Three Quick Pasta Sauces
|For tuna sauce|
|Butter||2 Ounce (30 Gram)|
|Chicken stock||5 Fluid Ounce (150 Milliliter)|
|Tuna in brine||14 Ounce, drained and liquid reserved (440 Gram)|
|Black olives||12 , pitted and sliced|
|Lemon juice||2 Tablespoon|
|For tomato sauce|
|Olive oil||1 Tablespoon|
|Spring onions||4 , finely chopped|
|Assorted seafood||1 Pound, cooked and chopped|
|Canned tomatoes||14 Ounce, undrained and mashed (440 Gram)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Chopped basil||1 Tablespoon|
|For mushroom sauce|
|Olive oil||2 Teaspoon|
|Bacon rashers||4 , chopped|
|Button mushrooms||4 Ounce, sliced (125 Gram)|
|Double cream||9 Fluid Ounce (300 Milliliter)|
|Chopped parsley||1 Tablespoon|
1. To make tuna sauce, melt butter in a saucepan, add flour and cook for 1 minute. Blend stock and tuna liquid, stirring over medium heat until sauce boils and thickens. Reduce heat and add olives and lemon juice. Season to taste and stir well to combine. Break up tuna into smaller chunks and fold through sauce. Cook for 2-3 minutes. Spoon over hot pasta and serve.
2. To make seafood sauce, heat oil in a saucepan and cook onions for 1 minute. Stir in seafood and cook for 2 minutes longer. Combine tomatoes and wine and pour into pan. Bring to the boil, then reduce heat and simmer, uncovered, for 10 minutes. Add basil and spoon over hot pasta.
3. To make mushroom sauce, heat oil in a frying pan and cook bacon for 3-4 minutes or until crisp. Stir in mushrooms and cook for 2-3 minutes. Pour in cream, bring to the boil, stirring frequently, and simmer for 5 minutes or until sauce thickens. Season to taste, spoon over hot pasta, sprinkle with parsley and serve.