Pasta, Sauces Make the Dish

Plain pasta is healthy and delicious. But the overwhelming majority of dishes are going to involve combining it with some kind of sauce. Fortunately, there are many delicious recipes to choose from, covering every kind of pasta shape and flavor.

Heavy sauce recipe

A traditional ragu may be too much trouble. So go for something a little bit different and try a Sugo di Carne. You'll need:

1/2 lb ground beef
2 1/2 cups pureed tomatoes
1/2 cup dry white wine, such as Chardonnay or Chenin Blanc

and

3 tablespoons extra-virgin olive oil
2 tablespoons heavy cream
3 tablespoons butter

and

1 carrot
1/2 stick celery
1 garlic clove

Heat up a sauce pan and while you're waiting, dice the celery and carrot, and chop up the garlic clove. Put tomatoes, wine and cream in a saucepan and simmer for an hour. Put the olive oil and butter in the saucepan and heat on medium, then add carrot, celery and garlic, then add the ground beef. A pinch of nutmeg and you're ready to go.

Light sauce recipe

Planning a dish that's lighter and whiter? Try this delicious crabmeat pasta sauce. You'll need:

1 lb crabmeat
2 cups water
3 tablespoons olive oil
5 cloves of garlic
2 tablespoons parsley flakes
1 hot red pepper

Add the crabmeat, oil and garlic to a 3-quart pot and brown the meat to a golden color. Then add the other ingredients (all but the pepper) and simmer for about half an hour. Then crush the red pepper and add to the final mixture.

Lighter Still

A light white clam sauce is perfect for those low-cal meals served with a dry Riesling. You'll need:

1 1/2 cups chopped clams
1 cup undiluted evaporated skim milk
1 tablespoon olive oil
2 cloves of garlic
1/8 teaspoon ground white pepper
2 teaspoons cornstarch
2 tablespoons chopped fresh basil

In a skillet, heat the oil and add the cloves of garlic, finely chopped. Grill for a few minutes, then add 1/2 cup of evaporated milk and some of the clam juice from the can of clams. Cook over medium heat for about five minutes, stirring occasionally.

Mix the other 1/2 cup of evaporated milk into a bowl with the cornstarch, then pour over the sauce in the skillet and stir until thickened. Add the clams and heat for a few more minutes, then toss in some basil. Top with white pepper.

Sauce over

Whether you're planning a full-bodied dinner or just a light lunch, these sauces will delight and amaze your diners. Add an appropriate wine and the perfect bread or vegetable and you have the makings of a fine meal.

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