meaty sauces
the sauces: experiment with the quantity of each delicious ingredient you add to the sauces to suit your taste buds
larder must haves:
fresh or dried pasta, olive oil, fresh garlic,
and don't forget the finishing touches, for example:
freshly ground black pepper
freshly grated Parmesan cheese
freshly chopped flat-leaf parsley or torn basil leaves
pasta: tagliatelle
basic sauce: pan fried bacon, basil or rocket pesto
prepare the sauce: panfry diced bacon pieces then stir in some pesto and maybe a little creme fraiche into freshly cooked, hot pasta
serve: with a sliced tomato and spring or red onion side salad with extra virgin olive oil and balsamic vinegar ...
alternatively: try strips of cooked ham instead of bacon and instead of the side salad add some chopped sun-dried tomatoes to bacon for a minute before it is browned
pasta: shells
basic sauce: mushroom, bacon and basil
prepare the sauce: panfry the bacon, then stir into freshly cooked hot pasta together with a splash of olive oil and garnish with fresh basil leaves
serve: with a green salad tossed with a simple vinaigrette dressing ...
serve: with a sliced tomato and spring or red onion side salad with extra virgin olive oil and balsamic vinegar ...
alternatively: try strips of cooked ham instead of bacon and instead of the side salad add some chopped sun-dried tomatoes to bacon for a minute before it is browned
pasta: shells
basic sauce: mushroom, bacon and basil
prepare the sauce: panfry the bacon, then stir into freshly cooked hot pasta together with a splash of olive oil and garnish with fresh basil leaves
serve: with a green salad tossed with a simple vinaigrette dressing ...
alternatively: instead of peppers use fresh or tinned chopped tomatoes and some fresh or frozen garden peas
pasta: spirals
basic sauce: chorizo sausage and red peppers
prepare the sauce: panfry diagonally sliced chorizo in 1 tablespoon of olive oil until brown on both sides, remove from pan and drain on kitchen paper - add to pan, 1 chopped onion, 1 crushed garlic clove and 2 diced and seeded red peppers and cook until softened, adding little more oil oil if required - stir frequently and be careful not to let the onion and garlic burn - once cooked (it take about 5 minutes) stir in the cooked chorizo and simmer for a further 5 minutes then stir into freshly cooked hot pasta together with a splash of olive oil and garnish with fresh basil leaves
serve: with a green salad tossed with a simple vinaigrette dressing ...
alternatively: instead of peppers use fresh or tinned chopped tomatoes and some fresh or frozen garden peas
pasta: spirals
basic sauce: chorizo sausage and red peppers
prepare the sauce: panfry diagonally sliced chorizo in 1 tablespoon of olive oil until brown on both sides, remove from pan and drain on kitchen paper - add to pan, 1 chopped onion, 1 crushed garlic clove and 2 diced and seeded red peppers and cook until softened, adding little more oil oil if required - stir frequently and be careful not to let the onion and garlic burn - once cooked (it take about 5 minutes) stir in the cooked chorizo and simmer for a further 5 minutes then stir into freshly cooked hot pasta together with a splash of olive oil and garnish with fresh basil leaves
serve: with a green salad tossed with a simple vinaigrette dressing ...
alternatively: instead of peppers use fresh or tinned chopped tomatoes and some fresh or frozen garden peas