The taste of the pasta directly depends on the sauce used. Italians pay a lot of attention to its preparation, using the best products, spices and, of course, fresh cream.
After all, they are most often the basis for a delicious gravy. Let the pasta sparkle with the best flavors!
Creamy pasta sauce - general cooking principles
All cream sauces require heat treatment. They are usually cooked in frying pans or thick-bottomed pots. Flour is added for thickness. To prevent it from seizing in lumps, the product is first fried, the cream is poured in in a thin stream and be sure to stir with a spatula. Cream is usually added after vegetables 5 minutes before the end of cooking the sauce.
What else do they add:
Vegetables (onions, garlic, tomatoes);
Cheese of different types;
Butter, vegetable;
Seafood.
An important ingredient in a cream sauce is spices. In addition to pepper, you can add fresh or dry herbs. Provencal or Italian mixtures ideally highlight the taste of pasta. But you can take some herbs separately: oregano, thyme, marjoram, rosemary, mate, basil. If you don’t have anything, then dill and parsley will do.
After cooking, the creamy sauce should be allowed to sit for 5-10 minutes so that the last added products (herbs, spices, olives) have time to develop the flavor. But storing for a long time and reheating delicate gravies is not recommended.
The easiest creamy pasta sauce
A recipe for a simple, versatile, cheap, but very tender and tasty creamy pasta sauce. Its taste and aroma will directly depend on the herbs used; here is just an Italian mixture, but you can assemble it to your taste.
Ingredients
260 ml cream;
30 g sl. oils;
1 tsp. flour;
Salt and pepper;
1 tsp. herbs
Preparation
1. Place the butter in a small frying pan and melt.
2. Add a heaped teaspoon of flour. Fry. Be sure to stir so it doesn't burn.
3. As soon as the flour is slightly browned, pour in the cream in a thin stream and continue stirring the sauce. There should be no lumps in it.
4. Without waiting for the cream to heat up, add two pinches of salt and the same amount of pepper. If you need a sharper taste, increase the amount.
5. The sauce will begin to thicken, stir constantly. As soon as the mass becomes like jelly, remove from heat. As it cools, the consistency will become even thicker.
6. Pour the sauce from the frying pan into a convenient container or bowl, immediately add Italian herbs or any other mixture to your taste.
7. Stir quickly, cover, leave in this form for 20 minutes so that the last spices reveal their aroma.
Creamy Parmesan Pasta Sauce
Traditional Italian sauce with cream and Parmesan, which is suitable not only for pasta. It goes well with rice, mushrooms, and regular pasta.
Ingredients
90 g parmesan;
A glass of cream;
50 grams sl. oils;
Dry herbs;
Salt and pepper.
Preparation
1. Place oil in a heated frying pan. It’s good if it’s of high quality with a minimum amount of water.
2. Grate Parmesan. You can use other cheese for the sauce, but it must melt well.
3. Stir the cheese and heat until it is all melted. There is no need to make the fire strong.
4. Add cream, stir. Heat until boiling, turn the heat even lower. The sauce should simmer.
5. Add salt and pepper.
6. Add a mixture of dry herbs and stir. As soon as four minutes have passed after boiling, the sauce can be removed from the heat. Drizzle the pasta with aromatic dressing.
Creamy pasta sauce "Garlic flavor"
A very flavorful cream and garlic pasta sauce recipe. Cheese is also added to it, but it must be soft from the bath.
Ingredients
180 g cream;
80 g sl. cheese;
2 tsp. olive oil;
1 tsp. herbs;
Four cloves of garlic;
Salt, flour.
Preparation
1. Peel the garlic cloves. Two of them need to be crushed. We crush the remaining two with the back of a knife to make flat cakes.
2. Heat the olive oil, add crushed garlic into it, fry until golden brown. We take it out and throw it away.
3. Now add chopped garlic to the aromatic oil, fry for a minute, add 0.5 tsp. white wheat flour, after a few seconds pour in the cream.
4. You can immediately add salt to the sauce. For spiciness, add a pinch of ground red pepper. Let the cream boil, remove from heat.
5. Add dry herbs, cool the creamy mixture until warm.
6. Now knead the soft cheese with a spoon, gradually add the creamy sauce with garlic. Stir well each time to avoid lumps.
7. As soon as the creamy mass is finished, you need to try the sauce. If necessary, add more salt or add spice.
Creamy pasta sauce with mushrooms
A variant of mushroom sauce that does not require any additions, as it contains mushrooms. Pour in boiled spaghetti or regular pasta and the dish is ready!
Ingredients
0.2 kg champignons;
One onion head;
Two cloves of garlic;
230 ml cream;
1 tsp. flour;
100 ml water;
30 ml oil.
Preparation
1. Wash the champignons, remove the long stems. Carefully cut the mushroom caps into slices with a long knife. The thickness is about three millimeters.
2. Heat the oil. We use a wide frying pan. It is better to take olive or butter oil. Add the champignons and fry until almost done.
3. Cut the onion. Add it to the mushrooms. Fry everything together. It is important to stir frequently here so that the onions do not burn, otherwise the sauce will have an unpleasant aroma.
4. Chop the garlic and add to the total mass.
5. Mix the cream with flour and pour it into the mushrooms. As soon as the sauce starts to boil, pour in half a glass of hot water and stir.
6. Add spices, pepper and salt, cover the frying pan. Set the heat to the lowest setting so that the sauce simmers. Cook it for about three more minutes so that the mushrooms are soaked in the cream.
Creamy pasta sauce with shrimp and cheese
Another option for a full creamy pasta sauce that complements your pasta perfectly. The recipe indicates the weight of peeled shrimp. Similarly, you can use chopped squid and other seafood.
Ingredients
120 grams of shrimp;
A glass of cream;
1 tbsp. l. lemon juice;
3 tbsp. l. olive oils;
10 olives;
1 tsp. Italian herbs;
1 clove of garlic;
30 g parmesan.
Preparation
1. Heat the oil in a regular frying pan. Add peeled shrimp. Don't forget to remove the intestinal vein from them.
2. Fry the shrimp for a minute, pour in lemon juice. Stir and wait for it to evaporate.
3. Add one chopped garlic clove and fry for a few seconds.
4. Pour in the salted cream, stir, and add ground pepper to the sauce if desired.
5. Once the cream has warmed up, you can add grated Parmesan and dry herbs. Stir everything well, wait for complete melting, turn off the stove.
6. Cut the olives into rings, stir, spread the sauce over the pasta and serve immediately.
Creamy pasta sauce without cream
A recipe for a decoy sauce that will help out if you don’t have cream. It is prepared with milk, it is advisable to use a product with a fat content above 3%.
Ingredients
250 ml milk;
10 g flour;
30 g sl. oils;
50 g cheese;
2 cloves of garlic;
Preparation
1. Melt the butter and add flour to it. Fry until beige, stirring regularly.
2. Add milk in a thin stream. Cook the jelly, add salt and pepper.
3. Grate the cheese and add to the sauce. Warm up for a minute.
4. Chop the garlic, add it to the hot mixture, stir, let the sauce boil, and remove from the heat.
5. At the very end, add dry herbs. If fresh leaves are used, they need to be finely chopped and added to the slightly cooled sauce.
Creamy pasta sauce with salmon
A fish version of a creamy sauce made with salmon. In fact, any red fish fillet is suitable for this recipe, even boring and dry pink salmon.
Ingredients
200 g salmon;
200 g cream;
1 tsp. herbs;
4 tbsp. l. olive oil;
30 g parmesan;
Salt, pepper;
20 g flour;
1 tbsp. l. lemon juice.
Preparation
1. Cut the salmon into small cubes. Sprinkle with lemon juice and leave to marinate for ten minutes.
2. Place the frying pan on the stove, adding the recipe oil.
3. Sprinkle salmon with flour and stir with your hands. Place in a frying pan. Fry until golden brown over moderate heat, but do not cover with a lid. Since the pieces are small, the fish will cook quickly.
4. Pour in the cream. Heat the sauce until almost boiling.
5. Add different spices, add Italian herbs.
6. At the end, add grated Parmesan. Let the sauce boil and turn it off immediately.
7. Stir quickly, cover the frying pan, and let it brew for ten minutes.
Creamy sauces have the ability to become thicker as they cool, so there is no need to boil them for a long time; it is enough to achieve the consistency of jelly when hot.
If there is any sauce left, there is no need to throw it away. It is perfect for shawarma, can be used as a salad dressing, grease layers of lasagna, add to various gravies and dressings.
If the sauce is too salty, you need to dilute the taste. The easiest way is to add more cream or unleavened cheese.
Did the sauce come out with lumps of flour? It's all easy to fix! The mixture can be strained, rubbed through a sieve, or simply blended with a blender.
Creamy sauce - a recipe for a classic and delicious sauce for pasta, spaghetti, chicken, fish. To make the classic cream sauce from a simple recipe tasty and tender, it is best to use fresh butter. Its homeland is France, where chefs have always had a very refined taste.
The main condition for a quality sauce is the absence of lumps. Two completely identical dishes can be very different from each other thanks to the sauce. It goes great with pasta, vegetables, fish, meat and mushrooms.
The technology for preparing cream sauce is extremely simple: first, the flour is fried in a dry frying pan or in butter, then cream is added to this dry mixture. In this article we will tell you several interesting recipes for making creamy sauce.
Creamy sauce classic recipe
Of course, it’s worth starting with the classics. Having gotten your hands on making this sauce, you can use it as a base. And by adding various ingredients to it, for example, cheese, olives, mushrooms, capers, meat or fish broths, herbs, you can get sauces that are creamy but completely different in taste.
Ingredients:
- Wheat flour - 1 tbsp;
- Cream - 200 ml;
- Butter - 1 tbsp;
- Salt - to taste.
Cooking method:
- Fry 1 tbsp in a dry frying pan. flour;
- Then add butter and mix well;
- Pour in the cream in a thin stream. Whisk the contents of the pan vigorously;
- After mixing everything well, add salt and pepper and cook for 2 minutes until thickened;
- The classic cream sauce is ready. Bon appetit!
To prepare the sauce, wheat flour is usually used and fried in a dry frying pan until light golden brown; the main thing, of course, is not to miss the moment and not to overcook the flour.
The most common problem that beginner cooks encounter when preparing cream sauce is the formation of lumps in it. It will be much easier to avoid their formation in the sauce if you pour cooled cream into the boiling oil with fried flour in a thin stream, while still whisking it. If you still cannot avoid the formation of lumps in the sauce, strain it through a sieve and bring to a boil again.
Creamy sauce for spaghetti, pasta
Pasta or spaghetti is, as we all know, the most famous and popular Italian dish. It is served to the table with various seasonings. The most recommended sauce for spaghetti was cream sauce.
Ingredients:
- Cream - 250 ml;
- Butter - 50 g;
- Garlic - 1 clove;
- Parsley - 3 tbsp;
- Black pepper - to taste;
- Salt - to taste.
Cooking method:
- Melt butter in a frying pan (over low heat);
- Add cream and cook for 5 minutes;
- Grind a clove of garlic;
- Finely chop the parsley;
- Add garlic and parsley to the cream, while stirring it;
- Add salt to the sauce, bring to a boil and immediately remove from the stove. Easy to prepare and unusually delicate, the sauce will give your spaghetti or pasta an original taste;
- Creamy sauce for spaghetti (pasta) is ready. Bon appetit!
Cream-based sauce increases the nutritional value and calorie content of dishes, giving each of them, depending on the ingredients included in the product, an individual flavor. Natural cream of animal origin has a delicate consistency and gives the product a pleasant, somewhat sweet, but not cloying taste. Adding various products (cheese, herbs, garlic, pepper, sugar) makes this sauce garlicky, cheesy, sweet and sour or bitter.
Creamy sauce for fish
Cream-based sauces for fish can be served with the finished dish in a separate sauce boat or used for joint stewing or baking with the base product.
- White fish sauce made from cream can be supplemented with mushrooms, vegetables, all kinds of herbs, onions, garlic;
- Cream can be used of any fat content, while adjusting the final thickness of the sauce by adding flour or starch or boiling the substance to the desired texture;
- Acid-containing additives would be especially appropriate in the sauce: lemon or lime juice, dry white wine;
- For piquancy and spiciness, the sauce is seasoned with appropriate herbs, spices, pepper, not forgetting to add salt to taste.
Ingredients:
- Cream - 200 ml;
- Butter - 100 g;
- Wheat flour - 2 tsp;
- Fresh greens - 100 g;
- Medium lemon - 1 pc.;
- Ground pepper - 1 pinch;
- Salt - to taste.
Cooking method:
- Wash, dry and finely chop the greens. A mixture of parsley and dill works well, you can add a sprig of rosemary;
- Wash the lemon and squeeze the juice out of half the fruit. Be sure to remove the bones from it if they get into it. If desired, grate a little zest, no more than half a teaspoon, and mix the zest with chopped herbs;
- Lightly fry the flour in a dry frying pan;
- In another frying pan or saucepan, melt the butter, mix the prepared flour with it;
- Pour in the cream in a thin stream, whisking the contents of the saucepan;
- After 2 minutes, add the greens and stir. Simmer, stirring, over low heat for 5 minutes;
- Add lemon juice, salt, pepper. Stir and remove from heat;
- Creamy sauce for fish is ready. Bon appetit!
Salmon in cream sauce for the holiday table
Calories in cream sauce:
The calorie content of cream sauce is 468 kcal/100 grams of product. Since it is very oily, you should not abuse this product due to significant harm to your figure. For people watching their weight, nutritionists recommend including no more than 1 tablespoon of their favorite dressing in their daily menu.
Benefits of cream sauce:
The main biological value of cream sauce lies precisely in the composition of the cream, which contains phosphatides - substances similar in structure to fats, differing, however, in the presence of a nitrogenous base and phosphoric acid. These fat-like elements have pronounced antioxidant properties, cleansing the body of waste, toxins, cholesterol, and preventing the appearance of deposits on the walls of blood vessels.
Creamy pasta sauce
How to add pasta to make a tasty, juicy and spicy dish? There is only one answer - this is a delicate and aromatic sauce. Cooks call cream sauce the most popular and easiest to make. By supplementing it with various ingredients, such as mushrooms, tomatoes, cheese or chicken fillet, you can serve a completely new original dish to the table every day.
Ingredients:
- Cream - 250 ml;
- Butter - 50 g;
- Garlic - 1 clove;
- Wheat flour (optional) - 1 tbsp;
- Parsley - 3 tbsp;
- Parmesan cheese - one and a half glasses;
- Ground black pepper - to taste;
- Salt - to taste.
Cooking method:
- Melt the butter over low heat, add the cream and cook for 5 minutes, stirring occasionally;
- Then add grated cheese, chopped garlic and chopped parsley;
- Quickly mix all ingredients until the sauce is smooth;
- To make the sauce thicker, you can add 1 tablespoon of flour if desired;
- Allow the sauce to boil and then remove from heat;
- The creamy pasta sauce is ready. Bon appetit!
- The sauce is somewhat high in calories, and if you are not on a diet, you will get great pleasure from your dish. In general, all the ingredients are tasty and healthy.
How to cook pasta with mushrooms in creamy sauce
The creamy sauce is best served immediately after preparation. You can serve the creamy sauce with any dish. It is usually used hot. It will be a great addition to rice, potatoes or pasta. Spaghetti or pasta go best with this sauce.
I want to add it not only to ready-made dishes, but also to eat it just like that, spread on fresh bread. This sauce turns out quite aromatic and tasty. If it has cooled down, you can reheat it. It is best to do this in a water bath, but you can also reheat it in a saucepan over low heat or in the microwave.
Creamy pizza sauce
Creamy sauce is rarely used when creating traditional Italian pizza. Residents of Italy prefer tomato or garlic dressing, which emphasizes the taste of the tender flatbread with filling. However, in America, Great Britain and Europe, a delicious white cream sauce often complements pizza with vegetables, fish, meat or sausage.
Unlike tomato pizza sauce, creamy dressing has a mild taste, and can be used not only in the process of making pizza, but also to create many other dishes - pasta, lasagna, pies, meat.
Ingredients:
- Cream - 300 ml;
- Raw egg yolk - 2 pcs.;
- Flour - 100 g;
- Butter - 1 tbsp;
- Sugar - 1 tsp;
- Salt - a pinch.
Cooking method:
- Lightly whisk the egg yolks and set aside;
- Mix the melted butter with flour and slightly warmed cream (the mixture should have the consistency of liquid sour cream), pour it all into an enamel bowl and place in a saucepan over a water bath, where the water is boiling very gently. In this case, the mixture must be constantly stirred with a whisk, otherwise the flour will stick to the walls of the bowl;
- After 10 minutes, the beaten egg yolks are carefully added to the sauce, after which the bowl is immediately removed from the water bath;
- Whisk the creamy dressing for 2-3 minutes;
- The creamy pizza sauce is ready. Bon appetit!
- The sauce is cooled to room temperature and used to create the pizza.
Cooks know how much sauce can change the taste of a dish. Everyone can master the technology of making creamy sauce. However, if you don’t know how to make it correctly, failures may occur at first, and the sauce will not become a decoration for the table.
The main component of cream sauce is cream. It is best to take it with medium fat content, that is, about 20-25%. Cream sauce is a universal seasoning that will enhance the taste of any dish. At the same time, even an inexperienced housewife can handle its preparation.
What can give the same products different flavors, increase the calorie content of a dish, make it juicier, piquant, or even disguise errors? Yes, this is it, the most common sauce. Or rather, they make it from ordinary products, but it has an unusual, special taste. Its basis is cream, which gives the sauce a soft, light consistency and delicate creamy taste.
Creamy sauce with mushrooms
We offer you a recipe for a delicious, aromatic and easy-to-prepare creamy sauce with mushrooms. The delicate combination of cream, garlic and mushrooms will surprise even the most demanding gourmets with its unique taste. With such an unusually appetizing, amazingly aromatic homemade mushroom sauce, any side dish or meat will only become tastier. Thick, garlicky sauce that's simple and delicious.
Ingredients:
- Mushrooms (champignons or to taste) - 200 g;
- Butter - 70 g;
- Cream - 250 ml;
- Onion - 1 pc.;
- Garlic - 5 cloves;
- Ground pepper - to taste;
- Salt - to taste.
Cooking method:
- For the creamy sauce, you can use any mushrooms you have on hand;
- 5 cloves of garlic, peeled, washed well and finely chopped using a knife or a press;
- Peel one onion for the mushroom sauce, wash it and cut it into half rings;
- Place the frying pan with butter on the stove;
- Add chopped garlic to the heated oil and fry it until golden over medium heat;
- Then add the onion cut into half rings to the fried garlic in the frying pan, mix everything well and continue frying until the onion is soft;
- Peel the champignons and cut into small pieces or thin slices;
- Add mushrooms to the fried onions and garlic in the pan and continue frying for 15 minutes until the mushrooms are completely cooked;
- After this time, salt the mushrooms in the frying pan, pepper to taste, and mix everything thoroughly;
- Place the prepared cream into the frying pan with the mushrooms, cover the frying pan with a lid, and reduce the heat to low;
- Simmer the sauce over low heat for 3-5 minutes and remove from the stove;
- Creamy sauce with mushrooms is ready. Bon appetit!
By introducing certain ingredients into the composition, its taste can be varied, making it cheesy, garlicky, sour, spicy. This sauce is used to season vegetables, pasta, fish, and meat. It is so delicious that hardly anyone will miss the opportunity to scoop up a couple of spoons just like that, without anything. Just don’t overuse it; after all, the sauce is high in calories.
The most delicious creamy sauce with mushrooms
Its basic products are only three ingredients - butter, flour and cream. The product - in its classical interpretation - is recommended to be included in the diet of people suffering from diseases of the gastrointestinal tract: gastritis of varying acidity, peptic ulcer of the stomach and duodenum.
Omega-3 fatty acids present in cream have a positive effect on human mental activity, playing a key role in the formation of the structure of brain tissue and the transmission of nerve impulses. A lack of Omega-3 fatty acids in brain tissue can cause functional failure and mental retardation.
Like most other fatty foods, cream sauce can negatively affect the health of people suffering from obesity, liver disease and atherosclerosis. The delicate creamy sauce has amazing characteristics. It is able to give even the most ordinary dish piquancy, juiciness and uniqueness.
Spaghetti with creamy sauce - video recipe
“Creamy” gives a seemingly familiar and ordinary dish like pasta a completely new sound, consistency, delicate taste and aroma. Recently, it has become increasingly popular. And the most characteristic dish is pasta. It has a huge number of variations in preparation and serving methods. And the sauce plays an important role. It is he who makes each dish unique and special. Italian pasta will add variety to the regular menu or become your “lifesaver” in case of unexpected guests. This dish is quick and easy to prepare. Even culinary beginners can easily cope with its preparation.
So, prepare the creamy pasta sauce. We will need two hundred and fifty milliliters of heavy cream, fifty grams of butter, one clove of garlic, which needs to be chopped, one and a half cups of grated Parmigiana cheese, three tablespoons of chopped parsley, seasonings to taste. Melt over low heat, add cream and cook for five minutes, stirring occasionally. Next add cheese, herbs and garlic. Mix all ingredients very quickly until smooth. If you want the dressing to be thicker, add a little flour. Bring our Creamy pasta sauce to a boil and remove from heat. Immediately season the pasta with it, leaving a little for serving. The dish itself is very high in calories. But if you are not on a diet, you will get incredible pleasure from the taste of this dish!
Another variation of this recipe is pasta in We do everything the same as described above, but only add some cherry tomatoes at the very end. Let them simmer slightly, stirring the dressing from time to time so that it does not thicken. The tomatoes will be saturated with creamy garlic flavor, and the sauce will be given aroma and notes of piquancy.
Creamy pasta sauce goes well with salmon, seafood and vegetables. We can say that this is a universal addition to familiar dishes. For example, regular green beans stewed in this sauce are served as a side dish for meat or fish. And adding it to potatoes with mushrooms and garlic, you will get a completely new incredible taste! Therefore, you can safely experiment and invent your own exclusive dishes.
You can try making “Creamy” pasta sauce in another variation. It's called Carbonara. Take three hundred grams of bacon or chicken breast, one hundred grams of Parmesan cheese, heavy cream, six egg yolks, vegetable oil (preferably olive, as classical Italian cuisine suggests), salt and ground black pepper to taste. Cut the bacon or brisket into small pieces, preferably strips. Grate the cheese and mix it with ten tablespoons of heated cream. Grind into a homogeneous mass. We send the beaten yolks there too. You can add a little warmed white wine. This will enhance the flavor of the ingredients. Fry chopped bacon or brisket in olive oil with garlic and salt for about three minutes. Pour the sauce over the finished pasta and add the meat on top. Season with pepper. Bon appetit!
Cheese sauce for pasta is an incredibly tasty and rich dressing for a dish that makes it incredibly appetizing. At the same time, in addition to the well-known traditional version, there are also many other recipes that are worth getting acquainted with separately.
To get a creamy cheese sauce, you don’t have to have any special cooking skills, because it’s very easy to make.
Required Products:
- spices to taste;
- 50 grams of flour;
- 400 milliliters of milk;
- 0.1 kg cheese;
- 60 grams of butter.
Cooking process:
- Heat the frying pan, place the flour on it and fry it for just one minute. Then add oil, stir and cook until golden brown.
- Pour in the milk and continue cooking, constantly stirring the mixture so that the flour does not form lumps.
- As soon as the dressing begins to become thick, season it with spices and add finely grated cheese. We wait for it to completely dissolve and remove the finished sauce from the stove.
Recipe with sour cream
The sour cream and cheese sauce turns out no worse than the one made according to the classic recipe, but it is not as fatty, since it is prepared without oil.
Required ingredients:
- a small jar of sour cream;
- any seasonings to your taste;
- two spoons of flour;
- 150 grams of cheese.
Cooking process:
- Place a suitable container on the stove, heat it over low heat and put sour cream and flour into it.
- Mix everything well and add finely grated cheese.
- Constantly stirring the mixture, bring it to a homogeneous consistency; the cheese should all melt.
- Sprinkle the mixture with the selected seasonings, heat for another minute and remove from the heat.
Made with cream and cheese
You can also make another option - from cream and cheese. The result is a very rich sauce with a delicate taste.
Required Products:
- spices to your taste;
- 100 grams of cheese;
- one and a half tsp. flour;
- 250 milliliters of cream.
Cooking process:
- Pour the cream into a small saucepan and place it over low heat. Warm the cream, but do not bring it to a boil.
- Pour pre-grated cheese into them and constantly stirring the sauce, wait until the cheese dissolves and the mixture becomes homogeneous.
- Add spices to your taste (for example, a little black pepper and salt), and also add flour. Mix the mixture again and cook until the dressing reaches the desired thickness. Then remove and serve with pasta.
Cream cheese sauce for pasta
Required Products:
- any spices to your taste;
- 300 grams of processed cheese (three cheeses will do);
- one large spoon of tomato puree or ketchup.
Cooking process:
- To prepare this sauce, you need to organize a water bath to melt the processed cheese on it. Of course, you can try to do this in the microwave or just in a saucepan, but the first option is better.
- As soon as the cheese becomes liquid, add spices, mix the mixture and add tomato puree or ketchup. Bring the sauce until smooth, cook for a few more minutes and remove. The dressing is ready to serve.
With added milk
Dressing ingredients:
- a glass of milk;
- two spoons of flour;
- 20 grams of butter;
- 50 grams of cheese;
- seasonings as desired.
Cooking process:
- Heat the pan, add oil to it and wait for it to become liquid. Add flour there and mix until a homogeneous mass is formed.
- As soon as this happens, add milk and see that the sauce begins to become thicker.
- Add the selected spices, cook for a minute and add grated cheese. Stir, gradually bringing the mixture until the last added ingredient is completely dissolved.
- After this, the dressing can be removed and poured into the pasta.
Simple and quick recipe
For those who are in a hurry or don't want to fuss, there is a simple, quick sauce recipe.
Required Products:
- spices to your taste;
- 100 grams of cheese;
- 60 grams of sour cream;
- 0.1 liters of cream;
Cooking process:
- Heat the cream, but so that it does not boil, add pre-grated cheese to it and stir the mixture until the cheese is completely melted.
- As soon as the sauce becomes a homogeneous consistency, season it with the selected spices, add sour cream, lightly whisk and remove from heat.
- Serve the dressing over the pasta while it is still hot.
How to do it the American way
Required Products:
- 30 grams of flour;
- 0.2 kg cheese;
- 230 milliliters of milk;
- three tablespoons of butter;
- spices to your taste.
Cooking process:
- Place the specified amount of butter in any container suitable for heating and let it melt completely.
- Then add flour and stir so that the mass comes out as if with lumps.
- Separately, warm the milk a little and pour it into the mixture from the previous step, be sure to mix the ingredients, otherwise the sauce will not turn out as homogeneous as it should be.
- Keep the dressing on the stove until it begins to thicken. Then add seasonings (such as salt, pepper and Nutmeg works very well).
- Grate the cheese, preferably on a fine grater, so that it melts faster. Add it to the sauce and stir a little more.
- Cover the pasta with the sauce. After this, they can be served immediately or baked in the oven under a cheese crust.
Bacon Cheese Sauce for Pasta
Dressing ingredients:
- 50 grams of bacon;
- 250 grams of cheese;
- other seasonings as desired;
- spoon of flour;
- 0.2 liters of cream.
Cooking process:
- We turn the bacon into small cubes and place it in a frying pan or saucepan for frying. It should become slightly brown.
- Add flour, mix, and then pour in cream.
- We wait until the cream warms up, but does not boil, and add the pre-grated cheese.
- Cook the sauce over low heat until the cheese is completely dissolved, sprinkle with spices to your liking and as soon as the mass reaches the desired thickness, remove it and serve with pasta.
Macaroni with creamy cheese sauce is really delicious, but at the same time very simple. If you have never prepared a dish with such an additive, then rather take on the implementation of one of the proposed recipes.
Sauces are a French invention, the first appeared in Ancient Egypt in the 4th century BC, and pasta (a combination of sauce with pasta) is the main
The very first Italian pasta, the recipe for which has been preserved, was pasta boiled in water with almond milk, seasoned with sweet root sauce. It was dessert.
The first recipes for pasta with traditional sauces were described in the year 1000 in the cookbook of the Italian Martin Corno.
There are many recipes for pasta sauces in Italy. The most famous all over the world: Bolognese, carbonara, pesto, with mushrooms, creamy.
One of the most popular dishes, Alfredo pasta, is prepared using cream for pasta.
History of the origin of cream sauce
One day a son was born to a poor owner. His joy knew no bounds; one thing overshadowed this event: the restaurateur’s wife completely refused to eat, she had no appetite at all.
The Italian decided to cook something very tasty so that his wife could not refuse the dish. He prepared the most delicate pasta sauce: a mixture of butter and finely grated cheese, taken from the heart of the head, from the place where it is most tender.
The sauce turned out to be so tasty that the restaurateur’s wife couldn’t refuse the pasta. This dish was served to restaurant visitors who were delighted with the delicious sauce. Since then, Alfredo sauce has spread throughout the world.
The recipe has evolved over time. Cooks began adding cream, mushrooms, seafood, chicken, etc. There are many variations of creamy sauce for cream and cheese pasta, some of which are easy to make at home. It is advisable for every housewife to know how to do it.
Classic cream sauce recipe
The taste of pasta depends on the quality of the sauce. Cream, spices, and tomatoes are often used to prepare it.
The recipe for the classic sauce is quite simple; it requires the following ingredients:
- cream (natural) 20 percent - 400 milliliters;
- cheese (preferably hard) - 200 grams;
- processed cheese - 2 pieces (200 grams);
- butter - 2 tablespoons;
- ground black pepper - to taste;
- table salt - to taste.
Grate processed cheese and 100 grams of hard cheese.
Pour the cream into a saucepan, heat (do not boil!), add grated cheese, add butter, mix well, add salt and pepper to taste.
Mix everything well and keep on fire. The cheese will melt and the mixture will thicken to the consistency of sour cream. The sauce is ready. Pour it into the boiled pasta, sprinkle the remaining cheese on top.
- use only salt and black pepper in the sauce (other seasonings can ruin the taste of the dish);
- do not overdo it with pepper and salt, everything should be in moderation;
- you can take cream with 10 percent fat content;
- Butter adds fat and makes the taste richer, but you can omit it if desired.
Sauce: cream and mushrooms
The classic cream sauce is the basis for preparing more complex gravies. One of the most common is champignon sauce with cream. There are many variations of this dish. A very simple and economical recipe is offered.
Required Products:
- cream (no more than 20 percent fat content) - 1 glass;
- champignon mushrooms (can be frozen) - 250 grams;
- wheat flour - 1 tablespoon;
- cheese - 100 grams;
- onion - 1 piece;
- butter (butter) - 1 tablespoon (table);
- salt - to taste;
- ground pepper (preferably black) - to taste.
Peel the onion, rinse and finely chop into squares. Grate the cheese finely.
Chop the mushrooms finely or grind them using a blender.
Place a deep frying pan or saucepan on the fire, melt the butter, add chopped onion, simmer until soft (no need to fry!).
Pour chopped mushrooms into the onion, fry over low heat until the liquid evaporates, add salt and pepper to taste.
Add flour to the mushrooms, mix everything and fry for 2 minutes.
Add cream and continue to cook over low heat until the sauce thickens. The cream should heat up but not boil. Add grated cheese, keep the sauce on the fire until the cheese is completely dissolved. Mix everything well and remove from heat. The sauce is ready.
Tips for making creamy mushroom sauce
- For spiciness, garlic is added to the sauce and fried along with onions.
- The amount of flour can be changed: to obtain a thick sauce, add 3 tablespoons of flour.
- Instead of cream, you can use sour cream; in this case, flour is not added or added in a minimal amount.
- You can use any mushrooms.
- Hot sauce is used for pasta, rice, and potatoes.
- Cold sauce goes well with dumplings and dumplings.
Alfredo pasta
Parmesan is made from cream and cheese and is famous all over the world; many people’s favorite Alfredo pasta is made with it. Even an inexperienced housewife can prepare this dish, just follow the recipe carefully.
For classic Alfredo pasta you need:
- cream 33% fat - 0.5 liters;
- butter - 3 tablespoons (tablespoons);
- Parmesan cheese - 150 grams;
- bacon - three or four strips;
- table salt - to taste;
- ground black pepper (preferably freshly ground) - to taste;
- vegetable (preferably olive oil) - two tablespoons;
- spaghetti - 250 grams.
Grate the cheese finely. Cut the bacon into squares and fry until golden brown.
Boil the spaghetti in salted water with the addition of vegetable oil until half cooked (al dente), rinse under running cold boiled water.
Pour the cream into a saucepan (deep frying pan) and heat (but do not boil!) over medium heat.
Add butter, melt it in the cream, add 100 grams of grated Parmesan and wait until it melts completely.
Reduce heat and simmer the sauce over low heat until thickened. Add black pepper and salt to taste into the sauce and heat a little more. The sauce takes about 10 minutes to prepare.
Place the cooked spaghetti in a frying pan and heat thoroughly, sprinkle fried bacon on top of the pasta, pour sauce over it, and sprinkle the rest of the grated Parmesan cheese on top. Remove the dish from the heat. Let the pasta sit for a few minutes before serving.
- For this you always use only heavy cream (33 percent), high-quality butter and Parmesan cheese; the remaining ingredients can be changed to taste.
- To obtain a more delicate taste, ground black pepper and salt are not added.
- Chopped garlic is added to give it a spicy, spicy taste.
- For Alfredo pasta, Italians prefer fettuccine among all pasta products, although recipes allow the use of any pasta made from durum wheat.
- If the sauce is very thick, you can dilute it with the water in which the pasta was cooked.
- The sauce is always poured into very hot pasta; before serving, it is permissible to add ground nutmeg, pepper, chopped garlic, and dill to taste.
Creamy tomato sauce
Tomato-cream sauce for pasta is a simple dish, quick to prepare, and will satisfy lovers of tomato sauces and cream-based gravy. You can change it to your liking: add fried pieces of chicken, minced meat, sausages or sausage pieces, etc. It is up to the cook to decide how to make the pasta sauce.
We suggest preparing pasta with chicken and creamy pasta sauce, the recipe for which requires the following ingredients:
- butter - 3 tablespoons (tablespoons);
- onion - 1 piece;
- tomatoes (fresh) - 800 grams;
- garlic - 3-4 cloves;
- cheese (preferably Parmesan) - 150 grams;
- ground black pepper - to taste,
- table salt - to taste,
- oregano, dried parsley, basil - 1/2 spoon each (teaspoons);
- balsamic vinegar - 1 teaspoon (teaspoon);
- spaghetti - 0.5 kilograms.
Boil spaghetti until al dente.
Peel the onion and garlic and chop finely.
Scald the tomatoes with boiling water, peel and chop.
Grate the cheese.
Melt the butter in a deep frying pan, fry the onion and garlic in it until golden brown, add chopped tomatoes, salt, add dry herbs and pepper.
After the tomatoes release their juice, reduce the heat and continue cooking for 2 minutes until the sauce thickens. Pour vinegar into the mixture.
Add cream to the tomatoes, mix everything, heat the sauce for 5 or 7 minutes.
Place the cooked spaghetti in a frying pan and mix with the sauce. Warm everything thoroughly, sprinkle with grated cheese. The dish is ready to be served.
Creamy sauce with chicken
A classic creamy pasta sauce can be paired with chicken. The recipe for its preparation is simple and accessible to any housewife, and the taste will not leave lovers of delicious pasta indifferent.
Required Products:
- cream (20 percent) - 1 glass;
- butter - 3 tablespoons;
- chicken (fillet) - 300 grams;
- cheese (hard varieties) - 100 grams;
- pasta - 250 grams;
- ground black pepper - to taste;
- table salt - to taste;
- garlic - 2 or 3 cloves;
- - to taste.
Grate the cheese finely. Peel and chop the garlic.
Wash the chicken fillet, cut into pieces and dry.
Boil pasta until half cooked (al dente).
Melt the butter in a deep frying pan, fry the chopped garlic, pour in a glass of cream, heat (do not boil!), add grated cheese, stir and cook until the cheese melts.
Add fillet pieces to the cream, salt and pepper to taste, add your favorite herbs. Continue to cook over low heat until the chicken is cooked through, about 20 minutes.
Add the boiled pasta to the sauce, mix everything well and simmer on the fire for several minutes.
Chicken in cream sauce with pasta is ready to serve.
Conclusion
There are many options for cream sauce, it is not difficult to prepare, and the result will meet your expectations. Experiment, use the recipes suggested above. Remember: homemade sauce is certainly healthier than ready-made store-bought ketchup and mayonnaise; it contains only proven natural products and seasonings. You can always adjust the recipe and add only ingredients that are beneficial to your family.
Cook with love. Bon appetit!
