Creamy and Cheesy Pasta Sauces - Cream Sauces and Cheese Sauces for Pasta
Alfredo, a Roman chef, became famous what is essentially a cream sauce, in part because he served it to VIPs with a solid gold fork. You'll also find a version with peas and shredded ham.
Creamy Tomato Sauce, Penne Rosé
Delicate cream with a pleasing blush from tomatoes, and all over pasta: This is good when you're in a rush, or if unexpected company stops in.
Four Cheese Sauce for Pasta - Pasta ai Quattro Formaggi
Pasta ai Quattro Formaggi, or Four Cheese Sauce for Pasta: I was recently asked for a four cheeses sauce for pasta. Here are a couple, from a message I posted a while back on the rec.foods.cooking newsgroup.
Garlic and Olive Oil: Spaghetti Aglio e Olio
The one dish almost all Italian men know how to make. Add hot pepper, and it becomes Rome's classic Aglio Olio e Peperoncino.
Golden Fettuccine, or Fettuccine Dorate
Though I have found Italian recipes for fried pasta in this case it's the topping that's fried, and though these might strike one as different they are actually very traditional and quite refreshing in the summer months. To serve 4:
Roman Spaghetti with Cheese and Pepper, Spaghetti Cacio e Pepe
This is one of the most classic Roman pasta sauces, and though it is very simple -- just 4 ingredients -- it does require care. Though some people add a few drops of olive oil, Roman purists frown at this practice, and I tend to agree with them. Just pasta, cheese, and pepper, and the creaminess of the sauce comes from a few tablespoons of...
Spinach and Cream Sauce: Penne alla Braccio di Ferro
Popeye's Penne: A tasty cream-and-spinach based outgrowth of Nouvelle Cuisine.
Creamy Tagliatelle with Speck Recipe - Tagliatelle Allo Speck
Cream sauces go beautifully with flat strips of pasta. But, left to their own devices, they can be bland. This cream sauce with speck, the smoked hame of the Tyrol, is anything but bland, and goes beautifully over tagliatelle or fettuccine.
Tagliatelle with Walnut and Almond Pesto Sauce
One might not think of nutmeats as fruit, but they most certainly are, and come into season in the fall. This recipe will be nice for a festive fall or winter meal, and would be nice on Christmas day, too.
Cream Sauce: Penne alla Fiesolana
A cream sauce for penne, with prosciutto and peas. Quick, and works with tortellini too, though that's more of a winter thing. Also, an Alfredo Sauce.
Corkscrews with Walnut Sauce Recipe - Fusilli Con le Noci
One might not think it, but walnuts go extraordinarily well in pasta sauces. Not with tomato, but rather in white sauces, and they offer a wonderful change of pace.
Walnut Sauce for Ravioli, Salsa Con Le Noci Per Ravioli
It might sound like an unlikely combination, but this Ligurian walnut sauce goes astonishingly well with ravioli and other meatless stuffed pastas. Ravioli with walnut sauce are rich, so they’re best suited for a midday meal (such as Sunday dinner), during the winter.
Lemony Linguini Recipe - Linguine al Limone
Lemony sauces tend to be very easy to make, quick, and refreshing too. A win-win-win combination!
Alfredo Sauce and Penne alla Fiesolana
This sauce is smooth and creamy, and will work well over pasta or stuffed pasta, especially tortellini with a meat filling. If you modify the recipe slightly, you instead obtain an Alfredo sauce.
Butterflies with Provolone Cheese -- Farfalle al Provolone
Butterflies with Provolone Cheese, or Farfalle al Provolone: This recipe calls for green bowties, but standard yellow semolina bowties will work just as well. The recipe will also work well with caciocavallo cheese.
Capellini with a Parsley Cream Sauce
Capellini with a Parsley Cream Sauce: Cappellini are quite fine, and do an excellent job of bonding with creamy sauces, in this case one with parsley.
Cheese. It comes in hundreds of varieties...
This pasta sauce uses 4 (warning: some may find the language used on this site offensive).
Curried Spaghetti: Spaghetti al Curry
Curry isn't what one normally associates with Italian cooking, but it does add zing to a dish!
Fabio's Penne in Cream Sauce, Penne alla Panna di Fabio
Francesco posted this to the It.Hobby.Cucina newsgroup, and kindly game me permission to translate it. It's similar to an Alfredo sauce, though I find it more interesting.
Something I first encountered in the US. Nine (!) variations of the recipe.
Zesty pasta squares with a grated pepper and cheese.
Green Spaghetti with 3 Cheeses, Spaghetti Verdi ai Tre Formaggi
Lots of greens and cheese make for an extremely delicate sauce.
Mayflower Spaghettini, or Spaghettini Fior di Maggio
I think the finest thing one can do with a peach is slice it into a glass half full of red wine, top off the glass with more wine, and enjoy the slices, spearing them with the tip of the knife to get them out. However, there other options, and this one is perhaps a little more unusual than most. It is, however, quite tasty.
Pasta with Butter and Cheese, Paste Cacio e Burro
When Americans say two things go together like ham and eggs, Italians will reply they’re come il cacio su’maccheroni (like cheese on macaroni). Gets the idea across.
Pasta with Ricotta -- Pastasciutta con la Ricotta
Pastasciutta con la Ricotta, or Pasta with Ricotta: A quick, healthy pasta dish that will work well as a light meal, if served with a tossed salad. The recipe is from the Casentino mountains between Arezzo and Florence, and quite traditional.
Penne with Gorgonzola and Mascarpone - Penne al Gorgonzola e Mascarpone
This is a slight variation on the standard 4-cheese pasta sauce, and Elisabetta varies it further, changing the cheeses and adding asparagus tips.
Saint Joseph's Pasta, or Pasta di San Giuseppe
San Giuseppe is extremely popular in southern Italy, not just because he's Jesus's father (though that's part of the reason), but also because he was a resourceful guy who knew how to weather trouble, as is shown by his clearing out as Herod's soldiers prepared to go after the Innocent. As a result there are a great many South Italian dishes made to honor him, including these spaghetti from Trapani.
Smooth-Sided Penne and a Mock Carbonara Sauce For Them
Penne come in two kinds -- rigate, lined, and lisce, smooth sided. Some people prefer the former and the others the latter; I find that smooth-sided penne work better with creamier sauces, because the cream sticks to their sides nicely. They're just shy of a half inch in diameter and 1 1/2 inches long. Cooking time: 10-12 minutes. A sauce? Mock Carbonara, a pleasant, slightly richer alternative to the more traditional carbonara sauce, which doesn't have cream or scallions.
Spaghettini di Venere
This recipe figgy cream sauce for pasta is simple and rather voluptuous; the anchovies add a magical touch by tempering the sweetness of the figs, and giving it direction.
Tagliolini with a Mascarpone Cream Sauce
Tagliolini with a Mascarpone Cream Sauce: Tagliolini are the finest of the fresh eggpastas, and they work quite well with creamy sauces. Ideally with the addition of white truffles, but in their absence this creamy cheese sauce steps in nicely.
Meatless Spaghetti alla Carbonara Recipe - Spaghetti alla Carbonara di Magro
Spaghetti alla carbonara, spaghetti with sautéed pancetta or guanciale, egg, and cheese, is one of the quickest and tastiest pasta dishes you'll find in Rome. Mouthwatering, and I could eat it every day. It does pose a serious problem for observant Catholics, however: It contains meat, and therefore should be avoided on Days of Abstinence, and...