Sauces

To turn this staple sauce into Arrabbiata Sauce–a red sauce with a spicy kick (arrabbiata literally means angry in Italian)–add ½ teaspoon red pepper flakes, or more if you like heat, along with the garlic.

WHAT YOU NEED

2 tablespoons olive oil

1 small yellow onion, finely chopped

3 cloves garlic, minced

1 can (28 oz/875 g) crushed tomatoes

Kosher salt and freshly ground pepper

½ teaspoon dried oregano

Warm the olive oil in a heavy-bottomed, nonreactive saucepan over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the garlic and sauté just until soft, about 1 minute longer.

Stir in the tomatoes with their juice and season with salt and pepper. Raise the heat to medium-high and bring to a boil. Reduce the heat to low, add the oregano, and simmer for 15 minutes. Remove from the heat. Taste and adjust the seasoning.

Use right away, or let the sauce cool completely before storing in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 2 months.

MAKES ABOUT 3 CUPS (24 FL OZ/750 ML)

AMATRICIANA SAUCE

This spicy version of marinara sauce has a distinct flavor with the addition of guanciale and crushed red pepper flakes. Guanciale is cured pork cheek and can be found in the butcher’s section of grocery stores. The small amount of guanciale lends a meaty accent to the sauce.

WHAT YOU NEED

2 tablespoons olive oil

4 oz (125 g) guanciale, pancetta, or unsmoked bacon, chopped

1 small yellow onion, chopped

½ teaspoon crushed red pepper flakes

3 cloves garlic, minced

Kosher salt and freshly ground pepper

1 can (28 oz/875 g) crushed tomatoes

½ teaspoon dried oregano

Warm the oil in a saucepan, and add the guanciale. Cook the meat until it is crispy, stirring occasionally, about 5 minutes and then add the onion. Add the onion and sauté until translucent, about 5 minutes. Add the crushed red pepper flakes, the garlic, season with salt and pepper, and cook until garlic softens, 1–2 minutes. Stir in the tomatoes with their juice and bring to a boil. Reduce heat to low, add the oregano, and simmer for 15 minutes. Season with salt and pepper.

Use right away, or let the sauce cool completely before storing in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months.

MAKES ABOUT 3 CUPS (24 FL OZ/750 ML)

PUTTANESCA SAUCE

This classic sauce is so flavorful, just toss it with pasta and call it a meal. Be sure to taste the sauce before you season it–the anchovies, capers, and olives already contribute a lot of saltiness.

WHAT YOU NEED

2 tablespoons olive oil

4 cloves garlic, chopped

12 oil-packed anchovies, drained

½ teaspoon red pepper flakes

1 can (28 oz/875 g) diced tomatoes

½ cup (3 oz/90 g) Kalamata olives, pitted and sliced in half lengthwise

3 tablespoons capers, drained

Freshly ground pepper

Warm the olive oil in a heavy-bottomed, nonreactive saucepan over medium heat. Add the garlic, anchovies, and red pepper flakes and cook, stirring often, until the anchovies dissolve, about 3 minutes.

Add the tomatoes with their juice, olives, and capers along with 4 or 5 grinds of fresh pepper. Raise the heat to medium-high and bring to a boil, then reduce the heat to low and simmer for 10 minutes. Remove from the heat. Taste and adjust the seasoning.

Use right away, or let the sauce cool completely before storing in an airtight container in the refrigerator for up to 3 days. Do not freeze.

MAKES ABOUT 3 CUPS (24 FL OZ/750 ML)

BOLOGNESE SAUCE

This rustic, meaty sauce originated in Bologna, Italy, hence it’s name, and is delicious served over broad and long pasta noodles like tagliatelle and fettuccine. You can also use this sauce in lasagna and other baked dishes to create a hearty crowd-friendly dish. A traditional bolognese calls for beef, veal, and pancetta but you can substitute just about any meat you want with great results.

WHAT YOU NEED

2 tablespoons olive oil

1 carrot, peeled and cut into small dice

1 rib celery, cut into small dice

½ yellow onion, cut into small dice

Kosher salt and freshly ground pepper

3 cloves garlic, chopped

½ lb (250 g) each ground beef and veal

2 oz (60 g) pancetta, cut into small dice

½ cup (4 fl oz/125 ml) dry red wine

3 tablespoons tomato paste

2–3 cups (16–24 fl oz/500–750 m) low-sodium beef broth

Warm the olive oil in a heavy-bottomed, nonreactive saucepan over medium-high heat. Add the carrot, celery, and onion and season with salt and pepper. Sauté until the vegetables are soft, about 7 minutes. Add the garlic and sauté just until soft, about 1 minute longer.

Add the beef, veal, and pancetta, season with salt and pepper, and cook, stirring often, using your spoon to break up any clumps, until the meat is browned, about 10 minutes. Add the wine and cook until the liquid is reduced by about half, about 4 minutes.

Stir in the tomato paste and 2 cups (16 fl oz/500 ml) of the beef broth and season again with salt and pepper. Bring to a boil, then reduce the heat to low to maintain a gentle simmer. Cover the pan partially and cook for 45 minutes. Every 15 minutes or so, check the pan to make sure there is still enough liquid for the sauce to braise; add more broth, ¼ cup (2 fl oz/60 ml) at a time, if needed. Remove from the saucepan heat. Taste and adjust the seasoning.

Use right away, or let the sauce cool completely before storing in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months.

MAKES ABOUT 2½ CUPS (20 FL OZ/625 ML)

CLASSIC BASIL PESTO

Homemade basil pesto is a wonderfully flavorful and aromatic sauce. This is a great recipe to get the kids involved as little hands love to pluck basil leaves from stems. Pesto freezes well, so double the recipe for another dinner. For variations, substitute lemon basil, kale, or arugula for the regular basil. For a savory snack, spread leftover pesto on a slice of grilled Italian bread and top with a fried egg and shredded mozzarella.

WHAT YOU NEED

2 cups (2 oz/60 g) fresh basil leaves, packed

2 cloves garlic

¼ cup (1½ oz/45 g) pine nuts, toasted

½ cup (4 fl oz/125 ml) extra-virgin olive oil

Kosher salt and freshly ground pepper

½ cup (2 oz/60 g) freshly grated Parmesan cheese

In a food processor or blender, combine the basil, garlic, and pine nuts. Pulse until the ingredients are uniformly minced, scraping down the sides of the bowl or jar as needed.

With the machine running, slowly drizzle in the olive oil and process until smooth and well combined. Season with salt and pepper. Transfer the pesto to a bowl and stir in the cheese.

Use right away, or store in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 2 months.

MAKES ABOUT 1 CUP (8 FL OZ/250 ML)

TOMATO VODKA-CREAM SAUCE

Tomatoes, vodka, and cream simmered together create a rich and creamy sauce that’s terrific with just about any shape of pasta. The vodka flavor is distinct but subtle, nicely mellowed after low-heat simmering.

WHAT YOU NEED

2 tablespoons olive oil

½ yellow onion, chopped

2 cloves garlic, minced

¼ teaspoon red pepper flakes (optional)

6 tablespoons (3 fl oz/90 ml) vodka

1 can (28 oz/875 g) crushed tomatoes

Kosher salt and freshly ground pepper

¼ cup (2 fl oz/60 ml) heavy cream

2 tablespoons chopped fresh basil

Warm the olive oil in a heavy-bottomed, nonreactive saucepan over medium-high heat. Add the onion and sauté until translucent, about 4 minutes. Add the garlic and the red pepper flakes, if using, and sauté just until the garlic is soft, about 1 minute longer. Add the vodka and cook until the liquid is reduced by about half, about 3 minutes.

Stir in the tomatoes with their juice and season with salt and pepper. Bring to a boil, then reduce the heat to low and simmer for 20 minutes, stirring occasionally. Stir in the cream and the basil and simmer for about 5 minutes longer. Remove from the heat. Taste and adjust the seasoning.

Use right away, or let the sauce cool completely before storing in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.

MAKES ABOUT 3 CUPS (24 FL OZ/750 ML)

ALFREDO SAUCE

This classic cream-based sauce tastes luxurious, but is so simple to prepare. Alfredo is best made the night you plan to serve it, as it can thicken too much when it cools. You can add more heavy cream, one tablespoon at a time, during cooking until you reach the desired consistency. For a fresh twist, swirl in the grated zest of one lemon just before serving.

WHAT YOU NEED

2 cups (16 fl oz/500 ml) heavy cream

½ cup (4 oz/125 g) unsalted butter

1 cup (4 oz/125 g) freshly grated Parmesan cheese

Kosher salt and freshly ground pepper

Freshly grated nutmeg

In a saucepan, warm the cream over medium-low heat. In another saucepan, melt the butter over medium heat. Add the warmed heavy cream and stir in the cheese. Season with salt, pepper, and a small pinch of nutmeg.

Bring the sauce to a gentle simmer and cook just until it thickens slightly, about 2 minutes. Alfredo will continue to cook even after you remove it from the heat, so be careful not to overcook it or your sauce will become too thick.

Use right away, or let the sauce cool completely before storing in an airtight container in the refrigerator for up to 2 days. Do not freeze.

MAKES ABOUT 2¼ CUPS (18 FL OZ/560 ML)