The secret to a great pasta dish is the sauce. And yes, there are many possibilities for sauces: meat sauce, tomato sauce, browned butter sauce, cream sauce and garlic and oil sauce.
Try these tips next time you make pasta sauce for your family!
For a sweeter, mellower sauce, cook chopped onions until softened in a combination of extra-virgin olive oil and butter for your base.
For a more pungent sauce, cook finely chopped garlic in extra-virgin olive oil until just golden. Don't let the garlic brown or the sauce will taste bitter.
Chop all ingredients into even, bite-size pieces or smaller. Pasta is devoured with a fork -- there's no need to add a knife to the mix.
Add sturdier ingredients, like zucchini or eggplant, early on to cook through before adding delicate ingredients, like tomatoes or fish, which will break down if cooked too long.
For egg pasta dishes, reduce the sauce less, as egg pastas will absorb some of the liquid.
For a cheese flavour, add a Parmesan rind to the sauce (great in tomato or meat sauce) while the sauce is simmering and be sure to remove come service time. The flavour is just fabuous!
Flavour the pasta once cooked, drain the pasta and pu it back in the warm pot. Add a tablespoon or two of butter and a few ladles of the sauce to the pasta and stir. this will give the pasta great flavour and then serve with sauce on top. Delicious!
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