When organizing a pasta night with your friends or family, have you ever considered the relationship between the sauces? Aside from catering to everyone’s tastes and dietary preferences and needs, I hadn’t. That is until these 3 sauces worked so well together that you could have them separately or mixed up. That means that we made 3 sauces, but we really had 7 possible combinations!
Lexi’s “Plain” cherry tomato sauce (it was really an Arrabiata sauce in disguise, but the cherry tomatoes were a really lovely touch). Let it reduce until the consistency is thick and pour generously over pasta cooked al dente. Top up with grated Grana Padano if desired.
Aglio Olio Peperoncino – contains olive oil, diced garlic, chopped basil and chopped chili peppers; with amounts varying according to taste.
Leave the pasta slightly uncooked, drain and mix in with the sauce. Cook for a further 2 minutes, stirring continuously until pasta is cooked to taste. Add salt and pepper to taste.
Porcini mushrooms and truffle cream: