2 shallots

      1 small piece chilli

      salt

      pepper

      6 tbsp olive oil

      12 fresh basil leaves

      200 g mozzarella

      1Cut a cross into the tomatoes. Remove the stalk, then pour over boiling water. Skin, remove the seeds, and dice the flesh.

      2Peel and dice the shallots. Deseed the chilli and cut into thin strips. Combine all the ingredients, then season with salt and pepper and add the olive oil.

      3Wash, dry and thinly slice the basil leaves. Put everything in with the tomatoes.

      4Cut the mozzarella into 2-cm cubes and combine with the tomatoes. Heat, stirring continuously, over a low heat for 2–3 minutes until the mozzarella starts to melt.

      This sauce goes extremely well with spaghetti.

      Lemon sauce

      Preparation time: approx. 25 minutes

      Per portion approx. 865 kcal/3621 kJ

      16 g P, 54 g F, 77 g CH

      Serves 4

      2 unwaxed lemons

      400 ml cream

      100 g butter

      1 shallot

      1 tbsp lemon liqueur

      salt

      pepper

      1Use a lemon zester to remove the outer peel from the lemons. Squeeze the juice out of one lemon and cut the other into fillets. Combine the cream with the lemon zest and

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