foodahead35 | Oct | 2018

GALLEYMASTERS

PastaPasta

SaucesSauces

If you happen to be a pasta lover but often get confused between the countless varieties of sauces out there, then this article will come quite handy to you. Pastas are an essential part of the Italian cuisine. They taste the best when paired with different types of sauces as they add flavour and aroma to the final dish. Almost all the sauces are quite different from each other in terms of colour, taste and texture.

To make variety in the sauces you can add various other ingredients in the sauces or blend two different sauces together. E.g. little Marinara & Alfredo can make a good blend. Mushrooms in Alfredo can make Mushroom Alfredo sauce etc.

Pasta Sauces

Arrabbiata sauce is high on spice quotient. This fiery sauce is made up of garlic, olive oil and dried red chilli. Arrabbiata sauce is best suited for penne pasta as it absorbs the consistency of the sauce in the best way.

Arrabbiat�:

• 1 teaspoon olive oil• 1 cup chopped onion• 4 cloves garlic, minced• 3/8 cup red wine• 1 tablespoon white sugar• 1 tablespoon chopped fresh basil• 1 teaspoon crushed red pepper flakes

• 2 tablespoons tomato paste• 1 tablespoon lemon juice• 1/2 teaspoon Italian seasoning (mixed herbs)• 1/4 teaspoon ground black pepper• 2 (14.5 ounce) cans peeled and diced tomatoes• 2 tablespoons chopped fresh parsley

Ingredients:

Method:Heat oil in a large skillet or saucepan over medium heat. Saute onion and garlic in oil for 5 minutes.Stir in wine, sugar, basil, red pepper, tomato paste, lemon juice, Italian seasoning, black pepper and tomatoes; bring to a boil. Reduce heat to medium, and simmer uncovered about 15 minutes. Stir in parsley.

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Marinar�:

Marinara sauce is an authentic Italian sauce which is prepared using tomatoes, garlic, herbs and onions. It is loved and relished by people across the globe. It is quite easy-to-make and saves on a lot of time and effort. It has a thick texture and can be enjoyed with pizzas and pastas.

• 4 tablespoons olive oil• 4 cloves garlic, minced• 1 small onion, chopped• 1 (28 ounce) can whole peeled tomatoes• 1 (28 ounce) can crushed tomatoes• 3 teaspoons dried basil leaves• 1 teaspoon white sugar, salt and pepper to taste

Ingredients:

Method:

Bolognes�:

To flavor up strong marinara sauce with ground meat is Bolognese sauce. The best meat sauces are simmered low and slow, so the juices from the meat have plenty of time to flavor the sauce. The result is a deeply flavored sauce that carries meaty richness in every bite.

• 2 tablespoons olive oil• 1 cup finely chopped baby carrots• onion, finely chopped• 2 cloves garlic, minced• 1 pound lean ground beef• 1 cup whole milk• 1 (28 ounce) can crushed tomatoes• 1 (6 ounce) can tomato paste

Ingredients:• 1/2 teaspoon salt• 1/2 teaspoon ground black pepper• 1 teaspoon dried basil• 1 teaspoon dried oregano• 1/4 teaspoon crushed red pepper flakes• 1/2 cup whole milk• 1/4 cup grated Parmesan cheese

In a skillet over medium heat, saute garlic and onion in the olive oil; about 10 minutes. Break apart the whole tomatoes with your hands and add to the pan along with the crushed tomatoes, basil, sugar, salt and pepper. Cover and simmer 20 minutes, stirring occasionally.

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Pest�:This sauce is quite different from the regular sauces in terms of colour, taste as well as texture. It is a green-coloured sauce which is made up of garlic, basil leaves, Parmesan cheese and pine nuts in olive oil. Pesto sauce tastes the best when paired with spaghetti and garlic bread.

• 3 cups packed fresh basil leaves • 4 cloves garlic • 3/4 cup grated parmesan cheese• 1/2 cup olive oil • 1/4 cup pine nuts • 1/2 cup chopped fresh parsley

Ingredients:

Method:

Method:

Combine basil, garlic, Parmesan cheese, olive oil, and nuts in the bowl of a food processor or blender. Blend to a smooth paste. Add parsley if desired.

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Heat the olive oil in a large skillet over medium heat, and cook and stir the carrots, onion, and garlic until tender, about 10 minutes. Place the ground beef into the skillet and cook and stir, breaking up the meat as it cooks, until browned. Drain off excess fat from the skillet, and pour in 1 cup milk. Bring to a simmer, reduce heat to medium-low, and simmer until the milk is absorbed, about 15 minutes.Place the beef mixture into a slow cooker, and set the cooker to High. Stir in crushed tomatoes, tomato paste, salt, pepper, basil, oregano, and red pepper flakes, and cook for 2 hours. Mix in 1/2 cup milk and Parmesan cheese, stir well, and cook for 2 more hours.

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Carbonar� Sauc�:

Alfred� Sauc�:

Carbonara is a white creamy sauce which is made up of eggs, cheese and pepper. This sauce has a silkier and richer texture, which tastes the best when prepared using Parmesan cheese. You can have it with spaghetti and penne/fusilli pasta. You can also add vegetables, garlic and other ingredients to make your pasta taste even better.

Alfredo sauce is again a white sauce which tastes absolutely scrumptious. It is popularly made using Parmesan cheese and butter. This sauce may also include cream or eggs in it. It has a thick and creamy texture and tastes the best when garnished with chilli flakes and oregano seasoning.

• 2 teaspoons olive oil• 200g roughly choppedslice of Pancetta (alternative can be Bacon)• 3 garlic cloves, crushed• 2 egg yolks (at room temperature)• 2 eggs (at room temperature)• 1/2 cup thickened cream• 75g parmesan cheese, finely grated

Ingredients: Method:Heat oil in a large, non-stick frying pan over medium heat. Add chopped meat and garlic. Cook, stirring, for 5 minutes or until meat is crisp. Drain oil from the same.Whisk egg yolks, eggs, cream and three-quarters of the parmesan together in a bowl. Season with salt and pepper.Add egg mixture and pancetta mixture to pasta. Season with salt and pepper. Toss over low heat until well combined. Serve with remaining parmesan.

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Som� Importan� �p� for makin� perfec� Past�:

• 1/4 cup butter, or more to taste• 1 clove garlic, minced• 1/4 cup all-purpose flour• 2 tablespoons grated Parmesan cheese (such as Kraft)• 2 cups milk• 1 1/2 teaspoons Italian seasoning (mixed herbs)• 1 teaspoon salt, or to taste• 1 pinch ground black pepper

Ingredients: Method:Melt butter in a large saucepan over medium-high heat; saute garlic until golden, 2 to 3 minutes. Lower heat to medium and gradually stir flour into garlic-butter mixture until dissolved and smooth, 3 to 5 minutes.Gradually stir Parmesan cheese into garlic-flour mixture until cheese is melted and mixture is thickened, 2 to 3 minutes. Slowly pour milk into cheese mixture, stirring constantly, until smooth, about 5 minutes; season with Italian seasoning, salt, and pepper. Cook and stir until sauce reaches desired consistency, 5 to 10 minutes.

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Do not rinse cooked pasta as it will prevent the sauce to stick on it. Similarly, do not add oil to it while cooking. Drizzle oil after the cooked pasta is drained, so that it does not stick together.For healthy and tasty pasta, do not overcook it, as it will lead to an increase in the glycaemic index, which will mean pasta will be digested and absorbed much slower.Prefer using a larger pot to cook pasta because it tends to expand as it cooks. If there isn't enough water, it will get mushy and sticky.Don't be an impatient cook; make sure the pasta comes to a boil properly. The boiling temperature helps prevent the pasta from getting mushy.Keep stirring; it may sound obvious, but this simple step can easily be forgotten. Without stirring, it may sure stick together and cook unevenly.Add salt to the water as it comes to a boil. While the pasta is cooking, it tends to absorb the salt adding the right flavour to it. It is an old wives' tale that salt may make the pasta water boil faster.

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GALLEYMASTERSMr. Onkar A. Dichwalkar - Manager Catering

Tel: 022 66888063 | Email: dichwalkaro@angloeastern.com

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