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.)

Story: Stacy Adimando Photography: Misha Gravenor

Use Beans as a Base

"Up and down the Italian peninsula, dried legumes are used as a platform for other foods and flavors," Lidia says. This hearty puree is made with chickpeas, fresh basil and pine nuts, which are classic to the Liguria region.

CHICKPEA PUREE WITH POACHED SHRIMP
Go nutty with whichever nut swap-ins you like such as almonds and walnuts. "Toast them to release their flavors," Lidia adds.

What to drink! Argiolas Costamolino Vermentino di Sardegna 2010
Bright hints of citrus, fresh pear and herbs in this Sardinian white are a great match for the sweet shrimp and the creamy chickpeas.

Get the recipe >> >>

Continued on page 5: Pull From Your Pantry