Diana Vargas Personal Project - OSC October 2012

YOU R COMPLETE GUIDE TO TEN AMAZING PASTA SAUCES

“My love for pasta and different sauces inspired me to research about their origin and create a summary of my favorite ones.”

- Diana Vargas M.

Introduction This small book was made by a pasta lover to all those people who love pasta as well. It has ten different sauces which are very easy and quick to make. they can be served as a fancy meal or a simple quick meal. making this book was a really fun expercience since i love to cook and the recipes were easy to follow. If you love to cook just as much as I do, this book is perfect for you!

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Table of Contents Carbonara 4 Bolognese 6 Alfredo 8 4 Fromaggi 10 Pomodoro 12 Napoletana 14 Pesto 16 Amatriciana 18 Tuna 20 Ranchero 22 Glossary 24 Where to Find the Ingredients 24 More Information 25

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Carbonara What you need 1 shallot, finely chopped Butter 2 garlic cloves, finely chopped 6 rashes of streaky bacon, chopped 2 eggs 142ml carton single cream 25g parmesan, finely grated

History Roughly means ‘matter of coal miners’ as well the origin of the name from a Roman restaurant named Carbonara. It also gets the name because of the coal that would be blown against the sauce. This pasta first came around in the early 1880s for the people who were part of the unification of Italy. This sauce is said to come also from the Appenine Mountains by some woodcutters who made fuel out of charcoal. Therefore no one is very sure what the real story is. There are many other different stories, but it will be hard to ever find out the real one.

Directions 1. Heat a knob of butter in a small frying pan and cook the shallot, garlic and bacon for 5-7 minutes until golden.

2. Beat together the eggs, cream, most of the parmesan and plenty of ground black pepper.

3. Mix all the ingredients together.

4. Serve.

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‘‘It has a great flavour, good consistency and crispy bacon.” - Maria Jose Mora 5

Bolognese What you need ¼ cup extra-virgin olive oil 1 medium onion, coarsely chopped 1 celery stalk, coarsely chopped 1 carrot, coarsely chopped 1 pound ground chuck beef 1 can (28 ounces) can crushed tomatoes ¼ cup flat-leaf Italian parsley, chopped 8 fresh basil leaves, chopped Salt Freshly ground black pepper ¼ cup fresh grated Pecorino Romano

History This sauce comes from the 5th century. The name means ‘in the style of Bologna’, Bologna, capitol of the region of Italy called Emilia-Romagna. The origin of this sauce did not include tomatoes, the tomatoes were introduced though Sicily to Italy by the Spanish who ruled southern Italy in the 16th century. The new version of this sauce includes meat as well as milk. Historically, this sauce was to be served with tagliatelle (flat noodle).

Directions 1. In a large skillet heat the olive oil, when it is almost smoking, add the onion and garlic and sauté over medium heat until the onions become very soft, about 8 minutes.

2. Add the celery and carrot and sauté for 5 minutes.

3. Raise heat to high and add the ground beef.

4. Sauté, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 10 minutes.

5. Add the tomatoes, parsley, and basil and cook over medium low heat until the sauce thickens.

6. Season with salt and pepper.

7. Finish with pecorino Romano.

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“It has a great flavour with a bit of sweetness in it.” Katti Jensen 7

Alfredo What you need ¼ cup butter 1 cup heavy cream 1 clove garlic, crushed 1 ½ cups freshly grated Parmesan cheese ¼ cup chopped fresh parsley

History The Alfredo sauce was created by an Italian man called Alfredo di Leilo to be able to conciliate his wife during her pregnancy. This is a traditional variation of the Italian pasta recipe, fettuciini al burro with a burst of parmigiano. Alfredo had his own restaurant called Alfredo Scrofa at Via Della which was established in 1914.

This was then discovered by two famous Hollywood guests, Mary Pickford and Douglas Fairbanks during their honeymoon in Rome.

They then spread the word around Hollywood and it became famous.

Directions 1. Melt butter in a medium saucepan over medium low heat.

2. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through.

3. Stir in parsley and serve.

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“Good cheese yet not thick.” - Damien Martin 9

4 Fromaggi What you need

1 ½ cups whipping cream 1 pound spinach fettuccini ¾ cup crumbled Gorgonzola cheese --> Gruyere ½ cup crumbled soft fresh goat cheese (such as Montrachet) --> Mozzarella 2/3 cup grated provolone cheese --> Gouda ¼ cup (1/2 stick) butter ½ teaspoon dried crushed red pepper ¼ teaspoon ground nutmeg ¾ cup freshly grated Parmesan cheese ¼ cup pine nuts, toasted

History This is a sauce based on only cheese. Fromaggi origins in the Italian cuisine, even though other cultures have the alternatives on it too. The sauce can be made with one or more cheeses, that is depending to the chef. It is usually served over a strong pasta shape or flavorful filled pasta like ravioli. The recipe in this book has different cheeses since it was complicated to find the original cheese in stores.

Directions 1. Cook pasta in pot of boiling salted water until just tender but still firm to bite.

2. Meanwhile, combine cream and next 6 ingredients in heavy large sauce-pan.

3. Whisk over medium heat until mixture simmers and is smooth.

4. Drain pasta; return to same pot.

5. Add cream sauce and Parmesan to pasta; toss to coat.

6. Season with salt and pepper.

7. Sprinkle with pine nuts and serve.

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“Even though the cheeses are not the real ones, the flavour is explendid.” - Maria Jose Mora 11

Pomodoro What you need

5 tablespoons olive oil, plus extra for garnish 12 cloves garlic, thinly sliced 6 (28- ounce) cans chopped tomatoes 2 ½ teaspoons sugar Kosher salt 1 pound spaghetti 1 small bunch fresh basil, chifonnade, for garnish 1 (8 ounce) wedge parmesan or Grana Padano cheese, grated or shaved, for garnish

History Pomodoro is a basic Italian sauce. This sauce is similar to the marinara sauce recipe but it is faster and easier to make as well as it has a thicker sauce. The texture of the tomatoes feel minced once they are in your mouth instead of just big chuncks. The color of the tomato then becomes a bit more dark.

Directions 1. In large pot, heat the olive oil over medium heat.

2. Add the garlic and cook until fragrant but not browned, 1 to 2 minutes.

3. Add the tomatoes, bring to a simmer, and cook until thickened slightly, about 15 minutes. Stir in sugar, and season with salt, to taste.

4. Meanwhile, cook pasta in boiling, salted water until al dente.

Drain.

5. Serve sauce over hot pasta with a drizzle of olive oil, a sprinkle of basil, and cheese.

6. Let extra sauce cool completely and then seal in airtight containers.

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“Great use of the sauce, tomatoes are well cut and cooked.� - Hector Vargas

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Napoletana What you need

1.5kg ripe tomatoes 2 tablespoons of olive oil 1 brown onion chopped 3 garlic cloves chopped 1 tablespoon tomato sauce 1 teaspoon white sugar 2 bay leaves Grated parmesan cheese

History It is a simple tomato sauce that originated in Naples, Italy. This sauce was first made for pizza and with time it became a pasta sauce. It is a more sofisticated version of tomato sauce which sometimes has vegetables added to it.

Directions 1. Place tomatoes in a heatproof bowl. Cover them with boiling water, refresh with cold water.

2. Drain and peel, halve, deseed and roughly chop flesh.

3. Heat the oil in a large sauce pan over medium heat. Add onion and garlic. Cook, stirring for 5 minutes. Stir in tomatoes, tomato paste, sugar and bay leaves. Cover. Bring to the boil.

4. Reduce heat to low. Partially cover, cook stirring occasionally, for 1 hour or until sauce thickens.

5. Season with salt and pepper.

6. Remove bay leaves, toss with pasta.

7. Serve with parmesan.

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“Enough use of salt, great thickness of the sauce.� - Laura Vargas M.

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Al Pesto What you need 3 cups packed fresh basil leaves ½ cup of olive oil 4 cloves garlic ¼ cup pine nuts ¾ cup grated parmesan cheese ½ cup chopped fresh parsley Salt and pepper

Directions 1. Combine the basil, garlic, parmesan cheese, olive oil, and nuts in the blender.

2. Blend until a smooth paste.

3. Add parsley.

4. Add some salt and pepper, mix.

5. Serve with short pasta

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History It comes from the North part of Italy in Genoa. During the Roman period, it was believed it was imported from Africa. The word Pesto comes from Italian for pounding/pound. This sauce can be used not only on pasta but on meats, macaroni or even bread.

“Not so dry and used good ingredients to give it a great taste!” - Katti Jensen

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Amatriciana What you need 1 piece of garlic 2 small onions Bacon Half a glass of red or white wine Tomatoes (fresh or can) 2 small spoons of olive oil Parmesan cheese Pepper Salt

History This sauce comes from a small town in Rome called Amatrice. This sauce began in the 15th - 16th century by migrant shepherds which were living by the town. At first it was known as Pasta alla gricia before it became known as Amatricana Bianca because of the color of the sauce which was made of pecorino cheese. It was only until the 17th century when the tomatoes were brought to Italy that they added tomatoes to the sauce.

Directions 1.

2.

3.

4.

Put olive oil in a pan; add the garlic and the onions.

Add the bacon; while cutting the to yatoes.

When the onions have become gold add the half glass of wine.

Wait until the wine evaporates, then add the tomatoes and switch the fire up to high.

5. Stir the sauce once in a while.

6. Add a little bit of oil after 10 minutes.

7. Add pepper and salt leaving the fire for 2 minutes.

‘The bacon was very good and the sauce was not so dry.� - Hector Vargas

*Note* While you do all this, put on the water for the pasta. When the pasta is ready, mix it in the pan with the sauce and some parmesan and then mix.

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Tuna What you need 1 can of tuna White sauce (bechamel) 2 eggs Parmesan cheese salt pepper

History This is a sauce known all around my family. Traditionally it was made by my grandma who found the recipe in one of her old cook books; it then got passed out to her daughters, and now has reached her granddaughters, like me.

Directions 1.

2.

3.

4.

5.

6.

7.

8.

Boil the eggs.

After the eggs are done, peel and chop them.

Take the liquid away from the tuna and chop the tuna.

Prepare the bechamel sauce apart.

Grate some cheese.

Mix everything together.

Add some salt and pepper.

Put the pasta with the sauce in an oven pan and add parmesan cheese on top.

9. Place it in the oven for around 15 minutes or until the cheese has become crispy.

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“Amazing presentation and good texture.� - Laura Vargas M. 21

Rancheros

What you need Sausages Onions Tomatoes Ginger Pepper Salt

History Originally this sauce is made for eggs. My dad’s mother loved this recipe as well as cooking pasta, therefore she decied to mix pasta with this suce and it soon became a tradition for their family.

Directions 1. Put the sausages in water for around 10 minutes. While they are cooking, chop the onions and the tomatoes.

2. Put the onions and the tomatoes in a frying pan and let them cook for 5 minutes.

3. Chop the sausages into small pieces and put them in the frying pan along with the garlic. *WARNING: do not throw away the water of the sausages* 4. Bit by bit add the water into the frying pan until you are done with the water.

5. Mix with the pasta and serve.

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“Simple yet delicious sauce!�

- Hector Vargas

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Glossary

More Information

Al Dente: Italian meaning “to the tooth”. should be a slight resistance in the center when the pasta is chewed.

Bechamel: white sauce: milk thickened with a butter and flour roux.

Chopped: Cut into small pieces with repeated sharp blows using an ax or knife: “chop the celery into chunks.

Gorgonzola: A type of rich, strong-flavored Italian cheese with bluish-green veins.

Gruyere: Swiss cheese with small holes.

Nutmeg: The hard, aromatic, almost spherical seed of a tropical Parmesan: A hard, dry cheese used in grated form, especially on Italian dishes. tree.

Sauté: Fried quickly in a little hot fat Shallot: A small bulb that resembles an onion and is used for pickling or as a substitute for onion.

“CONViVIUM.” CONViVIUM. N.p., n.d. Web. 01 Oct. 2012. <http://gabebertaccini.wordpress.com/2012/03/30/the-real-amatriciana/>.

“Basic Tomato (Pomodoro) Sauce.” Recipe : Dave Lieberman : Recipes : Food Network.

N.p., n.d. Web. 10 Sept. 2012. <http://www.foodnetwork.com/recipes/dave-lieberman/ basic-tomato-pomodoro-sauce-recipe/index.html>.

“Bolognese - The Queen of Sauces.” Gather. N.p., n.d. Web. 21 Aug. 2012. <http:// www.gather.com/viewArticle.action?articleId=281474976751160>.

“Dead Good Spaghetti Carbonara.” Recipe. N.p., n.d. Web. 21 Aug. 2012. <http:// www.bbcgoodfood.com/recipes/4057/dead-good-spaghetti-carbonara>.

“Did You Know: Food History - History of Spaghetti Carbonara.” Did You Know: Food History - History of Spaghetti Carbonara. N.p., n.d. Web. 21 Aug. 2012. <http://www. cliffordawright.com/caw/food/entries/display.php/topic_id/4/id/117/>.

“Fettuccine Quatro Formaggi.” Epicurious. N.p., n.d. Web. 10 Sept. 2012. <http://www. epicurious.com/recipes/food/views/Fettuccine-Quatro-Formaggi-5887>.

Kelsey, A. B., and Niki Foster. WiseGeek. Conjecture, n.d. Web. 10 Sept. 2012. <http:// www.wisegeek.com/what-is-marinara-sauce.htm>.

“Pesto.” Allrecipes.com. N.p., n.d. Web. 01 Oct. 2012. <http://allrecipes.com/recipe/ pesto/>.

“Spicy Napoletana Sauce.” Recipe. N.p., n.d. Web. 1 Oct. 2012. <http://www.bbcgoodfood.com/recipes/2674639/spicy-napoletana-sauce>.

Where to Find the Ingredients - Arpico Battaramulla - Keels Crescat Mall

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“The Art Of Making A Pesto Sauce.” Squidoo. N.p., n.d. Web. 01 Oct. 2012. <http:// www.squidoo.com/the-art-of-making-a-pesto-sauce>.

“The History of Pasta and The Alfredo Sauce Recipe.” HISTORY OF PASTA ALFREDO SAUCE. N.p., n.d. Web. 10 Sept. 2012. <http://www.pasta-recipes-by-italians.com/ history-of-pasta-alfredo-sauce.html>.

“The REAL Pomodoro Sauce.” POMODORO SAUCE. N.p., n.d. Web. 10 Sept. 2012. <http://www.pasta-recipes-by-italians.com/pomodoro-sauce.html>.

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