Traditional Red Sauce for Pasta

Without picturing a beautiful bowl of pasta and a tall bottle of wine, it isn’t easy to think of Italian cuisine. There are around 600 types of pasta worldwide? Spaghetti, penne, gnocchi, farfalle, fettuccine, fusilli and many more are available to choose from. But it is not an easy job to make a great pasta dish. There are some tricks to learn that you need.

One thing to note is that there’s a great sauce behind each delicious plate of pasta, and that’s where you need to pay attention.

Try our Pasta and Pizza Tomato Sauce today and let us know what you are thinking. We are sure you’re going to love it!

• One teaspoon olive oil
• One clove garlic
• One carrot
• 2/3 cup onion
• 480 grams Roma tomatoes
• One teaspoon Herbes de Provence
• 1/2 teaspoon oregano salt and ground black pepper

The Method

• In a saucepan, saute the garlic, onion, and carrot in olive oil. On medium heat let it boil for 5 minutes, and frequently stir until the onion begins to brown.
• Put the tomatoes, the Herbes de Provence and the oregano in the mixture, cover the pot and boil for 10 minutes.
• Remove from the sun, set aside for 10 minutes and add salt and pepper before mixing in the blender.

Chef’s Corner

Tomato sauce is universal, and practically all forms of pasta can go well with it. Alfredo sauce pairs famously with fettuccine (featuring Parmesan cheese and butter), but these little ribbons also taste great with thick, meaty sauces. With fusilli, pesto sauce is fantastic, as the sauce clings to the pasta’s twists. We all know that a cheesy, creamy sauce does wonders for macaroni, but like a divine Bolognese, it also pairs well with penne.

With ravioli, tortellini, cappelletti, a light butter or oil sauce is usually served as the filling contains a whole lot of flavour. Since these long expanses of pasta require a lot of lubrication, olive oil-based sauces such as pesto or Aglio e olio taste great with spaghetti or linguine.

The most vital part of the recipe is the sauce, and it varies from region to region. Northern Italian recipes use white sauce, while sauces like tomato and basil, arrabiata and carbonara are typical in the south.

Gurkhas Tip To Be Noted

Pasta always needs to be added to the sauce, not vice-versa. To boost the taste, you can also add some leftover pasta water to the sauce. It also helps to bind the sauce with the starch in the broth, and also allows the sauce cling to the pasta. Make sure that the sauce is just enough to coat the pasta, as it is never too saucy for typical Italian pasta.