Red sauce is a tomato-based sauce, the most common, is the basis of many flavors;
green sauce made of basil, pine nuts, olive oil, etc., its flavor is more special and rich, in addition to the pasta can also be eaten with baguettes;
White sauce is made of unsalted cream, mainly used for baked pasta, lasagna and seafood pasta;
black sauce is made of cuttlefish juice, mainly used for cuttlefish, seafood pasta;
Black sauce is made of squid juice, mainly used for cuttlefish and other seafood pasta.
Black sauce is a sauce made from squid ink, mainly used for seafood pasta such as cuttlefish.
Red
Pasta Red Sauce 1
Ingredients:
Beef 250g; 1 onion, chopped; 2 carrots, chopped; 4 tomatoes, squeezed out the seeds, chopped; 2.5 teaspoons of salt; 2 teaspoons of sugar
Practice:
1: Heat oil in a pan and sauté onion and carrot. When the color changes, pour in the beef stuffing, slide it through, and then stir-fry the tomatoes.
2, moderate amount of salt, sugar, depending on the consistency of the meat sauce add water, water can be a little more, the beef to absorb part of the other part of the evaporation.
3, open the pot and turn to low heat, simmering at least 25 minutes to simmer.
4: Add 4 cloves of garlic, sliced, and 3 tablespoons of extra-virgin olive oil, and microwave for 2 minutes to make a seasoning oil.
Pasta Red Sauce 2
Ingredients:
200g pasta, 1 clove of garlic, half an onion, 2 tomatoes, 2 tablespoons of olive oil, salt and pepper to taste
Methods:
1. Chop the onion into fine pieces. Smash the garlic with a knife and chop it into fine pieces as well. Cut the tomatoes into 1-centimeter cubes, then place them in a strainer to remove the seeds and filter out the water.
2. Fill a deep pot with water. Bring to the boil, add the salt and a few drops of olive oil, then immediately add the pasta to the pot and cook until soft to the touch.
3. Pour the olive oil into the pan, add the garlic and sauté it over a medium heat to bring out the garlic flavor, taking care not to burn the garlic.
4, then add the onion, sauté until lightly browned, then pour the diced tomatoes into the pan.
5. When the tomatoes are hot, sprinkle with salt and pepper and stir well.
Pasta Red Sauce 3
Ingredients:
A. 30 grams of butter, 5 cloves of garlic, 60 grams of minced onion
B. 300 grams of tomatoes, 20 grams of tomato sauce, 30 ml of broth
C. 3 grams of salt, 6 grams of sugar, 1/8 tsp. of cracked black pepper, 1/4 tsp. of Italian spice mix
Practice:
1. Heat a sauté pan or skillet over medium heat, add butter directly until melted, add minced garlic and onion and sauté to taste.
2: Add the chopped tomatoes and stir well, then add the tomato salsa and stock, stirring while heating to prevent a mushy bottom.
3, add salt and sugar to taste, according to their own favorite flavors slightly adjusted, and then add crushed black pepper and Italian spices, and when the water is basically evaporated more and more thick when changed to low heat, and then simmering to thicken the fire can be turned off.
Green
Pasta Sauce 1
Main Ingredients: 30 basil leaves, 1 handful of cooked pine nuts, a little cheese powder
Supplementary Ingredients: 4 cloves of garlic, a moderate amount of virgin olive oil, a little cracked black pepper, salt
Practice:
1, wash the basil leaves, wipe the water dry, along with pine nuts, garlic cloves, and olive oil (olive oil should be added gradually) into the cooking machine. gradually add) into the cooker and blend for 2-3 minutes, then puree;
2. Add the cheese powder, crushed black pepper and a little salt, continue to blend for 1 minute, the green sauce is complete.
Pasta green sauce 2
Ingredients: 300g pine nuts, 50g nine layer tartar, 100ml olive oil, salt
Methods:
1, shell the pine nuts, nine layer tartar washed and dried water.
2, turn on a low heat, stir-fry the pine nuts for a few moments with a sauté pan until the aroma gradually wafts out.
3, the fried pine nuts and dry the nine layer tower together into a blender, add olive oil and moderate salt into the sauce, the green sauce is completed.
White
Pasta White Sauce
bechamel
Ingredients:
1 tablespoon of flour, 1 egg yolk, 1 cup of butter equal to the weight of the flour, 1 cup of milk or whipping cream (250 ml), 1/4 tablespoon of ground nutmeg, 1 tablespoon of Swiss cheese (optional), 1 bay leaf, half an onion, 2 sprigs of thyme or parsley, salt, black pepper, and Parmesan. Black pepper, Parmesan cheese 1 spoon
Methods:
1, milk in a small saucepan on the lowest heat to heat, the onion and herbs, bay leaf put in, put a pinch of salt and 1/4 spoon nutmeg powder, heat the milk until almost to slightly hot when off the heat to stand, until the milk temperature recedes after the milk to take out the herbs and onions in the milk, add the yolks, stir well.
2. In a separate saucepan, melt the butter, add 1 tablespoon of flour, and stir slowly over low heat until a roux forms, wait for it to bubble, and let it bubble for about two minutes.
3, at this point you can just cook the milk liquid added to the batter in small increments, a little bit at a time, slowly stirring, until the flour is completely absorbed by the milk and then add the next time, be sure to add in small increments.
4, after all the milk has been added to the state has become very diluted, this time to add a spoonful of chopped Swiss cheese, continue to stir over low heat until the milk boils and begins to bubble, white sauce is ready.
Black
Squid ink spaghetti
Ingredients:
A: 125g dried pasta, 1 tsp salt, 1 tbsp olive oil
B: 2 fresh squid, 1/2 onion, 8g squid ink, 50ml fish stock, 2 tbsp white wine, olive oil, a pinch of salt, a pinch of flying roe, a few prawn catkins and spring onions or sweet basil. A little
Practice:
1, diced onions spare, squid gutted and peeled to organize clean and cut into small sections.
2, take a deep pot of boiling water to boiling, olive oil and salt, then put the pasta to cook.
3, take a pan, pour a moderate amount of olive oil, first put the diced onion sautéed until transparent, then pour in the squid together and stir fry for about 10 seconds, add squid juice, fish stock, white wine and a little salt stir fry and mix well.
4. Remove the pasta from the deep pot and add it to the pan, stirring to coat evenly.
5. Sprinkle the squid roe and diced shrimp catkins and scallions over the squid ink pasta, toss and serve.