Quick sauces to season pasta

Pasta is a typical Italian preparation, but it is known and appreciated all over the world. 

With us in Italy, it is customary to eat pasta at least once a day and is prepared in a thousand ways and for all tastes.

I want to have a quick round of condiments to prepare a pasta dish in a few minutes, time to boil water and cook pasta. 

All pasta shapes are good, even if the most popular are spaghetti and penne.

I'll start with the one that I made just last night:

 Penne with sausage and cream

Needed For 4:

grams 400 pens 

3 sausages of pork

half a small red onion

500 grams of peeled chopped tomatoes

1 pack gr 200  cream

salt and pepper as much as required enough

olive oil

chopped parsley to taste.


Finely chop the half red onion and let it dry with a little olive oil. Now combine the private skin sausages and cut them into small pieces. When the sausages are golden, add the peeled tomatoes, add salt and pepper and allow the sauce to withdraw for a few minutes.

After about ten minutes add the cream and leave it on the heat just long enough to mix with the rest. A little chopped parsley and our sauce is ready.

In the meantime you will have boiled the water in a pot with a little salt. Throw the pasta and when it is cooked add it to the sauce. No need for any other grated cheese type additions. As I said it is prepared in a few minutes and will certainly appeal to young and old.

Spaghetti with tuna

This is also a fast and easy recipe to prepare 

for 4 people:

400 grams of not very large spaghetti

250 grams of tuna in olive oil

500 grams of peeled tomatoes in small pieces

small red onion finely chopped

olive oil

chopped parsley enough

salt and pepper.


while boiling the water to cook the pasta, finely chop half a red onion and brown it in a couple of tablespoons of olive oil. Now add the drained tuna and cook for a few minutes. At this point add the peeled tomatoes into small pieces and allow the sauce to withdraw for another 5 minutes. Adjust the salt and pepper and as soon as our sauce has

thickened, place a sprinkling of chopped parsley on top and it is so ready to go and season the spaghetti that will be cooked.

The classic tomato sauce

This sauce is the most classic condiment for pasta that exists. It has all the flavor of the Mediterranean tradition. It is made with very few variations of ingredients throughout Italy and the world.

This is the basic recipe.


500 grams of chopped tomato pulp

800 grams of tomato sauce


aa pinch of sugar

3 or 4 tablespoons of olive oil

salt just a

few leaves of fresh basil.


finely chop the onion and brown it in a few tablespoons of olive oil. Turn often so as not to darken the onion too much. At this point add the tomato pulp and the tomato puree.

Add salt and also the sugar which will take away some of the sour taste of the tomato.

This preparation should cook at least an hour, an hour and a half, then add a little water at a time when you see that it dries too much. When cooked, chop some fresh basil leaves with your hands and add to the sauce.

This type of sauce is suitable for all types of pasta. It is light and tasty and is more easily used in the summer months, as fresh ingredients are found.

Penne alla boscaiola

This sauce can be prepared in many different ways and with different ingredients. However, the main ingredient is the fungus. You can use any type of edible mushroom, but the favorites are always the porcini mushrooms. Variations of this recipe also indicate the cream among the ingredients. Instead, I propose a recipe that tries to leave the taste of mushrooms intact.

Ingredients for 4 people:

400 grams of penne

350 grams of mushrooms 

200 grams of sausage

300 grams of chopped tomato chopped

half finely chopped

olive oil just enough

salt pepper

some chopped parsley leaves.


Finely chop the onion and brown it in a few tablespoons of olive oil.

Add the finely chopped sausage as possible, and cook for a few minutes. Now put the mushrooms you have cleaned, washed and cut into small pieces and cook for about ten minutes, stirring a couple of times. Now the chopped tomato pulp, adjust the salt and pepper (not much because the sausages are usually already tasty). When the sauce is removed and ready, add the chopped parsley leaves, stir and remove immediately from the heat. In the meantime you will have cooked the feathers in abundant hot salted water and here is ready a dish with an autumn taste that everyone will like, especially those who love mushrooms.

Pizza Pasta

A very fast pasta to prepare and that your children will love because it has all the smell of pizza.

Required for 4 people:

400 grams of penne

500 grams of peeled tomatoes in small pieces

250 grams of mozzarella fior di latte

grams 40 of grated Parmesan cheese

oregano enough

salt and pepper

olive oil as required


Cook the tomato in an oven dish into small pieces with a few tablespoons of olive oil for about 5 minutes, adding a sprinkling of chopped oregano, add a pinch of salt and pepper.

Prepare the mozzarellas by cutting them into small cubes.

Meanwhile, cook the penne in abundant salted water and remove from heat a couple of minutes before they are cooked al dente.

Drain the pasta and put it in the pan with the tomato, now add the diced mozzarella and mix well. On a sprinkling of Parmesan or grated Parmesan, place

in a preheated oven at 180 degrees for 5 minutes, just enough time to melt the mozzarella. And here is our first course ready, which reminds a lot of the classic pizza.


Pasta sauces, fast with vegetables.

Sauce with green beans and tomato.

A summer dish, really tasty and vegetarian.

Need for 4 people:

800 grams of fresh ripe tomatoes

300 grams of fresh green beans

1 clove of garlic

salt and pepper to taste just enough

olive oil just a

few fresh basil leaves.


Cook the green beans (after having washed and cut them at the ends) in plenty of salted water for about twenty minutes. Drain them from the water and set them aside.

Meanwhile, we prepare the sauce. In a casserole, brown the crushed garlic clove with a couple of tablespoons of olive oil. At this point add the chopped and seedless tomatoes with the fresh basil, salt and pepper to taste.

Cook for about half an hour and then pass the mixture into a vegetable mill.

At this point add the already cooked green beans and put back on the heat for 5 minutes.

Meanwhile cook the pasta in salted water and once drained season it with the sauce. Sprinkle with salted ricotta or grated Parmesan.

This type of sauce can also be prepared with other vegetables and the usual procedure. It is also excellent with zucchini or fresh peas.

Sauce with borlotti beans

For this type of sauce I prefer using a shorter type of pasta, such as shells, fusilli or farfalle.

Needed for 4 people:

400 grams of short pasta

300 grams of borlotti beans already cooked

50 grams of tomato sauce concentrated

half red onion

olive oil

salt pepper just

a sprig of rosemary.


Fry the finely chopped onion with a little olive oil in a saucepan. When the onion is golden, add the beans and mix for a few minutes. At this point add the concentrated tomato sauce, adding water if necessary until cooked. Season with salt and pepper, add the rosemary sprig needles and cook for about 15 minutes adding water if the sauce tends to dry too much. Add a couple of walnuts of butter, mix everything and season the pasta.

Pasta with potatoes.


400 grams of penne or fusilli short pasta

1 celery rib

1 small carrot 1 small

red onion

500g potatoes

grams 400 of tomato pureed

olive oil just enough

salt and pepper to taste.


brown the finely chopped celery, onion and carrot in a saucepan with a few tablespoons of olive oil. Then add the potatoes that you have peeled and cut into small pieces. Sauté everything for 5 minutes and then add the tomato puree, salt and pepper. Let the sauce cook for about 30 minutes, adding a little water at a time if it tends to dry too much.

Cook the pasta in abundant salted water and season it once drained with the sauce, then sprinkle the dish with grated Parmesan.

Spaghetti with clams

Even the sauces for our pasta can be made quickly using the fish.

Here are some recipes for seasoning spaghetti, but also penne with crustaceans, molluscs or sea fish.

The first is the classic sauce with clams.

Needed for 4 people:

400 grams of spaghetti

kilograms 1 of clams

1 clove of garlic

salt, pepper

parsley enough

olive oil


First clean the clams and arrange them so that they lose any sand grains that may be there inside the shell, then put the clams in plenty of salted water for a couple of hours. By this time the sand grains should be opened and released. Before putting them to soak it is a good idea to check the clams one by one to eventually remove those that have the shell broken or that are already open because they are not good to eat.

In a saucepan put a few tablespoons of olive oil and the crushed garlic clove with a fork. Once the garlic is golden, remove it and add the clams already washed and cleaned. Cover and cook for a few minutes until the shells are all open.

Meanwhile cook the spaghetti al dente and, once drained, season them with the clams to which you will leave a few tablespoons of cooking water. adding a sprinkling of chopped parsley.

Penne with scampi

First course really tasty, easy to prepare and fast.

The longest thing about this dish is the preparation of scampi. 

The scampi must be shelled in the back eliminating the heads and the black vein. The pulp is then made into small pieces. Leave it if you want 4 whole pieces for the decoration of the finished dish.


400 grams of penne

about 15/16 scampi whole

grams 500 of fresh tomatoes cut into small pieces and seeded

1 shallot

1 clove of garlic

parsley, olive oil, salt and pepper to taste


After having cleaned and shelled the prawns , the heads that we had removed will go to prepare a broth that will be used for cooking the other ingredients.

Then cook the heads in a liter of water for about an hour, filter the obtained broth.

In a large pan, brown the finely chopped shallot and a clove of garlic with a little olive oil. Add the tomatoes cut into strips. Cook for about ten minutes adding some fish stock. In this pan cook the 4 prawns that you left whole for about ten minutes. Once this is done, remove the whole prawns and set them aside.

Now add the scampi pulp into small pieces, adding some stock a little at a time to prevent the sauce from drying too much.

Cook no more than 5 minutes. Meanwhile, we will have cooked the penne in abundant salted water, and once drained add it to the sauce inside the pan, putting it back on the heat and stirring with the sauce, adding a little more broth for a couple of minutes, adjusting the salt and adding the chopped parsley.

Put the whole prawn on top of each penne and serve on the table.

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// 2019-07-29 - 2019-07-29 // @ufopatx #entertainment #hobby #home #kitchen #recipes

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