Do you want to prepare something delicious, but don’t have enough time to spend a long time at the stove?
Then be inspired by our 7 recipes for pasta sauces that are simple, yet absolutely luxurious.
Try the traditional tomato sauce, but also mushroom or garlic sauce.
Which one will become your favorite?
Italian tomato sauce
This authentic Italian tomato sauce is so quick and easy to make that you’ll have it ready faster than the pasta is done. Enjoy it!
- 4 tablespoons of extra virgin olive oil
- 4 or 5 cloves of fresh garlic
- small bunch of fresh parsley, finely chopped
- approx. 850 g of chopped canned tomatoes or tomato puree, or 500 g of fresh tomatoes (you can also use cherry tomatoes)
- about 1 and 1/2 level teaspoons sea salt
- 3 or 4 large leaves of fresh basil, or more for garnish
- Parmigiano Reggiano cheese, grated
- pasta of your choice
- Pour the oil into a large skillet over medium-high heat.
- Crush the garlic and add it to the oil (if you want a spicy sauce, you can add some hot pepper, fresh or dried chilies at this point).
- Sauté the garlic until it begins to brown, then add the parsley.
- Increase heat to high.
- Now add the tomatoes and quickly cover with the lid for about 30 seconds until the tomatoes stop splattering from the pan.
- Stir with a wooden spoon and reduce the heat slightly.
- It is important that this sauce cooks quickly because it cooks for a short time.
- Add salt and continue to cook at a fast pace, stirring often.
- The sauce will thicken quickly so don’t overcook it, about 5 to 7 minutes should be enough.
- Taste the sauce, if it doesn’t taste good enough, it probably just needs a little more salt.
- Turn off the stove and add the fresh basil.
- Do not rinse the basil unless absolutely necessary.
- Instead, wipe it with a damp paper towel so that the water doesn’t spoil the taste and smell.
- Add the sauce to the drained pasta (reserving some of the pasta water to add back to the pasta in case it’s too dry) and enjoy immediately with some freshly grated Parmigiano Reggiano cheese and/or pepper.
Also try our best tuna pasta recipes . Great combinations of flavors and ingredients just for you!
Zucchini sauce for pasta
A luxurious zucchini sauce with almonds, capers and lemon that will absolutely delight you! It is healthy, delicious and at the same time simple to prepare. Enjoy it!
- ½ cup sliced almonds
- 2-3 tbsp olive oil (optional)
- 450 g zucchini, cut into thin slices
- 30 g of basil
- 1 large clove of garlic
- zest of 1 lemon + 2 tablespoons of juice
- 2 tablespoons drained capers
- 2 tablespoons baker’s yeast (optional)
- black pepper, to taste
- salt, to taste
- 300 g of pasta
- Dry-fry the almond slices in a small pan until golden.
- Set aside.
- Heat 1 tablespoon oil in a large stainless steel skillet.
- Once the oil starts to shimmer, add the zucchini slices.
- Quickly mix them with the oil.
- If you don’t want to use oil, you can steam the zucchini instead.
- Sauté the courgettes over medium heat, stirring frequently, until they are all translucent and caramelized in places.
- Set the pan aside.
- Add half the almonds (reserve the rest for garnish), cooked zucchini, olive oil (if using), 2/3 basil (reserve some for garnish), garlic, lemon zest and juice (start with 1 tablespoon, then adjust to your liking imagine), capers, gourmet yeast and a pinch of pepper and salt in a food processor.
- Blend until smooth and season with spices to taste.
- Cook the pasta, reserving 1 cup of the water just before you are ready to drain.
- Place the zucchini sauce in a saucepan, add enough hot pasta water (you may not need all of it) to loosen the sauce, then toss with the cooked pasta.
- Mix well.
- Season, divide into bowls and garnish with the remaining almond slices and basil.
4 cheese sauce
A wonderfully creamy and incredibly velvety sauce made from 4 different types of cheese goes perfectly with spaghetti. It’s a quick and easy meal that everyone will appreciate!
- 230 g spaghetti
- 4 tablespoons of butter
- 3 cloves of garlic, chopped
- 3 tablespoons plain flour
- 1 and 1/2 cups milk or more, as needed
- 1/2 cup heavy cream
- 2 teaspoons of Italian seasoning
- 1/2 cup shredded mozzarella cheese
- 1/2 cup grated fontina cheese
- 1/4 cup grated Gruyere cheese
- 1/4 cup freshly grated Parmesan cheese
- salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh chives
- In a large pot of boiling salted water, cook pasta according to package directions; drain well.
- Melt the butter in a saucepan over medium heat.
- Add the garlic and sauté, stirring often, until fragrant, about 1-2 minutes.
- Stir in the flour and sauté until lightly browned, about 1 minute.
- Gradually whisk in the milk, heavy cream and Italian seasoning.
- Cook, whisking constantly, until everything is incorporated, about 1-2 minutes.
- Stir in cheeses and cook until slightly thickened, about 1-2 minutes.
- If the mixture is too thick, add more milk as needed.
- Season with salt and pepper, to taste.
- Stir in the pasta and gently toss to combine.
- Serve immediately, garnished with parsley and chives to taste.
Blue cheese sauce with spinach
This delicious recipe contains all the good stuff. Creamy blue cheese sauce, healthy spinach, all wrapped up in pasta. Prepare your new favorite dinner with us!
- 230 g short pasta (campanelle, ziti, penne, farfalle, etc.)
- 230 g baby spinach (or regular spinach, without stems and roughly chopped)
- 120g blue cheese, plus extra for garnish if you like
- 4 tablespoons of butter
- salt and pepper to taste
- Cook the pasta in salted water according to the instructions on the package.
- About a minute before it’s done, scoop out a cup of the pasta water.
- About 30 seconds before it’s done, add the spinach and stir until the spinach has wilted.
- Return the pasta and spinach to the pot and add the butter and cheese.
- Toss with tongs until the butter and cheese are melted and combined.
- Pour in some of the pasta water to make a light sauce.
- Taste and season with salt and pepper as needed.
- Serve at once on warmed plates and add the blue cheese crumbles to the plates.
- Enjoy your meal!
Are you looking for a meal that will be on the table within half an hour and will satisfy the whole family? Pasta recipes with spinach are the right choice! You can use any cheese or whatever you have at home.
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Creamy pumpkin pasta sauce
Are you ready for one of the tastiest fall pumpkin recipes? We bring you an incredibly simple recipe for making an amazing creamy pumpkin pasta sauce.
- 400 g pumpkin, cut into cubes
- 2 tablespoons of olive oil
- 2 tablespoons of coconut oil, melted
- 4 tablespoons of coconut milk
- fresh sage leaves
- cinnamon, nutmeg, chili flakes – to taste
- salt and pepper
- pasta of your choice
- Add coconut oil and a pinch of salt to the pumpkin.
- Mix well and bake at 200°C until the pumpkin is completely cooked.
- Puree it using a blender or food processor.
- Add the olive oil and sage leaves to the pan and cook over medium-low heat for about 5 minutes.
- Add the pumpkin puree to the pan along with the coconut milk, a pinch of chilli flakes, cinnamon and nutmeg.
- Season with salt and pepper.
- Reduce heat to low and simmer for 5 minutes.
- Add cooked pasta of your choice.
If you are fans of pumpkin, be sure to try the recipes for pumpkin risotto !
Garlic sauce for pasta
You only need 6 ingredients for this delicious creamy garlic sauce. It is quick and easy to prepare, so you can easily prepare it even if you are pressed for time.
- 2 tablespoons of butter
- 4 cloves of garlic, pressed
- 2 tablespoons plain flour
- 1 and 3/4 cups cooking cream
- 1/3 cup grated Parmesan
- 1-2 tablespoons fresh parsley, chopped (or 2 teaspoons dried parsley)
- salt and black pepper to taste
- In a large nonstick skillet, melt the butter over medium heat.
- When hot, add the garlic and cook, stirring, for 30 seconds or until fragrant.
- Be careful not to burn the garlic.
- Stir in the flour and stir-fry for 1 minute or until light golden.
- It needs to be sauteed long enough so that the flour doesn’t taste raw.
- Gradually beat in the cream.
- Season with salt and pepper.
- Cook until thickened, about 1-2 minutes, stirring occasionally.
- If any lumps form, just whisk them away.
- The cooking time will depend on several factors, one of which is the size of your pan.
- Basically, you want the sauce to cook just until it thickens.
- Stir in Parmesan and parsley.
- Remove the pan from the stove.
- The sauce is best when served immediately.
- It thickens as it stands.
- Serve with any pasta.
Creamy mushroom sauce
You can prepare this quick recipe in 30 minutes and make a big show with it! Prepare it, for example, for a date to charm your counterpart, because the mushroom sauce combined with pasta and parmesan cheese is an absolute delicacy.
- 700 g of mushrooms
- 250 g of linguine, spaghetti or fettuccine pasta
- 3 tablespoons of extra virgin olive oil
- 1/4 cup finely chopped shallots
- 1 tablespoon of pressed garlic
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
- 1/4 teaspoon crushed red chili flakes
- 2 tablespoons of fresh lemon juice
- 1/3 cup creme fraiche or heavy cream
- 2 tablespoons chopped fresh parsley
- 1/4 cup freshly grated Parmesan
- Cut the stems off the mushrooms.
- Cut the caps into bite-sized pieces.
- Bring 5-6 liters of water to a boil along with 4 tablespoons of salt.
- Cook pasta according to package directions until al dente.
- Before draining the pasta, remove 1 cup of the cooking water and set aside.
- While the pasta is cooking, heat the oil in a large skillet (preferably non-stick) over medium-high heat.
- Add the mushrooms to the pan and spread them out in a single layer.
- Saute for 5 minutes without stirring.
- Shake the pan and mix the mushrooms.
- Cook for another 5 minutes.
- At this point, the mushrooms should take on some color and release some liquid.
- Add 1 tsp salt, shallot, garlic, thyme and chilli and mix well.
- Cook until shallots soften, about 2 minutes.
- Add lemon juice, creme fraiche and parsley to the mushrooms.
- Simmer until the sauce thickens.
- Add 1/3 cup reserved water and stir, scraping pan to loosen browned bits.
- Place the cooked pasta in the pan and use tongs to stir in the sauce.
- If the sauce seems dry, add a little more pasta water.
- Remove from heat, sprinkle with parmesan and serve.
We prepare pasta not only with sauces, but also baked pasta that is poured with sauce in a baking dish and baked briefly.
10 golden rules to prepare pasta like a true Italian
- Never add oil to water .
The oil will separate and float on the surface of the water and will not prevent the pasta from sticking together. The only way to prevent the pasta pieces from sticking together is to use a lot of water. You will need one liter of water for every 100 grams of dry pasta.
- Bring the water to a boil.
If you want the pasta al dente, then boiling the water is essential because the pasta needs to be in contact with the water as little as possible. Another important aspect is that boiling water gelatinizes the starches contained in the pasta, making it digestible.
- Add salt only when the water is boiling.
Adding salt to cold water will delay the time it takes for the water to reach its boiling point.
- Keep the heat high while cooking.
You will cook the pasta faster and it is the only way to achieve al dente pasta. Once you lower the heat, you end up with mushy pasta.
- Do not break spaghetti or other long pasta.
Length is important. Winding the spaghetti on a fork will help you catch the sauce more effectively. Place the spaghetti in the boiling water and gently push it down.
- Taste and don’t throw pasta at the wall.
The only real way to know when the pasta is done is to taste it. The pasta should be soft enough to bite into without feeling crunchy, but still firm enough.
- Do not rinse them.
Drain the pasta, but never rinse it: you want the starches to remain on the surface, this will help the sauce adhere better. You also don’t want to stop the cooking process that continues until the pasta is on the plate.
- Put the pasta in the cooked sauce, turn on the heat and boil for a few minutes .
If your sauce is too thick, add some of the cooking water, which has enough starch to thicken the sauce and stick to the pasta.
- Serve immediately.
Pasta is best served hot and freshly cooked.
- Turn leftover pasta into a new dish.
Don’t reheat your leftover pasta: in the microwave or in a pan, it will still taste awful. Instead, make them another meal. In Italy, leftover pasta is usually baked with other ingredients such as smoked meat, mozzarella, boiled eggs and vegetables to make what is called pasticcio.
And which sauce did you like the most? Write to us in the comments!