Sauce from cream for pasta: ingredients, recipes, cooking secrets

Sauces - the invention of the French, the first pasta appeared in ancient Egypt in the 4th century BC, and pasta (the mix of sauce with pasta) - the main national dish of Italy.

Some interesting facts

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

The first recipes of pasta with traditional sauces are described in 1000 in the cookbook of the Italian Martin Cornot.

In Italy, there are many recipes of sauces for pasta. The most famous in the whole world: bolognese, carbonara, pesto, with mushrooms, creamy.

On the basis of cream for pasta one of the most popular dishes is prepared - Alfredo pasta.

History of the origin of the creamy sauce

Once a poor restaurant owner in Rome had a son. There was no limit to his joy, one thing overshadowed this event: the restaurateur's wife refused to eat at all, she did not have any appetite at all.

The Italian decided to make something very tasty, so that the wife could not refuse the dish. He prepared the most delicate sauce for pasta: a mixture of butter and grated finely cheese, taken from the heart of the head, from the place where it is the most delicate.

The sauce turned out so tasty that the restaurateur's wife could not refuse the pasta. This dish was given to the visitors of the restaurant, who were delighted with the delicious sauce. Since then, Alfredo's sauce has spread all over the world.

The recipe has evolved over time. Cooks began to add cream, mushrooms, seafood, chicken, etc. to it. There are a lot of creamy sauce for macaroni from cream and cheese, some of them are easy to prepare at home. How to make a sauce for pasta, it is advisable to know each hostess.

Classic cream sauce recipe

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

The recipe for classic sauce is simple enough, it requires the presence of such ingredients:

• Cream (natural) 20 percent - 400 milliliters;
• Cheese (better hard) - 200 grams;
• Raw fusion - 2 pieces (200 grams);
• Butter - 2 tablespoons;
• Pepper black ground - to taste;
• Salt food - to taste.

Grate the melted cheese and 100 grams of hard cheese.

Cream pour into a saucepan, warm (do not boil!), Pour out the grated cheese, put butter, mix well, add salt and pepper to taste.

All the good mix and hold on fire. Cheese melts, the mixture thickens to the consistency of sour cream. The sauce is ready. Pour it into the boiled pasta, sprinkle with the remaining cheese on top.

Tip:

• In sauce use only salt and black pepper (other seasonings can spoil the taste of the dish);
• Do not overdo it with pepper and salt, everything should be in moderation;
• You can take cream of 10 percent fat content;
• Butter butter adds fat and makes the taste more saturated, but you can refuse it if you want.

Sauce: cream and mushrooms

A classic creamy sauce is the basis for making more complex gravy. One of the most common is a champignon 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 fatty protsetov) - 1 glass;
• Mushrooms champignons (can be frozen) - 250 grams;
• Wheat flour - 1 tablespoon;
• Cheese - 100 grams;
• Onion - 1 piece;
• Butter (cream) - 1 spoon (dining room);
• Salt - to taste;
• Pepper ground (preferably black) - to taste.

Peel onion, rinse and finely chopped squares. Grate the cheese finely.

Cut the mushrooms finely or grind them with a blender.

Deep frying pan or stewpot to put on the fire, melt the butter, pour the chopped onion, pripat until soft (do not fry!).

Pour the chopped mushrooms into the onions, fry over low heat until the liquid evaporates, add salt and pepper to taste.

In the mushrooms add flour, mix and fry for 2 minutes.

Add the cream, continue cooking on low heat until the sauce thickens. Cream should be warmed, but not boil. Add grated cheese, keep the sauce on the fire until the cheese dissolves completely. Mix everything well, remove from heat. The sauce is ready.

Tips for making mushroom sauce with cream

• For sharpness in the sauce garlic is added, it is fried with onion.
• The amount of flour can be changed: to create a thick sauce add 3 tablespoons of flour.
• Instead of cream you can use sour cream, in this case, flour is not added or added in the minimum amount.
• You can use any mushrooms.
• Hot sauce is used for pasta, rice, potatoes.
• Cold sauce fits well with dumplings and dumplings.

Pasta Alfredo

Italian pasta sauce with cream and parmesan cheese is famous all over the world, with it is the favorite pasta of Alfredo. And prepare this dish is feasible even for an inexperienced mistress, enough to follow the recipe carefully.

For classical pasta Alfredo requires:

• Cream 33% fat - 0.5 liters;
• Butter - 3 tablespoons (table);
• Parmesan cheese - 150 grams;
• Bacon - three or four strips;
• Salt food - to taste;
• Pepper ground (better freshly ground) black - to taste;
• Vegetable (preferably olive oil) - two tablespoons (table);
• Spaghetti - 250 grams.

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

Spaghetti boil in salted water with the addition of vegetable oil until half-ready (to the state of al dente), rinse under a stream of cold boiled water.

In the sauté pan (deep frying pan), pour in the cream, heat (but do not boil!) Over medium heat.

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

Reduce the fire, cook the sauce over low heat until it thickens. Pour black pepper and salt into the sauce to taste, warm a little more. The sauce is cooked for about 10 minutes.

Weld spaghetti in a frying pan and warm thoroughly, sprinkle pasta on top with fried bacon, pour the sauce over, sprinkle with the remains of grated Parmesan. Dish off the fire. Before serving, the paste should stand for a few minutes.

Tips for making pasta with sauce

• For pasta Alfredo always take only fat cream (33 percent), quality butter and parmesan cheese, the rest of the ingredients can be changed to taste.
• To get a more delicate taste, black pepper and salt are not added.
• To give an acute piquant taste, crushed garlic is added.
• For pasta Alfredo Italians from all pasta prefer fettuccine, although the recipes allow you to use any pasta made from wheat varieties.
• If the sauce is very thick, it can be diluted with water, which was cooked pasta.
• 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

Tomato-cream sauce for pasta is a simple dish, prepared quickly, will satisfy lovers of tomato sauces and cream-based cream. It can be changed to your liking: add roasted chicken pieces, minced meat, sausages or pieces of sausage, etc. How to make a pasta sauce, the cook decides.

We suggest preparing pasta with chicken and cream sauce for macaroni, the recipe of which requires the presence of such ingredients:

• Cream (20 percent) - 1 glass;
• Butter - 3 tablespoons (table);
• Onion - 1 piece;
• Tomatoes (fresh) - 800 grams;
• Garlic - 3-4 cloves;
• Cheese (preferably parmesan) - 150 grams;
• Black ground pepper - to taste,
• Salt food - to taste,
• Oregano, dried parsley, basil - 1/2 tablespoons (tea);
• Vinegar balsamic - 1 spoon (tea);
• Spaghetti - 0.5 kg.

Spaghetti boil to the state of al dente.

Peel onion and garlic and finely chop.

Tomatoes scalded with boiling water, peeled, grind.

Cheese grate.

In a deep frying pan, melt the butter, fry in it until golden color onions and garlic, add crushed tomatoes, salt, pour dry herbs, pepper.

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

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

Weld spaghetti in a frying pan, mix with sauce. All warm well, sprinkle with grated cheese. The dish is ready to serve.

Creamy sauce with chicken

A classic pasta cream for pasta can be supplemented with chicken. The recipe for its preparation is simple and accessible to any hostess, and the taste will not leave indifferent lovers of delicious pasta.

Required products:

• Cream (20 percent) - 1 glass;
• Butter - 3 tablespoons;
• Chicken (fillet) - 300 grams;
• Cheese (hard varieties) - 100 grams ;,
• Pasta - 250 grams;
• Black ground pepper - to taste;
• Salt food - to taste;
• Garlic - 2 or 3 cloves;
• Italian herbs - to taste.

Grate the cheese finely. Garlic clean and grind.

Chicken fillet washed, cut into pieces, dried.

Cook pasta until half-cooked (al dente).

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

Add the fillet pieces to the cream, salt and pepper to taste, add your favorite herbs. Continue to simmer until cooked for about 20 minutes.

Boiled pasta add to the sauce, mix well and stew for several minutes.

Chicken in a creamy sauce with pasta is ready to serve.

Conclusion

There are many varieties of cream sauce, it is not difficult to cook, but the result will meet your expectations. Experiment, use the above recipes. Remember: home sauce is certainly more useful than ready-made shop ketchup and mayonnaise, it contains only proven natural products and condiments. You can always adjust the recipe and add to the dish only useful to your family ingredients.

Cook with love. Bon Appetit!