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.
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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.

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Porcini mushrooms and truffle cream:

– made with plain white sauce (make your own like this) and this decadent sauce that I won in a hamper in this competition.

Reduce over a low heat, stirring occasionally until the sauce thickens. Add a small to moderate amount (the sauce is rich) to pasta cooked al dente. A real treat!
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