The document describes several popular sauces used for pasta, including fettuccine alfredo made with heavy cream, butter, parmesan cheese, and parsley; arrabiata sauce made with olive oil, onion, garlic, red chilies, tomato paste, and balsamic vinegar; and bolognese sauce made from a combination of meats, vegetables, tomatoes, milk or cream, and seasonings that is simmered for hours. Methods of preparing each sauce are provided.

1. Presentation
On
Sauces for Pasta

2.  Pasta: a basic staple ingredient used in cooking
around the world.
 Pasta: an ingredient made from durum wheat
semolina or from the flour of certain other grains
mixed with water and/or eggs, which is then
kneaded and formed into various shapes; it is
dried and cooked prior to eating.

5.  A common sauce for use with fettuccine noodles
to make a dish referred to as fettuccine Alfredo.
 The sauce consists of heavy cream or half and half
that is mixed with butter, grated Parmesan cheese,
pepper, and occasionally nutmeg.

6.  1/4 cup Butter
 1 cup Heavy Cream
 1 Clove-Garlic, crushed
 1.5 cup Freshly grated parmesan cheese
 1/4 cup Chopped fresh parsley
Method of Cooking
 Melt butter in a medium saucepan over medium low
heat.
 Add cream and simmer for 5 minutes, then add garlic
and cheese and whisk quickly, heating through.
 Stir in parsley and serve.

7.  One of the spicier types of tomato sauces made
with chile peppers that add a more intense flavor
to pasta, meats, poultry, seafood, and other foods
such as pizza.

8.  2 tbsp Olive Oil
 1 Brown onion, finely chopped
 2 Garlic-clove, finely chopped
 3 Small red chillies, deseeded finely chopped
 1 tbsp Tomato paste
 2 tsp Balsamic vinegar
Method of cooking
 Heat oil in a large frying pan over medium heat. Add onion
and garlic.
 Cook, stirring, for 3 minutes.
 Add chillies and tomato paste. Cook for 1 minute.
 Add tomatoes. Cook, stirring often, for 15 minutes or until
sauce thickens. Stir in vinegar. Season with salt and pepper.

9.  A traditional Italian red sauce originating in Bologna, Italy.
 Most often a Bolognese sauce will contain at least two
types of meat, which may include veal, beef, pork, or
chicken cut into small pieces.
 The meat becomes part of a variety of ingredients such as
onions, celery, carrots, chile peppers, tomatoes, olive oil,
and white wine that are combined with seasonings and
herbs such as oregano, basil, bay leaves, and nutmeg that
provide the distinct flavor for the sauce.
 It is also common to add cream or milk to the ingredients
which provides a richer flavor to the sauce.

10.  2 tablespoons butter
 1 tablespoon olive oil
 1 cup finely diced onion
 1/2 cup finely diced celery
 1/2 cup finely diced carrot
 1 pinch salt
 1 1/2 pounds ground beef
 salt
 freshly ground black pepper to taste
 1 pinch cayenne pepper, or to taste
 1/8 teaspoon ground nutmeg
 1 1/2 cups milk
 2 cups white wine
 1 (28 ounce) can whole Italian plum tomatoes (preferably San
Marzano)
 2 cups water, or as needed

11. Method of Cooking
 Melt butter with olive oil in a large saucepan over medium heat; cook
onion, celery, and carrot with pinch of salt until onion turns
translucent, about 5 minutes.
 Stir ground beef into vegetables and cook, stirring constantly until
meat is crumbly and no longer pink, about 5 minutes. Season meat
mixture with 1 1/2 teaspoon salt, black pepper, cayenne pepper, and
nutmeg. Pour milk into ground beef mixture and bring to a simmer.
 Cook, stirring often, until most of the milk has evaporated and bottom
of pan is still slightly saucy, about 5 minutes. Raise heat to medium
high and pour white wine into ground beef mixture; cook and stir until
white wine has mostly evaporated, about 5 more minutes.
 Pour tomatoes with juice into a large mixing bowl and crush them with
your fingers until they resemble a slightly chunky sauce. Pour
tomatoes into sauce; fill can with 2 cups water and add to sauce.
 Bring to a simmer. Reduce heat to low and simmer, stirring often, until
mixture cooks down into a thick sauce, at least 3 hours but preferably
4 to 6 hours. Skim fat from top of sauce if desired.
 If sauce is too thick or too hot on the bottom, add a little more water.
 Taste and adjust seasonings before serving.

12.  A sauce made with cream, eggs, Parmesan cheese, small
pieces of bacon and vegetables, such as peas.
 Although any type of pasta can be used, spaghetti and
linguine are most suitable with this sauce.
 When this sauce is made, it is heated for several minutes
until it begins to thicken, when it is then spread over pasta
that is very hot, enabling the eggs to continue cooking
while the food simmers.

13.  2 tsp Olive Oil
 200 gm Slice Pancetta
 3 Garlic-Clove crushed
 2 Egg Yolk
 2 Eggs
 1/2 cup Thickened Cream
 75 gm Finely Grated Parmeson Cheese
Method of Cooking
 Heat oil in a large, non-stick frying pan over medium heat. Add
pancetta and garlic. Cook, stirring, for 5 minutes or until pancetta is
crisp. Drain on paper towel.
 Whisk egg yolks, eggs, cream and three-quarters of the parmesan
together in a bowl. Season with salt and pepper.
 Add egg mixture and pancetta mixture to pasta. Season with salt and
pepper. Toss over low heat until well combined. Serve with remaining
parmesan.

14.  Béchamel Sauce - a basic white sauce made by adding hot
milk to a white roux (heated butter mixed with flour). The
roux thickens the milk into a creamy white sauce which can
then be seasoned with additional ingredients depending
on the type of dish served with the sauce and the flavors
desired.
 Madeira Sauce - a wine sauce typically made from
Madeira wine and broth, but also with other ingredients
that enhance the flavors of the foods topped with the
sauce. Madeira sauces are typically used to season pasta,
meats, stews, and savory dishes.
 Marinara Sauce - a highly seasoned tomato sauce made
with garlic and other ingredients, such as onions, parsley
and olives. The sauce is used on meats and pasta.

15.  Marsala Sauce - made from a variety of flavored bases
such as tomatoes, mushrooms, or fruit flavors to be served
as a sauce for several traditional food dishes such as pollo
(chicken) marsala or veal marsala. A typical recipe for the
sauce may include onions, garlic, herbs, mushrooms, heavy
cream, oil or butter, and the key ingredient, Marsala wine,
which is often used as a demiglaze, or added last.
 Puttanesca Sauce - a very spicy and strong flavored sauce
made with garlic, bits of dried chile peppers, capers, and
anchovies as key ingredients. It can be mild or well
seasoned depending on the type and amount of spices
added, to be served on fish and pasta dishes.

16.  Ragù Sauce - made from ingredients that can cook for
longer periods of time, a ragù traditionally includes bits or
minced beef cooked with chicken livers and unsmoked
pancetta which is combined with tomato purée,
mushrooms if desired, onions, celery, olive oil, seasonings,
cheese, and white wine.
 Romesco Sauce - a sauce often served over grilled foods
such as fish, poultry, meats, and vegetables or used as a
flavoring for stews and pasta dishes and breads topped
with meats and cheese. Considered by some to be a garlic
sauce, Romesco is most often made with tomatoes, garlic,
olive oil, blanched almonds, hazelnuts, vinegar, herbs, red
chile peppers, and salt.

17.  Vodka Sauce - a creamy textured pasta sauce that goes
well with penne, ravioli, rigatonni, tortellini, or ziti pasta as
well as on some poultry dishes or bruschetta appetizers.
 Rich in flavor, this sauce typically contains tomatoes,
cream, vodka, olive oil, garlic, onions, and seasonings.
Parmesan, pecorino or romano cheese and meats such as
prosciutto are also additional ingredients that may be
included in some vodka sauces.