Pasta Sauces: 500 Sauce Recipes and Pasta Recommendations

Pasta Sauces: 500 Sauce Recipes and Pasta Recommendations



Product Details

ISBN-13: 9781579120153
Publisher: Black Dog & Leventhal Publishers, Inc.
Publication date: 10/28/1998
Pages: 304
Product dimensions: 8.84(w) x 10.24(h) x 1.31(d)

About the Author

Charles Bellissino has been cooking and collecting pasta sauce recipes nearly all of his life. His recipes come from a long line of relatives from every region of Italy, as well as from friends and acquaintances living in Italian neighborhoods all over this country.

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Bacon and Garlic Sauce

There is no need to use olive oil in this recipe - the bacon gives it all: oil, flavor and substance.

6 to 8 thin slices sugar-cured bacon

1 clove garlic, minced

1 teaspoon freshly ground black pepper

2 tablespoons freshly grated Parmesan cheese

To a heated, medium-sized saute pan, add the bacon and garlic. Cook until the bacon crisps and add black pepper. Remove from heat, pour over your pasta and sprinkle with cheese. Toss to coat the noodles and serve.

Tip: This sauce will be adequate for one-half pound of pasta.

Peaches and Cream Sauce

Everybody loves peaches and cream, usually paired together in a bowl or as part of a shortcake desert. Whether you'll want them on your pasta is a whole different ballgame. If you'll willing to give it a try, this is your recipe. You may want to use a lightly salted water for your pasta with this sauce.

4 medium to large freestone ripe peaches

1/4 teaspoon balsamic vinegar

1 cup whipping cream

freshly ground black pepper to taste

Blanch, peel and seed the peaches. Coarsely chop 2 of them, set aside. Puree the other 2 in your food processor. Add the vinegar, pulse once or twice to mix. Add the whipping cream, process to blend. Pour sauce over your pasta. Add the chopped peaches. Toss and serve hot, or let cool to serve at room temperature.

If served hot, you may wish to sprinkle a little fresh ground black pepper over the pasta before tossing.

Recommended pasta: spirals, solid twists or curly strings.

Steak and Tomato Sauce

Most Americans love meat and potatoes, well this is as close as we get, steak and tomatoes! The treatment of steak here is similar to the way steak is generally cut for a beef stroganoff. Thin strips, about 1/4 by 2 inches.

1 pound beef loin or top sirloin

4 tablespoons olive oil

2 cloves garlic, crushed

1 28-ounce can pear tomatoes, blenderized

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 tablespoon chopped parsley

pinched dried oregano

Saute garlic in olive oil until lightly golden. Remove garlic and discard. Add steak and saute for 5 minutes. Remove steak and set aside. Add tomatoes, salt, pepper, parsley and oregano. Bring sauce to a boil, reduce heat and simmer, while partially covered for 20 minutes. Return steak to the sauce and heat through, about 5 minutes, remove from heat, pour sauce over pasta, toss and serve.

Recommended pasta: ribbons, strings or medium tube types.

Tiny Shrimp Sauce

From the east coast of Italy, along the Adriatic sea comes this shrimply good sauce. These tiny shrimp are available fresh or frozen all year from your local grocer or fish market. They are also available in 4 1/4-ounce cans. You'll need 1/2 pound if fresh or two cans for this sauce.

1/3 cup olive oil

1 onion, chopped

1 clove garlic, minced

1 16-ounce can Italian-style tomatoes, blenderized

pinch crush red pepper

1/4 cup

Table of Contents

Sauces Made from Dried Tomatoes

Sauces Made from Butter and Oil

Meatless Sauces Made from Cream

Sauces Made from C ream and Meat or Seafood

Sauces Made from Uncooked Herbs

Sauces Made from Nut Meats

Sauces made from Uncooked Tomatoes and Vegetables

Meatless Sauces Made from Tomatoes

Sauces Made from Tomatoes and Meat

Sauces Made from Tomatoes and Vegetables

Sauces Made from Cheese

Meatless Sauces Made from Vegetables

Sauces Made from Vegetables and Meat

Sauces Made from Seafood

Sauces Made from Legumes

Sauces Made from Legumes and Meat

Soup Sauces, or Pasta In a Seasoned Liquid

For Carnivores Only: Sauces Made Mostly from Meat

Sauces Made from Fowl

Sauces Made from Fruit and Fruit Juices

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