The Complete Book of Pasta Sauces: The Best Italian Pestos, Marinaras, Ragùs, and Other Cooked and Fresh Sauces for Every Type of Pasta Imaginable

Price: $12.63
(as of Jan 22,2024 16:04:47 UTC – Details)

Turn pasta night from drab to exciting, tired to fresh, with 175 recipes for the best and yummiest pasta sauces imaginable.

Everybody loves pasta—but not if it’s made the same way night after night. Families with kids, especially, eat loads of pasta, but it’s awfully easy to get stuck in a “red-sauce rut,” eating one version or another of marinara sauce over and over again. Enter author Allan Bay, an expat who lives in Rome who has written some of Italy’s best-selling cookbooks. Bay opens up in these pages a big, bold new world of pasta sauces, some from the classic Italian repertoire, other brilliant new creations of his own. They have all sorts of main ingredients, from beef and chicken to shrimp and clams to glorious veggies from artichokes to zucchini. All of the sauces are easy to prepare and every one cooks up fast.

The Complete Book of Pasta Sauces includes:
  Asparagus and Pine Nut Sauce Meatball Ragout Cioppino Pesto Sauce, plus six different pesto variations Chicken Ragout Nantua Sauce with Shrimp Lamb Ragout with Porcinis Roman Cauliflower Sauce
There are bowls and bowls of kid-friendly sauces and plenty of grownup sauces, too. Each recipe comes with one to three “Best On” recommendations, along with additional “Also Good On” ideas that range from different shapes of standard wheat pasta to egg noodles, polenta, rice, and more. There are suggestions, too, for serving the various sauces directly on meats, poultry, or fish—something that is very common in Italy but less familiar elsewhere.

This deliciously creative book makes pasta and pasta sauces more exciting than they’ve ever been before.

From the Publisher

READER’S GUIDE

This book includes nearly 200 recipes for pestos, ragùs, sauces, and other similar preparations describing how to prepare them. These sauces are usually savory, but sweet sauces are also included, intended to be used on savory preparations. For sweet dishes, we will see, in the future . . .

The amounts given only indicate the balance among the ingredients used, with a recommendation for the number of servings they will yield, depending on how you use it and appetites at the table. You might use just one spoonful in a soup or on a crostini, or add the whole thing to a beautiful bowl of pasta, so the number of servings may vary. Feel free to increase quantities, keeping the ratios the same, to suit your needs.

TECHNIQUE

Following are some tips regarding techniques and instructions used in the recipes.

When baking in the oven, the oven should be preheated and at the specified temperature when the food is put into it.

“Cook” means to cook on the stovetop, uncovered, without a lid. If the pan or other cooking vessel should be covered with a lid, the recipe specifies it.

To cut into julienne means to prepare an ingredient by cutting it into very thin sticks or slices. Cut into strips means to cut an ingredient to a minimal thickness, but with a width of up to ½ inch (1 cm).

Deglazing a pan is done by adding a liquid, usually wine, and letting it evaporate, while stirring and scraping up any browned bits from the bottom of the pan to incorporate all the flavor.

To top means to put a sauce on top of a base ingredient for serving.

CLASSIC TOMATO SAUCE

Yield: 4 servings

Pour a few swirls of oil into a skillet and add the unpeeled garlic cloves. Sauté over medium heat for 2 to 3 minutes until they soften and begin to brown. Crush the garlic with a wooden spoon, stir it into the oil to flavor it, then remove and discard the garlic.Add the tomatoes to the skillet and sauté for 5 minutes, stirring to help break up the tomatoes. Sprinkle with oregano to taste and stir to combine.Taste and season with salt and pepper. BEST ON:

Cooked pasta (all types)Lasagna and cannelloniStuffed pasta (cheese, meat, seafood, or vegetables) GOES WELL ON:

Bruschetta and crostiniCooked meats and fish (hot)CrespelleCrustaceansGnocchiPizza, focaccia, piadinaPolentaStewed legume

Olive oil 3 large garlic cloves, unpeeled 1 pound (454 g) not-too-ripe mixed fresh tomatoes (such as beefsteak, cherry, Roma), roughly chopped Fresh oregano leaves for seasoning Salt and fresh-cracked black pepper

Publisher ‏ : ‎ Harvard Common Press (October 18, 2022)
Language ‏ : ‎ English
Paperback ‏ : ‎ 256 pages
ISBN-10 ‏ : ‎ 0760376476
ISBN-13 ‏ : ‎ 978-0760376478
Item Weight ‏ : ‎ 1.94 pounds
Dimensions ‏ : ‎ 7.5 x 0.75 x 9.25 inches