15 Pasta Sauce Recipes
Orecchiette + Garlic-and-Oil
Start with garlic-and-oil. Once the garlic sizzles, add 8 ounces crumbled sausage, 2 cups chopped broccoli rabe, and 1/4 teaspoon crushed red pepper; cook until the sausage is no longer pink.
Conchiglie + Cream Sauce
Start with cream sauce. Cook 1/3 cup chopped onion in the butter until browned, then add 8 ounces crumbled sausage and cook until no longer pink; add the cream.
Fusilli + Tomato Sauce
Start with tomato sauce. Add 1 2/3 cups each finely chopped zucchini and eggplant along with the tomatoes.
Fusilli + Garlic-and-Oil
Start with garlic-and-oil. Add 2 teaspoons each thyme leaves and chopped oregano with the parsley; once the garlic sizzles, add 2 thinly sliced jarred roasted red peppers.
Farfalle + Cream Sauce
Start with cream sauce. Cook 1 cup chopped tomatoes and 1/2 teaspoon crushed red pepper in the butter for 5 minutes; add the cream along with 8 ounces salmon cut into thin strips.
Farfalle + Tomato Sauce
Start with tomato sauce. Add 2 tablespoons capers and 1/4 cup chopped pitted black olives to the sauce.
Penne + Browned Butter
Start with browned butter. Add 1/2 cup chopped onion with the sage and cook until golden, then add 3/4 cup chopped frozen spinach and cook for 3 minutes; stir in 1/2 cup ricotta with the cream.
Rigatoni + Meat Sauce
Start with meat sauce. Stir 1/3 cup ricotta into two-thirds meat sauce.
Spaghetti + Browned Butter
Start with browned butter. Stir in 1 cup ricotta with the cream; season with 2 teaspoons pepper.
Linguine + Cream Sauce
Start with cream sauce. Stir 2 tablespoons tomato paste into the butter; add 8 ounces chopped shrimp and cook until opaque, then add the cream.
Linguine + Garlic-and-Oil
Start with garlic-and-oil. Use a large skillet; once the garlic sizzles, add 3 dozen littleneck clams. Cover the skillet and steam until the shells open, about 5 minutes.
Bucatini + Tomato Sauce
Start with tomato sauce.When the garlic sizzles, add 2 ounces finely chopped pancetta and 1/2 teaspoon crushed red pepper; cook for 1 minute, then add the tomatoes.
Fettuccine + Browned Butter
Start with browned butter. Toss the finished sauce with 1 tablespoon each chopped fresh rosemary and sage and 2 tablespoons chopped fresh basil.
Tagliatelle + Cream Sauce
Start with cream sauce. Cook 1/3 cup chopped onion in the butter until browned, then add 4 ounces thinly sliced prosciutto and 2 1/2 cups frozen peas with the cream.
Pappardelle + Cream Sauce
Start with cream sauce. Cook 1/3 cup chopped onion in the butter until browned; add one 8-ounce package sliced mushrooms and cook until browned, then add the cream.
