Pasta is a quick dish that you can have ready in no time. Especially when you know what sauce to prepare for them…
There are thousands of pasta sauces… However, they are mostly different versions of these “basic five”. “The classic is a tomato – red – sauce, such as Bolognese, Napoletana or Sicilian,” says British chef Jamie Oliver and continues to list other versions: “Cream or cream sauce is also popular, which is combined with mushrooms, cheese or salmon. Various fresh pestos or meat sauces are also used. Among the most popular are carbonara, amatriciana.”
Good texture
When you need to liven up spaghetti with something, the option with ketchup is automatically offered. But she’s not much… It is far better to bet on a sauce with a cream base, which will satiate and, above all, taste good for everyone – children and adults alike! Another plus of this mixture is that it is denser and adheres well to the pasta. The result is a juicy dish.
Preparation of raw materials
Today we will introduce you to a cream-cheese sauce that you can cook in 10-15 minutes. First, prepare: 200 ml of cooking cream, 1 small garlic, 1 tablespoon of butter, 100-150 g of cheese (you can use gouda, cheddar, edam or any combination of cheeses), pepper, salt and a pinch of nutmeg. Once you have all the ingredients, you can start cooking!
Cooking process
Melt the butter over low heat. Mix it with crushed garlic so that its aroma is released. Pour the cream over the mixture and let it heat up slightly. Finally, mix the remaining ingredients into the sauce – grated cheese and spices. Does the mixture seem too thick? Dilute it with a little water… Mix the hot mixture straight into the cooked pasta.
Proper pasta
“Cream sauce adheres best to uneven pasta,” says Jamie Oliver and adds that the best choice for this sauce is filled pasta (tortellini or ravioli), wide noodles (tagliatelle or pappardelle) or pasta with a grooved surface (penneete or fusilli).
The sauce for the second time and the third time…
The advantage of this cheese and cream sauce is that you can prepare it in different variations, depending on what you find in the fridge. It tastes great with, for example, fried bacon or ham. There is nothing wrong with the vegetable version either – with peas, broccoli or corn. Bon appetite!
