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Pasta Sauce Recipes
Traditional Tomato Sauce
RECIPES
Traditional Tomato Sauce
Marinara Sauce
Tomato Sauce with Butter
Bolognese Sauce
Pesto Sauce
Garlic and Oil Sauce (Aglio e Olio)
Alfredo Sauce
Butter and Egg Sauce
Butter and Sage Sauce
Bechamel Sauce
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'll 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

For more information on which sauce goes best with which pasta, go to our Pasta Shapes page
Traditional Tomato Sauce  

(For 1 pound of pasta)

Ingredients:

2 tablespoons olive oil
1 medium onion, chopped
1 garlic clove, minced
1 (28 ounce) can tomato sauce or puree
1 (6 ounce) can tomato paste
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Pinch of red pepper flakes
1 teaspoon sugar
Salt and pepper to taste

Directions:

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.

Note:
This sauce can be made ahead and stored in a sealed container in
the refrigerator up to 5 days or in the freezer for up to 2 months.

Marinara Sauce

(For 1 pound of pasta)

Ingredients:

1/4 cup olive oil
2 large garlic cloves, crushed
Pinch of red pepper flakes
3 pounds fresh plum tomatoes, peeled, seeded, and chopped,
or 1 (28 ounce) can Italian crushed tomatoes
Salt to taste
4 fresh basil leaves, torn into bits

Directions:

Saute the garlic and red pepper flakes in olive oil about 5 minutes.
Remove and discard the garlic. Add the tomatoes and salt.
Cook 20 minutes, stirring occasionally, unitl the sauce is thickened.
Remove from the heat and stir in the basil.

Note:
This sauce can be made ahead and stored in a sealed container in
the refrigerator up to 5 days or in the freezer for up to 2 months.
Tomato Sauce with Butter 

(For 1/2 pound of pasta)

This sauce goes well with filled pasta like ravioli or tortellini, which have so much flavor on their own that they only need a light tomato sauce.

Ingredients:

2 cups canned tomato puree
4 ounces butter, cut into pieces
1 medium onion, peeled and quartered
1 medium carrot, peeled and quartered
Pinch of sugar
Salt to taste

Directions:

Place all of the ingredients in a saucepan.
Simmer over low heat, uncovered, for 30 minutes.
Remove onion and carrot pieces.  Serve.
Bolognese Sauce
 
(For 1 pound of pasta)

Bolognese sauce should be served with a fresh pasta, such as tagliatelle, but it
also suits all kinds of long heavier strands of pasta and can be used as a filling
for lasagna.


Ingredients:

2 tablespoons olive oil
1 medium onion, chopped
1 pound ground beef
1/2 carrot, finely chopped
1 stalk celery, finely chopped
1/2 cup milk or cream
Pinch ground nutmeg
1 (28 ounce) can tomato puree
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon dried thyme
Pinch black pepper

Directions:

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.

Note:
This sauce can be made ahead and stored in a sealed container in
the refrigerator up to 3 days or in the freezer for up to 2 months.
Pesto Sauce  

(For 1 pound of pasta)

Pesto sauce is best served with long thin pasta, such as linguine but also goes well with penne or farfalle or even with filled pasta.

Ingredients:

2 garlic cloves, peeled
1 teaspoon salt
2 cups fresh basil leaves ** 
1 tablespoon pine nuts
1/2 cup olive oil
2 tablespoon Parmesan cheese, grated

Directions:

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  (Aglio e Olio)

(For 1 pound of pasta)

Garlic and olive oil sauce suits long pasta like spaghetti and linguine

Ingredients:

1/3 cup olive oil
2 garlic cloves, minced
Pinch of red pepper flakes (optional)
Salt and pepper
2 tablespoons chopped parsley

Directions:

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. 
Add cooked pasta and stir in parsley.  Serve.
Alfredo Sauce    

(For 12 ounces  of pasta)

Serve Alfredo Sauce with fresh or dried fettuccine or other long pasta

Ingredients:

1/2 cup unsalted butter
1-1/2 cups Parmesan cheese, grated
1 cup heavy cream
1/4 cup chopped parsley

Directions:

In a saucepan, melt the butter.
Gradually, stir in the cheese until smooth.  Add cream.
Continue heating, just to a boil.  Add cooked pasta.
Remove from heat.  Stir in parsley.
Butter and Egg Sauce  

(For 1 pound of pasta)

This sauce matches well with fresh homemade linguine or fettuccine

Ingredients:
3 tablespoons unsalted butter, cut into small pieces
3 eggs
Pinch of salt and pepper
Pinch of ground nutmeg
1 cup Parmesan cheese, grated

Directions:

Beat the eggs lightly with the salt and pepper in a bowl.
Cook the pasta, drain, and add the butter pieces.
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 pound of pasta)

Butter and sage sauce is wonderful on filled pasta, such as ravioli, but it
also enhances all kinds of pasta


Ingredients:

6 tablespoons unsalted butter
6-8 fresh whole sage leaves

Directions:

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.
Add the cooked pasta. Serve.
Béchamel Sauce 

(Makes about 1 cup)

This sauce is often used a base for other ingredients in a recipe and is often served in a pasta dish that also contains a tomato sauce.

Ingredients:

3 tablespoons unsalted butter
3 tablespoons flour
1/2 cup milk
1/2 cup heavy cream
1/2 teaspoon salt
Pinch of white pepper and nutmeg

Directions:

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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Sauce Recipes
The "Never burn" sauce pot is the only one of its kind
Will not burn or scorch pasta sauce, soups,
chili, or stews. Constructed of a thick outer
shell of commercial grade 1.2 mm stainless-
steel and alternating layers of high-quality
aluminum and steel, the 7-layer bottom
features a hermetically-sealed silicone oil
chamber for burn-free heat distribution.  No
stirring needed.  Tempered glass lid.
THE BEST WAY TO ADD
SAUCE TO PASTA
DO NOT drain your pasta into a colander
and rinse it with cold water. About a
minute or two before the pasta is cooked
to al dente, remove it from the cooking
water with tongs (for string pasta) or a
strainer or skimmer (for shaped pasta)
and add it directly to the cooked sauce
still in the saucepan.  Cook  the pasta for
additional time in the sauce.  This allows
the pasta to absorb more of the flavor of
the sauce than if you simply pour the
sauce over it in a serving bowl. With this
method you also have the reserved
starchy pasta water that can be added to
the sauce if it appears too thick.  Also stir
in any fresh herbs at this point to blend
them into the sauce.  Now you are ready
to transfer the pasta to a serving bowl
and top with freshly grated Parmesan or
pecorino cheese.  Mangia!
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INGREDIENTS
Borlotti Beans - Dry