Sauce

Pasta in White Sauce |Indian Style White Sauce Pasta Recipe

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Ingredients :

  • Pasta  – 1 cup ( 100 gms)
  • Full cream milk  – 1 cup
  • Plain flour  – 1 tbsp
  • Butter – 2 tbsp
  • Black pepper- 6 to 7 (coarsely grounded)
  • Salt – 3/4 tsp or to taste
  • Oil – 1 tsp

Instruction

1. Take pasta. Add it to boiling water. Add salt and oil. Mix well and boil till pasta softens.
2. Once cooke. Turn off flame, strain water from the pasta.
3. To make white sauce. Heat a pan. Add butter to it to melt add plain flour to it. Stir and roast it slightly.
4. Once plain flour is cooked , add milk to it, stir regularly so that there are no lumps. Cook until it becomes dense. Add salt,coarsely ground black pepper.
5. Add the boiled pasta to it and mix well.White sauce pasta is ready. Turn off flame and serve it in a bowl.

Serving:
6. Yummy White Sauce Pasta is ready to be relished.

 

 

Rigatoni with Vodka Sauce | From the Test Kitchen

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Ingredients

  • Kosher salt
  • 1 medium onion
  • 4 garlic cloves
  • 4 oz. Parmesan cheese
  • 2 Tbsp. extra-virgin olive oil, plus more for drizzling
  • 1 4.5-oz. tube double-concentrated tomato paste
  • ½ tsp. crushed red pepper flakes
  • 2 oz. vodka
  • ¾ cup heavy cream
  • 1 lb. rigatoni
  • Basil leaves (for serving)

Instruction

  1. Fill a stock pot or other large pot three-quarters full with water and heat over high. Toss in a handful of salt and bring to a boil while you do your other prep.

  2. Peel and finely chop 1 onion.

  3. Firmly smash 4 garlic cloves with the flat side of a chef’s knife and remove peel.

  4. Grate 4 oz. Parmesan on the smallest holes of the box grater.

  5. Heat 2 Tbsp. oil in a Dutch oven over medium (position it next to pot of water). Add onion and garlic and cook, stirring constantly, just until onion is starting to brown around the edges, 5–7 minutes.

  6. Add entire 4.5-oz. tube tomato paste and ½ tsp. red pepper flakes and stir until paste evenly coats onion. Continue to cook, stirring often, until paste is deep red and starting to brown on bottom of pot, 5–7 minutes.

  7. Add 2 oz. vodka to deglaze pan and stir to incorporate, scraping bottom of pot. Reduce heat to low.

  8. Using a heatproof glass measuring cup, scoop about ¼ cup boiling water from pot, then add ¾ cup heavy cream to measuring cup (this brings up the temperature of the cream so it won’t break when you add it to the pot).

  9. Slowly add warmed cream to Dutch oven, stirring constantly, until a smooth sauce forms. Remove from heat.

  10. Add 1 lb. rigatoni to pot of boiling salted water and cook according to package instructions until al dente. About 1 minute before the timer goes off, use heatproof measuring cup to scoop up about 1 cup pasta cooking liquid. Heat Dutch oven over low.

  11. Using a spider, transfer rigatoni to Dutch oven along with any water that’s piggybacking on the pasta.

  12. Add ½ cup pasta cooking liquid to Dutch oven and stir to incorporate, then gradually add half of Parmesan, stirring constantly to melt cheese. You should have a smooth, glossy sauce that coats each piece of pasta. Season with salt and add a splash more pasta cooking liquid to thin sauce, if needed.

  13. Divide pasta among bowls. Top with remaining cheese, dividing evenly. Drizzle with more oil, then tear basil leaves over.

    https://www.youtube.com/watch?v=DrzWGUGN6vY

Hollandaise Sauce by “Jamie Oliver”

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Ingredients 150 g unsalted butter 2 large free-range egg yolks 1 dessert spoon white wine vinegar 1 lemon Method Get a saucepan and a heatproof mixing bowl that will sit stably over the pan. Half-fill the pan with water and bring to a simmer. Turn down the heat as low as it can go but … Read more

Thai Seafood Sauce recipe by “Mark Wiens”

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Ingredients 20 Thai bird chilies 15 cloves of garlic 6 tablespoons lime juice 3 tablespoons water 2 tablespoons fish sauce , alternatively use only salt or some salt and some fish sauce if you don’t like the fishy sauce flavor – some Thais prefer using only salt in their seafood sauce. ½ teaspoon of salt … Read more