Five Basic Pasta Sauces

Five Basic Pasta Sauces

BROWNED BUTTER SAUCE:

6 tablespoons butter

1/2teaspoon salt

1 teaspoonchopped fresh sage

2 tablespoonsheavy cream

1/2 cupgrated parmigiano-reggiano

In a small saucepan, melt 6 tablespoons butter and 1/2 teaspoon salt over medium-low heat. Add 1 teaspoon chopped fresh sage and cook, stirring often, until the butter begins to brown, about 5 minutes. Stir in 2 tablespoons heavy cream and remove from the heat. Add 1/2 cup grated parmigiano-reggiano cheese when tossing with pasta.

TOMATO SAUCE:

3 tablespoons extra-virgin olive oil

2 tablespoonsfinely chopped flat-leaf parsley

1 1/2teaspoonsfinely chopped garlic

2

Salt

In a medium skillet, combine 3 tablespoons extra-virgin olive oil, 2 tablespoons finely chopped flat-leaf parsley and 1 1/2 teaspoons finely chopped garlic over medium-high heat. When the garlic is sizzling, add 2 cups chopped canned peeled tomatoes with their juice and season with salt. Lower the heat to medium and cook, stirring occasionally, until the liquid has evaporated and the oil begins to separate from the sauce, 20 to 25 minutes. Makes 1 2/3 cups.

GARLIC-AND-OIL SAUCE:

1/3cup extra-virgin olive oil

1/4cupchopped flat-leaf parsley

1 tablespoon finely chopped garlic

3/4teaspoon salt

In a small skillet, combine 1/3 cup extra-virgin olive oil, 1/4 cup chopped flat-leaf parsley, 1 tablespoon finely chopped garlic and 3/4 teaspoon salt over medium-high heat. Once the garlic sizzles, remove from the heat. Makes 1/3 cup.

CREAM SAUCE:

3/4cupheavy cream
2 tablespoons butter
1/2teaspoonsalt

2 tablespoons chopped flat-leaf parsley

1/3cup grated parmigiano-reggiano cheese

In an 8-inch skillet, combine 3/4 cup heavy cream, 2 tablespoons butter and 1/2 teaspoon salt over medium-high heat. Bring to a simmer and cook, stirring, until thick enough to coat a spoon, about 4 minutes. Stir in 2 tablespoons chopped flat-leaf parsley and remove from the heat. Add 1/3 cup grated parmigiano-reggiano cheese when tossing with pasta. Makes 2/3 cup.

MEAT SAUCE:

1/2 cup chopped onion

2 tablespoons extra-virgin olive oil

2 tablespoons butter

3/4 pound ground beef

Salt

1/2 cup white wine

2 cups chopped canned peeled tomatoes

1/3 cup grated parmigiano-reggiano cheese

In a large saucepan, combine 1/2 cup chopped onion and 2 tablespoons each extra-virgin olive oil and butter over high heat. Cook until golden, then stir in 3/4 pound ground beef and cook for 5 minutes; season with salt. Add 1/2 cup white wine and cook for 2 minutes. Stir in 2 cups chopped canned peeled tomatoes with their juice, season with salt, bring to a simmer and cook for 1 1/2 hours. Add 1/3 cup grated parmigiano-reggiano cheese when tossing with pasta. Makes 2 1/2 cups.