Pasta Sauces

Every region of Italy has its traditional pasta favorites. Although pasta sauces are easy to invent and improvise, it is helpful to keep in mind certain principles and time-proven traditions. All pasta dishes contain a liquid component that functions as a carrier for flavor and prevents the pasta from sticking to itself. Cooked and drained pasta tossed only with solid ingredients will soon become a gummy mess. In Italy, a popular method of serving pasta, especially stuffed pasta, is in a minestra. A minestra is simply a broth to which a simple garniture such as vegetable cubes, a spoonful of Parmesan cheese, or several pieces of stuffed pasta is added. For stuffed pasta, the broth and a little grated Parmesan cheese are the only “sauce.”