E-Books →The Complete Book of Pasta Sauces The Best Italian Pestos, Marinaras, Ragùs, and Other Cooked and Fresh Sauces

Everybody loves pasta—but not if it's made the same way night after night.Families with kids, especially, eat loads of pasta, but it's awfully easy to get stuck in a "red-sauce rut," eating one version or another of marinara sauce over and over again. Enter author Allan Bay, an expat who lives in Rome who has written some of Italy's best-selling cookbooks. Bay opens up in these pagesa big, bold new world of pasta sauces, somefrom the classic Italian repertoire,other brilliant new creationsof his own. They haveall sorts of main ingredients, frombeefandchickentoshrimpandclamsto gloriousveggiesfromartichokes tozucchini. All of the sauces areeasy to prepareand every onecooks up fast.
The Complete Book of Pasta Saucesincludes:
Asparagus and Pine Nut Sauce
Meatball Ragout
Cioppino
Pesto Sauce, plus six different pesto variations
Chicken Ragout
Nantua Sauce with Shrimp
Lamb Ragout with Porcinis
Roman Cauliflower Sauce
There are bowls and bowls ofkid-friendly saucesand plenty ofgrownup sauces, too. Each recipe comes with one to three"Best On" recommendations, along with additional"Also Good On" ideasthat range from different shapes ofstandard wheat pasta to egg noodles, polenta, rice, and more. There are suggestions, too, for serving the varioussauces directly on meats, poultry, or fish—something that is very common in Italy but less familiar elsewhere.
This deliciously creative bookmakes pasta and pasta sauces more exciting than they've ever been before.