Pasta sauces Archive

Vegetables Lasagna

Posted 01/04/2012 By Edith

Vegetables Lasagna

Production: 8 – Serving
Preparation: 60 Minutes
Cooking: 30 Minutes

A delicious vegetarian dich, this lasagna can be prepared in greater quantity and freeze to enjoy later. Filled with fresh vegetables, cheese and dairy, this lasagna is a nutritious meal while being lightweight. Tasty, it is ideal for people who want to reduce the meat in their diet.

Relatively simple to prepare, together with a fresh bread and good wine, it will become the queen of the table.

Pasta lovers, enjoy this vegetables lasagna and revel in his fine taste!

Note: For seafood lovers, you can easily add shrimp, lobster or crab in this lasagna.

Vegetables lasagna

  Vegetables lasagna step 1  Vegetables lasagna step 2  Vegetables lasagna step 3

Pasta (Lasagna)  – [12]
Zucchini  – [1]
Onions – [3]
Celery (sticks)  – [2]
Garlic cloves – [3]
Red pepper (sweet) – [1]
Paris mushrooms – [8 oz.s]  (240 g.)
Green Onions – [6]
Butter – [1 cup]  (250 ml.)
wild Madagascar  pepper (Voatsiperifery) – [1 teaspoon]  (5 ml.)
White Wine – [1/8 cup]  (35 ml.)
Mild cheddar Cheese – [8 oz.s]  (240 g.)
Milk – [2 cups]  (500 ml.)
Flour (all purpose) – [2 tablespoons]  (30 ml.)
Salt & Pepper to taste
Fresh Basil (leaves)  – [1 cup]  (250 ml.)
Olive oil – [8 tablespoons]  (120 ml.)
Mozzarella Cheese – [4 cups]  (1 L.)
Espelette Chili – [1/2 teaspoon]  (3 ml.)
Cauliflower (Pieces) – [5]


1- Slice the zucchini, the celery, 2 onions and the sweet peppers into thin slices. Finely mince the garlic.
2- In a large skillet, saute the sliced ​​vegetables and garlic in 4 tablespoons tablespoons of olive oil (3-4 minutes). Set aside in a bowl and add the fresh basil leaves.
3- Finely chop one onion and the mushrooms. In skillet, heat 1/4 cup butter and 4 tbsp.of olive oil. When the butter has melted add the onions and sliced ​​mushrooms, reduce heat to simmer (2-3 minutes).
4- Grind the black pepper and add to mushroom and onions. Stir well and cook until liquid has almost completely evaporated. Add the white wine and let evaporate. Remove from heat and set aside.
5- Cook the pasta (lasagna) in a large pot of salted hot water.
6- Cut the scallions into thin slices and in small pieces the cauliflowe. Add to mushrooms-onion mixture.
7- Prepare the white sauce (Bechamel) with the remaining butter (3/4 t) + milk + flour + grated cheddar cheese.
8- Line the bottoms of two 6×6 pans with a first row of cooked pasta.
9- Spread half of the first mixed vegetables (zucchini + onion + celery) over noodles and top with béchamel.
10- Place another layer of pasta.
11- Divide the onion-mushroom mixture between the 2 pans and spread evenly.
12- Cover with a new row of lasagna.
13- Divide the remaining vegetables (zucchini + onion + celery) and cover generously with béchamel.
14- Add a top layer of lasagna, cover with shredded mozzarella cheese and sprinkle with a pinch of Espelette pepper.
15- Bake at 350 F (180 C) about 20 minutes.

Pork Chops Pasta Sauce

Posted 27/10/2011 By Francois

Pork Chops Pasta Sauce

Production: 6 – Serving
Preparation: 10 Minutes
Cooking: 3 Hours

This flavorfull sauce will seem unusual but suprisingly good to the fans of traditional sauces.
Try it now!!

Almost a pork and onions stew, this sauce is smooth after the slow cooking of the meat, slightly sweeted by the onions and a little spicy thanks to the hot peppers.
Ideally served over wide pasta (Fetuchini, Linguini etc.) or large cut pasta like the Penne.
Easy and economical, this recipe will quickly become a favorite on your table.

Note-1: For a perfect sauce: use chops on the bone or add a soup bone to step 6

Note-2: Piquin chili pepper can be replaced by standard ground chili but you will need to double the mesure. The Piquin, although strong, is a very fragrant pepper. Ground Chili is not that strong and a little bland.

Pork Chops Pasta Sauce

Olive oil – [1/4 cup]  (65 ml.)
Pork chops – [6]
Onion (large) – [3]
Garlic cloves – [6]
Plum Tomatoes (28 oz. can) – [2]
Dried thyme – [1 tablespoon]  (15 ml.)
Italian Seasoning  – [1 tablespoon]  (15 ml.)
Tomato paste (5.5 oz. can) – [1]
Dried Piquin Chilli – [1 teaspoon]  (5 ml.)
Salt & Pepper to taste
Greated Parmesan to taste

1- Slice the onions. Peel, grits and cut the garlic into pieces.
2- In a large pot, sear the chops in the oil and cook 5 minutes. Pepper the chops.
3- Remove chops and set aside.
4- In the same pot, add the chili and brown the onions and garlic for 3-4 minutes.
5- Add the tomatoes (with juice), tomato paste, thyme and the Italian spices blends.
6- Put back the chops, cover and simmer over low heat for 3 hours.
7- Salt and pepper to taste.
8- Serve over hot pasta.

Cauliflower with mustard sauce (for Penne)

Cauliflower with mustard sauce (for Penne)

For: 4 people
Difficulty: Easy
Cost: Economical

Preparation time: 30 minutes
Cooking time: 30 minutes

A surprising and original recipe. A truly unique taste to discover.

The amount of mustard and zest can be easily adjusted to taste.

WARNING: To complete successfully this recipe, it is imperative to use penne pasta or similar type. Most importantly, no spaghetti or other thin pasta.

head of cauliflower 1.25 l. 5 cups
butter 30 ml. 2 tablespoons
Dijon mustard 30 ml. 2 tablespoons
breadcrumbs 375 ml. 1 1/2 cups
grated Parmesan cheese 180 ml??. 3 / 4 cup
cream 35% 125 ml. 1 / 2 cup
grated lemon zest 15 ml. 1 tsp

1 – In a large pot of salted water, cook pasta for 5 minutes at high broth.
2 – Add the cauliflower and continue cooking.
3 – Drain but save 1 / 2 cup cooking water (set aside).
4 – When cooking pasta and cauliflower, melt butter in large skillet over medium heat.
5 – Mix the mustard with melted butter.
6 – Add the bread crumbs and mix well.
7 – Cook the mixture to brown bread crumbs (5-8 minutes).
8 – Remove from heat and set aside.
9 – Add the Parmesan, cream and lemon zest to the mixture of pasta and cauliflower.
10- Heat over low heat, stirring to evenly distribute the sauce and melt cheese (2-3 minutes).
11- Transfer to large serving platter.
12- Cover with mustardy crumbs and serve immediately.


2 salmon sauce

Posted 07/06/2011 By Francois

2 salmon sauce

For: 2 people
Difficulty: Medium
Cost: Medium

Preparation time: 20 minutes
Cooking time: 15 minutes

One must learn to have fun in life and this recipe is a method that really works, to get there.
Subtle flavors and creamy texture. Need we say more than that to try it now!


slice of smoked salmon 4
salmon fillet 2
2 French shallots
clove garlic 3
dry white wine 125 ml. (1 / 2 cup)
finely chopped fresh basil 45 ml. (3 tbsp.)
tomato puree 125 ml. (1 / 2 cup)
cream 15% rural or 35% (cooking) 500 ml. (2 cups)
olive oil 30 ml. (2 tablespoons)
butter 30 ml. (2 tablespoons )

1 – Heat oil in large skillet over medium heat.
2 – Add the minced shallots and diced garlic. Cook 2 minutes.
3 – Add the wine and cook 1 minute.
4 – Add the basil and tomato puree. (Salt and pepper to taste) cook 8 minutes.
5 – Add the cream and cook for 4 minutes, stirring regularly.
6 – In another pan, cook fresh salmon, cut into large chunks and chopped peppers for 3 minutes in hot butter.
7 – Add the smoked salmon and simmer for 2 minutes over low heat.
8 – Combine the two mixtures with tomato salmon.
9 – Serve over hot pasta.

Cream sauce with garlic and bacon

Posted 03/06/2011 By Francois

Cream sauce with garlic and bacon
JeBouffe Favorite JeBouffe Favorite


For: 2 people
Difficulty: Medium
Cost: Medium

Preparation time: 10 minutes
Cooking time: 10 minutes

Halfway between the Carbonara and Nirvana, this recipe will delight fans of creamy pasta.
The combination of bacon, garlic and cream add to the fresh scent of basil and spicy pepper to bring you to seventh heaven.

Warning: this little delight does not support attempts of lower fat versions.
Eat in moderation but rather by taking full advantage of its flavor.

This recipe can also be used as a side dish for grilled meats.

Cream sauce with garlic and bacon

clove of garlic 8
pancetta or bacon cut into small cubes 250 ml. 1 cup
cream 35% 250 ml. 1 cup
olive oil 30 ml. 2 tablespoons
grated parmesan 125 ml. 1 / 2 cup
chopped fresh basil leaves 250 ml. 1 cup
cracked black pepper 30 ml. 2 tablespoons

note: This sauce is prepared during pasta cooking.

1 – Peel, degerm and chop coarsely the garlic.
2 – Cut the pancetta / bacon into small dice.
4 – Chop coarsely the basil leaves.
5 – In a pan, fry the bacon in oil over medium heat (3-5 minutes).
6 – Remove the bacon and keep half of the oil + fatty
7 – Add the garlic and cook until golden.
8 – Stir to prevent the garlic from browning too quickly (1-2 minutes).
9 – Put the bacon in the pan.
10 – Add the cream and cook, stirring regularly.
11 – Remove from heat when cream begins to simmer
12 – Pour the hot pasta to sauce and mix well. If necessary add a little cooking water to stretch the sauce.
13 – Add the pepper and mix again.
14 – Place in a large serving platter and top with basil.
15 – Serve immediately.