The recipes for preparing pasta with a white and red sauce are many and all delicious. In this case, the white and the red refer to the combination of two Italian sauces that are very popular abroad, known as the Alfredo sauce (white) and the marinara sauce (red). Both preparations require little time, few cooking skills and inexpensive ingredients. Follow the instructions in the article, you will be able to prepare an incredibly appetizing pasta dish in less than an hour.
Steps
Method 1 of 3: Simple Version
Step 1. Gather all the necessary ingredients
This recipe is very simple and can be made in a short time, so it's perfect for those nights of the week when you arrive home late from work. Instead of making the two sauces from scratch, rummage through the pantry or drop by the grocery store to buy two jars of ready-made sauce. In addition to being a super quick dish to prepare, it's also quite inexpensive and very popular with children. The following doses refer to 6-8 servings of pasta.
- 400 g of feathers;
- 425 g of Alfredo sauce (in Italy it is not easy to find, but you can replace it with béchamel);
- 680 g of marinara sauce (in Italy it is not easy to find, but you can replace it with a ready-made tomato-based sauce);
- 400 g of diced mozzarella;
- 100 g of grated Parmesan cheese.
Step 2. Boil the water and toss the pasta
Cook for the time indicated on the package. Meanwhile, turn on the oven to 175 ° C to preheat it. The final stage of preparation will take place in the oven.
- When the kitchen timer rings, drain the pasta being very careful not to burn yourself.
- If you don't have penne or if you prefer a different pasta shape, feel free to use 400g of your favorite short pasta.
Step 3. Mix the two sauces
Pour both into a large bowl, then stir them with a spoon until they are perfectly blended. The combination of the two textures and the two colors will create a creamy sauce with orange tones.
Step 4. Add the mozzarella and pasta
First, pour the mozzarella into the bowl and stir for a long time to distribute it evenly in the sauce. After draining the pasta, add it to the sauce and start stirring again. All the ingredients must be well blended together.
Step 5. Transfer the contents of the bowl to an ovenproof dish to finish cooking
Take a medium-sized baking dish (25x35 cm) and check that the oven is hot. Pour the pasta into the pan, put it in the oven and cook for about 20-25 minutes. Remember that the pasta must remain uncovered. When the time runs out, the pasta will have taken on an even more appetizing and inviting appearance.
Step 6. Take the pasta out of the oven for a moment to sprinkle it with the grated Parmesan cheese
Cook it for another 5 minutes. Put on your oven mitts and be careful not to burn yourself as you take out the hot dish. Spread the cheese evenly over the surface of the dough. Bake it again, still uncovered, then wait another 5 minutes. Check to make sure the Parmesan has melted completely, then remove the pan from the oven.
- Let the pasta cool for at least 5-10 minutes before serving.
- If you wish, you can chop some basil and / or fresh parsley leaves and sprinkle them over the pasta before serving.
Step 7. Freeze the pasta for future consumption
If you're not going to eat it right away, postpone cooking it in the oven. After pouring the pasta into the pan, wrap it tightly with two sheets of aluminum foil. You can store it in the freezer for up to two months. Remember to remove it from the freezer two days before eating to let it thaw slowly in the refrigerator.
Cover the dish with aluminum foil, then put it in the oven at 175 ° C for about 35-45 minutes. Make sure it's warm in the center too before taking it out of the oven
Method 2 of 3: Classic Version
Step 1. Gather all the necessary ingredients
This pasta topped with a creamy tomato sauce is great and easy to prepare. The total preparation time is approximately 40 minutes. The indicated doses allow you to prepare about 6-8 servings.
- 2 tablespoons of butter;
- 2 tablespoons of extra virgin olive oil;
- 4 cloves of garlic, finely chopped;
- 1 medium onion, finely chopped;
- 850 g of tomato sauce;
- a pinch of sugar (taste to see if you need to add more);
- Salt and freshly ground pepper (to your taste);
- 650-700 g of fettuccine;
- 240 ml of cooking cream;
- grated parmesan or pecorino (just enough);
- chopped fresh basil, to spread on the ready dish (optional).
Step 2. Saute the chopped garlic and onion in a large skillet
Finely chop four garlic cloves and one medium-sized onion. Heat two tablespoons of butter and two tablespoons of extra virgin olive oil in a large skillet using medium heat. Add the garlic and onions, then let them sauté for about a minute.
Step 3. Add the tomato sauce to the pan, then season with salt, pepper and a pinch of sugar
Add the tomato sauce to the sauté, mix and season with salt and pepper to taste. The pinch of sugar serves to reduce acidity. Stir again, then let the ingredients simmer for about 25-30 minutes. Remember to mix from time to time.
Step 4. Boil the water and toss the pasta
Cook the fettuccine for the time indicated on the package, then drain as usual. Keep a cup of boiling water (about 250ml), you may need it later to correct the consistency of the sauce.
Step 5. Remove the pan from the heat and add the cream
Move the pan to an off stove, being careful not to burn yourself, then add the cream. Stir carefully before incorporating the grated cheese as well (dose it to taste). Taste the result with a spoon to see if any corrections need to be made.
Step 6. After draining them, pour the fettuccine into the pan
If the consistency of the sauce is thicker than expected, add a small amount of the pasta water, then mix it carefully. If you are happy with the result, add the chopped fresh basil (optional) and serve the dishes immediately. Put some grated cheese (Parmesan or pecorino) on the table, so that guests can add it to taste.
Method 3 of 3: Making the Two Sauces from Scratch
Step 1. Gather the ingredients needed to make the red sauce
First, you need to prepare the tomato based sauce. Make sure you have the ingredients of both preparations available, but keep them separate from each other. The total preparation time of the recipe is approximately 30-40 minutes. The doses are indicated for two people.
- 1 red pepper, chopped;
- 1/8 red onion, sliced;
- 1 small tomato, diced;
- 1 clove of garlic;
- aromatic herbs to taste (preferably basil, oregano and rosemary);
- salt and pepper, just enough.
Step 2. Gather all the ingredients needed to make the white sauce
You will start this preparation as soon as the red sauce is ready.
- 1 tablespoon of butter;
- 1 tablespoon of flour;
- 350 ml of milk or fresh cream;
- 50 g of grated Parmesan cheese;
- 150 g of pasta, in a format of your choice (preferably short or stuffed pasta).
Step 3. Boil the water, then toss the pasta
Cook it respecting the time indicated on the package. When the timer rings, drain it and set it aside temporarily. While the pasta is cooking, you need to start making the red sauce.
Step 4. Heat two tablespoons of extra virgin olive oil in a large skillet
Sauté the chopped pepper, sliced onion, diced tomato and chopped garlic together over medium heat. While the ingredients cook, add the desired herbs (remember that basil, oregano and rosemary are recommended), then top with a pinch of salt and pepper.
Let the ingredients fry for another minute or so
Step 5. Remove the pan from the heat and blend the vegetables into a puree
Transfer all the ingredients to a blender, place the lid on and blend until you have a puree with a smooth and homogeneous consistency. If the result feels too thick, add a little more oil, then blend for a few more seconds. Set the puree aside.
Step 6. Melt the butter in the pan you used earlier
Put a tablespoon of butter in the pan and let it melt over medium-low heat. Once melted, add a tablespoon of flour and mix the two ingredients using a whisk. When bubbles start to form, start adding the milk or cream slowly.
- Add a small amount of milk, stir, wait for bubbles to start forming again, then pour in some more.
- Stir and repeat the same process to gradually incorporate all the milk.
Step 7. Let the sauce thicken, then add the grated Parmesan cheese
Stir frequently. Keep stirring the sauce slowly until it becomes slightly thicker. Once the desired consistency is reached, add 50 g of grated cheese. Stir to help it melt and to distribute it evenly in the sauce.
- Continue cooking, stirring constantly until the result is smooth and creamy.
- This should take a maximum of 10 minutes.
Step 8. Pour the pasta into a bowl suitable for serving
Add a generous spoonful of white sauce, it will have to cover all the pasta. Now switch to the red sauce and pour a generous spoonful over the pasta. Alternate the two sauces until finished.
- Stir carefully, then bring the pasta to the table immediately.
- If desired, decorate individual dishes with a sprinkle of chopped fresh basil.
