Pasta with marinara is an age old favorite for those nights you need a quick dinner. But after a while the same-old, same-old can wear on your tastebuds. So if you’re tired of your typical red sauces and alfredo sauces, here are two exotic new toppings for your pasta. Both are unexpected, quick to make, and inexpensive. They’ll make you look at pasta in a whole new way.
Spicy Tuna Sauce
This sauce is best made with fresh basil and garlic. It’s a flavorful red-sauce that goes perfectly with pasta, and calls out for a tangy romano cheese. Make it in a big batch, because it’s addictive. If you have a family to feed, you might also want to add it to your Once-a-Month-Cooking repoitoire because it freezes beautifully. The most versatile aspect of this tuna sauce is that it’s hard to ruin. If you put in more tuna, it will still come out fine. Too many cans of tomatoes? Just add a dash more spice. All you have is a bottled red sauce, and no tomatoes? Fine. This recipe can be thrown together with ingredients you have on hand, even if they’re not the exact same ones called for.
1 large onion
2 cans of tuna, undrained
1/4 cup Frank’s Hot Sauce (or similar pepper sauce)
3 cans of diced/crushed tomatoes, 14 oz.
4 cloves garlic
1 tbsp. olive oil
10 fresh basil leaves, chopped up
1 Bay Leaf
1/4 cup romano or parmesan cheese
1. Chop onion
2. In a large sauce pot/pan, fry the onion in olive oil until translucent.
3. Mince garlic, or use a garlic press to crush it into the olive oil and onion mixture.
4. Add tuna to the pot.
5. Tear up basil into small pieces, or chop with a knife
6. Add crushed tomatoes to the pot and bayleaf. Bring to a boil.
7. Add basil, cheese, and hot sauce to the pot.
8. Continue to simmer.
10. Add salt and pepper to the tuna sauce according to your personal taste. Simmer for about 20 minutes, stirring frequently so that it doesn’t burn.
11. Pour over pasta and serve.
Gorgonzola Cream Sauce
If you like alfredo or other cream sauces, but you’re looking for something with a little more kick, this delicious sauce is for you. With a flavorful gorgonzola cheese at its base, the velvety sauce will cling to each strand of pasta and whet your appetite for more. But this recipe isn’t for the faint of heart – it begins with a half cup of butter! But truly, it would be hard to find a restaurant quality sauce such as this one that’s easier to prepare. The entire recipe can be whipped up in the microwave in just a few minutes if you have the right ingredients on hand.
1/4 cup mild gorgonzola, crumbled
1/2 cup butter
3 tbsp. parmesan cheese
1/4 cup whipping cream
Pinch of Pepper.
1. Melt butter. You can nuke it in a microwave-safe bowl, or you can do this on the rangetop.
2. Mix gorgonzola and pepper with the melted butter.
3. Crush gorgonzola chunks into the butter mixture with a fork.
4. Heat cream. Again, you can microwave this or do it on the rangetop, your choice.
5. Stir heated cream and parmesan into gorgonzola mixture, and whip with the fork.
6. Pour over pasta and serve.
And that’s it. Two new sauces for pasta that will wake up your dinner table diners, and make them take notice in a hurry. There’s no reason to settle for bottle sauces when you can whip up these fantastic creations at home.