Pasta Sauces
Yesterday I posted an article on the different shapes of pasta in Italy. Today I report there are 20 plus different sauces used in Italy. These are a few but most widely used sauces.
They are:
al funghi With porcini mushrooms.
alfredo Butter, cream, and parmesan.
amatriciana Roman-style with bacon, tomato, chili peppers.
Bolognese meat and tomato sauce
burro e salvia butter and sage
carbonara bacon, eggs, cheese, and pepper.
In brodo in broth.
marinara tomato and garlic.
panna cream.
pescatore seafood
pesto olive oil, garlic, pine nuts.
Genovese pesto add basil.
pomodoro tomato only.
puttanesca zesty, spicy tomato sauce.
quattro formaggio four cheeses.
ragu meaty tomato sauce.
sugo sauce, usually tomato.
vongole with clams and spices.
How can we duplicate the sauce amatriciana that is Roman-style with bacon, tomato, chili peppers?
ReplyDeleteI assume tomato-based.
Just curious
(always loved alfredo, but we get how to do that)
Barbara;
ReplyDeleteThe chili pepers used in this recipe are something we only get in Italy. They are a small (lesst than 1" in length), red, and have much heat! I will email you a sauce our daughter makes and can send you some of these at the end of ?Februaty. I will have my daughter bring some when she comes to the States