Pasta Demystified

Photo courtesy of www.chow.com

Pasta has always been my go-to whenever I'm in need of a quick and easy, yet satisfying meal. For a long time, my typical pasta would start from a jar of tomato sauce, mixing it with sauteed bell peppers, onions, mushrooms, and chicken or shrimp, and finally, tossing the mixture with some cooked penne pasta. Penne was my favorite type of pasta to use because I loved how the sauce crept into the hollow tubes, making every bite flavorful.

Lately, though, I've started to experiment with different alternatives to my usual "semi-homemade" style of pasta. What I've learned is that there are endless ways when it comes to cooking pasta, and that pasta sauce can be so much more than just a jar of Prego. Here are just a few of the different pasta dishes that are out there and what their defining characteristics are.

Fettuccine Alfredo
This is a classic Italian dish that has become immensely popular and is a staple on many restaurant menus. The signature creamy, white sauce is made from heavy cream (a key ingredient in creamy pasta sauces) and loads of Parmesan cheese. Typically, lemon juice and zest are added to the sauce to balance out the heavy sauce. Fettuccine is the most popular type of pasta served with Alfredo, and the dish is usually served with chicken or shrimp.

Spaghetti Carbonara
Similar to Alfredo, this pasta starts out with heavy cream and Parmesan cheese. Egg yolk is then added to the sauce to create a particularly rich and creamy consistency. Pancetta and garlic are first sauteed, and then the pasta (typically spaghetti), is added. The sauce is then added on low heat to prevent the egg yolk from curdling. When making Carbonara, be sure to use the freshest eggs you can find, as this dish involves egg yolk that is not fully cooked.

Mac 'N Cheese
This traditional comfort food is found in all forms: made from scratch, frozen, instant, or pre-made and ready to be thrown in the oven. It's great on it's own, or mixed with bacon, ham, broccoli, or even seafood (think lobster mac 'n cheese - delicious!). Mac' n cheese typically starts with sauteeing butter and flour together in a pot, creating a "roux" that helps thicken the sauce. Whole milk is then added, then various cheeses are slowly stirred in. Cooked pasta is then added, and the mixture is poured into a baking dish and topped with pieces of butter, bread crumbs, and more cheese. When it comes out of the oven, you have a gooey, indulgent masterpiece.

Pasta with Pesto
My personal favorite, this pasta shows how sometimes the simplest foods can also pack the most flavor. The most important components of pesto are basil, garlic, Parmesan cheese, pine nuts and olive oil. The ingredients are typically blended together in a food processor, while the olive oil is slowly drizzled in. The unmistakable aroma of basil and the pungent taste of garlic adds a kick to any pasta dish, meat, or even a spread or dip. Pesto can be made in batches ahead of time and then frozen.

Marinara/Tomato Sauce
I used to think that pasta sauce was super complicated to make and involved a ton of fancy herbs and spices. But in reality, it starts from the most basic ingredients: a can of diced tomatoes, fresh garlic sauteed in olive oil, and basil. Tossed with some pasta cooked al dente, along with some fresh mozzarella cheese, traditional marinara makes a healthy, super easy, and scrumptious meal.

All of these dishes are simple, easy to make, and requirement few ingredients. The next time you reach for that jar of pre-made sauce at the supermarket, think twice and remember to broaden your horizons!