6 Ultimate Pasta Sauces by Chef Zouheir

Ingredients

• 2 tbsp Butter
• 2 Garlic (Minced)
• 1 cup Heavy cream
• 1 cup Parmesan cheese (Freshly grated; reserve extra for serving if desired)
• Salt (To taste)
• Black pepper (Freshly ground, to taste)
• Parsley (Chopped, for garnish)
• 2 cups Tomato purée
• 1 tbsp Olive oil (For Arrabbiata sauce)
• 4 Garlic (Minced, for Arrabbiata sauce)
• 1 tsp Chili flakes
• 1 tsp Dried oregano
• Fresh basil (Leaves, stirred in and used for garnish)
• Salt and black pepper (To taste)
• 2 cups Fresh basil leaves (For pesto)
• 0.25 cup Pine nuts (Optional toasted pine nuts for garnish)
• 2 Garlic (For pesto)
• 0.25 cup Parmesan cheese (Grated, for pesto)
• 0.333 cup Extra-virgin olive oil (Drizzle in slowly while blending)
• 1 cup Tomato purée (For pink sauce)
• 0.5 cup Heavy cream (For pink sauce)
• 1 tbsp Butter (For pink sauce)
• 2 Garlic (Minced, for pink sauce)
• 0.5 tsp Paprika
• Parmesan cheese (Grated, for finishing)
• 0.25 cup Extra-virgin olive oil (Aglio e olio ingredient list is truncated after this item)
• 6 Garlic (Listed in the truncated Aglio e Olio section; preparation and remaining ingredients are unavailable)

Steps

1. 1

   For the Alfredo sauce, melt the butter in a saucepan over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant but not browned.

2. 2

   Pour in the heavy cream and simmer gently for 3–4 minutes. Keep the cream below a boil so it does not scorch or separate.

3. 3

   Gradually whisk in the grated Parmesan until it has completely melted and the sauce is smooth. Season with salt and freshly ground black pepper.

4. 4

   Toss the Alfredo sauce with hot cooked fettuccine or another preferred pasta. Garnish with chopped parsley and additional Parmesan before serving.

5. 5

   For the Arrabbiata sauce, heat the olive oil in a pan over medium heat. Add the minced garlic and sauté until fragrant.

6. 6

   Stir in the chili flakes, then add the tomato purée and dried oregano. Bring the sauce to a gentle simmer.

7. 7

   Simmer for 15–20 minutes, stirring occasionally, until the sauce has slightly thickened. Stir in chopped fresh basil and season with salt and black pepper.

8. 8

   Toss the Arrabbiata sauce with cooked penne. Garnish with fresh basil and grated Parmesan.

9. 9

   For the pesto, place the basil leaves, pine nuts, garlic, and grated Parmesan in a food processor. Process until combined.

10. 10

    With the processor running, slowly drizzle in the extra-virgin olive oil and blend until the pesto is smooth. Season with salt and black pepper.

11. 11

    Mix the pesto with freshly cooked pasta, adding a splash of pasta cooking water if needed to create a silky consistency. Garnish with basil leaves and toasted pine nuts.

12. 12

    For the pink sauce, melt the butter in a saucepan over medium heat. Add the minced garlic and sauté until fragrant.

13. 13

    Add the tomato purée and cook for 8–10 minutes, stirring occasionally.

14. 14

    Stir in the heavy cream and paprika. Simmer gently for another 3 minutes, then season with salt and black pepper.

15. 15

    Toss the pink sauce with cooked penne or rigatoni. Finish with grated Parmesan and parsley.

16. 16

    The source begins an Aglio e Olio sauce with ¼ cup extra-virgin olive oil and 6 garlic cloves, but the ingredient list and method are cut off. Do not infer the remaining quantities or instructions.

Notes

The supplied description ends during the Aglio e Olio ingredient list and does not provide the sixth sauce. Pasta quantities are not specified; cook the desired amount separately according to the package directions. Salt, pepper, fresh basil, parsley, and the pink-sauce Parmesan are unquantified in the source.

Nutrition per serving

• sauce
• pasta
• Italian
• vegetarian
• Alfredo
• Arrabbiata
• pesto
• pink sauce