Six Easy Homemade Pasta Sauces

Ingredients

• 2 tbsp olive oil (For marinara and arrabbiata)
• 4 cloves garlic (Minced; for marinara and arrabbiata)
• 28 oz crushed tomatoes (For marinara)
• 1 tsp dried oregano (For marinara)
• 0.25 cup fresh basil (Chopped; for marinara)
• 1 tsp red pepper flakes (For arrabbiata; adjust to taste)
• 1 cup heavy cream (For Alfredo and sun-dried tomato cream sauce)
• 4 tbsp unsalted butter (For Alfredo)
• 1 cup Parmesan cheese (Finely grated; for Alfredo and pesto)
• 1 cup whole-milk ricotta (For lemon ricotta sauce)
• 1 lemon (Zested and juiced; for lemon ricotta sauce)
• 1 cup pasta cooking water (Reserved; use as needed to loosen sauces)
• 0.5 cup sun-dried tomatoes (Oil-packed, drained and chopped)
• 0.5 cup Parmesan cheese (Finely grated; for sun-dried tomato cream sauce)
• 2 cups fresh basil leaves (For pesto)
• 0.333 cup pine nuts (For pesto)
• 0.5 cup extra-virgin olive oil (For pesto)
• salt (To taste, for all sauces and pasta water)
• black pepper (To taste, especially for Alfredo and lemon ricotta sauce)
• 16 oz pasta (Cook separately according to package directions; choose the shape appropriate for the sauce)

Steps

1. 1

   Bring a large pot of generously salted water to a boil. Cook the pasta until al dente according to the package directions, reserving about 1 cup of the cooking water before draining.

2. 2

   For marinara, warm 1 tablespoon of olive oil in a saucepan over medium heat. Add half of the minced garlic and cook for about 30 seconds, until fragrant but not browned.

3. 3

   Add the crushed tomatoes and oregano to the marinara pan. Simmer uncovered for 15 to 20 minutes, stirring occasionally, until slightly thickened. Stir in the basil and season with salt and pepper.

4. 4

   For arrabbiata, heat the remaining 1 tablespoon of olive oil in a saucepan over medium heat. Add the remaining garlic and red pepper flakes and sauté for about 30 seconds, until fragrant.

5. 5

   Add the crushed tomatoes to the arrabbiata pan and simmer for 15 to 20 minutes, until thickened and visibly glossy. Season with salt and adjust the red pepper flakes to taste.

6. 6

   For Alfredo, melt the butter in a large skillet over medium-low heat. Add the heavy cream and warm gently for 2 to 3 minutes; do not allow it to boil rapidly.

7. 7

   Remove the Alfredo skillet from the heat and gradually whisk in the grated Parmesan until smooth. Add black pepper and enough reserved pasta water to create a silky sauce.

8. 8

   For lemon ricotta sauce, whisk the ricotta, lemon zest, lemon juice, salt, and black pepper in a bowl until combined. Add warm reserved pasta water a little at a time until the mixture is loose and creamy.

9. 9

   For sun-dried tomato cream sauce, warm a skillet over medium heat and add the chopped sun-dried tomatoes. Stir in the heavy cream and simmer gently for 3 to 5 minutes, until the cream is lightly thickened.

10. 10

    Remove the sun-dried tomato cream sauce from the heat and stir in the Parmesan. Season with salt and pepper, thinning with reserved pasta water if necessary.

11. 11

    For pesto, combine the basil, pine nuts, Parmesan, and a pinch of salt in a food processor. Pulse until finely chopped, then stream in the olive oil while processing until a textured, spoonable sauce forms.

12. 12

    Toss the drained pasta with the sauce of your choice. Add reserved pasta water by the tablespoon until the sauce coats the noodles evenly. Taste and adjust seasoning before serving.

Notes

The source describes six sauce styles but does not provide a visible ingredient list, measurements, or preparation instructions. The quantities and method above are a practical reconstruction. Marinara, arrabbiata, and sun-dried tomato cream sauce can be made ahead and refrigerated for up to 4 days; pesto is best stored refrigerated with a thin layer of olive oil on top. Use the sauces with pasta shapes that hold them well: spaghetti with tomato sauces, fettuccine with Alfredo, short pasta with chunky sun-dried tomato sauce, and trofie or fusilli with pesto.

Nutrition per serving

• main
• pasta
• Italian
• vegetarian
• quick meal
• sauces
• stovetop
• weeknight dinner