Sauce for pasta. Recipes and details of cooking sauces

The traditions of Italian cuisine immediately come to life in memory when you have to meet the phrase "sauce for pasta." The recipe can be found anywhere, on the Internet or in a cookbook. We will also make our contribution to the variety of seasonings for pasta. Classics, of course, will be the famous "pesto", which is served not only for macaroni, but also for fish, meat and chicken. It can also be used as a base, to which various ingredients are added, making the taste unique and original. From it you can create your own gravies, giving preference to your favorite spices.
Not only pesto, but also creamy-cheesy sauce "Bolognese" or seasoning with carrots and vegetables - which only combinations of products do not exist in the Italian cuisine of lovers of pasta and sauces. Sometimes it seems that cooking is too difficult, you can not always find all the components, but it's only at first glance. Do not be afraid of the difficulties: they will disappear as soon as you cook a couple of pasta sauce. The recipe is basically that you need to wash everything, cut and mix. On the stove, he stews without our help. The required amount can be stored on a day off and then used for a week, and stored in the refrigerator. Prepare two different gravies, so you can diversify your menu.
Sauces of Italy - this is generally a separate topic. They have the Academy of Cooking, in which there are standards for different recipes! The restaurant should adhere to the ingredients and the consistency of cooking, which are prescribed in the standard. Industrial manufacturing also has a standard in which you can not include anything else. And if you can, but only then it will be another sauce.
Sauce for pasta. The recipe is the first
Carrots and zucchini (we take them one by one), zucchini is the youngest and smallest. Still need: salt, vegetable oil, tomato paste and herbs Provan (a mixture of rosemary, basil, oregano, marjoram, sage and peppermint, as well as thyme). Of course, pasta is the basis to which we will lay out the seasoning. Garlic has two denticles. In the pan, pour a little vegetable oil, heat it. Luchok with garlic, finely chopped, we pass a minute or two. Dice with a carrot and cut into cubes - and there too. Add salt, tomato paste and simmer all minutes 15. Done!
Sauce for pasta. Recipe number two: minestrone
Again, onions and garlic (without them anywhere in the Italian cuisine!) Also finely cut and sauteed. Add cubed chopped zucchini; A handful of green beans, carrots and pieces of boiled chicken, cut as you like. All pour in a pan with chicken broth and stew for long, after 3 minutes of boiling everything will be ready. In this sauce, you can add a couple of spoons of pesto for flavor. Pasta is ready, pleasant appetite!
Cheese sauce for pasta
Cheese will need slightly more than 150 grams, flour - 20 grams, a glass of milk, a bit of mustard and a spoon with a slice of butter. All components are mixed, put in a saucepan on a fire and served as soon as butter and cheese melt. Solim, as usual. Fast and very tasty!

Macaroni with pesto sauce
The name of this dish ("pesto") is said to have come from the word "grind, crush" and it differs from others in green in color because of basil. It can be varied by adding tomatoes. Good for pasta with tuna. You can take canned fish. Take the cheese (Parmesan), basil, pine nuts and garlic.
Use olive oil better. Pine nuts - in a frying pan and slightly fry, and the cheese take a soft (any that you find in the store). Still, we do not have Italy, there is no Culinary Academy! Garlic, nuts and basil pestle in a mortar (or a blender at low speed) grind, add grated cheese, put together all together and mix well with butter. Then add to the hot pasta - and on the table!