International Linguine Day: 5 sauces to accompany typical Italian pasta

International Linguine Day: 5 sauces to accompany typical Italian pasta

He linguine is a long, flat and narrow pasta (thin thickness), which due to its shape adapts very well to all types of dip. However, those creamy and thick They suit him especially well, since they achieve a good adhesion and absorptionachieving a delicious consistency. In this context, and in view of the International Linguine Daywe bring you five recipes from chefs What do you recommend? very different sauces to prepare linguine. Ideal for make at home.

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Linguine Day: 5 sauces to accompany typical Italian pasta

Coconut, date and almond cream

By Diego Sicoli and David Gdansky, chefs at Hierbabuena Restaurant, a space for natural and organic cuisine.

Ingredients (for five servings)

In a frying pan, brown the red onion – previously chopped – with a splash of olive oil. Add the dates, along with the almonds, and sauté for another minute. Subsequently, add the coconut milk and heavy cream, and let it reduce for a few minutes until the preparation takes shape. Add salt and pepper to taste.

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By Alejandro Dobronich, chef at 1557 Bistró, the Mediterranean restaurant at the Meliá Recoleta Plaza Hotel.

Ingredients (for one serving)

  • Yolks, 3 u
  • Pecorino cheese, 50 g
  • Parmesan cheese, 50 g
  • Guanciale, 50 g
  • Pasta, 100 g.
  • Salt and pepper to taste.


Boil salted water and cook the pasta for 10/12 minutes. Strain and reserve the water for cooking the sauce. Separate three yolks, grate the two cheeses and place everything in a bowl. Defat the guanciale in a frying pan over low heat, separate the guanciale lardons and set aside. Put the fat together with the yolks and cheese. Then, pour this preparation into a pan over low heat and add pasta water until the egg is cooked. Add the pasta to this cooking and mix everything. When serving, roll the pasta and finish with guanciale on top, more grated cheese and freshly ground pepper.

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By Natasha Salman Dib, chef at the Gula grill, specializing in smoked meats.

Ingredients (for approximately four servings)

  • Basil, 2 bundles
  • Garlic, 2 cloves
  • Parmesan cheese, ½ cup
  • Walnuts, ½ cup
  • Olive oil, c/n
  • Salt and pepper to taste.


In a food processor, blend the basil leaves, walnuts, Parmesan cheese and garlic cloves until finely chopped. Then, gradually add the olive oil, continuing to mix the ingredients, until you obtain a smooth consistency. Taste and season with salt and pepper to taste.

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Traditional Bolognese

By Milton Bertoni, chef at Biasatti, an Italian trattoria and pasta factory.

Ingredients (for four servings)

  • Minced meat (preferably roast beef), 1 kg
  • Onion, 1 u
  • Carrot, 2 u
  • Garlic, 2 cloves
  • Rosemary, sage or thyme to perfume, to taste
  • Olive oil, c/n
  • Pear tomato pulp, 1.5 l
  • Salt and pepper to taste.


First, assemble a vessel by gathering all the herbs and tying it in the center with thread.

In a pot, place the olive oil, the finely chopped garlic, the herb vessel, the onion and the carrot previously cut into small cubes. Add a pinch of salt and pepper. Once the onion and carrot have taken color, add the minced meat, season, mix very well and let cook for 30 minutes. After that time, add the tomato pulp and cook over low heat for 2 hours. Adjust the salt and pepper, remove the vessel and let it cool.


By Martín Arrojo, executive chef at Jornal, a fresh pasta shop, sourdough bakery and croissanterie in Saavedra.

Ingredients (for approximately 10 servings)

  • Tomato sauce, 2.5 kg
  • White onion, 400 g
  • Smoked bacon, 750 g
  • Salt, 100 g
  • Pepperoncino, 1 tbsp
  • Pepper, 2 tbsp
  • White wine, 250 ml


In a frying pan over medium heat, sauté the white onion (previously cut into julienne strips) until it turns golden brown. In a separate pot at maximum temperature, place the smoked bacon cut into pieces until completely cooked and extract the fat (discard it for health reasons).

In a large pot, add the previously sautéed onion, along with the cooked bacon. Add pepperoncino, add white wine until it evaporates, add tomato sauce and season with salt and pepper. Mix and remove from heat.

Source: Ambito

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