Italian Pasta Plate

A great pasta dish for any occasion:

Since this recipe calls for cooking three types of pasta separately and preparing three sauces, it’s really only worth the work if you’re giving a special meal. The quantities are thus calculated for 8 to 10 people.

Make the pasta separately in plenty of salted water, but cook the sauces at the beginning.

*Paradeiser sauce:* Take the tomatoes out of the can, mash them in their juice and pass them through a sieve. Finely chop the onion and garlic clove and sauté in olive oil. Once they are quite translucent, add the tomato puree. Cook until thick, add the crème fraîche, cook repeatedly and season very spicy, almost hot.

*Gorgonzola cream:* Crush the cheese and mix with the butter. Cook the whipped cream until creamy, season with a little salt and a lot of freshly ground pepper. Let the cheese-butter mixture slowly melt in it.

*Herb oil:* Grate the onion, press the garlic through a press, mix on the spot with the frozen herbs in the olive oil. Season with salt, pepper and lemon to serve.

Serve: Mix the drained pasta with the appropriate sauce – spaghetti with tomato sauce, tagliatelle with the Gorgonzola cream and the tortellini with herb oil. Heap a smaller unit of each type of pasta onto a well-heated plate (soup plate), thus arranging the three Italian national colors decoratively. Bring to the table immediately.

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