In Italian cuisine, there are many sauces for pasta. Here are just some of them.
Aglio e olio
(alio e Olio) sauce on the base of the crushed garlic cloves and pepper, peperoncino. Ideal for spaghetti, spagettini, vermicelli or linguine.
Ai frutti di mare (AI Frutti di Marais) - sauces based on fish and seafood. The best he d'angelo, spaghetti, linguine, bavette.
Ai quattro formaggi (AI Quattro, formaggi) - cheese sauce. Best suited for short pasta and meat ravioli.
All amatriciana
(allia amatrichana) sauce with tomatoes and bacon. It is better to serve with spaghetti, bucatini or Penne.
Alla carbonara (Alla Carbonara - sauce-based raw eggs, bacon and grated Parmesan cheese. Perfect for spaghetti and other long pasta.
Alla florentina
(Alla Florentina) cream sauce with spinach and mascarpone cheese.
Alla napoletana (Ala Napoletana) - tomato sauce with vegetables and herbs.
Alla norma (Alla Norma) - tomato sauce, which added pork fat and onions.
Alla panna (Alla Panna) - sauces with cream. These sauces are better made ravioli and the major types of short pasta, Farfalle).
Alle verdure (alle verdure) - sauces with vegetables. Vegetable sauces are better suited to short pasta.
Arabiata (Arabiat) - tomato sauce with hot pepper and spices.
Pesto (pesto) - famous sauce Ligurian cuisine is based on olive oil, Basil and grated cheese. Ideal for all types of fresh pasta, and meat or vegetable ravioli.
Ragu alla bolognese
(ragu Alla Bolognese classic Bolognese meat sauce. It can be served with all types of pasta.
Salsa di noci
(salsa di nights) - sauce based walnuts. Great for all types of long pasta.
Sugo di pomodoro (the Shugo di Pomodoro) - tomato sauce. Suitable for any type of pasta.
In addition to the classic sauces for pasta there are endless others. Not all of them are related to Italian cuisine, but the pasta with them turn out just fine.
Source:
Gastronomy
No comments:
Post a Comment