no mayonnaise
Sous Chef
- Joined
- Oct 16, 2011
- Messages
- 553
Here's this sauce I've been making forever. I'll post the basic one, and then the variations you can do with it. It's only got a few ingredients, all of which most people have sitting around so it's a good go-to side dish. Toss in some steamed or grilled veggies too, trust me it's good especially with asparagus. I'm almost positive this is some kind of traditional Italian sauce but I can't for the life of me find a recipe for it so until then I just claim it as a No Mayo recipe. I know 1 head of garlic sounds like a lot but when you cook it in the sauce it really doesn't come out as strongly as you'd think.
1/2 cup EVOO
1/2 dry white wine
1 head garlic, cloves sliced paper thin
2 tsp. pepper flakes, or to taste
1/2 tsp. lemon juice
Minced Italian parsley, garnish
Salt + Pepper
In a pan over low heat, add oil and pepper flakes, stirring occasionally, for 3-5 minutes. Increase heat to medium and add garlic. Saute 1-2 minutes or until garlic is cooked to a "blonde" stage (cooked but not browned). Add wine to the pan, and reduce the wine by about half though you can eyeball it. The sauce will turn a milky color almost for lack of a better word when it's about done. Add lemon juice and taste for seasoning and adjust as necessary. Toss in cooked pasta with minced parsley and top with Parmigiano-Reggiano. Serve immediately. Best with long stringy pasta like spaghetti, linguini, bucatini, etc.
Variations:
Clams: When you add the wine to the sauce, reduce it for only a couple seconds then throw in some cleaned and purged live littleneck clams and cover with a lid until the clams are open, about 3-5 minutes.
Anchovies: When you add the garlic to the sauce, you can also add an anchovy paste to the oil for added flavor. Simply take 1-3 good imported anchovies (to taste) and chop them roughly on the cutting board, then using the broad flat side of your knife in a sliding motion, mash the anchovies against the cutting board multiple times to make a paste. Or you can use pre-made anchovy paste, or a mortar and pestle. Ideally, the anchovy paste will melt away into the sauce and you will be left with no chunks. You could even use fish sauce here.
Broth: You could add any broth you like in place of/addition to the wine and toss the correlating protein into the pasta. Make sure you reduce it accordingly.
1/2 cup EVOO
1/2 dry white wine
1 head garlic, cloves sliced paper thin
2 tsp. pepper flakes, or to taste
1/2 tsp. lemon juice
Minced Italian parsley, garnish
Salt + Pepper
In a pan over low heat, add oil and pepper flakes, stirring occasionally, for 3-5 minutes. Increase heat to medium and add garlic. Saute 1-2 minutes or until garlic is cooked to a "blonde" stage (cooked but not browned). Add wine to the pan, and reduce the wine by about half though you can eyeball it. The sauce will turn a milky color almost for lack of a better word when it's about done. Add lemon juice and taste for seasoning and adjust as necessary. Toss in cooked pasta with minced parsley and top with Parmigiano-Reggiano. Serve immediately. Best with long stringy pasta like spaghetti, linguini, bucatini, etc.
Variations:
Clams: When you add the wine to the sauce, reduce it for only a couple seconds then throw in some cleaned and purged live littleneck clams and cover with a lid until the clams are open, about 3-5 minutes.
Anchovies: When you add the garlic to the sauce, you can also add an anchovy paste to the oil for added flavor. Simply take 1-3 good imported anchovies (to taste) and chop them roughly on the cutting board, then using the broad flat side of your knife in a sliding motion, mash the anchovies against the cutting board multiple times to make a paste. Or you can use pre-made anchovy paste, or a mortar and pestle. Ideally, the anchovy paste will melt away into the sauce and you will be left with no chunks. You could even use fish sauce here.
Broth: You could add any broth you like in place of/addition to the wine and toss the correlating protein into the pasta. Make sure you reduce it accordingly.
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