Italian pasta sauce ideas

Discussion in 'Food & Cooking' started by pineapplesticks, Apr 9, 2014.

  1. pineapplesticks

    pineapplesticks

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    I work in a medium sized cafe. Once a week out of my station I do a interactive type dish which is called the pasta toss. My pasta is precooked my guests can choose there protein usually chicken or sausage sometimes shrimp. Then they pick there veggies I usually have a wide selection of vegetables then they choose there sauce which is sauteed into the dish. I make the sauces from scratch in the morning and I pretty much have to have Marinara and Alfredo however i try to have a third option just for variety. I am having difficulty with this I have made bolognase and putanesca but i am drawing a blank on a third sauce that would work in this scenario. if you have any ideas please help! thank you
     
  2. kaneohegirlinaz

    kaneohegirlinaz

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    Not sure where you are located, but Spring is here in the middle of the southwest desert of the USA.

    What about a fresh herb pesto?

    or a beautifully fruity olive oil flavored with roasted garlic and a pinch of red pepper flakes with a flurry of flat leaf parsley to garnish?

    brown butter and fresh sage leaves topped with shaved parm or pecorino?
     
  3. pineapplesticks

    pineapplesticks

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    I have done the pesto before with okay results. I will be doing the olive oil idea I usually keep a bottle handy for people that just want oil but a flavored one might get people a little more interested in it. thank you
     
  4. kaneohegirlinaz

    kaneohegirlinaz

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    ... I heat my oil in a small saute pan along with the garlic and red pepper, throw in the pasta, toss, plate, top, 

    EAT!!!

    I am not the biggest fan of red sauce, it does always agree with me, but I can eat garlic til the cows come home.

    a note, when I do the brown butter, I add a touch of olive oil so as to make it not so, I don't know, child-menu-ish /img/vbsmilies/smilies/crazy.gif
     
  5. kaneohegirlinaz

    kaneohegirlinaz

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    oh and I forgot to say @pineapplesticks  ALOHA!  Welcome to Chef Talk, you're gonna love it here!
     
  6. pineapplesticks

    pineapplesticks

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    thanks :) I plan on using this a lot actually I have a lot of questions and problems and some experience i think i can share (side note: Aloha to you as well I lived in hawaii for about a year so its always nice to talk to someone from the islands)
     
  7. kaneohegirlinaz

    kaneohegirlinaz

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    ... questions are 'a good thing' as my girl Martha says, you may want to utilize the search bar at the top of the page, as CT has been around for almost 15 years and SO many topics have gone around the world 100 times...

    A Hui Hou 

    (as my user name suggests, I am from Kaneohe Oahu Hawaii /img/vbsmilies/smilies/lookaround.gif  )
     
  8. michaelga

    michaelga

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    You can also do variations on the standard tomato sauce, sweet onion, garlic and herb, fiery tomato sriracha, the skies the limit.

    butter and oil with finely chopped fresh mushrooms, use dried wild ones and some ground shitakes

    olive oil with salted and drained cherry tomatoes, dried tomato strips and a splash of tomato juice at the end (fresh and vibrant)

    lemon pepper, lemon zest and olive oil with a squeeze of lemon at the end (goes really good with black squid ink dried pastas)
     
  9. teamfat

    teamfat

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    A summertime favorite is coarsely diced tomatoes that spend more time on the trip from vine to kitchen than they do in the saute pan.  A quick sear in the olive oil, butter, shallot mix, stir in the pasta and grated cheese - good stuff.

    mjb.
     
  10. kaneohegirlinaz

    kaneohegirlinaz

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    yum, I was thinkin' that too mjb, DH likes that one.
     
  11. kaneohegirlinaz

    kaneohegirlinaz

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    Fire roasted Red Bell Pepper sauce with fresh basil and a drizzle of basil (choice the herb you have on hand too) oil?

    I keep coming back around to fresh herbs...
     
  12. michaelga

    michaelga

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    Nothing wrong with that now ...
     
  13. koukouvagia

    koukouvagia

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    Traditional pesto, walnut pesto, tapenade, mushroom bolognese
     
  14. ordo

    ordo

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    1. Pasta with broccol and garlic.

    2. Pasta with confit cauliflower (by Siduri, a member of this forum that we miss).

    3. Pasta carbonara. Reserve the egg yolks for a final touch.
     
  15. chicagoterry

    chicagoterry

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    Arrabiata--tomato/garlic/chili flakes

    Gorgonzola & cream

    Cream, lemon & parmesan

    In summer when they are perfect, diced fresh tomatoes, garlic, olive oil, basil, fresh mozarella and a splash of balsamic vinegar

    Too bad it has to stay "Italian." There is also the world of spicy peanut and sesame sauces to explore. 
     
    Last edited: Apr 9, 2014
  16. cerise

    cerise Banned

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    Hi.  Since your guests will be choosing their own protein & vegetables themselves (& you already have a red and a white sauce), I would go with something simple like basil pesto sauce.  If you wanted to add a stand alone type of sauce, how about red or white clam sauce.
     
  17. chicagoterry

    chicagoterry

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    Off topic--but where is Siduri? Does anyone know? Is she OK?
     
  18. cerise

    cerise Banned

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    Or... a creamy (porcini) mushroom Marsala sauce with garlic/shallots over pasta, with vegetables or a salad on the side.
     
  19. ordo

    ordo

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    Pasta e fagiuoli (beans)

    Lentils and bacon.
     
    Last edited: Apr 9, 2014
  20. pineapplesticks

    pineapplesticks

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    I actually do a stir fry on another day where they pick the protein and veg and add a sauce then served over lo mein or rice so i am also interested in those ideas as well
     
    Last edited: Apr 9, 2014