How to Make Creamy Garlic Spaghetti Sauce. Creamy spaghetti sauce - tender and satisfying. Stuffed onions with sauce

Any dish, even the simplest one, can be made original. It is enough to additionally prepare a delicious dressing for it. Pasta in cream sauce is a prime example of this. There are many variations on the theme of, say, Carbonara pasta, and each creates its own unique bouquet of flavors. The taste of milk sauce, which you serve along with spaghetti, will help you mentally transport yourself to a good Italian restaurant and enjoy your dinner 100 percent.

Let's start cooking with the simplest recipe.

We will need:

• 200 g processed cheese;
• 150 g hard cheese:
• glass of heavy cream:
• 2 tbsp. l. olive oil;
• salt;
• basil;
• pepper.

Pasta served with pasta should not be overcooked. Drain the water when the middle is still felt on your teeth.

A simple algorithm of actions:

1. We put a saucepan or frying pan on the fire, into which we pour our cream and add finely chopped processed cheese.
2. After it boils, immediately reduce the flame. During the process, you must constantly stir the composition with a whisk or spatula.
3. We begin to pour grated hard cheese into the hot mass in batches. Make sure it doesn't form lumps.
4. Add all seasonings and salt, you can use fresh herbs.

Place spaghetti and pour sauce over top.

With added chicken

Let's add satiety to the dish using meat.

The product set will be as follows:

• 300 g chicken breast;
• 50 g cheese;
• 300 ml cream;
• 1 onion;
• 3 tbsp. l. vegetable oil;
• 1 tsp. flour;
• salt;
• black pepper;
• favorite seasonings;
• garlic.

Let's prepare it like this:

1. Pour oil into a heated frying pan with high sides and place the washed and undone meat into small cubes.
2. Fry it for a couple of minutes, add chopped onion and garlic squeezed through a press. Do not fry the onion too much to ensure the sauce becomes clear.
3. Through a strainer, sift the flour into the other ingredients and mix the mixture thoroughly.
4. Pour in the cream, and when the whole mixture boils, turn down the heat. The contents of the pan should begin to thicken as you begin to add salt and seasonings, as well as grated cheese.
5. We achieve uniformity of the composition and then place the pasta in creamy sauce with chicken on plates.

In creamy mushroom sauce

This is perhaps the most flavorful pasta sauce available.

Prepare:

• 500 g fresh champignons;
• 40 g butter;
• 1 tbsp. l. vegetable oil;
• 200 g sour cream;
• large onion;
• salt;
• ½ tsp. nutmeg (ground);
• Bay leaf.
• pepper mixture.

Today for dinner you will have the most delicious pasta with mushrooms in a creamy sauce!

Let's get started:

1. Let's start by preparing the champignons, which we rinse well under running water, wipe with a kitchen towel and remove the blackened areas. It is better to cut them into thin slices so that they stand out in the sauce.
2. We begin to fry the mushroom slices over high heat until all the moisture has evaporated from them. To saute mushrooms, always use two types of oil: butter and vegetable. The latter will prevent them from darkening during heat treatment.
3. Now add the chopped onion and fry for a few more minutes.
4. Place sour cream in a frying pan. The desired consistency can be achieved using any broth or boiled water.
5. It's time for salt and seasoning. Let the sauce simmer a little more, after which it can be placed on plates where the pasta is already conveniently placed.

This recipe can be complicated by adding fried pieces of some meat.

Bacon recipe

Let's prepare spaghetti in creamy sauce with bacon based on the Carbonara recipe.

Ingredients:

• 150 ml cream;
• 100 bacon;
• seasonings;
• 2 egg yolks;
• ½ cup cream;
• 50 g Parmesan;
• 100 g Mozzarella;
• 2 tbsp. l. olive oil;
• pepper;
• red onion;
• garlic;
• salt.

Let's prepare it like this:

1. Cut the bacon into thin strips and fry in oil.
2. After a couple of minutes, add the chopped onion and chopped garlic.
3. As soon as everything is slightly fried, pour in the thoroughly whipped mixture of cream and yolks and, stirring vigorously, add Parmesan cubes. Let's turn down the fire.
4. When the mass begins to thicken, add half of the grated Mozzarella cheese, salt and pepper the almost finished dish.
5. Having achieved homogeneity of the sauce, turn off the stove.

Place the spaghetti on the plate first, then pour the sauce over it and sprinkle with the remaining cheese.

Pasta with seafood in creamy sauce

This dish can be found on the menus of expensive restaurants. But after reading the recipe, you will understand that you can easily do it yourself.

We will need:

• mixture of seafood (octopus, shrimp, mussels, squid) – 500 g;
• cream – 5 tbsp. l.;
• onion – 1 pc.;
• butter – 20 g;
• Parmesan cheese – 50 g;
• garlic – 2 cloves;
• nutmeg – ¼ tsp;
• pepper and salt.

If you don't find a seafood mix, you can buy everything separately. Just note that shrimp, octopus and squid must be peeled. If something is missing, it doesn’t matter.

1. Let's start by sautéing onions and garlic in a very hot frying pan in butter.
2. As soon as the products become transparent, pour in the seafood mixture without defrosting. Do not reduce the heat, allowing all the liquid to evaporate. It takes 10 minutes for seafood to be ready. If seafood is cooked or fried for a long time, it will become tough.
3. Pour the cream into a common container, add spices, salt and grated cheese. As soon as the mass begins to thicken, remove from heat.

During this time, it was possible to cook spaghetti. We combine them with dressing and - voila! Your seafood pasta in creamy sauce is ready.

With shrimp and onions

If you don’t see a variety of marine life in your stores, then you can use one type of seafood product to prepare excellent pasta.

In our case, let's take:

• 0.5 kg shrimp;
• a glass of cream;
• 50 g leeks;
• 20 g butter;
• 30 g olive oil;
• 50 g of any cheese;
• spices to taste.

Shrimp paste will turn out very tender if done correctly.

1. The first step is to defrost the seafood product and clean it. Then we send the crustaceans to fry in olive oil, stirring constantly. Immediately add salt and pepper.
2. As soon as all the moisture has evaporated, add chopped onion and butter to the shrimp.
3. Fry for a few more minutes and add cream.
4. We wait for the sauce to thicken and remove the sauce from the heat.

Cooking with ham

Ingredients:

• 250 ml cream;
• 250 g ham;
• bulb;
• salt;
• 180 g frozen peas;
• ground pepper;
• 3 tbsp. refined oil.

Place a frying pan on the fire and add oil. Saute finely chopped onion in it, add peas, pour in a little water and cook for about 15 minutes.

After this time, add chopped ham to the other ingredients, add cream, spices and salt. Keep the dish on low heat for another 5 minutes, then pour it into plates with pasta and sprinkle with fresh herbs.

Pasta in cream with broccoli

The recipe with champignons and cabbage is perfect for dinner.

You will need:

• in equal quantities (150 g) of champignons and broccoli;
• 150 ml heavy cream;
• salt;
• 30 g butter;
• favorite spices.

Let's prepare it like this:

1. We separate the cabbage into inflorescences, place in a colander and blanch (dip in boiling water for 3 minutes).
2. We wash the mushrooms, chop them and fry them together with the broccoli in butter. Now you can add seasonings (oregano, basil).

We will need:

• 300 ml heavy cream;
• salt;
• 300 g fresh salmon;
• 50 g butter;
• 1 onion;
• 2 cloves of garlic;
• basil;
• oregano;
• cilantro;
• pepper.

Any fish can be used. For example, pink salmon or chum salmon will make a leaner sauce, but to make it fattier, take trout or salmon.

1. Chop the peeled onion into cubes and fry with butter until transparent.
2. Pour cream into it and add salmon, which has previously been defrosted and cut into any shape.
3. Pour in the spices and simmer all the components of the dish for at least 5 minutes (depending on the size of the fish pieces).
4. Decorate the finished pasta with creamy sauce with fresh herbs.

A delicious creamy spaghetti sauce will help diversify boring pasta dishes; it can be prepared in different ways, filled with interesting, hearty and spicy ingredients and get a new original treat every time. To realize the idea of ​​​​preparing an Italian delicacy, you will need only simple and affordable products.

How to make creamy spaghetti sauce?

Cream spaghetti sauce is prepared simply, use a base product of medium fat content, boil until thickened, adding various ingredients: spices, garlic, herbs. Even in this version, the pasta will become much tastier.

Spaghetti with mushrooms in creamy sauce turns out incredibly tasty. Chanterelles are ideal for the dish; in the classic version, porcini mushrooms are used, but if forest mushrooms are not found, neither fresh, nor dried, nor frozen, use store-bought champignons or oyster mushrooms. The dish is prepared quickly; at the same time as preparing the sauce, you need to cook the spaghetti.

Ingredients:

• spaghetti – 300 g;
• chanterelles – 200 g;
• cream – 250 ml;
• salt pepper;
• onion – ½ pcs.;
• oil for frying.

Preparation

1. Boil the spaghetti.
2. Meanwhile, saute the onion in a frying pan and fry the mushrooms.
3. Pour in the cream, salt and pepper.
4. Fry, stirring constantly until the sauce thickens.
5. Strain the spaghetti, add to the sauce, stir and serve immediately.

A hearty, complete dish - spaghetti with chicken in creamy sauce, which does not need any additions. The chicken is fried first, then simmered in cream, so the breast will definitely not turn out dry, on the contrary, the pieces will come out tender, soaked in the aroma of spices and cream. Greens are added to the dish if desired at the end of cooking.

Ingredients:

• spaghetti – 300 g;
• fillet – 250 g;
• cream – 1 tbsp;
• dried herbs “bouquet garni” - 1 tsp;
• salt pepper;
• oil for frying.

Preparation

1. Boil the spaghetti.
2. Fry small pieces of fillet in a frying pan until golden brown.
3. Add salt, pour in cream, season with pepper and herbs.
4. Cook until thickened, mix with spaghetti.

Spaghetti with seafood in creamy sauce is a recipe that requires some skill. When using a seafood cocktail, it is important not to spoil it, because if you overheat it, there is a risk of getting a “rubbery” treat. Among the spices, you can give preference to dried basil and nutmeg; the latter is added carefully; ¼ teaspoon is enough for a large portion of the dish.

Ingredients:

• spaghetti – 300 g;
• sea ​​cocktail – 400 g;
• cream – 2 tbsp;
• garlic – 2 cloves;
• shallots – 3 pcs.;
• oil for frying;
• nutmeg – ¼ tsp;
• dry basil, salt and black pepper.

Preparation

1. Cook spaghetti.
2. Saute the onions and garlic, throw in the defrosted shellfish. Fry for 2-3 minutes.
3. Pour in the cream, season with spices and salt, simmer the creamy spaghetti sauce for 5 minutes.
4. Mix with pasta, heat everything together, serve immediately.

In a creamy sauce - a recipe that can be implemented in no time. Crustaceans cook very quickly, the creamy sauce will make them even more tender, and the spices will complement the taste of the dish with piquant notes. In order not to spoil the shrimp, they are fried first, placed on a dish and the sauce is prepared, then shellfish are added to the finished gravy.

Ingredients:

• spaghetti – 300 g;
• shrimp – 400 g;
• cream – 30 ml;
• garlic – 2 cloves;
• oil for frying;
• salt, ground pepper;
• dried rosemary – 1 pinch.

Preparation

1. Boil the spaghetti al dente.
2. The garlic is browned in oil and removed after the characteristic aroma appears.
3. Throw in the peeled shrimp, fry for 2 minutes, and place on a plate.
4. Pour cream into the same frying pan, season with salt, spices and rosemary, simmer for another 5 minutes.
5. Add the shrimp, then the spaghetti, stir, and heat for a couple more minutes.

Alfredo is famous for spaghetti, its composition is very minimalistic, the taste is insanely rich that sometimes additional components become unnecessary. Many home cooks use this recipe, supplementing it with chicken or other meat, it turns out tasty and satisfying, but in the classic version it is unacceptable.

Ingredients:

• cream 30% - 100 ml;
• parmesan – 100 g;
• butter 82% - 50 g.

Preparation

1. Heat oil in a saucepan.
2. Add cream and grated Parmesan.
3. Cook, stirring, until smooth.
4. Simmer without increasing the heat until it boils (do not boil!), the creamy spaghetti sauce will become like custard, remove from heat.
5. Pour the sauce over the pasta immediately while it is still hot.

Salmon sauce with spaghetti cream

In a creamy sauce - an original idea that every housewife needs to implement. The dish will be appetizing, satisfying, with a bright, rich taste. Among herbs, you can give preference to thyme and rosemary; they go well with fish. Parmesan is replaced by the more accessible Dziugas cheese; it is cheaper, but with the necessary qualities and similar taste.

Ingredients:

• salmon fillet – 250 g;
• cream – 250 ml;
• garlic – 1 clove;
• butter – 25 g;
• vegetable oil – 3 tbsp. l.;
• parmesan – 100 g;
• salt, pepper, thyme.

Preparation

1. Heat butter in a saucepan, pour in vegetable oil.
2. Throw in the chopped garlic, fry for 2 minutes, reduce heat.
3. Add the chopped fillet and fry until done.
4. Pour in the cream, add grated cheese, thyme, salt and pepper.
5. After boiling, cook the creamy fish sauce for spaghetti for another 3 minutes.
6. When the sauce is ready, mix it with the pasta, stir and serve immediately.

Creamy garlic sauce for spaghetti can confidently be called basic; meat ingredients, mushrooms, fish or seafood are added to its composition. It is almost impossible to spoil it; it will take no more than 10 minutes to cook. Any hard cheese that melts well when heated is used; it is important that it has a pleasant milky flavor.

Ingredients:

• cream 30% - 150 ml;
• hard cheese – 200 g;
• garlic – 3 cloves;
• salt and ground pepper.

Preparation

1. Mix grated cheese with cream.
2. Heat in a water bath until the cheese is completely melted, stirring until smooth.
3. Remove from heat, add crushed garlic, season with salt and pepper, stir.
4. Serve warm for spaghetti; if it is very cold, you can warm it up a little in a water bath or in a microwave oven.

You can cook spaghetti with cream sauce without adding the cream itself; the milk will make a good gravy, which can be supplemented with various hearty ingredients: meat, mushrooms, vegetables or spices. The taste will be slightly different from the traditional one, but the resulting dish will be less caloric.

Ingredients:

• milk – 200 ml;
• hard cheese – 100 g;
• garlic – 1 clove;
• salt, black pepper;
• fenugreek – 1 tsp;
• butter – 20 g.

Preparation

1. Heat the oil, add crushed garlic, stir.
2. Pour in milk, cook for 5 minutes.
3. Add grated cheese, stirring and simmer until smooth.
4. Season with fenugreek, salt and pepper. Serve warm.

The creamy spaghetti sauce, the recipe for which is described below, is very unusual, but incredibly tasty. This dish is best prepared in the summer, when the tomatoes have a rich taste; they are blanched and added to the gravy in the form of a heterogeneous puree; you can simply cut the pulp with a knife so that you can feel the pieces in the sauce.

Ingredients:

• cream – 200 ml;
• butter – 50 g;
• tomatoes – 3 pcs.;
• onion – ½ pcs.;
• garlic – 2 cloves;
• sugar – 1 tsp;
• salt, pepper and vegetable oil.

Preparation

1. Sauté onion and crushed garlic.
2. Chop the blanched tomatoes into small pieces, add to the pan, stir, simmer for 5-7 minutes.
3. Pour in the cream, season with salt and pepper, add sugar.
4. Bring to a boil, set aside.
5. Mix with boiled spaghetti and simmer for a couple more minutes.

With cream for spaghetti - not a traditional recipe; as a rule, the classic dish does not contain dairy or meat components; the gravy is prepared based on yolks. But the cream-based dish is very popular among gourmets and has taken root all over the world; crispy fried bacon would be a good addition to it.

Ingredients:

• cream 33% - ½ tbsp.;
• bacon – 200 g;
• frying oil;
• garlic – 2 cloves;
• yolks – 4 pcs.;
• hard cheese – 50 g;
• salt and pepper.

Preparation

1. Fry chopped garlic and chopped bacon in oil.
2. Separately mix cheese, yolks and cream. Salt and pepper.
3. Throw bacon into boiled spaghetti, pour in sauce, stir. The yolks will begin to set from the hot pasta and thicken.

Creamy sauce without cream for spaghetti is a recipe that will appeal to busy housewives. The dish is prepared very quickly, without frills, and for satiety it can be supplemented with fried mushrooms, ham or chicken. It is important not to overheat the sour cream so that it does not curdle; it is added to the sauce last.

There are many ways to improve the flavor of traditional pasta, such as making a creamy pasta sauce. The article contains the best recipes for this delicate and piquant dressing.

To prepare you will need:

• butter – 20 grams;
• packaging for 100 ml of cream;
• any seasonings you wish;
• two tablespoons of flour.

Cooking process:

1. Place the frying pan on the stove and heat it well, but over low heat.
2. Add the butter, wait until it melts, and add the flour.
3. Stir the resulting mixture, fry for a while until it turns golden brown, and carefully begin pouring in the cream, constantly stirring the sauce.
4. Season the mixture with the selected spices and continue cooking until it becomes thick. As soon as this happens, immediately remove it from the stove and use it for its intended purpose.

With added mushrooms

Creamy mushroom sauce is the perfect combination of simple ingredients. Mushrooms in cream become incredibly tender and aromatic.

Ingredients for the dish:

• 0.2 liters of cream;
• four tablespoons of butter;
• seasonings: salt, pepper;
• about 100 grams of champignons;
• two spoons of flour.

Cooking process:

1. Rinse the mushrooms, let them dry or pat dry with paper towels.
2. Cut them into pieces so that they are not too large, and fry in a frying pan for a few minutes until the color begins to change and become darker and more ruddy.
3. Place the remaining butter in another frying pan, melt it, add flour, stir and pour in the cream.
4. Cook the mixture until it begins to thicken, then add the mushrooms and any seasonings you decide to use.

Recipe with garlic

Required Products:

• three cloves of garlic;
• 0.2 kg of hard cheese;
• 0.15 liters of cream;
• seasonings to your liking.

Cooking process:

1. To begin, grate the cheese on a fine grater and chop the garlic. It’s best to grind it or crush it too, but you can just chop it very finely.
2. Mix the cream and cheese, place on the stove and melt completely. It is advisable to do this in a water bath.
3. Add your choice of spices, such as ground black pepper and a little salt, as well as garlic, and serve the sauce quickly.

Creamy cheese sauce for pasta

When you get tired of the usual menu, you want something new, interesting, but at the same time uncomplicated. Just make a creamy cheese sauce for your pasta and this dish will be completely different.

Required ingredients:

• hard cheese – 0.2 kg;
• seasonings to your liking.

Cooking process:

1. Pour the cream from the jar into some container that can be heated and place it on the stove.
2. As soon as they warm up, immediately add pre-grated cheese to them and mix well. Please note that the cream should be hot, but not boiling.
3. Constantly stirring the mixture, bring the cheese until completely dissolved and add the selected seasonings.
4. Cook the mixture for literally another two minutes, after which the finished sauce can be served along with the pasta.

For spaghetti Carbonara

Another way to get a delicious, creamy sauce is to add some meat, such as bacon or brisket.

Dressing ingredients:

• 100 grams of bacon;
• spoon of olive oil;
• 0.1 kg cheese;
• seasonings to your taste;
• 0.2 liters of high fat cream;
• three yolks.

Cooking process:

1. Heat the oil in a frying pan, and then fry the garlic in it, which must first be cut into small pieces.
2. Add the bacon cut into thin strips and, stirring the contents of the pan, fry it for a couple of minutes until golden brown.
3. Pour the yolks into a separate pan, beat them until smooth and add cream. Add spices and heat this mixture over low heat.
4. As soon as the contents of the pan begin to boil, immediately remove it from the stove, combine with bacon and grated cheese. That's all, all that remains is to season the spaghetti with this sauce.

With tomatoes

A very unusual version of the sauce. Who would have thought that cream and tomatoes are also delicious? Be sure to try this pasta dressing.

Required Products:

• 400 grams of tomato;
• seasonings to your taste;
• 0.1 liter of cream;
• one small onion;
• two cloves of garlic;
• spoon of butter.

Cooking process:

1. Chop the onion and garlic in any way, then fry the vegetables until they become golden brown.
2. At this time, we make small cuts on the tomatoes, pour boiling water over them and easily remove the skin. After this, finely chop the tomato pulp or blend in a blender.
3. Add tomatoes to the onions and garlic, immediately sprinkle everything with salt and pepper and wait for the contents to boil. Cook the future sauce for no more than ten minutes.
4. All that remains is to pour in the cream, add the butter, mix everything well and keep on low heat for a couple more minutes.

Creamy mayonnaise version

For dressing, it is best to make homemade mayonnaise, but if this is not possible, then purchase a product that is not very fatty. Use regular mustard, not grainy, then the sauce will be homogeneous.

Required ingredients:

• a tablespoon of mild mustard;
• spices to your taste;
• packaging of cream - 200 milliliters;
• spoon of lemon juice;
• about 100 grams of mayonnaise.

Cooking process:

1. Take a small container, pour in the specified amount of cream, then add mayonnaise and mix everything well to form a homogeneous mixture.
2. Add mustard and a little lemon juice. Be sure to try, if something is missing, add more.
3. Don't forget to season with salt, pepper and other seasonings if desired.
4. You can also add some crushed garlic if you want a more savory dressing. Serve the pasta with this sauce and sprinkle with grated cheese on top.

Serving pasta with a creamy sauce is a great idea for both lunch and dinner. At the same time, you can be sure that this simple dish will definitely please your whole family.

Spaghetti and pasta are the first things that come to mind when you think of Italy. The pasta itself does not play an important role. The sauce with which the dish is served is more important.

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Creamy milk sauce with spices

Easy to prepare and unusually delicate, the sauce will give your pasta an original taste. Add fried or boiled mushrooms, finely chopped ham or smoked sausages to the gravy, and the spaghetti will sparkle with new colors. Making milk gravy couldn't be easier. Any housewife can cope with this task. And by adding spices to the classic recipe, you get an original dish that guests will admire for a long time.

Ingredients:

• milk (low-fat) - 250 ml;
• flour - 1 tbsp;
• turmeric - a pinch;
• hops-suneli - 0.5 tsp;
• fresh herbs;
• salt pepper.

Preparation

1. Finely chop the greens.
2. Place a dry frying pan on the fire. Add flour and heat a little. There is no need to fry too much.
3. Add salt and spices to the flour. Mix well.
4. Gradually pour the milk into the gravy in a thin stream. It is recommended to pour in cold milk. Stir so that the sauce does not burn and there are no lumps. Add chopped herbs.
5. The dish should not boil. It is enough to hold it for a couple of minutes on low heat, stirring. Until it thickens. Remove the dressing from the stove.
6. The consistency of the dish can be adjusted to suit you by adding more flour, or vice versa, milk. You can make a more delicious dressing by adding mushrooms, boiled meat, and vegetables.

Garlic cream sauce

Cream is used as the main ingredient. They give it a light consistency and delicate taste. By adding spices or other ingredients, you can enjoy a new taste every time.

Ingredients:

• premium flour - 2 tbsp;
• cream (20%) - 100 g;
• onion - 1 pc.;
• garlic - 2 cloves;
• butter - 2 tbsp;
• salt;
• ground black pepper;
• nutmeg - a pinch.

Preparation:

1. Finely chop the garlic and onion. Simmer a little in a heated frying pan until half cooked.
2. Add flour. We turn the heat to low and stir so that our flour does not burn.
3. Fill everything with cream, salt and pepper. Reduce the gas and let the mixture simmer. 3-4 minutes is enough. Don't forget to stir.
4. After turning off the heat, it is advisable to cover the gravy with a lid, it will become tastier.
5. Sprinkle with finely chopped herbs before serving.

Cream cheese sauce

Ingredients:

• cream - 200 g;
• processed cheese - 200 g;
• hard cheese - 150 g;
• sunflower oil - 10 ml;
• basil;
• salt;
• pepper.

Preparation

1. Processed cheese must be chopped into squares so that it melts faster. Take a small saucepan, put the cheese in it, pour in the cream and sunflower oil. Sprinkle with spices and wait until the cheese is completely melted and the mass becomes homogeneous. Stir the gravy from time to time.
2. Coarsely grate the hard cheese.
3. Wait for the mixture to boil and reduce the heat. Add hard cheese little by little, remembering to stir so that it melts evenly and does not clump into one lump.
4. Stir during cooking. This will give you a uniform consistency. Can be served.

Creamy tomato sauce

Creamy tomato sauce is perfect for spaghetti. Its delicate consistency and light sourness imparted by tomatoes will allow you to enjoy a new taste of your favorite dish. The main purpose of the sauce is to make the taste of the dish richer, brighter, and emphasize certain notes. You can also use it to even out the consistency.

Ingredients:

• cream (20%) - 200 ml;
• onions - 2 pcs.;
• tomatoes - 2 pcs.;
• tomato paste - 2 tbsp;
• vegetable oil - 1 tbsp;
• salt/pepper - to taste.

Preparation

1. Saute the tomatoes. After getting rid of the skin, chop it into small pieces.
2. Fry onion in half rings. It should soften, but not get too browned. Overcooked onions can give an unpleasant taste to the gravy.
3. Place the tomatoes in the frying pan with the onions. Stir and keep the lid closed for a few minutes.
4. Season with paste and sprinkle with spices. Simmer for about 5-7 minutes until the tomatoes become soft and the whole mixture becomes more homogeneous.
5. After adding the cream, mix everything thoroughly until smooth, boil and simmer for a couple of minutes over low heat.
6. Turn off the heat and let the dish cool slightly. When serving, garnish with a sprig of parsley.

This option for preparing the sauce can be diversified by changing the proportions of ingredients or adding new ones. If you replace tomato paste with adjika, spicy notes will appear. If you add more cream, the gravy will be smoother. If the sauce turns out thick, it can be diluted with water by bringing to a boil and stirring constantly.

Creamy sour cream spaghetti sauce

Various sauces transform ordinary and familiar pasta into an original, delicious dish. The combination of ingredients may be different and depends on your imagination and ability to combine products. The most popular sauce for spaghetti is cream sauce, the main component of which, as the name suggests, is cream. What to do if you don’t have cream on hand, but want to make a delicious sauce? Cream can easily be replaced with sour cream. The taste of the dish will not be affected; the delicate creamy taste will remain, while a subtle sourness will be added. The classic recipe for sour cream sauce is extremely simple. Even a novice housewife can handle it.

Ingredients:

• sour cream - 200 g;
• butter - 1 tbsp. l.;
• wheat flour - 1 tbsp;
• salt/pepper - to taste.

Preparation

1. Let's start cooking by heating the pan and frying the flour. You don’t need to keep it for long; a light golden hue will be enough to give the dish a pleasant creamy color.
2. Cut the butter into small cubes and melt in a frying pan with flour.
3. Drain the sour cream, add the remaining ingredients, stir. 5 minutes will be enough to get a tasty and nutritious meal.
4. If desired, you can diversify the taste and add finely chopped herbs, tomatoes, and spices. All possible variations on the theme of classic sour cream sauce will allow you to enjoy a new taste of your favorite spaghetti every time.

Sour cream sauce with shallots

True gourmets will be delighted by preparing sour cream sauce with dry white wine and shallots.

Ingredients:

• sour cream - 200 ml;
• butter - 1 tbsp;
• wheat flour - 1 tbsp;
• salt/pepper - to taste.
• dry white wine - 50 ml;
• shallots - 100 g;
• lemon juice - 10 ml;
• greens - to taste.

Preparation

1. Finely chop the shallot and fry in a frying pan until golden brown.
2. Add flour, mix well so that there are no lumps.
3. Pour wine over everything, stir, simmer for 2-3 minutes.
4. When the mixture thickens, add the remaining ingredients.
5. The sauce is ready and can be served chilled.

How to Make Creamy Spaghetti Sauce

Preparing a creamy sauce does not take much time and does not require expensive and hard-to-find ingredients. Classic cream cheese sauce can be made savory by adding walnuts. This will not only diversify the taste, but also give the dish a pleasant nutty hue.

Ingredients:

• cream - 200 ml;
• hard cheese - 175 g;
• garlic - 2 cloves;
• walnuts - 50 g;
• salt/pepper - to taste;
• nutmeg - to taste.

How to make sauce

1. Fry walnuts in a frying pan and chop.
2. Finely grate the hard cheese so it melts faster.
3. Grind the garlic by passing it through a press.
4. Pour cream into a saucepan. Set to heat over medium heat.
5. Place all ingredients in cream and bring to a boil. Cook until the mixture becomes thick.
6. The gravy is ready. Best served slightly chilled.

Enjoy the taste of your favorite spaghetti with spicy nut sauce. Making creamy gravy does not require any special skills. It's quick and easy. The main thing is to take your time and cook everything over low heat, otherwise the dish may burn.

There are some tricks. If you want to prepare a gravy with a delicate creamy color, you must first fry the flour to the desired shade, and only then add oil. Don't be surprised if the gravy thickens as it cools. Reheating it before serving will return it to its original consistency. Experiment with gravy ingredients and delight your household with new flavors of your favorite dish.

Bon appetit!

Pasta of all types and forms is the guest of honor at our feast.

Almost any gravy and sauce goes with them, but cream-based sauce is rightfully recognized as one of the most delicate.

Such sauces allow for a small amount of seasoning and even very spicy recipes.

The advantages of cream sauces are thickness and versatility.

Spaghetti in creamy sauce - basic cooking principles

Properly selected, high-quality spaghetti is the main and, perhaps, main step towards preparing the ideal dish.

High-quality pasta is easy to distinguish from others not only by the inscription “made from durum wheat” on the packaging, but also by their appearance. Such products have a delicate cream or dark yellow color.

To make dishes made from spaghetti in creamy sauce look attractive, you need not only to choose the right pasta, but also to know how to cook it.

Place the pasta only in boiling salted water. Water is taken at the rate of one liter per hundred grams of product, and salt at least ten grams.

Then bring the water in the pan to a boil again, reduce the heat and cook until tender at a slight boil; the water should not foam.

After the spaghetti is almost cooked, it should be a little hard inside; strain off the water and place it in a colander. Pour boiling water over it, but under no circumstances cold running water, and let it drain completely.

The pasta dried in this way is mixed with the prepared cream sauce or poured over it after the finished pasta has been placed on warm plates.

You can cook spaghetti either whole or broken into pieces, it all depends on preferences and recipe.

Cream sauce is usually prepared from cream, but in some cases it can be replaced with milk by adding processed cheese during the cooking process.

More tender is obtained from cream with the highest percentage of fat content.

There are many ways to prepare such sauces and each is good in its own way.

Spaghetti in creamy sauce with chicken

Ingredients:

Half a kilogram of chicken breast;

300 grams of spaghetti, whole;

A tablespoon of quality olive oil;

200 ml cream 11%;

25 ml cognac;

150 grams of “Russian” cheese;

1 tsp. sage;

Garden salt, coarse;

Cooking method:

1. Cut the chicken fillet, washed under water and then dried, into smaller pieces and fry in heated olive oil until browned. At the end of frying, add salt to taste and lightly pepper.

2. In a small saucepan, mix cream, finely grated cheese, sage and heat over low heat. Heat constantly, stirring evenly until the cheese dissolves.

3. Pour in the cognac and bring everything to a boil, but do not boil.

4. Mix the fried chicken pieces well with the sauce and cooked pasta.

5. If necessary, pepper again and add a little salt.

Spaghetti in creamy sauce with mushrooms

Ingredients:

Half a kilo of spaghetti, whole, but you can break it;

600 grams of fresh mushrooms, maybe champignons;

150 ml low-fat cream;

Two tablespoons of white flour;

60 grams of butter, natural;

50 ml of purified frozen oil.

Cooking method:

1. Cut the peeled onion and thoroughly washed champignons into small pieces of approximately the same size.

2. In refined vegetable oil, fry the onion until lightly amber, add chopped mushrooms and continue frying over low heat, with the lid open, until the mushrooms are ready. Don't overcook or overcook.

3. While the mushrooms and onions are ready, fry the flour in melted butter in another frying pan, stirring constantly. The flour should be golden with a delicate nutty aroma.

4. Pour cream into the fried flour, without turning off the stove, and stir well until smooth.

5. Add mushrooms fried with onions, add a little salt and leave to simmer over low heat until the desired consistency is achieved.

6. Distribute the boiled pasta among portioned plates, pour over the cooled creamy sauce with mushrooms and serve.

7. Pour the remaining gravy into a gravy boat and also place on the table.

Spaghetti casserole in tomato cream sauce

Ingredients:

450 grams spaghetti, cut into three parts;

400 ml tomato juice;

250 grams of fresh tomatoes;

One pepper of bell red pepper;

Head of sweet onion;

250 grams of cheese, cream;

50 grams of “Poshekhonsky” or similar cheese;

25 grams of olive oil;

75 ml balsamic vinegar;

Three small cloves of garlic.

Cooking method:

1. We start by preparing the vegetables. Free the sweet onions from the husks, remove the peel from the tomatoes, cut off the stalk of the pepper and, cutting into two parts, select the seeds.

2. Chop all the prepared vegetables into small pieces of the same size.

3. Pour olive oil into a deep frying pan and heat at medium temperature.

4. Add chopped onion and bell pepper to the oil and fry with constant stirring for five minutes.

5. Add pieces of tomatoes, pressed garlic and, adding balsamic vinegar, continue to fry until the tomatoes become soft enough and begin to release juice.

6. Then pour in tomato juice, add cream cheese, salt and stir well, then simmer over moderate heat for another fifteen minutes. You can add a little black and ground pepper to add flavor.

7. Combine the spaghetti, boiled according to the rules, with the prepared gravy and, after mixing well, transfer to a form greased with butter and lightly crushed with breadcrumbs.

8. Finely grate the cheese on top and place the casserole for half an hour at 190 degrees.

9. This casserole is served hot.

Fried salmon with spaghetti in cream sauce

Ingredients:

450 grams of salmon, fillet;

350 grams of durum wheat spaghetti, whole, long;

60 ml olive oil;

130 ml dry wine;

170 grams of Parmesan cheese;

180 ml of fatty, preferably homemade, cream;

0.5 tbsp. l. rosemary.

Cooking method:

1. In well-heated oil, fry the salmon fillet cut into small pieces until tender. Remove the fish from the pan, let the oil drain, and cool.

2. Now prepare the sauce - place the wine in a saucepan, kettle, or deep frying pan over intense heat.

3. When the wine is half as much, add coarsely grated cheese or blender, add rosemary and, pour in the cream, let it boil.

4. Reduce heat to low and cook at low simmer until thickened. The finished mass should have the consistency of sour cream.

5. Place boiled spaghetti on plates, pour over the gravy, and place pieces of fried salmon on top.

Spaghetti in Carbonara creamy sauce

Ingredients:

150 grams of bacon;

350 grams spaghetti, cut into two parts;

150 grams of Parmesan or Russian cheese;

250 grams of ham;

170 ml low-fat cream;

60 ml wine, white, table;

One chicken egg;

Three small cloves of garlic.

Cooking method:

1. Place the olive oil on medium heat in a frying pan with high sides.

2. When the oil is hot, add bacon cut into small strips and ham cut in the same way. Fry until a tender golden brown crust forms.

3. Add garlic crushed on a press or finely grater and, adding cream, simmer at a light boil for three minutes.

4. Then add all the wine, add the chopped cheese and, after mixing the ingredients well, continue to simmer until the mass thickens to the desired consistency.

5. Separate the white from the yolk and beat it with a whisk.

6. Add lightly beaten egg white at the end of cooking and stir thoroughly.

7. Place the prepared spaghetti on a large platter and pour a generous amount of sauce on top.

Spaghetti balls in creamy sauce

Ingredients:

A pack of spaghetti;

600 grams of pulp, pork;

Large onion head;

Four tablespoons of baking flour;

Half a liter of pasteurized milk;

One processed semi-soft cheese, best “Druzhba”;

A couple of tablespoons of olive oil;

Breadcrumbs;

Sprigs of young dill.

Cooking method:

1. Using a meat grinder with a large wire rack, grind the washed meat, without films and veins, together with onions.

2. Lightly pepper, add salt to taste and, adding chopped herbs, knead the minced meat, beating it on a cutting board or table.

3. Form small meatballs and fry them on all sides until cooked, in well-heated vegetable oil. First, the meatballs are rolled in light breadcrumbs.

4. For the sauce, fry the flour in butter until golden brown. Pour in the milk in small parts, remembering to stir everything well each time.

5. Bring the prepared milk mixture to a boil over high heat, add the processed cheese cut into pieces, season to taste and add salt.

6. When the cheese has melted, remove from heat and cool slightly, add olive oil.

7. Place the meatballs into the finished mixture, place them back on the stove and heat on low heat for two minutes.

8. Place the cooked spaghetti in a colander and place it in a frying pan with melted butter, stir until the butter coats all the spaghetti well, and heat for three minutes.

9. Divide the spaghetti into portions on plates, place the chops on top and pour over the sauce prepared according to the recipe.

Spaghetti “nests” in creamy sauce in the oven with cheese

Ingredients:

300 grams of minced pork and beef;

Half a large onion;

150 grams of cheese, “Russian”, “Kostromskoy”;

Three processed cheeses;

350 ml cream 22%;

400 grams of spaghetti, unbroken;

Two cloves of garlic;

Nutmeg powder – a small pinch.

Cooking method:

1. In butter in a frying pan, with minimal heat, add chopped onion until transparent.

2. Add the minced meat and, stirring constantly with a fork, fry over low heat. Make sure that the minced meat does not gather in large pieces during frying; crush them with a fork while stirring.

3. Three minutes before the end of frying, squeeze the garlic into the minced meat through a press, sprinkle with ground pepper and, adding salt to taste, bring to readiness.

4. Prepare the sauce. Pour the cream into a saucepan, add salt, nutmeg and bring to a boil.

5. Place finely grated processed cheese into the hot, but not yet boiling cream and, stirring constantly, bring to a boil; the cheese should completely dissolve in the cream.

6. Using a fork, twist the boiled, washed spaghetti into small “nests” and place them on a greased roasting pan.

7. Arrange the minced meat filling among the “nests”, pour sauce over each and, sprinkle grated hard cheese on top, bake for 10 minutes at 180 degrees.

Spaghetti in creamy sauce - tricks and useful tips

If you are afraid that the spaghetti will stick together during cooking, add a couple of tablespoons of purified vegetable or olive oil to the water in which you will cook it.

To make processed cheese grate easier, freeze them a little in the freezer.

Do not leave boiled spaghetti in a colander for a long time, it will stick together. When cooking spaghetti in cream sauce, you need to correctly calculate the cooking time for both components of the dish. That is, the spaghetti should be ready at the moment when it needs to be added to the gravy or poured over it.

A very thickened mass can be diluted with the water in which spaghetti was cooked.

A sauce prepared on the basis of flour will not contain lumps if you add salt to the flour before frying, pour in water all at once, and not in parts, stirring vigorously with a whisk.

Before serving, hot sauces should be kept in a bowl in a water bath, covered.

You can avoid the formation of a film on the surface by periodically stirring or placing a few pieces of butter on the surface.