TOP 7 most famous and tastiest recipes for pasta sauces with step-by-step preparation

In this article we will talk about the different sauces that can be used to make pasta. Each sauce has its own unique flavor and can be made at home with simple ingredients.

Carbonara

Ingredients:

• Spaghetti – 400 g;
• Bacon – 150 g;
• Egg yolks – 3 pcs.;
• Cream – 200 ml;
• Hard cheese – 100 g;
• Garlic – 2 cloves;
• Salt, pepper – to taste.

How to cook:

1. Boil spaghetti in salted water until tender;
2. Cut the bacon into cubes and fry in a frying pan until golden brown;
3. In a bowl, mix egg yolks, cream, grated hard cheese, chopped garlic, salt and pepper;
4. Place spaghetti in a frying pan with bacon, add a mixture of eggs and cream, stir and cook over medium heat until the sauce thickens;
5. Serve hot.

Who doesn’t know pasta Carbonara, this is perhaps the most famous dish in the world. This sauce is suitable for any type of pasta and even rice.

Bolognese

Ingredients:

• Minced meat – 500 g;
• Onion – 1 pc.;
• Carrots – 1 pc.;
• Celery – 1 stalk;
• Garlic – 2 cloves;
• Tomatoes – 800 g;
• Tomato paste – 2 tbsp. L.;
• Olive oil – 2 tbsp. l.;
• Salt, pepper – to taste.

How to cook:

1. Finely chop the onion, carrots and celery and fry in olive oil until soft;
2. Add minced garlic and fry for another 1 minute;
3. Add minced meat and fry until brown;
4. Add tomato paste and tomatoes, chopped in a blender, mix;
5. Bring to a boil, reduce heat and cook over low heat until the sauce thickens;
6. Serve hot with pasta.

Sauces with minced meat are always very satisfying, especially in combination with pasta or spaghetti. For variety, you can replace tomato paste with Krasnodar sauce, but keep in mind that it already contains salt and sugar.

Seafood sauce

Seafood pasta in creamy sauce: recipe from Maggi

Ingredients:

• Mussels – 500 g;
• Shrimp – 500 g;
• Onion – 1 pc.;
• Garlic – 2 cloves;
• Tomatoes – 400 g;
• Dry white wine – 200 ml;
• Olive oil – 2 tbsp. l.;
• Salt, pepper – to taste.

How to cook:

1. Wash the mussels and discard the opened ones;
2. Peel the shrimp;
3. Finely chop the onion and garlic and fry in olive oil until soft;
4. Add mussels and shrimp, fry until tender;
5. Add chopped tomatoes and wine, bring to a boil;
6. Cook over medium heat until the sauce thickens;
7. Serve hot with pasta.

Mushroom

Ingredients:

• Champignons – 500 g;
• Onion – 1 pc.;
• Garlic – 2 cloves;
• Cream – 200 ml;
• Hard cheese – 100 g;
• Olive oil – 2 tbsp. l.;
• Salt, pepper – to taste.

Recipe:

1. Finely chop the champignons and fry in olive oil until golden brown;
2. Finely chop the onion and garlic and add to the mushrooms, fry until soft;
3. Add cream, grated hard cheese, salt and pepper, stir;
4. Cook over medium heat until the sauce thickens;
5. Serve hot with pasta.

Mushroom sauce, this is always a classic of the genre, especially if it is prepared from forest mushrooms, which taste and aroma are more pronounced.

Pesto

Ingredients:

• Basil – 1 fresh bunch;
• Garlic – 2 cloves;
• Pine nuts – 50 g;
• Hard cheese – 100 g;
• Olive oil – 100 ml;
• Salt, pepper – to taste.

How to cook:

1. Grind basil, garlic, pine nuts and grated hard cheese in a blender;
2. Add olive oil, salt and pepper, stir;
3. The finished sauce can be used immediately or stored in the refrigerator for up to 1 week;
4. Serve hot with pasta.

By the way, you can easily freeze it and besides, we have many recipes for this excellent pasta sauce.

Bechamel

Ingredients:

• Milk – 500 ml;
• Flour – 50 g;
• Butter – 50 g;
• Salt, pepper – to taste.

Step by step recipe:

1. Melt butter in a saucepan;
2. Add flour and stir until smooth;
3. Gradually add milk, stirring constantly, bring to a boil;
4. Cook over low heat until the sauce thickens;
5. Add salt and pepper to taste;
6. Serve hot with pasta.

This is a classic French sauce, which is prepared on the basis of Roux thickening sauce.

Caprese

Ingredients:

• Tomatoes – 4 pcs.;
• Mozzarella – 200 g;
• Basil – 1 fresh bunch;
• Olive oil – 2 tbsp. l.;
• Salt, pepper – to taste.

How to do:

1. Cut the tomatoes into cubes, mozzarella into thin slices;
2. Chop basil;
3. Mix all ingredients in a bowl, add olive oil, salt and pepper;
4. Serve with pasta.

Caprese is, of course, more of a salad, but the combination of ingredients suits pasta perfectly.