This elegant sauce pairs perfectly with tagliatelle. Use 200g scallops (with or without coral)—frozen ones are affordable and just as flavorful. Sear the thawed scallops in a hot saucepan with a splash of sunflower oil. Lower the heat, stir in 20cl light cream, cover, and simmer a few minutes. Add juice from half a lemon and salt to taste. Blend for a silky texture. Finish with grated Parmesan and a sprig of flat-leaf parsley.
Channel Italy's sunny flavors with this vibrant veggie sauce—no singing required, just some chopping. Dice three fleshy bell peppers (one red, two yellow for color). Peel four to five tomatoes (canned peeled work too). Slice an eggplant into rounds. Sauté three white onions in two tablespoons olive oil, add eggplant, cook briefly, then peppers and tomatoes. Simmer covered 15-20 minutes over medium heat, stirring occasionally. Season with basil, thyme, or bay leaf.
Ideal for farfalle, this simple sauce stars fresh goat cheese and about ten chopped mint leaves. Mix with a splash of goat's milk for a light, pourable consistency. Sauté your cooked pasta with the sauce in a pan for a few minutes. Add chopped sun-dried tomatoes for a burst of color and flavor.
