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Italian pasta sauce ideas

post #1 of 26
Thread Starter 

I work in a medium sized cafe. Once a week out of my station I do a interactive type dish which is called the pasta toss. My pasta is precooked my guests can choose there protein usually chicken or sausage sometimes shrimp. Then they pick there veggies I usually have a wide selection of vegetables then they choose there sauce which is sauteed into the dish. I make the sauces from scratch in the morning and I pretty much have to have Marinara and Alfredo however i try to have a third option just for variety. I am having difficulty with this I have made bolognase and putanesca but i am drawing a blank on a third sauce that would work in this scenario. if you have any ideas please help! thank you

post #2 of 26

Not sure where you are located, but Spring is here in the middle of the southwest desert of the USA.

 

What about a fresh herb pesto?

 

or a beautifully fruity olive oil flavored with roasted garlic and a pinch of red pepper flakes with a flurry of flat leaf parsley to garnish?

 

brown butter and fresh sage leaves topped with shaved parm or pecorino?

post #3 of 26
Thread Starter 

I have done the pesto before with okay results. I will be doing the olive oil idea I usually keep a bottle handy for people that just want oil but a flavored one might get people a little more interested in it. thank you

post #4 of 26

... I heat my oil in a small saute pan along with the garlic and red pepper, throw in the pasta, toss, plate, top, 

EAT!!!

I am not the biggest fan of red sauce, it does always agree with me, but I can eat garlic til the cows come home.

a note, when I do the brown butter, I add a touch of olive oil so as to make it not so, I don't know, child-menu-ish :crazy:

post #5 of 26

oh and I forgot to say @pineapplesticks ALOHA!  Welcome to Chef Talk, you're gonna love it here!

post #6 of 26
Thread Starter 

thanks :) I plan on using this a lot actually I have a lot of questions and problems and some experience i think i can share (side note: Aloha to you as well I lived in hawaii for about a year so its always nice to talk to someone from the islands)

post #7 of 26

... questions are 'a good thing' as my girl Martha says, you may want to utilize the search bar at the top of the page, as CT has been around for almost 15 years and SO many topics have gone around the world 100 times...

A Hui Hou 

(as my user name suggests, I am from Kaneohe Oahu Hawaii :look: )

post #8 of 26

You can also do variations on the standard tomato sauce, sweet onion, garlic and herb, fiery tomato sriracha, the skies the limit.

 

butter and oil with finely chopped fresh mushrooms, use dried wild ones and some ground shitakes

 

olive oil with salted and drained cherry tomatoes, dried tomato strips and a splash of tomato juice at the end (fresh and vibrant)

 

lemon pepper, lemon zest and olive oil with a squeeze of lemon at the end (goes really good with black squid ink dried pastas)

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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post #9 of 26

A summertime favorite is coarsely diced tomatoes that spend more time on the trip from vine to kitchen than they do in the saute pan.  A quick sear in the olive oil, butter, shallot mix, stir in the pasta and grated cheese - good stuff.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #10 of 26

yum, I was thinkin' that too mjb, DH likes that one.

post #11 of 26

Fire roasted Red Bell Pepper sauce with fresh basil and a drizzle of basil (choice the herb you have on hand too) oil?

I keep coming back around to fresh herbs...

post #12 of 26
Quote:
Originally Posted by kaneohegirlinaz View Post
 

Fire roasted Red Bell Pepper sauce with fresh basil and a drizzle of basil (choice the herb you have on hand too) oil?

I keep coming back around to fresh herbs...


Nothing wrong with that now ...

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

Reply

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

Reply
post #13 of 26

Traditional pesto, walnut pesto, tapenade, mushroom bolognese

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #14 of 26

1. Pasta with broccol and garlic.

2. Pasta with confit cauliflower (by Siduri, a member of this forum that we miss).

3. Pasta carbonara. Reserve the egg yolks for a final touch.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #15 of 26

Arrabiata--tomato/garlic/chili flakes

 

Gorgonzola & cream

 

Cream, lemon & parmesan

 

In summer when they are perfect, diced fresh tomatoes, garlic, olive oil, basil, fresh mozarella and a splash of balsamic vinegar

 

Too bad it has to stay "Italian." There is also the world of spicy peanut and sesame sauces to explore. 


Edited by ChicagoTerry - 4/9/14 at 11:04am
post #16 of 26
Quote:
Originally Posted by pineapplesticks View Post
 

I work in a medium sized cafe. Once a week out of my station I do a interactive type dish which is called the pasta toss. My pasta is precooked my guests can choose there protein usually chicken or sausage sometimes shrimp. Then they pick there veggies I usually have a wide selection of vegetables then they choose there sauce which is sauteed into the dish. I make the sauces from scratch in the morning and I pretty much have to have Marinara and Alfredo however i try to have a third option just for variety. I am having difficulty with this I have made bolognase and putanesca but i am drawing a blank on a third sauce that would work in this scenario. if you have any ideas please help! thank you


Hi.  Since your guests will be choosing their own protein & vegetables themselves (& you already have a red and a white sauce), I would go with something simple like basil pesto sauce.  If you wanted to add a stand alone type of sauce, how about red or white clam sauce.

post #17 of 26

Off topic--but where is Siduri? Does anyone know? Is she OK?

post #18 of 26

Or... a creamy (porcini) mushroom Marsala sauce with garlic/shallots over pasta, with vegetables or a salad on the side.

post #19 of 26

Pasta e fagiuoli (beans)

Lentils and bacon.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #20 of 26
Thread Starter 
Quote:
Originally Posted by ChicagoTerry View Post
 

Arrabiata--tomato/garlic/chili flakes

 

Gorgonzola & cream

 

Cream, lemon & parmesan

 

In summer when they are perfect, diced fresh tomatoes, garlic, olive oil, basil, fresh mozarella and a splash of balsamic vinegar

 

Too bad it has to stay "Italian." There is also the world of spicy peanut and sesame sauces to explore. 

I actually do a stir fry on another day where they pick the protein and veg and add a sauce then served over lo mein or rice so i am also interested in those ideas as well

post #21 of 26

Tomato   Vodka Sauce  You already have marinara  all  you neet to do is puree it add vodka and heavy cream.

BOLOGNAISE or meat sauce,  Pesto Sauce, Tomato mixed  wild mushroom  Clam Sauce  There are many more

CHEFED
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CHEFED
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post #22 of 26
Quote:
Originally Posted by ChicagoTerry View Post
 

Off topic--but where is Siduri? Does anyone know? Is she OK?

she's great, just very, very busy and says that she will join all us again soon :chef:

post #23 of 26

Thanks K-girl. That's good to know.

post #24 of 26

Carbonara

 

Rosa (marinara, white wine, fresh basil, cream,)

 

Diavolo (I like two versions....one basically the arrabiatta already mentioned and the other uses hot, seeded cherry peppers fried in olive oil with a marinara)

 

Marsala cream (crisped prosciutto ham, Marsala wine reduction (50%), heavy cream, fresh rosemary and Reggiano)

 

Cilantro-pecan pesto. Make the same as you would any other pesto only sub cilantro for basil and pecans for pignolias.

 

Pomodoro (olive oil, garlic, Roma tomato concassé, fresh chopped basil, s&p

 

Pesto Cream

post #25 of 26
I am a pasta freak and can't get enough of the stuff so I have several different recipes. The ones posted previously are all outstanding so there should be no problem choosing several of them. My favorite that I'd like to add into the mix is so simple it goes together in less than 10 minutes.
Olive oil, marinated artichokes roughly chopped, capers, chopped Roma tomatoes, lemon zest and juice, and a splash of white wine. Sauté all the ingredients in olive oil for about five or six minutes-enough to heat through. Season with salt and pepper (I always add a few dried red pepper flakes). Pour over pasta. The fresh simplicity of this sauce is what makes it stand out. Use your own judgment as to measurements.
post #26 of 26

Among my favourites off the top of my head (some already mentioned by others):

 

Olive oil, onions, carrots, celery, tomato sauce with lentils and parmesan.

 

Olive oil, garlic, anchovies, spinach, lemon zest, lemon juice, black pepper and parmesan.

 

Olive oil, garlic, peeled sweet red and yellow peppers (slowly fried for 15 minutes), basil, parmesan.

 

Olive oil, onion, cherry tomatoes, fava beans, greens (like chard or rapini), pecorino.

 

Olive oil, garlic, tomatoes, aubergines.

 

Olive oil, garlic, anchovies, chili, broccoli (or cauliflower).

 

Olive oil, cherry tomatoes, dried oregano, ramsons or ramps, pecorino.

 

New potatoes, green beans, pesto.

 

Pesto trapanese (almonds, garlic, tomatoes, basil, chili, pecorino, olive oil) and fried aubergine slices.

 

Olive oil, garlic, dried porcini (or similar mushrooms), tomatoes, canned tuna, parsley (no cheese).

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