Cream sauce for pasta: ingredients, recipes, cooking secrets

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Sauces are an invention of the French, the first pasta appeared in Ancient Egypt in the 4th century BC, and pasta (a combination of sauce with pasta) is the main national dish of Italy.

Some interesting facts

The very first Italian pasta, the recipe of which has been preserved, was pasta boiled in water with almond milk, seasoned with a sauce of sweet roots. It was dessert.

The first pasta recipes with traditional sauces are described in the year 1000 in a cookbook by Italian Martin Corno.

There are many recipes for pasta sauces in Italy. The most famous all over the world: bolognese, carbonara, pesto, with mushrooms, creamy.

One of the most popular dishes is prepared on the basis of cream for pasta - Alfredo pasta.

The history of the origin of cream sauce

Once a poor owner of a restaurant in Rome had a son. His joy knew no bounds, one thing overshadowed this event: the restaurateur's wife completely refused to eat, 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 delicate sauce for pasta:a mixture of butter and finely grated cheese, taken from the heart of the head, from the place where it is most tender.

The sauce turned out so delicious 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 throughout the world.

The recipe has evolved over time. Chefs began to add cream, mushrooms, seafood, chicken, etc. to it. There are many options for creamy sauce for pasta from cream and cheese, some of them are easy to make at home. How to make sauce for pasta, it is desirable for every housewife to know.

Classic Cream Sauce Recipe

The taste of pasta depends on the quality of the sauce. Cream, spices, tomatoes are often used for its preparation.

The classic sauce recipe 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 s alt - to taste.

Grate processed cheese and 100 grams of hard cheese.

Pour cream into a saucepan, heat (do not boil!), pour grated cheese, put butter, mix well, add s alt and pepper to taste.

Mix everything well andkeep on fire. The cheese will melt and the mixture will thicken to the consistency of sour cream. The sauce is ready. Pour it into the boiled pasta, top with the remaining cheese.

Tip:

• use only s alt and black pepper in the sauce (other seasonings can spoil the taste of the dish);
• do not overdo it with pepper and s alt, everything should be in moderation;
• you can take 10% fat cream;
• butter adds fat and makes it richer, but you can skip it if you want.

Sauce: cream and mushrooms

Classic cream sauce is the base for more complex gravies. One of the most common is mushroom sauce with cream. There are many variations of this dish. A very simple and economical recipe is offered.

Required products:

• cream (no more than 20 percent fat) - 1 cup;
• champignon mushrooms (can be frozen) - 250 grams;
• wheat flour - 1 tablespoon;
• cheese - 100 grams;
• onion - 1 piece;
• butter (butter) - 1 tablespoon (table);
• s alt - to taste;
• ground pepper (preferably black) - to taste.

Peel, wash and finely chop the onion. Finely grate the cheese.

Chop the mushrooms finely or chop with a blender.

Put a deep frying pan or stewpan on the fire, melt the butter, pour in the chopped onion, simmer until soft (no need to fry!).

Pour the chopped mushrooms into the onion, fry on a slowheat until the liquid evaporates, add s alt and pepper to taste.

Add flour to the mushrooms, mix everything and fry for 2 minutes.

Add cream, continue to simmer until sauce thickens. The cream should be hot but not boiling. 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.

Tips for making champignon cream sauce

• For spiciness, garlic is added to the sauce, it is fried with onions.
• The amount of flour can be changed: add 3 tablespoons of flour to get a thick sauce.
• 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

Italian pasta sauce made from cream and parmesan cheese is famous all over the world, with it the beloved Alfredo pasta is prepared by many. And to prepare this dish is feasible even for an inexperienced hostess, 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 s alt - to taste;
• ground pepper (preferably freshly ground) black - to taste;
• vegetable (preferably olive oil) - two tablespoons (tablespoons);
• spaghetti - 250 grams.

Grate the cheese finely. Bacon cut into squares and fry until golden brown.

Cook spaghetti in s alted water with vegetable oil until half cooked (al dente), rinse under running cold boiled water.

Pour the cream into a saucepan (deep frying pan), heat (but do not boil!) over medium heat.

Add butter, melt it in cream, add 100 grams of grated parmesan and wait until it melts completely.

Reduce the fire, simmer the sauce over low heat until it thickens. Pour black pepper and s alt to taste into the sauce, warm a little more. Sauce takes approximately 10 minutes to cook.

Put the cooked spaghetti in the pan and warm it up well, sprinkle the pasta with fried bacon on top, pour over the sauce, sprinkle with the rest of the grated parmesan on top. Remove the dish from the fire. Let the pasta rest for a few minutes before serving.

Tips for cooking pasta with sauce

• For Alfredo pasta, only heavy cream (33 percent), high-quality butter and parmesan cheese are always taken, the rest of the ingredients can be changed to taste.
• For a more delicate taste, black pepper and s alt are not added.
• Crushed garlic is added to give a spicy spicy taste.
• For pasta Alfredo, Italians prefer fettuccine of all pasta, although recipes allow usingany pasta made from durum wheat.
• If the sauce is very thick, you can dilute it with the water in which the 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

Creamy Tomato Pasta Sauce is a simple, quick dish that will satisfy lovers of tomato sauces and cream-based gravies. You can change it to your liking: add fried chicken pieces, minced meat, sausages or sausage pieces, etc. How to make pasta sauce is up to the cook.

Chicken Pasta with Pasta Cream Sauce, which requires the following ingredients:

• cream (20 percent) - 1 cup;
• butter - 3 tablespoons (tablespoons);
• onion - 1 piece;
• tomatoes (fresh) - 800 grams;
• garlic - 3-4 cloves;
• cheese (preferably parmesan) - 150 grams;
• ground black pepper - to taste,
• food s alt - to taste,
• oregano, dried parsley, basil - 1/2 spoon each (tea);
• balsamic vinegar - 1 teaspoon;
• spaghetti - 0.5 kilograms.

Cook spaghetti until al dente.

Peel and finely chop the onion and garlic.

Scald tomatoes with boiling water, peel, chop.

Grate cheese.

Melt in a deep frying panbutter, fry onion and garlic in it until golden brown, add chopped tomatoes, s alt, add dry herbs, pepper.

After the tomatoes start to juice, reduce the heat and continue cooking for 2 minutes, the sauce should thicken. Pour vinegar into the mixture.

Add cream to the tomatoes, mix everything, heat the sauce for 5 or 7 minutes.

Put the cooked spaghetti into the pan, mix with the sauce. Warm everything well, sprinkle with grated cheese. The dish is ready to serve.

Chicken Cream Sauce

Classic pasta cream sauce can be topped with chicken. The recipe for its preparation is simple and accessible to any housewife, and the taste will impress 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 s alt - to taste;
• garlic - 2 or 3 cloves;
• Italian herbs - to taste.

Grate the cheese finely. Peel and chop the garlic.

Rinse chicken fillet, cut into pieces, dry.

Cook pasta until half cooked (al dente).

Melt the butter in a deep frying pan, fry the chopped garlic, pour in a glass of cream, heat (do not boil!), add the grated cheese, stir and cook until the cheese is melted.

Add fillet pieces to cream,s alt and pepper to taste, add your favorite herbs. Continue to simmer until the chicken is cooked through, about 20 minutes.

Add the boiled pasta to the sauce, mix well and simmer for a few minutes.

Chicken in Creamy Pasta Sauce is ready to serve.

Conclusion

There are many varieties of cream sauce, it is not difficult to prepare, and the result will meet your expectations. Experiment, use the recipes suggested above. Remember: homemade sauce is definitely he althier than store-bought ketchup and mayonnaise, it contains only proven natural products and seasonings. You can always adjust the recipe and add only ingredients that are useful for your family to the dish.

Cook with love. Bon appetit!