Pasta Sauce Recipes

Pasta (an Italian noodle variant) is one of the most popular and well known food dishes throughout the world. The basic recipe is a combination of flour, water (and eggs are also an additional preference). The pasta dough is then boiled. Historically, there are hundreds of delicious pasta sauce recipes that have been produced and prepared all over the planet to top this famous Italian dough. There are basically two types, the first one being dried and the second is fresh but there are so many different types with different shapes and sizes and some stuffed with an assortment of different flavors, but they all have their own individual name. There are several rare types of pasta, such as:

Pasta Sauce Recipes – Different Types of Pasta

Acomo Pepe(tiny beads)

Cannelloni(tubes filled with meat)

Capelli d’angelo(Angel Hair shape)

Capellini(round, thin strands)

Conchiglie (resembles seashells)

Cavatappi(tube, spiral or corkscrew shapes)

Cresti di gallo(brown coloured – curved shape)

Ditali/ditalini(similar shape and size to macaroni)

Farfalle(bow tie shape)

Fettucine(flat strands)

Fusilli(spiral or corkscrew and hollow)

Gemelli (tubular spaghetti entwined turn up)

Gnocchi(tiny potato dumplings)

Lasagne(ripple-edge, flat shape)

Linguine(thin and flat)

Lumache (snail-shaped)

Lumaconi (huge shells)

Macaroni (short/long tubes)

Orecchiette(small, ear-shaped in turn up)

Penne rigate(tubed and diagonally cut)

Perciatelli (big, hollow strands)

Ricciolini (twisted strips)

Rotelle(spiral shaped)

Ravioli (pasta cushions for fillings)

Rigatoni (large tubes)

Spaghetti(round, thin strands)

Tagliatelle(thin strips of ribbon pasta)

Tortellini(pasta ‘hats’ with filling)

Vermicelli (round, thin strands)

Ziti riigati(tubular with a curve)

One of my favorite pasta sauce recipes is the very popular “Pesto Sauce”.

Pasta Sauce Recipes – Basic Pesto Sauce

elements: 3 bunches of fresh basil, 2 tbsp of pinenuts, 1 tbsp olive oil, 2 cloves of garlic, salt & pepper, 1/4 cup of olive oil, 3 tbsp of grated Parmesan cheese.

Method: Remove basil leaves from stems. Place pinenuts and 1 tbsp of oil over low heat until a light golden brown in color. Drain. Place basil leaves, pinenuts, peeled garlic, salt & pepper in food processor until combination if finely chopped and smooth. Whilst processing, add 1/4 cup of olive oil in a thin stream and course of action for a further 5 seconds. Remove and place into a small bowl and add grated Parmesan cheese – combine.

This pasta sauce recipe is delicious on fettuccine and spaghetti. Basically, Pasta Sauce Recipes are incredibly versatile and can be served in many, many different ways. Bon Appetit!

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