Sauce

What other sauces can be made for pastas/ravioli's/etc. if you wanted to get away from boring tomato sauce and unhealthy cream sauces??

(If you have a super cream sauce idea, I will accept it though!!!!
)

Butter-Sage Sauce ...

I know nothing low carb & light! LOL

what if you make a pink sauce?

Just add a little bit of heavy cream to normal red sauce - if you need to run to the store, I recommend Trader Joe's Tuscan Style Marinara (It comes in a 16oz can, i think) - then add the cream yourself. It's YUMMMMMMY!

a la Vodka Sauce...

Jar of Marinara
3 slices of procuitto cut up
2 shallots diced, including some of the green parts
garlic
1/2 cup vodka
1/2 heavy whipping cream.

saute the shallots and garlic til soft. Add procuitto. Brown. Add marinara sauce. Bring to a simmer. Add vodka and simmer for 15-20 minutes on low. Add cream and simmer until blended. Add romano cheese to taste.

I'm doing this by memory but the proportions are right.

How about Pasta Primavera, that's always good.

I make that with a white wine - chicken stock base.

Pesto Sauce

1 cup fresh basil

1/2 extra virgin olive oil

1/4 parmesan cheese

2 cloves garlic

1/4 cup pine nuts

course sea salt & fresh ground pepper to taste

Put everthing in a food processor/blender and pulse until chopped finely. That's it it's wonderful. And you don't heat it you just mix it up with the hit pasta. And you can even do it without the pine nuts if you can't find them.

Here is another idea



Ingredients:

1 pound thin asparagus

0.75 pound mushrooms (morel, cremini, oyster, or a mixture)

2 tablespoon extra-virgin olive oil

0.25 pound spring onions (or scallions or baby leeks),

0.25 cup dry white wine

0.5 cup vegetable broth

4 tablespoon unsalted butter

0 Sea salt and freshly ground pepper

8 ounce dry pappardelle or fettuccine

1 tablespoon chopped chervil or flat-leaf parsley




Instructions:

1. Cut off tough ends of asparagus and slice crosswise into two-inch pieces. Trim tough stems from mushrooms. If the mushrooms are dirty, quickly rinse in cold water and pat dry before slicing into bite-size pieces.

2. Heat oil in a 12-inch sauté pan over medium-high heat. Add mushrooms and cook, stirring, until lightly browned, about 5 minutes.

3. Add onions and cook 1 to 2 minutes, until softened. Add asparagus and sauté 2 minutes. Add wine and simmer until liquid has evaporated, 1 to 2 minutes. Add vegetable broth and bring to a boil. Add butter and toss until melted into vegetables. Season to taste with salt and pepper.

4. Meanwhile, in a large pot of boiling, salted water, cook pasta until al dente. Drain and transfer to a large bowl. Mix in the sauce and chervil. Season with additional salt and pepper, and serve.

Another:

Dice plum or vine ripe tomatoes
Dice a ball of fresh Mozarella
Slice Red Onion thinly
Slice Basil thinly
finely chop garlic
Marinate in olive oil & balsamic vinegar, salt & pepper to taste
marinate for 1-2 hours, the longer the better, overnight even.

Boil Rigatoni and drain. Pour tomato mixture over the pasta and toss. The heat from the pasta will melt the mozarella slightly.

Very light & tasty for the summer!

I made fresh Pesto sauce a few days ago...Yummy!