Prepare the pasta in Italian absolutely easy. It is more difficult to determine the choice of the sauce recipe, with which the dish will be served. After all, variations of the addition to pasta in Italian cuisine are innumerable and each of them is good in its own way. Next, we'll tell you which sauce is served to the Italian pasta most often, and we will offer the most popular and popular ones.
Recipe for Italian pasta at home with Bolognese sauce
Perhaps the most popular and tasty sauce, which is complemented with pasta, is the Bolognese sauce. It is a braised with minced vegetables in tomato minced meat with the addition of red wine and spices.
Ingredients:
- paste - 315 g;
- minced meat - 435 g;
- onion bulbs - 90 g;
- fresh carrots - 90 g;
- olive oil odorless - 40 ml;
- stalks of celery - 2 pcs .;
- tomatoes canned in their juice - 385 g;
- wine semisweet red - 135 ml;
- Parmesan - 45 g;
- leaves of fresh basil - to taste;
- cloves garlic - 4 pcs .;
- Cooking salt and black pepper freshly ground - to taste.
Preparation
Initially, let's roast in olive oil, chopped onions, carrots and celery stalks as softly as possible. In another container, we simultaneously fry the mince, then combine it with the roasted vegetable mass and add the tomatoes in its juice together with the liquid component. We also pour in the wine, cover the vessel with a lid and weigh the components of the sauce in the moderate heat for an hour.
At the end of the preparation of the sauce, we add garlic in it, peeled and pressed through the press, podsalivaem it to taste and pepper, let another minute and remove from the fire.
Now it remains only to boil the pasta and serve it with cooked bolognese sauce, sprinkle with Parmesan frayed and decorate with basil leaves.
How to prepare a homemade pasta with zucchini and vegetables in Italian - a recipe
At the present time, in the time of the growing tendency to eat dishes with a minimum of calories, the recipe of Italian pasta with vegetables and zucchini became especially topical. It turns out in Italian delicious and does not hit hard on the figure.
Ingredients:
- paste - 315 g;
- zucchini - 415 g;
- fresh tomatoes - 415 g;
- sweet pepper - 280 g;
- olive oil without flavor - 55 ml;
- soy sauce - 55 ml;
- Parmesan - 55 g;
- leaves of fresh basil - to taste;
- cloves garlic - 3-4 pieces;
- Cooking salt and black pepper freshly ground - to taste.
Preparation
To prepare pasta according to this recipe, it is desirable to choose vegetables of different colors in order to get a more colorful and attractive color scheme of the dish. For example, a green zucchini will perfectly blend in with yellow pepper and ripe red tomatoes. And on the contrary, if zucchini you have yellow or light, then Bulgarian pepper is better to choose green. All the fruits must be washed, dried and cut into oblong straws. Tomatoes additionally stand a couple of minutes in boiling water and get rid of skins.
Then at the same time put the cooked pasta and prepare the sauce with vegetables. In olive oil brown the peeled and sliced large garlic teeth, after which we remove them and throw them away, and put fragrant oil in pepper straw. After about four minutes, we add the tomatoes to the frying pan, after a couple of minutes we lay the zucchini, pour in the soy sauce, season the food with pepper and, if necessary, salt and let it down until all the ingredients are soft. When ready, we combine the paste, draining the water from it, and vegetable sauce, mix it, spread it on plates and serve, supplemented with ground Parmesan and basil leaves.