Wild Mushroom Sauce with Fusilli Recipe

A very rich dish with an earthy flavor and lots of garlic, this makes an ideal main course for vegetarians, especially if it is followed by a crisp green salad.

Serves 4

Ingredients:

5 ounces wild mushrooms preserved in olive oil

2 tablespoons butter

5 ounces fresh wild mushrooms, sliced if large

1 teaspoon finely chopped fresh thyme

1 teaspoon finely chopped fresh marjoram or oregano, plus extra herbs to serve

4 garlic cloves, crushed

12 ounces fresh or dried fusilli

scant 1 cup heavy cream

salt and ground black pepper

Method:

1. 
   Drain about 1 tablespoon of the oil from the mushrooms into a medium saucepan. Slice or chop the preserved mushrooms into bite-size pieces, if they are large.
2. Add the butter to the oil in the pan and heat over low heat until sizzling. Add the preserved and the fresh mushrooms, the chopped herbs and the garlic. Season to taste. 
3. Simmer over medium heat, stirring frequently, for about 10 minutes or until the fresh mushrooms are soft and tender.
4. Meanwhile, cook the pasta in boiling salted water according to the package instructions, until al dente.
5. As soon as the mushrooms are cooked, increase the heat to high and toss the mixture with a wooden spoon to boil off any excess liquid. Pour in the cream and bring to a boil. Season if needed.
6. Drain the pasta and turn it into a warmed bowl. Pour on the sauce and toss well. Serve immediately, sprinkled with chopped fresh herbs.

Source: France, Christine. 2007. The Complete Guide to Make Sauces. Hermes House: London.

Spicy Sausage Sauce with Tortiglioni Recipe

Serve this heady pasta dish with a robust Sicilian red wine.

Serves 4

Ingredients:

11 ounces dried tortiglioni

salt and ground black pepper

For the spicy sausage sauce:

2 tablespoons olive oil

1 onion, finely chopped

1 celery stalk, finely chopped

2 large garlic cloves, crushed

1 fresh red chile, deseeded and chopped

1 pound ripe plum tomatoes, peeled and finely chopped

2 tablespoons tomato paste

2/3 cup red wine

1 teaspoon sugar

6 ounces spicy salami, rind removed

2 tablespoons chopped fresh parsley, to garnish 

freshly grated Parmesan cheese, to serve

Method:

1. Heat the oil in a flameproof casserole or large saucepan, then add the onion, celery, garlic and chile. Cook gently, stirring frequently, for about 10 minutes, until softened.
2. Add the tomatoes, tomato paste, wine, sugar and salt and pepper to taste and bring to a boil, stirring. Lower the heat, cover and simmer gently, stirring occasionally, for about 20 minutes. Add a few spoonfuls of water if the sauce becomes to thick. 
3. Meanwhile, cook the pasta in a large saucepan of rapidly boiling, salted water according to the instructions on the package, until al dente.
4. Chop the salami into bite-size chunks and add to the sauce. heat through, then taste for seasoning. 
5. Drain the pasta, put it in a large bowl, then pour on the sauce and toss to mix. Sprinkle on the parsley and serve with grated Parmesan. 

Cook's Tip

Buy the salami for this dish in one piece so that you can chop it into large chunks. 

Source: France, Christine. 2007. The Complete Guide to Make Sauces. Hermes House: London.

Smoked Salmon and Cream Sauce with Penne Recipe

 This modern way of serving pasta is popular all over Italy. The three essential ingredients combine beautifully, and the dish is very quick and easy to make.

Serves 4

Ingredients:

12 ounces penne

For the smoked salmon and cream sauce:

4 ounces thinly sliced smoked salmon

2 - 3 fresh thyme sprigs

2 tablespoons butter

2/3 cup heavy cream

salt and ground black pepper

Method: 

1. Cook the pasta in boiling salted water until it is al dente.
2. Meanwhile, using kitchen scissors, cut the smoked salmon into thin strip, about 1/4 - inch wide. Strip the leaves from the thyme sprigs.
3. Melt the butter in a large saucepan. Stir in the cream with a quarter of the salmon and thyme leaves, then season with pepper. heat gently for 3-4 minutes, stirring constantly. Do not let boil. Taste for seasoning. 
4. Drain the pasta and toss it in the cream and salmon sauce. Divide among four warmed bowls and top with the remaining salmon and thyme leaves. Serve immediately. 

Variation

Although penne is traditional with this sauce, it also goes very well with fresh ravioli stuffed with spinach and ricotta.

Source: France, Christine. 2007. The Complete Guide to Make Sauces. Hermes House: London.

Shrimp and Vodka Sauce with Pasta Recipe

The combination shrimp, vodka and pasta may seem unusual,  but has become a modern classic in Italy. here it is served with two-colored pasta, but the sauce goes equally well with  short shapes such as penne, rigatoni and farfalle.

Serves 4

Ingredients:

12 ounces fresh or dried paglia e fieno

For the shrimp and vodka sauce:

2 tablespoons olive oil

1/4 large onion, finely chopped

1 garlic clove, crushed

1 -2 tablespoons sun-dried tomato paste

scant 1 cup heavy cream

12 large raw shrimp, peeled and chopped

2 tablespoons vodka

salt and ground black pepper

Method:

1. Heat the oil in a medium saucepan, add the onion and garlic and cook gently, stirring frequently, for about 5 minutes or until softened.
2. Add the tomato paste and stir for 1-2 minutes, then add the cream and bring to a boil, stirring. Season with salt and pepper to taste and let the sauce bubble until it starts to thicken slightly. Remove from heat.
3. Cook the pasta according to the instructions on the package, until al dente. When it is almost ready, add the shrimp and vodka to the sauce, toss over medium heat for 2-3 minutes or until the shrimp turn pink.
4. Drain the pasta and turn it into a warmed bowl. Pour on the sauce and toss well. Divide among warmed bowls and serve immediately.

Cook's Tip

This sauce is best served as soon as it is ready, otherwise the shrimp will overcook and become tough. Make sure that the pasta has only a minute or two of cooking time left before adding the shrimp the the sauce.

Source: France, Christine. 2007. The Complete Guide to Make Sauces. Hermes House: London.

Clam and Tomato Sauce with Vermicelli Recipe

Clam and tomato sauce is a regular dish in Neapolitan restaurants, and is often served with vermicelli or spaghetti. Fresh mussels could be substituted for the clams.

Serves 4

Ingredients:

12 ounces vermicelli

For the clam and tomato sauce:

2 1/4 pounds fresh hard-shell clams

1 cup dry white wine

2 garlic cloves, bruised

1 large handful fresh flat-leaf parsley

2 tablespoons olive oil

1 small onion, finely chopped

8 ripe plum tomatoes, peeled, deseeded and finely chopped

1/2-1 fresh red chile, deseeded and finely chopped

salt and ground black pepper

Method:

1. Scrub the clams thoroughly under cold running water and discard any that are open and that do not close when they are sharply tapped against the work surface.
2. Pour the wine into a large saucepan, add the garlic cloves and half the parsley, then the clams. Cover tightly with the lid and bring to a boil over high heat. Cook for about 5 minutes, shaking the pan frequently, until the clams have opened. 
3. Put the clams in a large colander set over a bowl and let the liquid drain through. Set the clams aside until cool enough to handle, then remove about two-thirds of them from their shells, pouring the clam liquid into the bowl of cooking liquid. Discard any clams that have failed to open. Set bot shelled and unshelled clams aside, keeping the unshelled clams warm in a bowl covered with a lid. 
4. Heat the oil in a saucepan, add the onion and cook gently, stirring frequently, for about 5 minutes, until softened and lightly colored. Add the tomatoes, then strain in the clam cooking liquid. Add the chile and salt and pepper to taste. Chop the remaining parsley finely and set aside.
5. Bring to a boil, half-cover the pan and let simmer gently for 15-20 minutes. 
6. Meanwhile, cook the pasta according to the instructions on the package, until it is al dente.
7. Add the shelled clams to the tomato sauce, stir well and heat through very gently for 2-3 minutes. 
8. Drain the cooked pasta well and put it in a warmed bowl. Taste the sauce for seasoning, then pour the sauce onto the pasta and toss everything together well. Serve garnished with the reserved clams and sprinkled with parsley.

Source: France, Christine. 2007. The Complete Guide to Make Sauces. Hermes House: London.

Squid Sauce with Black Pasta Recipe

What better partner for a delicious squid sauce than squid ink tagliatelle? The tastes blend perfectly, but the sauce will enhance any plain pasta.

Serves 4

Ingredients:

1 pound squid ink tagliatelle

For the squid sauce:

7 tablespoons olive oil

2 shallot, chopped

3 garlic cloves, crushed

3 tablespoons chopped fresh parsley

1 1/2 pounds cleaned squid, cut into rings and rinsed

2/3 cup dry white wine

14-ounce can chopped plum tomatoes

1/2 teaspoon dried chile flakes or powder 

salt and ground black pepper

Method:

1. heat the oil in a pan and add the shallots. Cook until pale golden, then add the garlic.
2. When the garlic colors a little, add 2 tablespoons of the parsley, stir, then add the squid and stir again. Cook for 3-4 minutes, then add the wine. 
3. Simmer for a few seconds, then add the tomatoes and chile.
4. Season the mixture with salt and pepper. Cover and simmer gently for about 1 hour, until the squid is tender. Add more water if necessary.
5. Cook the pasta in plenty of boiling salted water, according to the instructions on the package, until al dente. Drain and return the tagliatelle to the pan. Add the squid sauce and mix well.
6. Serve immediately, sprinkled with the remaining chopped parsley.

Cook's Tip

Simmer the squid very gently, as it can become tough if overheated. baby squid may need a shorter cooking time. 

Source: France, Christine. 2007. The Complete Guide to Make Sauces. Hermes House: London.

Smoked Haddock and Parsley Sauce for Pasta Recipe

This hearty sauce made with smoked haddock makes any hollow pasta shape into a healthy lunch or supper. Shell-shaped pasta is ideal to hold the sauce, but corkscrew and tube shapes work just as well. 

Serves 4

Ingredients:

8 ounces pasta shells

1/2 ounce toasted sliced almonds, to serve

For the smoked haddock and parsley sauce:

1 pound smoked haddock fillet

1 small leek or onion, thickly sliced

1 1/4 cups milk

bouquet garni (bay leaf, thyme and parsley stems)

2 tablespoons butter or margarine

1/4 cup all-purpose flour

2 tablespoons chopped fresh parsley

salt and ground black pepper

Method: 

1. Remove all the skin and any bones from the haddock and discard. Put into a pan with the leek or onion, milk and bouquet garni. bring to a boil, cover and simmer gently for 8-10 minutes or until the fish flakes easily.
2. Strain, reserving the milk for making the sauce, and discard the bouquet garni. 
3. put the butter or margarine, flour and reserved milk into a pan. Bring to a boil and whisk untul smooth. Season and add the fish and leek or onion. 
4. Cook the pasta in a large pan of boiling salted water until al dente.
5. Drain thoroughly and stir into the sauce with the chopped parsley. Serve immediately, with toasted slice almonds.

Source: France, Christine. 2007. The Complete Guide to Make Sauces. Hermes House: London.

Spinach sauce with Seafood Pasta Shells Recipe

Cream cheese and spinach complement all kinds of pasta. This sauce would be perfect with any filled fresh pasta.

Serves 4

Ingredients:

32 large dried pasta shells

For the filling:

1 tablespoon butter or margarine

8 scallions, finely sliced

6 tomatoes

8 ounces cooked peeled shrimp

6-ounce can white crab meat, drained and flaked

For the spinach sauce:

1 cup cream cheese 

6 tablespoons milk

pinch of freshly grated nutmeg

4 ounces frozen chopped spinach, thawed and drained

salt and ground black pepper

Method:

1. Preheat the oven to 300 degree Fahrenheit. Melt the butter or margarine in a saucepan and cook the scallions for 3-4 minutes, until soft.
2. Plunge the tomatoes into boiling water for 1 minute, then into cold water. Slip off the skins. Halve the tomatoes, remove the seeds and cores and roughly chop the flesh.
3. Cook the pasta shells in lightly salted boiling water for about 10 minutes or until al dente. Drain. 
4. To make the sauce, put the cream cheese and milk into a saucepan and heat gently, stirring until blended. Season with salt, ground black pepper and a pinch of nutmeg.
5. Measure 2 tablespoons of cheese mixture into a bowl. Add the scallions, tomatoes, shrimp, and crab meat. Mix well. Spoon the filling into the shells and place in a single layer in a shallow ovenproof dish. Cover with aluminium foil and cook for 10 minutes. 
6. Stir the spinach into the remaining sauce. Bring to a boil and simmer gently for 1 minute, stirring constantly. Drizzle on the pasta and serve hot. 

Source: France, Christine. 2007. The Complete Guide to Make Sauces. Hermes House: London.

Cream and Walnut Sauce on Pansotti Recipe

This walnut and cream pesto is simplified version of the one traditionally served with pansotti in Liguria. It would go equally well with any pasta stuffed with ricotta or spinach, or for a less rich alternative serve it with plain pasta shells. 

Serves 6-8

Ingredients:

1 1/4 pounds herb-flavored pasta dough with eggs

1/4 cup butter

freshly grated Parmesan cheese, to serve

For the filling:

generous 1 cup ricotta cheese

1 1/2 cups freshly grated Parmesan cheese

1 large handful fresh basil leaves, finely chopped

a few sprigs of fresh marjoram or oregano, leaves removed and finely chopped

1 garlic cloves, crushed

1 small egg

salt and ground black pepper

For the cream and walnut sauce:

1 cup shelled walnuts

1 garlic clove

4 tablespoons extra virgin olive oil

1/2 cup heavy cream

Method:

1. To make the filling, put the ricotta cheese, Parmesan cheese, basil, parsley, marjoram or oregano, garlic and egg in a bowl. Season with salt and ground black pepper to taste, and beat well to mix. 
2. To make the sauce, put the walnuts, garlic clove and oil in a food processor and process into a paste, adding up to 1/2 cup warm water, through the feeder tube, to thin the paste.
3. Spoon the mixture into a bowl and add the cream. Beat well to mix, then season to taste. 
4. Using a pasta machine, roll out one-quarter of the pasta intoa 36-40 inch strip. Cut the strip with a sharp knife into two 18-20 inch lengths (you can do this during rolling if the strip gets too long to manage).
5. Using a 2-inch square ravioli cutter, cut eight to ten squares from one of the pasta strips.
6. Using a teaspoon, put a mound of filling in the center of each square. 
7. Brush a little water around the edge of each square, then fold the square diagonally in half over the filling to make a triangle. Press gently to seal.
8. Spread out the pansotti on clean floured dish towels, sprinkle lightly with flour and set aside to dry, while repeating the process with the remaining dough, to make a total of 64-80 pansotti.
9. Cook the pansotti in a large pan of boiling salted water for 4-5 minutes.
10. Meanwhile, put the walnut sauce in a large, warmed bowl and add a ladleful of the pasta cooking water to thin it down. melt the butter in a small saucepan until sizzling.
11. Drain the pansotti and put them in the bowl of walnut sauce. Drizzle the butter on them, toss well, then sprinkle with grated Parmesan. Alternatively, toss the pansotti in the melted butter, spoon into warmed individual bowls and drizzle on the sauce. Serve the dish immediately, with extra Parmesan passed separately. 

Cook's Tip

Be careful not to overfill the pansotti, or they will burst open during cooking. 

Source: France, Christine. 2007. The Complete Guide to Make Sauces. Hermes House: London.

Butter and Herb Sauce with Chitarra Spaghetti Recipe

 You can use just one favorite herb or several for this recipe. The result is the simplest way to dress up pasta but also one of the tastiest.

Serves 4

Ingredients:

14 ounces fresh or dried spaghetti alla chitarra

freshly grated Parmesan cheese, to serve

For the butter and herb sauce:

2 good handfuls mixed fresh herbs, plus extra herb leaves and flowers to garnish

1/2 cup butter

salt and ground black pepper

Method:

1. Cook the pasta in boiling, lightly salted water according to the package instructions, until almost al dente.
2. To make the sauce, chop the herbs coarsely or finely, as you prefer.
3. When the pasta is almost al dente, melt the butter in a large frying pan or saucepan. As soon as it sizzles, drain the pasta and add it to the pan, then sprinkle in the herbs with salt and pepper to taste.
4. toss over medium heat until the pasta is coated in butter and herbs. Serve immediately in warmed bowls, sprinkled with extra herb leaves and flowes. Pass some extra grated Parmesan separately.

Variation

If you like the flavor of garlic with herbs, add 1-2 crushed garlic cloves when melting the butter.

Source: France, Christine. 2007. The Complete Guide to Make Sauces. Hermes House: London.

Bolognese Sauce with Ravioli Recipe

Perhaps one of the most famous pasta sauces outside Italy, Bolognese sauce is rich ragu from the city of Bologna in Emilia-Romagna, an area famous for fine foods. 

Serves 6

Ingredients:

8 ounces cottage cheese

2 tablespoons freshly grated Parmesan cheese, plus extra for serving

1 egg white, beaten, including extra for brushing

1/4 teaspoon ground nutmeg

11 ounces fresh pasta dough

all-purpose flour, for dusting

For the Bolognese sauce:

1 medium onion, finely chopped

1 garlic clove, crushed

2/3 cup beef stock

12 ounces ground extra-lean beef

1/2 cup red wine

2 tablespoons concentrated tomato paste

14-ounce can chopped plum tomatoes

1/2 teaspoon chopped fresh rosemary

1/4 teaspoon ground allspice

salt and ground black pepper

Method:

1. To make the filling, mix the cottage cheese, grated Parmesan cheese, egg white, seasoning and nutmeg thoroughly .
2. Roll the pasta into thin sheets, then place small amounts of filling along the pasta in rows, leaving a gap of 2 inches between them. Moisten around the filling with beaten egg white. 
3. Place a second sheet of pasta lightly over the top. press between each pocket to remove air, and seal.
4. Cut into rounds with a fluted ravioli or pastry cutter. Transfer to a floured dish towel and let rest for at least 30 minutes before cooking. 
5. To make the Bolognese sauce, cook the onion and garlic in the stock for 5 minutes or until all the stock has reduced. add the beef and cook quickly to brown, breaking up the meat with a fork.
6. Add the wine, tomato paste, chopped tomatoes, rosemary and allspice. Bring to a boil and simmer for 1 hour. Season to taste.
7. Cook the ravioli in a large pan of boiling, salted water for 4-5 minutes. (Cook in batches to keep them from sticking together.) Drain thoroughly. Serve topped with the Bolognese sauce. pass grated Parmesan cheese separately. 

Variation

Stir in a handful of chopped chicken livers with the ground beef to add a more meaty richness to the sauce. 

Source: France, Christine. 2007. The Complete Guide to Make Sauces. Hermes House: London.

Cream and Parmesan Sauce with Spinach and Ricotta Ravioli Recipe

This creamy parmesan sauce is a perfect accompaniment to homemade spinach and ricotta ravioli but would be just as delicious on store-brought tortelloni or any other fresh pasta with a stuffing to give flavor.

Serves 8

Ingredients:

1 1/4 pounds fresh pasta dough grated fresh Parmesan cheese, to serve

For the filling:

3 tablespoons butter

6 ounces fresh spinach leaves, trimmed, washed and shredded

scant 1 cup ricotta cheese

1/3 cup freshly grated Parmesan cheese

freshly grated nutmeg

1 small egg

salt and ground black pepper

For the cream and Parmesan sauce:

1/4 cup butter

1/2 cup heavy cream

2/3 freshly grated Parmesan Cheese

Method:

1. To make the filling, melt the butter in a saucepan, add the spinach and salt and pepper to taste and cook over medium heat for 5-8 minutes, stirring frequently, until the spinach is wilted and tender. Increase the heat to high. Stir until the water boils off and the spinach is quite dry. 
2. Put the spinach in a bowl and set aside until cold, then add the ricotta, grated Parmesan and freshly grated nutmeg to taste. Beat wel to mix, taste for seasoning, then add the egg and beat well again. 
3. Using a pasta machine, roll out one-quarter of the pasta into a 36-40 inch strip. Cut the strip with a sharp knife into two 18-20 inch lengths (you can do this during rolling if the strip gets too long to manage).
4. Using a teaspoon, put 10-12 little mounds of the filling along one side of one of the pasta strips, spacing them evenly. brush a little water around each mound, then fold the plain side of the pasta strip over the filling.
5. Starting from the folded edge, press down gently with your fingertips around each mound of filling, pushing the air out at the unfolded edge. Sprinkle lightly with flour. 
6. With a fluted pasta wheel, cut along each long side, then in between each mound to make small square shapes.
7. Put the ravioli on floured dish towels, sprinkle lightly with flour and let dry while repeating the process with the remaining pasta, to give you 80-96 ravioli altogether.
8. Drop the ravioli into a large pan of the boiling salted water, bring back to a boil and boil for 4-5 minutes.
9. Meanwhile, make the sauce. Gently heat the butter, cream and Parmesan in a medium saucepan until the butter and Parmesan have melted.
10. Increase the heat and simmer for a minute or two until the sauce is slightly reduced, then add salt and pepper to taste.
11. Drain the ravioli and divide them equally among eight warmed large bowls. Drizzle the sauce on them and serve sprinkled with Parmesan and ground pepper.

Variation

This cheese sauce would also work well with a baked pasta dish such as macaroni. Sprinkle the top generously with grated Parmesan before baking. 

Source: France, Christine. 2007. The Complete Guide to Make Sauces. Hermes House: London.

Gorgonzola Sauce with Gnocchi Recipe

This cheese sauce has a strong flavor and so is ideal with potato dumplings or a plain pasta like macaroni. Either way, it makes a filling dish ideal for a winter supper.

Serves 4

Ingredients:

1 pound potatoes, unpeeled

1 large egg

1 cup all-purpose flour

Fresh thyme sprigs, too garnish

Salt and ground black pepper

4 tablespoons freshly grated Parmesan cheese, to serve

For the Gorgonzola sauce:

4 ounces Gorgonzola cheese

4 tablespoons heavy cream

1 tablespoon chopped fresh thyme

Method:

1. Cook the potatoes in boiling salted water for about 20 minutes, until they are tender. Drain and, when cool enough to handle, remove the skins. 
2. Press the potatoes through a sieve, using the back of a spoon, into a mixing bowl. Season, then beat in the egg. Add the flour a little at a time, stirring well with a wooden spoon after each addition until you have a smooth dough. (You may not need all the flour). 
3. Turn the dough out onto a floured surface and knead it for about 3 minutes, adding more flour if you need to, until it is smooth and soft and not sticky to the touch. 
4. Divide the dough into six equal pieces. Flour your hands and gently roll each pice on a board into a log shape measuring 6-8 inches long and 1 inch in diameter. Cut each log into six to eight pieces, each about 1 inch long, then gently roll each piece in the flour. Form into gnocchi by gently pressing each piece onto the floured surface with the tines of a fork to form ridges. 
5. To cook, drop the gnocchi into a pan of boiling water about 12 at a time. Once they rise to the surface, after about 2 minutes, cook them for 4-5 more minutes, then drain.
6. To make the sauce, place the Gorgonzola, cream and thyme in a large frying pan and heat gently until the cheese melts to form a thick, creamy consistency, then heat through.
7. Add the drained gnocchi to the sauce and toss well to combine. Serve with Parmesan and garnish with thyme. 

Variations

The Gorgonzola sauce could also be used in a fondue, with croutons or vegetable pieces to dip. 

Source: France, Christine. 2007. The Complete Guide to Make Sauces. Hermes House: London.

Carbonara Sauce with Spaghetti Recipe

An all-time favorite sauce that is perfect for spaghetti or tagliatelle. This version has plenty of pancetta or bacon and is not too creamy, but you can vary the amounts. 

Serves 4

Ingredients:

12 ounces fresh or dried spaghetti

For the carbonara sauce:

2 tablespoons olive oil

1 small onion, finely chopped

8 pancetta or lean bacon strips, cut into 1/2-inch strips

4 eggs

4 tablespoons creme fraiche

4 tablespoons freshly grated Parmesan cheese, plus extra to serve

salt and ground black pepper

Method:

1. Heat the oil in a frying pan, add the onion and cook, stirring, over low heat, for 5 minutes, until softened.
2. Add the strips of pancetta or bacon to the onion in the pan and cook for about 10 minutes, stirring almost constantly.
3. Meanwhile, cook the pasta in a pan of salted boiling water according to the instructions on the package, until al dente.
4. Put the eggs, creme fraiche and grated Parmesan in a bowl. Grind in plenty of pepper, then beat the mixture together well.
5. Drain the pasta, turn it into the pan with the pancetta or bacon and toss well to mix.
6. Turn the heat off under the pan. Immediately add the egg mixture and toss vigorously so that it cooks lightly and coats the pasta.
7. Quickly taste for seasoning, then divide among four warmed bowls and sprinkle with black pepper. Serve immediately, with extra grated Parmesan passed separately. 

Source: France, Christine. 2007. The Complete Guide to Make Sauces. Hermes House: London.

Tomato and Eggplant Sauce with Pasta Recipe

Full of flavor, this sauce goes well with any short pasta shapes. It can be layered with sheets of pasta and cheese sauce to make lasagna.

Serves 4-6

Ingredients:

12 ounces dried short pasta shapes

For the tomato and eggplant sauce:

2 tablespoons olive oil

1 small fresh red chile

2 garlic cloves

2 handfuls fresh flat-leaf parsley, coarsely chopped, plus extra to serve

1 pound eggplant, chopped

scant 1 cup water

1 vegetable bouillon cube

1 handful fresh basil leaves

8 plum tomatoes, peeled and choped

4 tablespoons red wine

1 teaspoon sugar

1 envelope saffron powder

1/2 teaspoon ground paprika

salt and ground black pepper

Method:

1. Heat the oil in a large frying pan and add the whole chile, whole garlic cloves and one handful of chopped parsley. Smash the garlic cloves with a wooden spoon to release their juices, then cover the pan and cook the mixture over low to medium heat for about 10 minutes, stirring occasionally. 
2. Remove and discard the chile. Add the eggplant to the pan. Pour in half the water. Crumble in the bouillon cube and stir until it is dissolved, then cover and cook, stirring frequently, for about 10 minutes. 
3. Add the tomatoes, wine, sugar, saffron and paprika with another handful pf parsley, the basil and seasoning. Pour in the remaining water. Stir well, replace the lid and cook for 30-40 minutes, stirring occasionally. 
4. About 10 minutes before the sauce is ready, cook the pasta in boiling salted water according to the instructions on the package until al dente.
5. Check the sauce for seasoning then toss with the drained pasta in warmed bowls. Garnish with extra chopped parsley.

Source: France, Christine. 2007. The Complete Guide to Make Sauces. Hermes House: London.