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BASIC SAUCES

These are sauces that make wonderful dishes when combined with your choice of cooked pasta.

They are also used in many of our recipes where additional ingredients are combined.

For Special Sauce Recipes, click here

Matching Pasta to Sauce

It is very important to give thought to matching pasta type and shape to a congenial sauce to achieve a successful dish.  The two basic pasta types that you'lll be considering are the factory-made, egg-less, dried type and the homemade, fresh, egg type.   As a general rule, factory-made pasta carries a sauce while a homemade sauce absorbs it.  The firmness and grainier texture of dried pasta make it the first choice with an olive-oil based sauce, a light tomato or vegetable sauce, or a seafood sauce.  Fresh pasta usually makes a more pleasing match with seafood, meat, or vegetable sauces that are based on butter and often enriched with milk or cream.  Your choice of sauce will also be affected by the shape of the pasta.  Although there are exceptions, if you choose a light sauce match it with a thinly shaped pasta.  For a heavier sauce, such as a chunky meat sauce, it is best to use a larger size pasta, such as penne or rigatoni.

Sauce Recipes

Traditional Tomato Sauce

Tomato Sauce with Butter

Bolognese Sauce

Pesto Sauce

Garlic and Oil Sauce

Alfredo Sauce

Butter and Egg Sauce

Butter and Sage Sauce

Mario Batali 6 Quart Italian Enamel on Cast Iron Pot

Béchamel Sauce

Traditional Tomato Sauce   for 1 lb. of pasta

2 TB. olive oil

1 medium onion, chopped

1 garlic clove, minced

1 (28 oz) can tomato sauce or puree

1 (6 oz) can tomato paste

1/2 tsp. dried oregano

1/2 tsp. dried basil

pinch of red pepper flakes

Sauce Boats

1 tsp. sugar

salt and pepper to taste

Sauté onion and garlic in olive oil on low heat about 5 minutes.

Add remaining ingredients.  Stir to combine well.

Partially cover pot with lid.  Simmer approx. 30 minutes.

Learn more about Tomatoes

Tomato Sauce with Butter   for ˝ lb. of pasta

2 cups canned tomato puree

1/4 lb. butter, cut into pieces

1 medium onion, peeled and quartered

1 medium carrot, peeled and quartered

Pinch of sugar

Salt to taste

Place all of the ingredients in a saucepan.

Simmer over low heat, uncovered, for 30 minutes.

Remove onion and carrot pieces.  Serve.

Pinzon 5-Piece Tomato Pasta Set

Bolognese Sauce   for 1 lb. of pasta

2 Tb. olive oil

1 medium onion, chopped

1 lb. ground beef

1/2 carrot, finely chopped

1 stalk celery, finely chopped

1/2 cup milk or cream

Pinch ground nutmeg

1 (28 oz) can tomato puree

1 tsp. salt

1 tsp. dried basil

1/2 tsp. dried thyme

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Pinch black pepper

Sauté onions in olive oil until soft.

Add ground beef and cook until no longer pink.

Add carrots, celery, milk, and nutmeg.

Cook until milk has evaporated.  Add remaining ingredients.

Simmer over low heat, partially covered, for 1 to 1-1/2 hours.

Pesto Sauce   for 1 lb. of pasta

2 garlic cloves, peeled

1 tsp. salt

2 cups fresh basil leaves **

1 TB. pine nuts

To learn more about pesto and for more pesto recipes, click here

1/2 cup olive oil

2 TB. Parmesan cheese, grated

In the bowl of a food processor, put the garlic, salt, basil, and pine nuts.

Process until well chopped.  Slowly add olive oil.

Add cheese and process to blend.

** Do not attempt to make this recipe with dried basil.

Garlic and Oil Sauce   for 1 lb. of pasta

1/3 cup olive oil

2 garlic cloves, minced

Pinch of red pepper flakes (optional)

Salt and pepper

2 TB. chopped parsley

Garlic Press

Put the olive oil, garlic, and red pepper flakes in a saucepan over low heat.

Cook until the garlic turns golden.  Do not brown.

Salt and pepper to taste.  Pour over pasta and sprinkle with parsley.

Alfredo Sauce   for 12 oz. of pasta

1/2 cup unsalted butter

1-1/2 cups Parmesan cheese, grated

1 cup heavy cream

1/4 cup chopped parsley

In a saucepan, melt the butter.

Gradually, stir in the cheese until smooth.  Add cream.

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Continue heating, just to a boil.  Remove from heat.  Add parsley.

Butter and Egg Sauce   for 1lb. of pasta

3 eggs

Pinch of salt and pepper

3 TB. unsalted butter, cut into small pieces

Pinch of ground nutmeg

1 cup Parmesan cheese, grated

Beat the eggs lightly with the salt and pepper in a bowl.

Cook the pasta, drain, and add the butter pieces.

Click here to learn more about Parmesan Cheese

Stir until the butter is melted.  Add the eggs and nutmeg.

Cook over low heat 1 to 2 minutes to coat the pasta.

Remove from heat and add the Parmesan cheese.

Butter and Sage Sauce

for 1 lb. of pasta

6 TB. unsalted butter

6-8 fresh whole sage leaves

Put the butter in a small skillet over medium heat.

When the butter is color is a light gold, add the sage leaves.

Cook for 15-30 seconds, turning the leaves once.

Pour over the pasta.

Organic Tomato Sauce

Béchamel Sauce  makes about 1 cup

3 TB. unsalted butter

3 TB. flour

1/2 cup milk

1/2 cup heavy cream

1/2 tsp. salt

Pinch of white pepper and nutmeg

In a saucepan, melt the butter over medium heat.

Remove from the heat, add flour, stir to blend.

Whisk in milk and cream.  Return to heat.

Stirring constantly, bring to a boil.  Reduce heat.

Simmer 2-3 minutes.  Stir in salt, pepper, and nutmeg

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