OK, pasta is something I could eat daily. Food Network Magazine's March issue is devoted to Italian food. It has a section on simple pasta sauces. I have posted my homemade red sauce, vodka sauce and bolognese. Here are some others for your perusal and enjoyment.
Lemon Alfredo
Cook 1 minced shallot in a skillet with 1 tbsp. butter over medium heat until golden, 3 minutes. Whisk 1 3/4 C. heavy cream, 1 egg yolk, and 2 tbsp. grated lemon zest in a bowl, reduce the heat to low and whisk into skillet along qith 1/3 C. grated pecorino. Whisk until slightly thickened, 2 minutes. Season with salt and plenty of pepper. Toss with 12oz. cooked fettuccine and some pasta cooking water. Top with more pecorino.
Chunky Tomato Sauce
Cook 1oz. diced salami and 4 minced garlic cloves in a skillet with 2 tbsp. olive oil over medium heat, 1 minute. Drain a 28oz. can plum tomatoes; reserve the juice; crush into the skillet and cook 5 minutes. Add the tomato juice, 6 basil leaves and a pinch each of sugar, salt and pepper; cook 5 minutes. Stir in 3/4 C. water and simmer until thick. Toss with 12oz. cooked fusilli. Top with grated parmesan and basil.
Carbonara
Combine 5 chopped bacon slices, 2 tbsp. olive oil, 3 crushed garlic cloves, 1/2 tsp. crushed rosemary, 2 minced jalepeno peppers and 1/4 C. water in a skillet over medium high heat; cook until the water evaporates and the bacon crisps, 12 minutes. Discard the garlic. Add 12oz. cooked spaghetti to the skillet and toss. Whisk 3 eggs, 3/4 C. parmesan, 1/2 C. grated pecorino, 2 tbsp. chopped parsley, and some pepper in a bowl; whisk in 1/4 C. pasta cooking water, then toss with the pasta until creamy.
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