Arrabiata sauce

Spicy Arrabiata sauce is a simple but tasty addition to any pasta dish.

 

Ingredients (serves 4)

• 2 tablespoons olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves, finely chopped
• 3 small red chillies, halved, deseeded, finely chopped
• 1 tablespoon tomato paste
• 2 x 400g cans whole peeled tomatoes
• 2 teaspoons balsamic vinegar
• 40g baby rocket leaves

 

Method

1. Heat oil in a large frying pan over medium heat. Add onion and garlic. Cook, stirring, for 3 minutes. Add chillies and tomato paste. Cook for 1 minute.
2. Add tomatoes. Cook, stirring often, for 15 minutes or until sauce thickens. Stir in vinegar. Season with salt and pepper. Toss with pasta. Add rocket and serve

Bearnaise sauce

A rich egg sauce flavoured with tarragon and white wine, bearnaise turns a simple grilled steak into a sensational French bistro style meal. Here's how to make it. 

Ingredients

• 160ml (2/3 cup) white wine
• 60ml (1/4 cup) white wine vinegar
• 2 French shallots, finely chopped
• 1 tsp dried tarragon
• 1 tsp black peppercorns
• 3 egg yolks
• 250g butter, chilled, chopped
• 1 tbs chopped fresh tarragon

 

Method

1. Make the reduction: Combine wine, vinegar, shallots, tarragon and peppercorns in a small saucepan. Simmer for 5 minutes or until liquid reduces to 2 tablespoons. Strain through a fine sieve into a heatproof bowl. Discard shallot mixture.
2. Cook the sauce: Place the bowl containing the wine mixture over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Add egg yolks. Use a balloon whisk to whisk for 2 minutes or until pale and frothy. Add butter, a few pieces at a time, whisking constantly after each addition, until the sauce is thick and velvety. Remove from heat. Stir tarragon. Season with salt and white pepper.

 

Notes

How to serve it: Serve bearnaise sauce warm as an accompaniment to grilled steak with fried or steamed potatoes and salad leaves. It's also delicious with roast beef or steamed asparagus.

Boscaiola sauce

Creamy bacon and mushroom sauce is delicious over your favourite pasta. 

Ingredients (serves 4)

• 1 tablespoon olive oil
• 1 brown onion, finely chopped
• 175g shortcut bacon rashers, chopped
• 200g Swiss brown mushrooms, thinly sliced
• 300ml thickened cream
• 1/3 cup flat-leaf parsley leaves, chopped

 

Method

1. Heat oil in a large frying pan over medium heat. Add onion and bacon. Cook, stirring, for 5 minutes or until onion is tender.
2. Add mushrooms. Cook for 3 minutes. Stir in cream and parsley. Bring to a gentle boil. Reduce heat to medium-low. Simmer for 5 minutes or until sauce is reduced slightly. Season with salt and pepper. Serve over pasta.

Apple and mint sauce

Serve this sauce as an accompaniment to roast pork. 

Preparation Time

10 minutes

Cooking Time

15 minutes

Makes

435 ml (1 3/4 cups)

Ingredients (serves 8)

• 6 large granny smith apples, peeled, cored, coarsely chopped
• 160ml (2/3 cup) sweet white wine
• 2 tbs caster sugar
• 3 tsp finely chopped fresh mint

 

Method

1. Combine the apples, wine and sugar in a medium saucepan over low heat and cook, stirring, for 5 minutes or until sugar dissolves.
2. Increase heat to medium-high and bring to the boil. Reduce heat to low. Cook, covered, stirring occasionally, for 8-10 minutes or until apple softens. Set aside for 5 minutes to cool slightly.
3. Place apple mixture in the bowl of a food processor and process until pureed. Transfer to a serving bowl. Add the mint and stir until well combined. Serve warm or cover with plastic wrap and store in the fridge until required.

Carbonara sauce

A basic creamy carbonara recipe to go with all types of pasta. 

Ingredients (serves 4)

• 2 teaspoons olive oil
• 200g sliced pancetta, roughly chopped
• 3 garlic cloves, crushed
• 2 egg yolks (at room temperature)
• 2 eggs (at room temperature)
• 1/2 cup thickened cream
• 75g parmesan cheese, finely grated

 

Method

1. Heat oil in a large, non-stick frying pan over medium heat. Add pancetta and garlic. Cook, stirring, for 5 minutes or until pancetta is crisp. Drain on paper towel.
2. Whisk egg yolks, eggs, cream and three-quarters of the parmesan together in a bowl. Season with salt and pepper.
3. Add egg mixture and pancetta mixture to pasta. Season with salt and pepper. Toss over low heat until well combined. Serve with remaining parmesan.