Subtitle The Best Italian Pestos, Marinaras, Ragùs, and Other Cooked and Fresh Sauces for Every Type of Pasta Imaginable
Description Description 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
to glorious veggies
rtichokes to z
ucchini. All of the sauces are easy to prepare
and every one cooks up fast
The Complete Book of Pasta Sauces
Asparagus and Pine Nut Sauce
Pesto Sauce, plus six different pesto variations
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.