Tired of alfredo? Super tired of marinara? Here’s three new sauces that’ll made your pasta dish a standout.
Pasta is definitely a staple in most every household, but aren’t you getting tired of the way you top it? Here’s three new flavorful sauces I enjoy with my pasta. These also work on top of zoodles if I want a veggie side dish that’s a little different (aren’t you always searching for different veggie sides?). To prep the zoodles, I simply peel the zucchini using a julienne peeler, and then toss it in a pan over medium heat with a little olive oil for 1-2 minutes to cook.
1 cup (2 sticks) butter
1 cup flour
½ gallon whole milk
2 lbs shredded or chopped cheddar cheese
Salt and white pepper
A squirt of tabasco sauce
In a large saucepan, melt butter and mix in flour. Slowly whisk in milk, stirring continuously until it thickens. Add cheddar cheese and stir until completely melted. Season with salt, pepper, and Tabasco sauce.
6 egg yolks
1/2 cup grated Parmesan cheese
1/2 cup reserved pasta water (set aside before draining your pasta)
In a saucepan over low heat, whisk together eggs, egg yolks, cheese, and pasta water until thickened. Season with black pepper.
1/4 cup olive oil
3 garlic cloves, minced
6 anchovy fillets, minced
Crushed red pepper
1 (28 ounce) can whole tomatoes
1 handful basil stems
1/4 cup kalamata olives, sliced
1 tablespoon capers
In a saucepan, heat olive oil. Add garlic, anchovies, and red pepper and saute for 5 minutes. Add remaining ingredients and simmer until thick and mixture reduces to 3 cups (about 1 hour).