Four Classic Pasta Sauces
Four Classic Pasta Sauces
Ingredients
For the Pasta
- 1 pound dry pasta, such as fettuccine, spaghetti, or penne
- 1 tablespoon salt, for pasta water
For the Creamy Alfredo Sauce
- 1/2 cup unsalted butter
- 2 garlic, cloves, minced
- 1 1/2 cups heavy cream
- 1 1/2 cups Parmesan cheese, freshly grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Vibrant Marinara Sauce
- 2 tablespoons olive oil, extra virgin
- 3 garlic, cloves, thinly sliced
- 28 ounces crushed tomatoes, canned, high quality
- 1 teaspoon dried oregano
- 1/4 cup fresh basil, leaves, roughly torn
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Spicy Arrabbiata Sauce
- 2 tablespoons olive oil, extra virgin
- 4 garlic, cloves, minced
- 1/2 teaspoon red pepper flakes, or more, to taste
- 28 ounces crushed tomatoes, canned, high quality
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Bright Basil Pesto
- 2 cups fresh basil leaves, packed
- 1/4 cup pine nuts, lightly toasted
- 1/2 cup Parmesan cheese, freshly grated
- 2 garlic, cloves
- 1/2 cup olive oil, extra virgin
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the dry pasta and cook according to package directions until al dente. Before draining, reserve 1 1/2 cups of the starchy pasta water. Drain the pasta and set aside.
⏱️ 12 min
- 2
To make the Alfredo Sauce: In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer, stirring occasionally. Reduce heat to low, then gradually whisk in the grated Parmesan cheese until smooth and melted. Season with salt and black pepper. If the sauce is too thick, add a splash of reserved pasta water until desired consistency is reached. Keep warm.
⏱️ 10 min
- 3
To make the Marinara Sauce: In a separate medium saucepan, heat the olive oil over medium heat. Add the sliced garlic and cook for 2-3 minutes until lightly golden and fragrant, being careful not to burn it. Pour in the crushed tomatoes and add the dried oregano. Bring to a simmer, then reduce heat to low, cover, and let it gently simmer for 20-25 minutes, stirring occasionally, allowing the flavors to meld. Stir in the fresh basil, salt, and black pepper. If the sauce is too thick, add a splash of reserved pasta water. Keep warm.
⏱️ 25 min
- 4
To make the Arrabbiata Sauce: In another medium saucepan, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, cooking for 1-2 minutes until fragrant. Pour in the crushed tomatoes. Bring to a simmer, then reduce heat to low, cover, and let it gently simmer for 20-25 minutes, stirring occasionally. Stir in the chopped fresh parsley, salt, and black pepper. If the sauce is too thick, add a splash of reserved pasta water. Keep warm.
⏱️ 25 min
- 5
To make the Basil Pesto: In a food processor, combine the fresh basil leaves, toasted pine nuts, grated Parmesan cheese, and garlic cloves. Pulse until finely chopped. With the food processor running, slowly drizzle in the extra virgin olive oil until a smooth, thick paste forms. Season with salt and black pepper to taste. Do not heat the pesto.
⏱️ 8 min
- 6
Divide the cooked pasta into four equal portions. For each portion, toss with one of the prepared sauces. Garnish with additional grated Parmesan cheese, fresh herbs, or red pepper flakes as desired. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Four Classic Pasta Sauces
Ingredients
For the Pasta
- 1 pound dry pasta, such as fettuccine, spaghetti, or penne
- 1 tablespoon salt, for pasta water
For the Creamy Alfredo Sauce
- 1/2 cup unsalted butter
- 2 garlic, cloves, minced
- 1 1/2 cups heavy cream
- 1 1/2 cups Parmesan cheese, freshly grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Vibrant Marinara Sauce
- 2 tablespoons olive oil, extra virgin
- 3 garlic, cloves, thinly sliced
- 28 ounces crushed tomatoes, canned, high quality
- 1 teaspoon dried oregano
- 1/4 cup fresh basil, leaves, roughly torn
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Spicy Arrabbiata Sauce
- 2 tablespoons olive oil, extra virgin
- 4 garlic, cloves, minced
- 1/2 teaspoon red pepper flakes, or more, to taste
- 28 ounces crushed tomatoes, canned, high quality
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Bright Basil Pesto
- 2 cups fresh basil leaves, packed
- 1/4 cup pine nuts, lightly toasted
- 1/2 cup Parmesan cheese, freshly grated
- 2 garlic, cloves
- 1/2 cup olive oil, extra virgin
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the dry pasta and cook according to package directions until al dente. Before draining, reserve 1 1/2 cups of the starchy pasta water. Drain the pasta and set aside.
⏱️ 12 min - 2
To make the Alfredo Sauce: In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer, stirring occasionally. Reduce heat to low, then gradually whisk in the grated Parmesan cheese until smooth and melted. Season with salt and black pepper. If the sauce is too thick, add a splash of reserved pasta water until desired consistency is reached. Keep warm.
⏱️ 10 min - 3
To make the Marinara Sauce: In a separate medium saucepan, heat the olive oil over medium heat. Add the sliced garlic and cook for 2-3 minutes until lightly golden and fragrant, being careful not to burn it. Pour in the crushed tomatoes and add the dried oregano. Bring to a simmer, then reduce heat to low, cover, and let it gently simmer for 20-25 minutes, stirring occasionally, allowing the flavors to meld. Stir in the fresh basil, salt, and black pepper. If the sauce is too thick, add a splash of reserved pasta water. Keep warm.
⏱️ 25 min - 4
To make the Arrabbiata Sauce: In another medium saucepan, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, cooking for 1-2 minutes until fragrant. Pour in the crushed tomatoes. Bring to a simmer, then reduce heat to low, cover, and let it gently simmer for 20-25 minutes, stirring occasionally. Stir in the chopped fresh parsley, salt, and black pepper. If the sauce is too thick, add a splash of reserved pasta water. Keep warm.
⏱️ 25 min - 5
To make the Basil Pesto: In a food processor, combine the fresh basil leaves, toasted pine nuts, grated Parmesan cheese, and garlic cloves. Pulse until finely chopped. With the food processor running, slowly drizzle in the extra virgin olive oil until a smooth, thick paste forms. Season with salt and black pepper to taste. Do not heat the pesto.
⏱️ 8 min - 6
Divide the cooked pasta into four equal portions. For each portion, toss with one of the prepared sauces. Garnish with additional grated Parmesan cheese, fresh herbs, or red pepper flakes as desired. Serve immediately.
⏱️ 5 min