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You are here: Home > Recipes > Pasta Recipes > Quick Pasta Sauces

Quick Pasta Sauces

Here you can find a selection of all your favourite quick and easy sauces to serve with any of our gluten free pastas.
All of these sauces are created to serve 4, using 500g pasta.

Chose from Aglio e Olio, Alfredo, Amatriciana, Arrabbiata, Bolognese Ragu, Carbonara, Fresh Tomato Sauce, Marinara, Norma, Pesto, Primavera, Puttanesca and Rich Tomato Sauce.
 

 AGLIO E OLIO

 
4         garlic cloves
6tbsp olive oil
½tsp              chilli flakes
2tbsp       fresh parsley, chopped
        salt and pepper
 
1. Dice the garlic, put it into a large frying pan with the oil and cook gently for 1-2 minutes. 
2. Stir in the chilli, parsley, salt and pepper then set aside.
3. Cook and drain the pasta, stir it into the sauce in the frying pan and serve.
 
 
 

ALFREDO 

50g         butter (or vegan butter)
300ml cream (or vegan cream) 
3tbsp fresh sage, chopped
         salt and pepper
100g       parmesan, grated (or vegan cheese)
 
1. Put the butter, cream, sage, salt and pepper into a large frying pan and warm gently.
2. Cook and drain the pasta and add it to the frying pan.
3. Stir in the cheese and serve immediately.
 
 
 
2tbsp olive oil
200g         pancetta (or smoked tofu)
1         large chili
800g        tomato passata
        salt & pepper
        cheese grated (or vegan cheese)
 
1. Dice the pancetta into small cubes and put it into a large frying pan with the oil and whole chili. Fry over a medium heat for a few minutes.
2. Add the passata, cover and simmer gently for 20/30 minutes.
3. Bring a large pan of salted water to a rapid boil and cook the pasta.
4. Drain the pasta and add it to the frying pan. 
5. Remove the chilli, season with salt and pepper and serve with grated cheese.
 
 
 

 
2tbsp olive oil 
3 garlic cloves
½tsp chilli flakes
400g tomatoes (fresh or tinned)
200g tomato purée  
25g parmesan, grated (or vegan cheese)
salt and pepper
fresh parsley, chopped
 
1. Dice the garlic and put into a large frying pan with the oil and chilli flakes. Cook over a medium heat for 1-2 minutes. 
2. Chop the tomatoes and add these to the pan with any juice, the tomato purée, and season with salt and pepper. Simmer over medium heat, stirring occasionally for about 
10 minutes. 
3. Cook and drain the pasta and stir it into the sauce. Stir in the parmesan and serve sprinkled with chopped parsley. 
 
  

 

BOLOGNESE RAGU

500g mince beef (150g lentils + 350ml water + 1tbsp yeast extract)
100g          pancetta (or 200g diced mushroom)
4tbsp olive oil
4tbsp red wine (or apple juice)
1         large onion
2        celery stalks
1         carrot
400g tomatoes (fresh or tinned)
100g        tomato purée
150ml water
       salt and pepper
 
 
1. Put the meat into a large frying pan with 2 spoons of oil, cook until the meat changes colour, stir in the wine and tip into an oven proof dish. If using swaps, cook the mushrooms in the oil until they soften, add the lentils + water and wine then tip into an ovenproof dish.
2. Dice the onion, celery and carrot, and cook in the remaining oil until soft. Chop the tomatoes and add them to the ovenproof dish with the purée and water. Season with salt and pepper.
3. Cover and simmer very gently for an hour.
4. Cook and drain the pasta and serve with the sauce. 
 
 
 
 
 
100ml cream (or vegan cream)
3         eggs (or 3tbsp chickpea flour + 12tbsp water)
75g          parmesan (or vegan parmesan)
200g bacon (or smoked tofu)
1tbsp oil
                salt and pepper
 
1. Put the cream, eggs, half of the parmesan, salt and pepper into a large frying pan, mix together well then set aside. Or if swopping the eggs, mix together the chickpea and water, cook over gentle heat until it bubbles, then remove from the heat, stir in the cream, half the cheese, salt, pepper and set aside.
2. Chop the bacon, cook it in the oil then add it to the frying pan.
3. Bring a large pan of salted water to a rapid boil and cook the pasta.
4. Drain the pasta and stir it into the frying pan.
5. Stir the pan over gentle heat then serve with the remaining parmesan.
 
 

 
1               onion 
2               garlic cloves
1tbsp olive oil
800g        fresh tomatoes
         fresh basil
 
1. Finely dice the onion and garlic, put them into a large saucepan with the oil and cook until softened .
2. Chop half of the tomatoes, add them to the pan and simmer without a lid until most of the liquid has evaporated.
3. Blend everything until smooth and return to the pan.
4. Dice the remaining tomatoes, add them to the pan with the basil and simmer until soft.
 
 
 

 
2              onions  
6       garlic cloves
4tbsp      olive oil  
800g      tomatoes (fresh or tinned)
2tbsp       capers
20       black olives (stones removed)
2tbsp      tomato purée 
2tbsp     oregano  
2tbsp     thyme  
      salt and pepper
 
1. Finely dice the onion and the garlic, put them into a large frying pan with the oil and cook until the onion softens. 
2. Dice the olives and capers, chop the tomatoes and add them to the pan with the purée, oregano and thyme. Season with salt and pepper, and simmer gently for 20 minutes.
3. Cook and drain the pasta, stir in into the frying pan and serve. 
 
 
 

2         aubergines
1tsp     salt
1         onion
2         garlic cloves
2tbsp   olive oil
800g        tomatoes (fresh or tinned)
1tbsp basil
Pinch brown sugar
25g         butter (or vegan butter)
 
 
1. Cut the aubergines into small cubes, sprinkle with salt and leave to drain in a colander for an hour. 
2. Slice the onion and garlic and cook in the oil until soft. Chop the tomatoes and add them to the pan with the basil and sugar.
3. Fry the aubergine in the butter, add it to the sauce and simmer gently for 20 minutes.
4. Cook and drain the pasta and serve with the sauce.
 
 
 
 
 
50g pine nuts
1 garlic clove
50g fresh basil
50g parmesan (or vegan cheese)
salt and pepper
5tbsp olive oil
 
1. Put the pine nuts and garlic on an oven tray and roast in a hot oven for 3-4 minutes.
2. Peel the garlic and put it into a blender with the pine nuts, basil, parmesan, salt and pepper.
3. Blend everything together, adding the oil slowly, to make a paste.
4. Cook and drain the pasta, return it to the pan, stir in the pesto and serve.
 
 
 
 
 
 
150g asparagus tips
100g mange tout
1 spring onion bunch
1 clove garlic
25g butter (or vegan butter)
125g frozen peas
300g cream (or vegan cream)
3tbsp fresh herbs, chopped
50g parmesan (or vegan cheese)
salt and pepper
 
1. Chop the asparagus, mange tout and onion into 3cm/1” lengths, dice the garlic. Cook these in the butter in a large frying pan. 
2. Add the peas, cream, herbs, salt and pepper and reduce the heat to low.
3. Cook and drain the pasta, add it to the frying pan, stir in the parmesan and serve.
  
 
  

100g black olives (stones removed)
30g          anchovies (drained) (or - pour boiling water over 30g chopped sunflower seeds and 1/4tsp salt, soak overnight and drain.)
3tbsp capers
6         garlic cloves
1               chilli
6tbsp olive oil
500ml tomato passata
4tbsp tomato purée
        salt & pepper
 
1. Mince together the olives, anchovies, capers, garlic and chilli. Put them into a large frying pan with the oil and fry for 3 minutes.
2. Stir in the passata, purée, salt and pepper then simmer gently for 10 minutes.
3. Bring a large pan of salted water to a rapid boil and cook the pasta.
4. Drain the pasta, stir in into the frying pan and serve.
 
 
 
 
 
 
 
 
2        onions
1        red or yellow pepper
3        garlic cloves 
1         carrot
2tbsp olive oil
800g tomatoes (fresh or tinned)
4tbsp tomato purée
1               glass of red wine (or apple juice)
1tsp          brown sugar
1tbsp oregano
       salt and pepper

 
1. Finely chop the onions, pepper, garlic and carrot. Put them in an oven proof dish with the olive oil and cook on the hob until softened.
2. Add the tomatoes, purée, red wine, sugar, oregano, salt and pepper. Cover and cook in a pre-heated oven at 160°C/Fan 140°C/250°F/Gas 1 for at least 2 hours.
3. Cook and drain the pasta and serve it with the sauce.