Food & Drink Why You Should Add Butter to Your Pasta Sauce

21:07  11 june  2018
21:07  11 june  2018 Source:   tasteofhome.com

This 25-Cent, One-Ingredient Sauce Is Just What You Need to Rescue Leftover Pasta

  This 25-Cent, One-Ingredient Sauce Is Just What You Need to Rescue Leftover Pasta You know what’s easier than any fancy concoctions? Frying an egg. These are the five French “mother sauces.” Béchamel boasts a luxurious, creamy texture, and creating it involves an attentive eye, a whisk, and a roux (a flour-butter mixture). Hollandaise can, thank goodness, be made in a blender, but it has a tendency to break.

Marcella Hazan's famous pasta sauce only calls for a handful of simple ingredients–here's why she recommends skipping the olive oil in favor of butter . Artichoke Florentine Pasta . Pasta loaded with artichokes and creamy cheese is everything a Sunday dinner should be: rich, tasty and memorable.

Yellow onions add just the right robust, earthy flavor to this pasta sauce . Image via A Happier Meal. How To: Why You Should Always Save Parmesan Rinds. Butter helps all kinds of flavors shine, even sweets like these buttery dessert recipes.

A great pasta sauce is all about balance. To achieve this elusive quality, chefs and home cooks toil for hours over the stove sweating the sharpness out of onions, slowly reducing stocks and softening fresh vegetables. But this three-ingredient red sauce recipe from a world renowned cookbook writer turns all of these sauce-making techniques upside down thanks to one secret: butter. Here's our favorite brand.

shutterstock_767622601: Classic homemade tomato sauce in the pan on a wooden chopping board on brown background, top view. © Shutterstock / Kiian Oksana Classic homemade tomato sauce in the pan on a wooden chopping board on brown background, top view. How to Make Marcella Hazan's Super-Easy Pasta Sauce

Marcella Hazan is best known for bringing Italian home cooking to the United States. (These are some of our favorite Italian dishes to make at home.) Her best known recipe is also one of her most unconventional. It's not often that you can develop the flavors of a classic Italian dish in less than an hour with just three ingredients and some salt, but this one really is that easy.

What is Cacio e Pepe, and How Do I Make It?

  What is Cacio e Pepe, and How Do I Make It? What is Cacio e Pepe, and How Do I Make It?This Roman ‘mac and cheese’ couldn’t be easier to prepare, or more delicious.

Add the drained pasta and shake the pan to coat the pasta in sauce . 5. For white wine bechamel sauce , heat butter in a saucepan over medium heat until foaming (1-2 minutes), add the flour and stir until mixture is light brown (2-3 minutes).

You can also eat it as a smooth pasta sauce ; fry some leeks and prawns in a separate pan and add them to the sauce , which is my personal favourite. If you want a smoother consistency, bring out the stick blender (this is why you should use a tall pot; so you don’t spray sauce all over yourself).

Step 1

Cut a whole, peeled onion in half and throw it in a sauce pot. Add five tablespoons of butter and a 28 ounce can of peeled, whole tomatoes.

Step 2

Bring ingredients to a simmer for 45 minutes. Stir occasionally with a wooden spoon and gently break tomatoes as they become soft.

Step 3

Remove and discard onion and salt to taste before tossing with pasta.

In under an hour, you have a velvety delicious sauce good enough to impress at a dinner party, made from ingredients that are often already on hand.

My Taste Test

I went to the store with the shortest grocery list I've ever used the night I was making Hazan's sauce. (For more recipes with just a handful of ingredients, check out these dinners with five ingredients or less.) Heading home with my extra-light shopping bag, I was skeptical about how four ingredients could make a world-famous meal.

How to make pasta like a pro

  How to make pasta like a pro Pasta seems basic enough, right? It is, but because it's so simple, there are some important tricks to keep in mind. Here's how to reach nona-level and make your next pasta night finger-kissing perfetto!Fave shapes

This is the basic pasta pan sauce you should know! It contains the five basic ingredients of any simple pasta : olive oil, garlic, red pepper, white wine, and butter . This sauce can be the base (mother sauce , perhaps) for whatever flavor and ingredients you want to add : clams, vegetables, cream

In general butter isn't a huge staple in Italian cuisine. The velvety sauces can be achieved by working olive oil into the pasta at the right time. When straining your pasta you should always save a little starch water (that you salted, of course).

The recipe required almost nothing in the way of work, I just tossed the ingredients in and stirred on commercial breaks while I caught up on The Bachelorette. Just over an hour later, my first taste completely erased all the doubts I had—this woman is clearly a genius.

Deep tomato flavor with none of the acidic bite was accompanied by a smooth, full mouthfeel from the butter. Stirring the pasta into the sauce I was stunned by how bright and vibrant red the sauce appeared compared to its more mellow flavor. The sauce is also very light in weight so it perfectly coated each piece of pasta (I was using linguini but you can make your own pasta). I didn't miss the herbs or garlic from my typical sauce recipes at all.

My favorite part of making this sauce was actually eating the onion I removed from the pot. I just went at it with a fork, but I could see it being spread on some crostini for a perfect appetizer!

Rescue Me! My Sauce Is Too Salty

  Rescue Me! My Sauce Is Too Salty We've all experienced that dreadful moment when all you can taste in a sauce is salt. Whether you reduced the sauce to a thick sludge or went a little salt happy toward the end of cooking, try to fix it with these tips before you nix it. The antidote depends on the nature of the sauce: for French cream- or butter-based sauces, add more cream or a little brown sugar to neutralize the salt. With tomato-based sauces, brown sugar creates a sweet counterpoint. And for a lighter sauce, such as an herb-based one, squeeze in a little lemon; its acidity will help to balance out the saltiness. Related: Make Marcella Hazan's Iconic Tomato Sauce Tonight The same goes for the state of the sauce, too. If a sauce has been reduced too much, then dilute it (and its sodium level) with unseasoned stock. Adding wine is another option, although it's a little tricky; if the alcohol does not cook out entirely, then the sauce will become bitter. If you choose to add wine, then be prepared to simmer the sauce for a while until the alcohol burns off.

Here's why you should save it and use it in your next pasta sauce . Next, add the sauce to the pot of water and stir, then add the pasta . The starch content adds a silky richness to your sauce To get that luscious taste of Thai cuisine, combine ginger, basil, lime and peanut butter in a sauce for linguine.

And while we Americans can re-create all the homemade pasta and classic Italian sauces we want at home, there's one technique that you can only learn in Italy, and that's how much sauce you should add to your pasta . Sometimes, butter and lemon juice are all you need.

Why Butter Makes It Better

This recipe seems so convenient that it must be magical. But the real magic at work is the butter. The fat imparted by five whole tablespoons of butter mellows the acid from the fresh onion and the tomatoes. Because there is so much fat in the sauce, you don't need to cook the onions to rid them of acidic bite.

Butter also acts as an emulsifier giving you a thick, velvety sauce without adding texture that is associated with olive oil. Olive oil is a classic Italian flavor, but it's not one that you always want in a sauce, especially when showcasing bright tomato flavors. Butter helps all kinds of flavors shine, even sweets like these buttery dessert recipes.

Next time your homemade sauce is a touch too sharp after a taste test, stir in half tablespoons of butter until the bright flavors mellow a little. Then serve and send Marcella Hazan a thank you for saving dinner!

Turn This Corn Salad Into a Week of Meals .
Salad isn't the first dish you think of that will hold up through the week. But Sriracha-Lime Corn Salad not only doesn't wilt—it can bend to be the base of so many meals. It's got spice, crunch, and a squeeze of lime to bring it all together. No droopy leaves here. Here's how to turn this one recipe into a week of meals: Set yourself up for the week by making the following over the weekend: Make two batches of the Sriracha-Lime Corn Salad Sriracha-Lime Corn Salad by Kendra Vaculin And stock up on the following ingredients for your weeknight cooking: Tortillas Taco filling of your choice Bacon Littleneck clams Cherry tomatoes Olive oil Leafy greens Eggs Maple Syrup Garlic Basil Cornmeal Baking soda and powder Buttermilk Butter All-purpose flour Red onion Arborio rice Pasta of choice Crazy in love with summer corn And now, how to put it all together: Make a taco with your favorite filling (steak, shrimp, chicken, tofu) and the corn salad. Make it a greener salad by adding leafy greens and adding a little more dressing. An Almond Butter Citrus Sauce would be good. Make Corn, Bacon, and Clam Stew by sautéing chopped bacon, cherry tomatoes, and littleneck clams together with broth. Stir in corn salad at the end to warm through. Almond Butter Citrus Sauce by Gena Hamshaw Corn, Bacon, and Clam Stew by Matt Greco Make a batch of summer corn cakes and serve it with a poached egg and maple syrup for breakfast for dinner. Add in a few slices of bacon if you'd like.

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