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4 Easy & Delicious Pasta Sauces
by Giacomo Bocchio
technique easy Peruvian-Fusion

4 Easy & Delicious Pasta Sauces

Four versatile pasta sauces: oven-roasted tomato fonduta, Peruvian huancaína adapted for pasta, creamy mac-and-cheese sauce, and sautéed mushroom cream sauce. Each paired with pasta and finished with technique tips.

30m Prep
60m Cook
1h 30m Total
4 Servings
pasta tomato-sauce huancaina mac-and-cheese mushroom-cream bechamel aji-amarillo technique batch-cooking

Ingredients

Cream Sauce Base
  • 60 g Butter + flour (equal parts roux) (blonde roux)
  • 1 L Milk + cream (cold milk to hot roux)
Huancaína
  • 4 piece Ají amarillo + garlic + oil (confited at 95°C in oil)
  • 100 g Queso fresco + evaporated milk + soda crackers (blended with confited ají)
Mushroom Cream
  • 300 g Mixed mushrooms (sautéed in butter, salt only at end)
Tomato Fonduta
  • 800 g Ripe tomatoes (cubed, oven-roasted with oregano)

Steps

  1. 1
    Tomato fonduta: roast cubed tomatoes with oregano, oil, salt at high heat 45-60 min. Cool completely, blend with fresh basil.
    Tip: Always blend cold to preserve red color. Hot blending turns sauce orange.
    ~60 min
  2. 2
    Huancaína: confit ají amarillo and garlic in oil at 95°C for 20-25 min. Blend with crackers, queso fresco, evaporated milk.
    Tip: The oil takes on golden color and aroma from the ají.
    ~25 min
  3. 3
    Cream sauce: melt equal butter and flour (blonde roux). Add cold milk gradually whisking. Add cream, nutmeg. For mac & cheese: add grated gruyère off heat.
    Tip: Hot roux + cold liquid = no lumps. Film surface to prevent skin.
    ~20 min
  4. 4
    Mushroom cream: sauté mushrooms in very hot pan with butter. Don't salt until browned. Combine with cream sauce base and pasta.
    Tip: Salt causes mushrooms to release liquid and prevents browning.
    ~10 min

Nutrition (per serving)

520
Calories
18g
Protein
58g
Carbs
24g
Fat
4g
Fiber
Cultural Context
Blends French technique (roux-based béchamel), Italian pasta tradition, and Peruvian huancaína — traditionally a cold sauce from a batán (stone mortar) reimagined as a warm pasta sauce. The ají amarillo confited with garlic is a foundational Peruvian flavor base.
Video thumbnail
Giacomo Bocchio
TE ENSEÑO A PREPARAR 4 SALSAS PARA PASTAS FACILES Y BUENAZAS | GIACOMO BOCCHIO
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