Do you love Italian pasta? If you’re tired of your usual Italian-style spaghetti, then it’s time to try these delightful Italian pasta sauces on different pasta for a whole new level of Italian dining.
The word tartufata describes the tasty condiment made of truffles and onions used in a lot of gourmet meals. But aren’t truffles sweet? Truffles is the name for the mushroom used in the sauce. Usually, tartufata is sautéed in olive oil and garlic then stored for use. One example of a pasta with tartufata is detailed below.
Ingredients: 100 grams of grated black summer truffle, 100 mL extra virgin olive oil, 4 finely-chopped anchovy fillets (you can also use 1 tablespoon of finely-chopped salted capers), 2 finely-chopped cloves garlic, and salt and pepper
Preparation: Sauté the garlic and anchovies (or capers) on medium heat for about 5 minutes until the anchovies dissolve. Then, add the truffle and stir for 15 minutes. Cool and serve with pasta and toast (preferably spaghetti or tagliatelle pasta).
Umbria refers to the Italian region in the center of the country just north of Rome. Umbrian ragu sauce used for pasta refer to the long cooking method of the meat. If you want to try something uncommon for your pasta treat, read the recipe below.
Ingredients: ¾ pound ground pork, ¼ pound ground beef, ¼ pound diced cooked ham, 1 tablespoon butter, 4 seeded and diced plum tomatoes, ¼ teaspoon nutmeg, 1 peeled and diced carrot, 2 diced ribs celery, 1 diced onion, 2/3 cup dry white wine, salt and pepper, and an optional 1 black truffle
Preparation: Sauté the carrot, onion, and celery on butter over medium heat, then stir the beef and pork until the meat is brown. Add the ham and cook for another minute before raising the temperature and pouring the white wine. When the wine has evaporated, add the tomatoes, nutmeg, and salt and pepper. Stir then simmer in low heat while covered for 35 minutes. You can add the black truffle later then simmer for another 2 or 3 minutes. The umbria sauce can be stored for up to five days or served right away with cooked pasta.
Vongole is the Italian name for clams, which means that the pasta sauce is made from olive oil, clams, tomatoes, and garlic. To add a different twist to your kids’ spaghetti, read the instructions below.
Ingredients: 1 kilogram of scrubbed and clean clams, extra virgin olive oil, 1 or 2 dried chilies, 400 grams dried spaghetti, 10 cherry tomatoes, 4 cloves garlic, 250 mL white wine, and salt and pepper
Preparation: Boil the dried pasta then clean the clams and make sure that there aren’t pieces that are tightly-closed. Heat a pan with the olive oil then saute garlic, parsley, and salt and pepper. Next, add the chili and tomatoes before stirring. When the garlic looks cooked, place the clams and pour the white wine. Cover the pan to allow the clams to open after about 4 minutes. Keep shuffling or shaking the pan until all the clams open. Toss the sauce with the cooked pasta and a drizzle of olive oil and parsley leaves.