Find out how to prepare options that go beyond Bolognese sauce
Macaroni is one of the most loved dishes by Brazilians, gaining space at the table on several occasions. Its versatility allows it to be prepared in multiple ways, meeting the most diverse tastes and preferences. Furthermore, the variety of sauces available provides a special touch that turns every meal into a unique and delicious experience.
So, check out 5 amazing pasta recipes to break away from tradition!
Tagliatelle with pesto
Ingredients
- 500 g of tagliatelle
- 1/4 cup olive oil
- 1/4 cup basil tea
- 1 clove of garlic
- 1 tablespoon of walnuts
- 30 g of grated parmesan
- Salt to taste
- Water for cooking
Preparation method
Fill a pan with water and bring to a boil over medium heat. Add a spoonful of salt and the pasta. Cook until al dente. Drain and reserve. In a blender, blend the olive oil with the basil, garlic, walnuts, salt and grated cheese until you obtain a paste. Serve the pasta immediately with the pesto.
Tip: serve with basil leaves, pine nuts and grated parmesan.
Baked pasta
Ingredients
- 1 liter of hot chicken broth
- 340 g of tomato sauce
- 500 g of nest pasta
- 200g cream cheese
- 300 g of grated ham
- 300 g of grated mozzarella
- 50 g of grated parmesan
Preparation method
In a baking dish, distribute the tomato sauce. Arrange the pasta on top of the sauce and add a layer of cream cheese inside each pasta nest. Then, make an even layer of ham and mozzarella over the pasta and set aside. Pour the hot chicken broth onto the plate. Then place in a preheated oven at 240°C for 25 minutes. Then remove the pasta from the oven, sprinkle with parmesan and put back in the oven until the cheese has melted. Serve immediately.
Pasta with Alfredo sauce
Ingredients
- 400 g of fettuccine
- 2 tablespoons butter
- 1 clove of minced garlic
- 1 cup fresh cream
- 1 cup grated Parmesan cheese
- Salt and black pepper to taste
Preparation method
Fill a pan with water and bring to a boil over medium heat. Add a spoonful of salt and the noodle. Cook until al dente. Drain them and set aside a glass of cooking water.
In a large skillet, melt the butter over medium heat. Add the garlic and sauté for a few seconds until it starts to brown. Add the cream and mix well. Let it heat over low heat for a few minutes, stirring occasionally, without boiling.
Add the grated parmesan little at a time, mixing well so that it melts and incorporates into the cream, forming a thick and creamy sauce. Season with salt and black pepper. If the sauce is too thick, add a little pasta cooking water to adjust the consistency.
Add the cooked fettuccine to the pan with the Alfredo sauce and mix well until all the pasta is covered with the creamy sauce. Serve immediately.
Penne with mushroom sauce
Ingredients
- 500 g of penne
- 500 g Parisian mushrooms, cut into slices
- 1/2 onion chopped
- 200ml of cream
- 1 pinch of salt
- Black pepper and ground nutmeg to taste
- 1 tablespoon butter
- Water for cooking
Preparation method
Fill a pan with water and bring to a boil over medium heat. Add a spoonful of salt and the noodle. Cook until al dente. Drain and reserve. Blend half the mushrooms in a blender until puree. Book.
In a pan, heat the butter over medium heat and sauté the onion until golden brown. Add the remaining mushrooms and sauté for 5 minutes. Add the reserved mushroom puree and sauté for another 5 minutes. Then add the cream and mix well, without letting it boil. After heating the sauce, turn off the heat, add the cooked pasta and stir. Season with black pepper, salt and nutmeg. Serve immediately.
The entire standard folder
Ingredients
- 400 g spaghetti
- 1 aubergine cut into slices
- 4 tablespoons of olive oil
- 2 cloves garlic, minced
- 400 g of chopped fresh tomatoes
- Basil leaves, salt and pepper to taste
- 100 g of cheese grated parmesan
Preparation method
Sprinkle a little salt over the aubergines and let them rest for about 15 minutes to eliminate the bitterness. Rinse it under running water and dry it well. In a large skillet, heat two tablespoons of olive oil over medium-high heat. Fry the aubergines until golden and soft. Book.
In the same pan, heat the remaining oil and sauté the garlic until golden. Add the tomatoes and cook over medium heat for about 10-15 minutes, stirring occasionally, until the sauce has thickened. Season with salt and black pepper.
Fill a pan with water and bring to a boil over medium heat. Add a spoonful of salt and the pasta. Cook until al dente. Drain them and set aside some of the cooking water. Add the fried aubergines to the tomato sauce and mix well. If necessary, add a little pasta cooking water to make the sauce creamier. Then add the pasta and mix until the pasta is well covered in the sauce.
Serve the pasta on individual plates, garnish with fresh basil leaves and sprinkle with parmesan.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
