Pasta - it's all about the sauce

Saucy Italiano

Pasta and its various sauces date back to Roman times, but it's not until the 1800's that they became tomato based. We tend now to associate the tomato-based pasta sauces as typically Italian – bolognese, pomodoro, puttanesca, arrabbiata – which are more recent developments still.

Spaghetti Puttanesca

This has the most colourful history !

It's a spicy spaghetti dish of tomatoes, capers, anchovies and garlic, the name literally translates to 'whore’s spaghetti', supposedly cooked by such working ladies whilst awaiting their next 'guests'.

Very saucy indeed. To really enrich its saucy flavours, we like to give is a good few spoonfuls of Stokes Bloody Mary Ketchup. The Italian tomatoes feel so at home (a casa), with the shot of vodka and special Bloody Mary spices boosting its 'wow' factor further still.

 
Creamy Mushroom Pasta

This is a cross between a carbonara and a creamy mushroom sauce, the eggs from the carbonara adding rich depth to this delicious combination.

Soften 2 finely diced shallots in a foaming combination of oil and butter for 5 minutes, then add 2 grated cloves of garlic. Stir 2 tbsp of Stokes Dijon Mustard into the onions with 200g of assorted mushrooms (roughly chopped or torn).

[TIP: Personally, because I adore it and it goes so well with mushrooms, I add a wee dollop of our Brown Sauce for a spicy after taste.]

While this is happening, cook 350g to 400g of spaghetti to the pack's instructions, save 2 or 3 ladles of the pasta water, drain the rest and run a drizzle of oil through it to stop it sticking.

To the mushrooms, stir in 3 very full tbsp of rich cream cheese and rest. Tip the pasta into a large pan on a gentle heat, with 3 beaten eggs and 4 tbsp of grated Cheddar cheese, combining thoroughly to coat the pasta. Tip the creamy mushrooms into the pasta and stir in the reserved cooking water until you have beautifully creamy mushroom pasta to plate with a scattering of fresh chopped parsley and copious gratings of Parmesan-style cheese.

 Arrabiatta Meatballs

Originating from the Lazio region around Rome, 'arrabiatta' literally means angry, reflecting the spicy chilli heat - yummy.

For the meatballs (you can buy them ready to cook or make your own): Mix half and half 250g of minced pork and 250g of minced beef in a bowl with 2 very finely diced shallots, 2 tbsp of Stokes Spiced Apricot Chutney and 2 tsp of our Chilli Jam (giving your meatballs instant aromas and flavours of Tunisia).

Season and divide the mixture into 16 golfball-sized balls. Fry them in oil for 5 minutes of so, to brown them all over and set them aside.

For the sauce: tip 2 cans of chopped tomatoes into a pan with 1 tsp of caster sugar, 1 tsp of dried Italian herbs, 3 grated garlic cloves, 3 tbsp of Stokes Tomato Ketchup and our Chilli Ketchup or Chilli Jam to taste - the more you add, the 'angrier' it gets.

As it bubbles, add a glass of red wine, simmering constantly to reduce, thicken and intensify the flavours further. After 10 minutes, add the meatballs and simmer very gently for 15 minutes, turn off the heat, cover and rest while your pasta finished to the packet instructions.

Now, either do it the Italian way, adding the meatballs to the pasta, stirring together then serving; or plate separately with shavings of Parmesan and a sprinkle of parsley to finish.

'Oh so Cheesy' Lasagne

'Oh so cheesy' and 'oh so simple' - enjoy. We need a bechamel sauce, loads of cheese, lovely slices of ham and dried or fresh lasagne sheets.

For the bechamel: make a roux stirring 85g of flour into 85g of melted butter with 2 tbsp of Stokes Dijon Mustard. Pour a glass of white wine into the roux followed by the gradual addition of 'up to' 1L of milk, stirring continually until you have a smooth sauce. Add a pinch of salt and teeny pinch of nutmeg.

To make it cheesy, add 150g of grated Cheddar cheese and to make it creamier, stir in 2 or 3 tbsp of rich cream cheese.

To prepare the pasta: boil a pan of water with a drop of oil in it and dunk each of 12 sheets of fresh lasagne sheets (or to the pack's instructions) for 1 minute, then running them under cold water to stop them cooking and rest on a tea towel.

To assemble: butter a large 30 x 20cm baking dish. Lay sheets of pasta to form one covering with slices of ham on top, 5 or 6 torn pieces of mozzarella cheese, a quarter of the bechamel, then another layer of pasta etc. Finish with the rest of the sauce and a good grating of Parmesan cheese over the top. Put the dish into the oven pre-heated to 200°C/gas mark 6 for 30 to 40 minutes until it bubbles with a deliciously browning layer of cheese on top. Rest for 10 minutes and serve.

 Great Sauces make Great Sauces

Order your 'Great Sauces' - HERE

More foodie thoughts for the week:

Cut - 
gets to the heart of mustard, its origins and its irreplaceable importance in the kitchen - here.







Must - 
we push the boundaries of 'tasty' this week with rich mustard sauces, gravies and dressings - here.








Red - 
'Do you want red, white or brown with that love'. Learn more about burgers in a world without Stokes - here.

If good food makes you happy
...adding Stokes will make you smile ;)

FOOD MADE BETTER 
www.stokessauces.co.uk

01394 462150