What are the different types of pasta sauces?

different types of pasta sauces range from light to heavy, meatless to fleshy and immediately ready for the next day. Most of us know that the Italians invented pasta, but many of us do not realize that the use of sauces reaches to the Romans and about 200 A.D. These early sauces were usually very tasty and highly seasoned. Some of the common pasta sauces include Alfredo, Pesto, Bolognese and Tomato.

The first tomato sauce used for pasta is attributed to Italian chefs Francesco Leonardi, who invented it for spaghetti in 1790. He published a recipe in a cookbook and many different versions of this traditional tomato sauce are now used for pasta. Onions and garlic are added in olive oil olive oil in front of tomatoes and/or tomato paste, pepper, salt, basil and oregano. This basic tomato sauce should boil at least 30 minutes before serving pasta, but often is much tastier if it is cooled, chilled and then pleasantly re -heated to serve usan ice day. Like traditional tomato pasta sauces, the onion roasted in olive oil begins. But unlike traditional tomato pasta sauce, the Bologna version has added meat, milk, carrots and celery. Pork and beef are often used in Bologna pasta sauce. Muscat is usually used for spices along with thyme and basil.

pesto means pounding in Italian. In ancient Rome, fresh basil leaves used to make a pesto sauce pounded with mortar and thickness, but today many chefs use a kitchen robot to make sauce. It is important to use only fresh basil leaves and not dried in the production of pesto. In the production of pesto sauces, garlic roofs, fresh basil, pine nuts and spices are processed together. Olive oil and parmesan cheese are then added pesto.

Alfredo sauce is a white cream sauce attributed to ItalsChef Alfredo di Lello, who invented her at the age of 20 in Rome. It is one of the most popular pasta sauces that they enjoy today and are mainly associated with Fettuccine Alfredo pasta. The sauce is traditionally made of butter, cream, parmesan and garlic. The freshly ground pepper is added to the Alfredo sauce, and some chefs also add a pinch of nutmeg.