Pasta sauces

Pasta sauces

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From
Encyclopedia of Food and Cookery

Tomato, pesto and bolognese are, perhaps, the most famous of pasta sauces. They are simple to prepare and cook, and have a certain ‘freshness’ about them.

The pomodoro, or apple of gold, as the tomato is often called, sets the stage for many Italian pasta sauces, and tomato sauce is the basis of many regional specialties. Ingredients are added to it as suits local tastes – prosciutto from Bologna, onion and bacon from the Roman countryside, clams from Naples, and local fresh cheeses and fish.

Flavourings may change, as may the length of time a sauce is cooked, but these determine the characteristics of the sauces as they change from province to province.

Ingredients

Quantity Ingredient
see method for ingredients

Method

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