8 Italian Sauces from Lidia Bastianich

In Italian cooking, sauces aren't just for pasta. Queen of the cuisine Lidia Bastianich shares eight standout styles that dress up beef, seafood, chicken and vegetables. (And you'll want to eat every one of them with pasta, too.)

Get Saucy with Garlic

Preparing the Garlic

"Dishes in Italy don't taste as strongly of garlic as they do in Italian-American cooking," Lidia says. "In this recipe, the cloves are cooked thoroughly, so the sharp enzymes are neutralized and you get a sweet taste and velvety texture."

Creamy Garlic Sauce with Broccoli

Serve this sauce with vegetables like broccoli, or sneak a bit into just about anything: mashed potatoes, soup or a big bowl of fresh tagliatelle.

What to Drink! Donnafugata Anthilia 2010
With plenty of fruity, floral flavor, this Sicilian white is a friendly finish to the rich cream sauce.

Continued on page 3:  Play with Pesto