In this blog post, we will answer the following question: What can I use if I don’t have pasta sauce? We will give you 11 alternatives for the classic pasta sauce.
What can I use if I don’t have pasta sauce?
There are many alternatives to the classic pasta sauce. Next, we will give you 11 alternatives and variants of pasta sauce. The ingredients are calculated for 4 servings (400 gr. of pasta approx.)
Alfredo sauce: 300 ml of heavy cream – 100 gr of butter – Salt, pepper, and nutmeg – Grated cheese to taste.
We boil the cream with the butter so that it reduces a little, we add the salt and spices. When mixing with the pasta, add grated cheese to taste. For all kinds of pasta.
Tuna and tomato: 1/2 onion – 1 green pepper – 2 cans of tuna in oil – 2 glasses of crushed tomato – Salt – 1 pinch of sugar – Oregano
Sauté chopped onion and pepper in a little olive oil. Add the shredded tuna with its oil and the tomato, salt, and 1/2 teaspoon of sugar. Add the oregano and let it cook for a few minutes. For spaghetti, noodles, and macaroni. Sprinkle grated cheese.
Bolognese sauce: 1/2 chopped onion – 2 minced garlic cloves – 300 gr. minced meat – 1 glass of white wine – Salt – 2 glasses of crushed tomato – 1 teaspoon of sugar – Aromatic herbs to taste (oregano, basil …)
Sauté onion and garlic in a little oil and add the meat, stir and undo with the wooden spoon; we put the wine and salt. Let it do and add water if necessary (normally the wine will suffice). Add the tomato, herbs, and sugar and let it reduce for a few minutes. Sprinkle with grated cheese. To enrich the bolognese we can sauté some mushrooms or cubes of zucchini with the onion or we can add chopped black olives at the end.
Mushrooms and bacon: 200 gr. rolled mushrooms – 100 gr. bacon in strips – 1/2 onion – 2 cloves of garlic – 1 glass of white wine – 2 glasses of crushed tomato – Sugar – Salt, oil
Sauté onion and chopped garlic in oil, add the mushrooms and bacon in strips. We can put white wine, and we leave for a few minutes. Add the tomato, salt, a pinch of sugar, and let it reduce for 5 minutes. For spaghetti, noodles, and macaroni.
Mushrooms, ham, and cream: 200 gr. sliced mushrooms – 1 small onion – 150 gr. thick sliced ham or bacon – 1 can of cream (or 2 if we like it more creamy) – 2 tablespoons of butter – Salt and pepper
Finely chop the onion and sauté it in butter without turning brown. Add the mushrooms and sauté them until they release all the liquid. Add the ham or bacon and let it cook together for a few minutes. We lower the heat and water with the cream, mixing everything well. Season and serve the pasta bathed in the sauce. For long pasta.
Mushrooms and cheese: 1 chopped onion – Olive oil – Salt and pepper – 4 minced garlic cloves – 1/4 kg. sliced mushrooms – 1/4 kg. grated cheese – 1/4 liter of milk
Brown the onion and garlic in the oil. Add the mushrooms and after 2 minutes, the cheese and milk. We let it do until the cream is bound. Season with salt and pepper. For fettuccine, spaghetti …
Four kinds of cheese: 400 ml. of liquid cream – 50 gr. grated Emmental cheese – 50 gr. grated parmesan – 50 gr grated gorgonzola or roquefort – 1 large tablespoon of butter
Melt the butter over the fire without burning, add the cream and cheese. We stir until it thickens and we taste of salt. If it is too thick we add a little milk. For any pasta. To serve, sprinkle fresh chives or basil.
Prawns: 250 gr. peeled prawns – 2 or 3 cloves of garlic – 2 dl. white wine – 1 1/2 glass of crushed tomato – Nutmeg, pepper, parsley – Olive oil, salt – Grated cheese
Brown the sliced garlic in oil, add the prawns, spices, salt, and wine. When it evaporates, add the tomato and a pinch of sugar. We leave in a few minutes. We serve the pasta covered in sauce and sprinkled with grated cheese. For all types of pasta.
Pesto: 1/2 onion – 1 green pepper – 1 or 2 cloves of garlic – 1 large ripe tomato (or a glass of crushed tomato) – 1 zucchini cut into small cubes – Salt, olive oil
Sauté the onion, garlic, and chopped pepper. Add the zucchini, season, and let it soften. Add the tomato and sugar and leave for a few minutes. For spaghetti, noodles, and macaroni, with grated cheese.
Roquefort: 350 ml. of liquid cream – 150 gr. Roquefort – 1 tablespoon butter
Melt the butter over the heat, add the liquid cream and the roquefort that we have crushed with the fork. We let it melt. We serve with spaghetti, ravioli, tortellini … Chopped walnuts can be added.
Tomato and herbs: 1 can of 1/2 kg. whole peeled tomato – 1 clove of garlic – 1/2 onion – 1 glass of white wine – A few fresh basil leaves – Oregano – Thyme – Sugar and salt
We brown chopped garlic and onion in oil. Add the tomatoes and grind with a fork. We add a pinch of sugar and salt and add the wine. We let it reduce. Then we add the oregano, thyme, and the chopped basil. You can add some crushed anchovies with the oil from the can.
The bottom line
An authentic Italian will also not cook pasta and fish, with which it is not advisable to combine cheese. On the other hand, the carbonara (no cream please), born in Rome and very popular, only has to be served with spaghetti, the canons say.
Like clams, unthinkable for small pasta, the Alfredo, invented in Rome, can be used for many different types. It was still created for fettuccine (ribbons), although it is more prevalent in the United States than in Italy itself.
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