Pasta sauce ideas(without tomatoes)?

Question

I'm making dinner tonight for my mom and I. We have some angel hair pasta laying around and french bread in the fridge so all I need is an idea for the sauce? Nothing with tomatoes please because I want some variety (and my dad makes killer tomato sauce so no way to top it). Any ideas would be appreciated!

Answer 1

Dads always make killer tomato sauces that we can't top!

Alfredo Sauce
2 teaspoons of flour
2 teaspoons of butter
2 cups of milk (or half and half)
1/3 cup of parmasean cheese (grated or shredded)

Mix the flour and butter in a sauce pan.
Add the milk and whisk until thick.
Add the cheese

Oil and Garlic
1/4 cup of extra virgin olive oil
4 garlic cloves
1/4 cup of parmasean cheese (shredded or grated)

Mix it all up and add it to the pasta

Pesto
2 cups of packed fresh basil leaves
1/4 cup of toasted pine nuts
1/2 cup of parmasean cheese (shredded or grated)
Extra Virgin Olive Oil

Add everything but the oil to a food processor and pulse. Slowly add the oil until you get the consistency you want. Add salt to taste.

Answer 2

INGREDIENTS

* 3 tablespoons butter
* 2 tablespoons crumbled Gorgonzola cheese
* 1 green onion, minced
* 1 clove garlic, minced
* fresh ground black pepper to taste

DIRECTIONS

1. In a small saucepan over low heat, combine the butter, Gorgonzola cheese, green onion, garlic and pepper. Warm slowly for about 5 minutes, shaking the pan occasionally until the sauce is nice and creamy. This sauce may also be cooked on a cool part of your grill while grilling meat.



this is THE BEST sauce for pasta, in my opinion. Use sliced chicken as the meat, and add mushrooms, too. Also, MAKE SURE you cook the sauce over very low heat, and follow the directions exactly, because if you dont the sauce will be clumpy and... weird... lol good luck!!!

Answer 3

One of my favourites is very quick,simple and tasty (but you have to like garlic!)

this is called: Aglio, olio e peperoncino

For 4 people as a main course, use 500g of pasta

In a pan drizzle some good quality, extra-virgin olive oil and heat slowly. Add very finely chopped garlic (1 large or more if you really like it), 1 small to medium sized dried chilli (again, more if you're brave...), very finely chopped. Sizzle slowly without letting the garlic brown, then add the pre-cooked pasta (spaghetti type is best so angel hair is fine). Toss in the pan to coat well and just before removing, add finely chopped fresh parsley (about 1 to 2 tablespoon) and toss again to mix all ingredients evenly.
Serve and sprinkle with parmesan cheese.

Answer 4

Al Verde Pasta Sauce

INGREDIENTS:
5 cloves garlic
1 bunch green onions
3 cups packed fresh basil, stems removed
3 cups packed fresh parsley, stems removed
1 lemon; remove zest and squeeze juice
1 (10oz) jar stuffed olives, drained
1 (3 oz) jar capers, drained
1 cup freshly grated Parmesan cheese
1/4 - 1/2 teaspoon hot pepper flakes
good quality olive oil

PREPARATION:
In food processor, with the motor running, drop in garlic, green onions, and lemon zest. Process until finely minced. Add olives, capers, & hot pepper flakes and process until finely minced. Add as much parsley and basil as will fit and process with pulse turns.

Repeat until all ingredients are processed. With motor running, add lemon juice and Parmesan cheese. Slowly add enough olive oil to make a "pesto" consistency. Separate into 1 cup containers. Each cup coats about a pound pasta. Mix sauce with hot pasta and toss well. Garnish with cherry tomato quarters and fresh basil leaf slivers. Sauce freezes well.

Answer 5

The easiest is:
In a large skillet: heat the following
equal parts olive oil and butter
some lemon juice or white wine
garlic, salt and dpepper

toss with pasta and top with parm or romano cheese.

If you have some cooked chicken/mushrooms and/or broccoli - toss that in as well. You can always cook these in the oil/butter/seasoning mixture if you need to before adding the pasta.

Answer 6

A nice quick pasta sauce: a bit of olive oil in frypan, add finely chopped onion, then when that is cooked to clear, add a tin of tuna (without the juice), some capers (I pre-crush mine to release the flavour but you don't have to), a squeeze of lemon juice and some dill. make sure there is enough olive oil to just coat the pasta (I like it olive oily but not everyone does!!) and swirl it through.
You can also replace the dill and lemon juice with chilli flakes for a different flavour, or replace the onion with spring onions or even, if you are game, replace the tuna with squashed anchovies.

Answer 7

One Large can of Tomato Sauce, one small can of tomato paste, 11/2 tablespoon Italian Seasoning and 1 teaspoon of suger. Stir until ready

Answer 8

Walnut sauce

500 g (1,1 lb) walnuts
10 g (1/2 oz) pine nuts
12 tablespoons extra virgin olive oil
1/2 clove of garlic, peeled
1 tablespoons fresh parsley, finely chopped
Marjoram, if you like
Salt
Pepper, if you like


Clean walnuts and boil kernel for about 5 minutes for peeling them easily. After peeling kernels, put them in a mortar together with pine nuts, garlic, parsley, and marjoram, if you like it. Beat them vigorously until you have an homogeneous mixture and then dilute it adding oil very slowly.
Season to taste with salt and pepper (if you like).

Sauce with cream, ham and eggs
100 g (3 1/2 oz) ham, in a piece
200 g (7 oz) single (light) cream
50 g (1 3/4 oz) unsalted butter
60 g (2 oz) grated Parmesan
A dash of Worcester sauce
2 egg yolks
Salt

Cube ham and let it flavour in the butter in a little saucepan for few time, stirring with a wooden spoon; don't let your butter colour. At this point pour in cream and grated Parmesan, stirring continuously. Keep on cooking until your sauce is creamy. Cooking needs few minutes. Switch off the gas, add Worcester sauce, season to taste with salt and stir. If you want, you can also add a pinch of black pepper.
Boil pasta, drain it very well and pour immediately into a large bowl; add the sauce and egg yolks and stir with a wooden spoon until all the ingredients are well mixed. Serve immediately.

PASTA WITH ASPARAGUS
pasta,
asparagus,
extra-virgin olive oil (you need a good one),
Grana Padano cheese,
salt, black pepper.

Wash and cut up asparagus, discarding hard bottom portion, cook them in a pot of water for 10-15 min. Meanwhile, Take the pot of water where you cooked asparagus, add salt and bring water to a boil, add pennette and cook them. Take asparagus (keep separate the asparagus tips for later) and put them in a blender with a very good extra virgin olive oil, salt and black pepper. When pasta is cooked serve it with asparagus sauce, asparagus tips and sprinkle with Grana Padano.

CACIO E PEPE
Ingredients: Pasta ,
2 1/2 Tbsp Pecorino Romano per person,
1/2 tsp black pepper per person, water.

Cook pasta "a dente". Grate Pecorino Romano and add black pepper. When pasta is cooked, drain it and save some of the water used to cook it. You can now sprinkle pasta with Pecorino and pepper, and at the same time you have to add some water (fro pasta) to make Pecorino melt and form a nice and creamy sauce.

Porcini e Gorgonzola fusilli
• 4 tablespoons unsalted butter
• 1 shallot, minced
• 5 ounces porcini, scrubbed and julienned
• salt and freshly ground black pepper
• 1 cup heavy cream
• 4 ounces Gorgonzola Dolce, cubed
• 1 pound fusilli
• 1 teaspoon minced Italian parsley
• 1/2 cup freshly grated Parmigiano Reggiano
Melt the butter in a large skillet over medium heat and add the shallot. Cook for 2 minutes, then add the porcini. Season with salt and pepper, and cook for 3 more minutes. Pour in the cream and stir in the Gorgonzola, and cook until the Gorgonzola has melted into the sauce, about 2 minutes.
Meanwhile, bring 5 quarts of water to a boil, and cook the fusilli with salt until al dente. Drain, reserving 1/3 cup of the pasta cooking water, and pour the fusilli into the skillet with the sauce, stirring well. Fold in the parsley and the Parmigiano. If the sauce seems a bit too dry, stir in a bit of the reserved pasta cooking water. Adjust the seasoning if needed, and serve hot.

Answer 9

Alfredo, pesto, or a light salad dressing like italian.

Answer 10

alfredo!