Onions, pancetta, carrots, celery, salt and pepper are browned with the meat followed by the addition of tomatoes, wine and nutmeg. The sauce is finished with a splash of milk or cream. Many Italian families will make up huge batches of ragù, freeze it in portioned out containers and dinner is ready in 20 minutes!. The sauce comes together very quickly: sautée the prosciutto and asparagus and add heavy cream and parmesan before mixing in the gnocchi. To finish it off, stir in lemon juice and zest, chives, and a bit of pasta cooking water before serving. Get the recipe for Ricotta Gnocchi With Asparagus and Prosciutto.
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Aglio e Olio. Simpled translated from Italian as "garlic and oil," aglio e olio is as simple as a pasta sauce gets. The Dickinson Press even compares the sauce to the grown-up version of plain.. First, pasta is very regional. If a shape is made in a certain part of Italy then it's more than likely the sauce will be made from something grown in the same area. For example, Liguria has the biggest and best basil production in the world, so of course pesto is Ligurian and goes best with Ligurian pasta shapes like linguine.
