What unusual ingredients have you used to make pasta sauce?
I wanted something other than a tomato-based or cream-based sauce for pasta the other day, so I stood there staring into the open refrigerator. I pulled out a baked yellow sweet potato, red miso and butter. While about 2 T butter and about 1/4 C water warmed in the micro, I mashed the sweet potato well with a fork. After dissolving about 1 T red miso in the hot butter-water, I stirred in the mashed sweet potato. (Results should be creamy; if too thick, add more water.)
The result had a distinct miso flavor from my tasting spoon, but when mixed with cooked pasta and some leftover veges, the whole thing seemed to come together nicely. I'd definitely do it again.
What unusual ingredients have you used in making non-tomato-based pasta sauce?
Last night I made a Corn, Gorgonzola Dolce and Chive sauce for fresh fettucinne;
Zipped the kernels of some very juicy fresh corn, simmered the cob in a combo of water and heavy cream until it gave up it's flavor to the pot. removed the cobs, reduced. Added in diced gorgonzola and a handful of snipped chives, let it melt into a light creamy mix, added in the fresh corn to warm. Voila! Very springy, rich, yet not heavy. YUM
Peanut Dipping Sauce
4 Tbs peanut butter
2 Tbs vegetable oil
4 Tbs soy sauce
4 Tbs granulated sugar
4 tsp distilled white vinegar
1 tsp sesame oil
2 tsp sriracha sauce (or other red pepper hot sauce)
1/4 tsp ground coriander
Mix ingredients well. Serve over plain pasta, pot stickers, steamed, rice, Asian Noodles etc.
Peanutless "Peanut" Sauce Dressing
1 cup mayonnaise
1 1/2 Tablespoons granulated sugar
1 1/2 Tablespoons balsamic vinegar
3 Tablespoons hoisin sauce
2 1/2 teaspoons sesame oil
1 teaspoon soy sauce
Combine ingredients. Mix well. Tastes like a peanut sauce dressing, but has no peanut products.
If you're straying away from Italianish pasta sauces and into Japaneseish pasta sauces they do all kinds of crazy sauces here. In my head I tend to differentiate them from "pasta" and consider them very different from Italian pasta and their own separate entity.
There is a lot of pork belly used here in pasta, with ponzu sauce or with soy sauce. There is sea urchin or cod roe usually in a cream based sauce though.