We'll show you 5 recipes for spaghetti sauces that will delight everyone at the table. Whether the hearty and original Italian Bolognese, the vegan pasta sauce or the sweet spaghetti variant - there is something for every taste.
Spaghetti always works! But it doesn't always have to be the vile tomato sauce. There are tons of fun spaghetti sauces that turn the long pasta into an exciting dish. How about a homemade zucchini pesto or a vegan pasta sauce? Or you can conjure up a sweet spaghetti variant - it also tastes delicious. But before we get to the spaghetti recipes, we have one more thing 3 tips for preparation ready!
1. Add pasta water to the sauce
Do you often have the problem that the pasta sauce somehow doesn't seem to be enough for the many pasta in the end? Then just add a few spoons of pasta water to the sauce. The liquid stretches the spaghetti sauce without making it too runny. Because the pasta water contains starch that makes the sauce creamy. And: Make sure to boil the spaghetti in enough water. As a rule of thumb: 1 liter per 100 g of pasta.
2. Finish cooking the spaghetti in the sauce
Alone the spaghetti sauce is nice and spicy, but together with the pasta it tastes a bit bland. You know that? Then do the following: Give the pasta approx. 3 minutes before they are done in the simmering sauce and let it cook to the end. This way they take in the taste of the sauce better.
3. Enough water and a little oil to prevent sticking
As soon as the water is poured off, the spaghetti stick together like pattex? You can prevent them from sticking together by either adding the spaghetti directly to the sauce or by collecting half a cup of pasta water and adding it back to the pasta along with 1 tablespoon of olive oil. Stir well, then nothing sticks anymore.
100% italiano: Original Bolognese sauce
The classic among the spaghetti sauces should of course not be missing. Our Italian colleague Elena shared her recipe for the perfect Bolognese with us.
For 4 servings you need:
2 stalks of celery
1 green onion
500 g mixed mince
4 tbsp tomato paste
approx. 150 ml dry red wine
150 ml vegetable stock
1 large can of peeled tomatoes (approx. 480 g)
100 ml dash of milk
a large pinch of sugar
dried Italian herbs
1 tbsp butter
1 pack of spaghetti
loads of parmesan
That's how it's done:
Peel or peel vegetables. clean and cut into very fine cubes. Peel the onion and cut it into fine cubes. Put the butter and oil in a large saucepan and let it get hot. Add the onion and sauté until translucent. Then add the diced vegetables and cook over medium heat for approx. Sweat for 5-7 minutes. Then place the vegetables in a bowl in the saucepan.
Put some more butter and olive oil in the pot and let it get hot. Add the minced meat and fry until crispy and crumbly. Add the vegetables again and fry them together with the tomato paste. When a tanned layer has settled (be careful not to let it turn black!) generously deglaze with red wine. Add the vegetable stock, milk and canned tomatoes and stir. Season to taste with salt, pepper, sugar and Italian herbs. With the lid on low level for approx. Let simmer for 1 hour (longer if you like).
Then cook the spaghetti according to the instructions on the packet. Serve with sauce and a good portion of freshly grated Parmesan.
Light and fresh: spaghetti with lemon and salmon sauce
Salmon, lemon and spaghetti - this trio gets along wonderfully. This pasta sauce tastes like summer and the sea. Simply delicious!
The best pasta sauces in the world! Delicious recipes for Bolognese, Carbonara & Co.
For 4 servings you need:
- 2 frozen salmon fillets
- 1 shallot
- Shot of dry white wine
- 1 organic lemon
- some grained vegetable broth
- 1 cup of sour cream
- fresh dill
- some olive oil
- Salt pepper
- 1 pack of spaghetti
That's how it's done:
Thaw the salmon fillets. Cut the shallot into very fine cubes. Put some oil in a large pan and fry the shallot in it until translucent. Cut the fish into bite-sized but not too small cubes. Also add to the pan and fry for 2 minutes on a medium heat. Deglaze with white wine. Pour in a pinch of vegetable stock and some hot water and simmer.
Cook the pasta according to the instructions on the package until al dente. Drain the pasta. Add a few squirts of lemon juice to the sauce and stir in the sour cream. Season with salt and pepper and mix the spaghetti with the sauce. Chop some dill and sprinkle over it and serve immediately.
4 times a great catch: salmon recipes can be so versatile!
Great alternative: spaghetti with vegan carbonara sauce
Vegan carbonara? What sounds like irony - after all, the real carbonara sauce lives on egg and bacon - is a culinary revelation. Different, but soooo good! We found this recipe with spicy fennel on the food blog veggies. Blog owner Lea shows how versatile and delicious vegan cuisine can be. A great alternative for everyone who wants to do without animal products permanently or occasionally.
By the way: Italian pasta such as spaghetti or penne are made from durum wheat semolina and traditionally without eggs. Vegans should always take a look at the packaging. There it says whether the product is vegan.
Enlightenment of the day: THAT is what the hole in your spaghetti spoon is really for
For 2 servings you need:
- 1 onion
- 1 clove of garlic
- two fennel bulbs
- 1 tbsp vegetable oil
- 50 ml white wine
- 120 g white boiled beans
- 15 g yeast flakes
- 1 teaspoon hot mustard
- 1 teaspoon miso paste
- 1-2 tbsp lemon juice
- 125 ml oat or almond drink
- Salt pepper
- 250 g spaghetti
This is how it works:
Peel the onion and garlic and cut into fine cubes. Wash and clean the fennel. Cut out the stalk and cut the fennel bulbs into fine strips.
Put the oil in a pan and let it get hot. Sauté the onion and garlic until translucent. Add the fennel and fry everything for a few minutes over medium heat. Then deglaze with white wine. Season with salt and pepper. Remove the fennel and onion mixture from the heat and place 1/3 of it in a bowl.
Put the remaining 2/3 of the fennel mixture in a blender. Wash the beans under running water and let them drain and puree them together with the mustard, miso paste and yeast flakes, lemon juice, oat drink and salt and pepper to a creamy sauce.
Cook the pasta according to the instructions on the package until al dente. Heat the vegan spaghetti sauce in the pan. Mix the pasta with a little pasta water, add and mix well. Then fold in the remaining fennel mixture and serve.
You can find even more brilliant vegan recipes that will also delight meat eaters in Lea Green's cookery and baking book "Green Love". You can order it directly from Amazon here.*
Wholesome and tasty: Wholegrain spaghetti with zucchini pesto
Spaghetti doesn't have to be unhealthy! Here comes a healthy spaghetti variant with whole wheat pasta and homemade zucchini pesto.
Easy and lightning fast: 4 ingenious pasta recipes for the lazy
- 2 young zucchini
- 40 g pine nuts
- 10 fresh basil leaves
- 3 tbsp grated parmesan
- cold pressed olive oil
- 1 pack of whole wheat spaghetti
That's how it's done:
Cook the pasta according to the instructions on the packet. In the meantime, wash and roughly chop the zucchini. Wash the basil leaves. Puree all the ingredients for the pesto with a hand blender. If the pesto is too firm, add a little olive oil.
Drain the spaghetti and collect some of the pasta water. Mix the pasta well with pesto and a little pasta water. Serve straight away.
For dessert: sweet spaghetti variant with cherry sauce
Yes, spaghetti can be sweet too! This is proven by the recipe for vanilla noodles with cherry sauce and coconut parmesan that we discovered on the food blog Gourmet Guerilla. Food blogger Mel shows lots of feel-good dishes that go quickly and simply make you happy.
- 300 g frozen raspberries
- 200 g frozen cherries
- 1 sip of water
- 1 pinch of ground vanilla
- 1 tablespoon of sugar
- 1 squirt of lemon juice
For the sweet spaghetti:
- 1/2 L milk
- 2 L of water
- 2 tbsp sugar
- 1 pinch of salt
- 300 g spaghetti
- 2 tbsp quark
- Desiccated coconut