PASTA SAUCES
An inspiring collection of more than 30 toppings for Italy’s best-loved dish
Valerie Ferguson
• Ideas for every kind of sauce, from light and creamy to robust and spicy
• Includes easy-to-follow techniques for making your own fresh pasta • Features classic Fresh Tomato Sauce, Wild Mushroom Sauce with Fusilli, and Meatballs with Spaghetti, as well as contemporary recipes such as Ricotta & Chilli with Black Pasta
• Learn how to make the most of fresh and store cupboard ingredients, including fish and shellfish, chicken, meat, vegetables, cheese, nuts, herbs and spices
This inspiring collection of ideas for dressing pasta will delight all food lovers. Whether it’s dried spaghetti or fresh egg tagliatelle, pasta is a wonderfully versatile ingredient for making the most of seasonal ingredients or marrying together a few storecupboard staples to create a quick and easy meal.
This book takes inspiration from all regions of Italy, with traditonal options such as Alfredo’s Fettuccine, Squid Sauce with Black Pasta, and Tuna & Anchovies with Spaghetti.
With ideas for family meals, midweek suppers and luxurious dinner party occasions, this book will help you build up a repertoire of delicious pasta sauces to have at your fingertips.
About the Editor
Valerie Ferguson is a highly experienced food writer and editor, who ran a catering service and cooking school.
