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.)

Pull From Your Pantry

Lidia?s Niece and Her Husband

"There are many variations of cupboard sauces in Italy," Lidia says. "This one's made with jarred capers and olives, but you can use whatever you have: cured artichokes, sun-dried tomatoes, anchovies or a can of beans. It's ideal for the cold months, when you don't have as many fresh vegetables."

What's that, Lidia?
"You must taste sauces as you go. The vegetables vary, so you may need different amounts of salt each time you make a recipe. The more you can develop your taste apparatus, the better off you are as a cook."

Olive & Caper Sauce with Fusilli

Serve it with any pasta that has nooks and crannies (like ziti or rigatoni), or spoon it on as a pizza topping.

What to drink! Santi Solane Vapolicella Classico Superiore Ripasso 2009
The spicy notes in this northern Italian red stand up to the salty olives and capers.

Continued on page 6:  Infuse With Oil