10 quick and easy pasta sauces
Carbonara: Fry a couple slices of bacon until crisp, set aside and drain. Mix 1 large egg in a bowl with 1/2 cup heavy cream, sea salt and freshly ground black pepper and whisk to combine. Add this to the pasta while it is still hot enough to cook the egg slightly, loosen with a little of the water you cooked the pasta in if necessary. Sprinkle with freshly grated Parmesan cheese. Good with. Linguine, spaghetti, fettuccine
Pepperonata: Heat about 2 tablespoon olive oil in a large sauté pan over medium heat and add 4 chopped red, green or yellow bell peppers with 1 chopped red onion, salt and pepper and cook and stir about 25 minutes. Add 2 cloves minced garlic and cook and stir 1 minute more. Add 3 tablespoons of balsamic vinegar and 1/4 cup red wine and cook about 3 minutes longer. Remove from the heat and stir in 6 thinly sliced basil leaves. Good with: penne, rigatoni, farfalle or orecchiette
Lemon Garlic and Olive Oil: Heat 1/4 cup olive oil in a large sauté pan, over medium heat, add 4 cloves minced garlic and cook and stir about 1 minute, add the grated zest and juice of 2 lemons and about 2 tablespoons chopped parsley, cook and stir 1 minute more. Season with salt and pepper. Serve warm on tossed with the pasta, with freshly grated Parmesan or fresh ricotta cheese. Good with: capellini, vermicelli, spaghetti or orzo
Wild Mushroom Sauce: Heat 3 tablespoons unsalted butter and 1 tablespoon olive oil in a large sauté pan over medium high heat and add 8 ounces cleaned wild mushrooms (Chanterell, porcini, yellow foot, hedgehog ), 2 minced shallots, salt and pepper and sauté, stirring constantly about 3 minutes until the mushrooms are golden. Remove the mushrooms form the pan and set aside. Add 1/4 cup white wine to the same pan you cooked the mushrooms in and reduce slightly, add ½ cup heavy cream, season with salt and pepper and reduce until slightly thick. Add the mushrooms back to the sauce and toss with warm pasta. Good with: conchiglie, gemelli farfalle or orecchiette
Basil Pesto: Place 3 handfuls of fresh basil, 2 tablespoons toasted pine nuts, 4 cloves smashed garlic cloves, juice of 1/2 lemon, 1/2 cup freshly grated Parmesan cheese, salt and pepper and enough olive oil to make a smooth paste in a blender and blend until smooth. Good with: orzo, orecchiette, ravioli, fusilli, conchiglie, gemelli
Tomato Sauce: Heat 2 tablespoon olive oil in a large sauté pan over medium heat and add 1 chopped onion, cook and stir about 3 minutes, add 3 minced garlic cloves and cook and stir about 1 minute longer, add 1 14-ounce can chopped tomatoes, ½ teaspoon crushed red pepper flakes, 1 tablespoon balsamic vinegar and salt and pepper, Reduce the heat to low and simmer about 30 minutes stirring occasionally. Season with 1 tablespoon chopped oregano or marjoram. Good with: capellini, spaghetti, linguine
Creamy Tomato Sauce: Add 1/4 cup heavy cream to the Tomato Sauce and toss with 1/2 cup shredded Fontina Cheese and warm pasta.
Puttanesca Sauce: Add 2 tablespoons drained capers and 1/4 cup pitted chopped olives to the Tomato Sauce. You can also add a few chopped anchovies, if desired.
Alfredo Sauce: Add 4 tablespoons (cubed) unsalted butter, and 1/4cup of heavy cream and 1/4 cup freshly grated parmesan cheese to cooked pasta while it is still warm and toss to melt the butter and cheese, season with salt and pepper and freshly grated nutmeg if desired. Add a little of the water you cooked the pasta in to loosen if necessary. Good with: fettuccine or linguine
Roasted Red Pepper Sauce: Puree 2 roasted red peppers in a blender or food processor with 2 garlic cloves, 8 fresh basil leaves and 1/2 cup crumbled goat cheese, season with salt and pepper and toss with warm pasta. Loosen with a little of the water you cooked the pasta in if necessary. Good with: ziti, rigatoni, fusilli, conchiglie