MARINARA SAUCE

Ingredients:

  • 1/4 cup extra-virgin olive oil

  • 1 small onion, finely chopped

  • 1 garlic clove, finely chopped

  • 1 celery stalk, finely chopped

  • 1 carrots, peeled and finely chopped

  • 1/2 teaspoon sea salt

  • 1/2 teaspoon freshly ground black pepper

  • 1 clove garlic, minced

  • 1 can (32-ounce) crushed tomatoes

  • 1 dried bay leaves

Directions:

In a large pot, heat the oil over a medium-high flame. Add the onions and garlic and sauté until the

onions are translucent, about 10 minutes. Add the celery, carrots, garlic, and 1/2 teaspoon each of salt

and pepper. Sauté until all the vegetables are soft, about 10 minutes.Add the tomatoes and bay leaves,

and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the

bay leaves. Season the sauce with more salt and pepper, to taste.

MARINARA SAUCE

Ingredients:

  • 1/4 cup extra-virgin olive oil

  • 1 small onion, finely chopped

  • 1 garlic clove, finely chopped

  • 1 celery stalk, finely chopped

  • 1 carrots, peeled and finely chopped

  • 1/2 teaspoon sea salt

  • 1/2 teaspoon freshly ground black pepper

  • 1 clove garlic, minced

  • 1 can (32-ounce) crushed tomatoes

  • 1 dried bay leaves

Directions:

In a large pot, heat the oil over a medium-high flame. Add the onions and garlic and sauté until the

onions are translucent, about 10 minutes. Add the celery, carrots, garlic, and 1/2 teaspoon each of salt

and pepper. Sauté until all the vegetables are soft, about 10 minutes.Add the tomatoes and bay leaves,

and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the

bay leaves. Season the sauce with more salt and pepper, to taste.

ALFREDO SAUCE

Ingredients:

  • 4 tablespoons butter

  • 1 clove garlic, minced

  • 2 tablespoons all-purpose flour

  • 2 cups heavy cream

  • 1/2 cup milk

  • 3 tablespoons chopped fresh chives

  • 1 cup plus 3 tablespoons grated Parmesan

Directions:

Heat the butter in a medium saucepan over medium heat. Add the garlic and cook for about 1 minute

until fragrant but not brown. Add the flour and whisk until smooth. Gradually add the cream and

milk, whisk until mixture begins to thicken and bubble. Remove from heat and add the chives and 1

cup Parmesan and stir gently. Pour sauce over pasta and sprinkle with remaining 3 tablespoons of

Parmesan.

ALFREDO SAUCE

Ingredients:

  • 4 tablespoons butter

  • 1 clove garlic, minced

  • 2 tablespoons all-purpose flour

  • 2 cups heavy cream

  • 1/2 cup milk

  • 3 tablespoons chopped fresh chives

  • 1 cup plus 3 tablespoons grated Parmesan

Directions:

Heat the butter in a medium saucepan over medium heat. Add the garlic and cook for about 1 minute

until fragrant but not brown. Add the flour and whisk until smooth. Gradually add the cream and

milk, whisk until mixture begins to thicken and bubble. Remove from heat and add the chives and 1

cup Parmesan and stir gently. Pour sauce over pasta and sprinkle with remaining 3 tablespoons of

Parmesan.

PUTTANESCA SAUCE

Ingredients:

  • 1/4 cup olive oil

  • 1 cup finely chopped onion

  • 6 cloves minced garlic

  • 2 cans (28-ounce) Roma plum tomatoes, broken into pieces, with juice

  • 1 cup tightly packed, pitted, and halved Kalamata olives

  • 2 tablespoons tomato paste

  • 2 tablespoons drained capers

  • 2 tablespoons minced anchovy fillets (about 8 fillets)

  • 1/2 teaspoon dried crushed basil

  • 1/2 teaspoon dried crushed red pepper flakes

  • Salt to taste

Directions:

In a large pot heat the olive oil over medium high heat. Add the onion and sauté until soft and lightly

caramelized, about 6 minutes. Add the garlic and cook an additional 2 minutes. Add the tomatoes and the

remaining ingredients and simmer until the sauce is thickened and slightly reduced, about 40 minutes.

PUTTANESCA SAUCE

Ingredients:

  • 1/4 cup olive oil

  • 1 cup finely chopped onion

  • 6 cloves minced garlic

  • 2 cans (28-ounce) Roma plum tomatoes, broken into pieces, with juice

  • 1 cup tightly packed, pitted, and halved Kalamata olives

  • 2 tablespoons tomato paste

  • 2 tablespoons drained capers

  • 2 tablespoons minced anchovy fillets (about 8 fillets)

  • 1/2 teaspoon dried crushed basil

  • 1/2 teaspoon dried crushed red pepper flakes

  • Salt to taste

Directions:

In a large pot heat the olive oil over medium high heat. Add the onion and sauté until soft and lightly

caramelized, about 6 minutes. Add the garlic and cook an additional 2 minutes. Add the tomatoes and the

remaining ingredients and simmer until the sauce is thickened and slightly reduced, about 40 minutes.

ALGIO E OLIO SAUCE

Ingredients:

  • 1/2 cup extra-virgin olive oil

  • 2 tablespoons minced garlic

  • 1 tablespoon crushed red pepper flakes

Directions:

Heat olive oil in a saucepan over medium heat. Add garlic and red pepper flakes and cook until

garlic is lightly browned. Remove from heat and to pasta.

ALGIO E OLIO SAUCE

Ingredients:

  • 1/2 cup extra-virgin olive oil

  • 2 tablespoons minced garlic

  • 1 tablespoon crushed red pepper flakes

Directions:

Heat olive oil in a saucepan over medium heat. Add garlic and red pepper flakes and cook until

garlic is lightly browned. Remove from heat and to pasta.

CARBONARA SAUCE

Ingredients:

  • 2 tablespoons extra-virgin olive oil

  • 4 ounces pancetta or slab bacon, cubed or sliced into small strips

  • 4 garlic cloves, finely chopped

  • 2 large eggs

  • 1 cup freshly grated Parmigiano-Reggiano, plus more for serving

  • Freshly ground black pepper

  • 1 handful fresh flat-leaf parsley, chopped

Directions:

Heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes,

until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less

than 1 minute to soften.

Add the hot, drained pasta to the pan and toss for 2 minutes to coat with the bacon fat. Beat the

eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from

the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken,

but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce

with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara

with several turns of freshly ground black pepper and taste for salt.

CARBONARA SAUCE

Ingredients:

  • 2 tablespoons extra-virgin olive oil

  • 4 ounces pancetta or slab bacon, cubed or sliced into small strips

  • 4 garlic cloves, finely chopped

  • 2 large eggs

  • 1 cup freshly grated Parmigiano-Reggiano, plus more for serving

  • Freshly ground black pepper

  • 1 handful fresh flat-leaf parsley, chopped

Directions:

Heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes,

until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less

than 1 minute to soften.

Add the hot, drained pasta to the pan and toss for 2 minutes to coat with the bacon fat. Beat the

eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from

the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken,

but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce

with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara

with several turns of freshly ground black pepper and taste for salt.

CARBONARA SAUCE

Ingredients:

  • 2 tablespoons extra-virgin olive oil

  • 4 ounces pancetta or slab bacon, cubed or sliced into small strips

  • 4 garlic cloves, finely chopped

  • 2 large eggs

  • 1 cup freshly grated Parmigiano-Reggiano, plus more for serving

  • Freshly ground black pepper

  • 1 handful fresh flat-leaf parsley, chopped

Directions:

Heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes,

until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less

than 1 minute to soften.

Add the hot, drained pasta to the pan and toss for 2 minutes to coat with the bacon fat. Beat the

eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from

the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken,

but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce

with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara

with several turns of freshly ground black pepper and taste for salt.

BOLOGNESE SAUCE

Ingredients:

  • 2 ounces dried porcini mushrooms, wiped of grit

  • 1/4 pound pancetta or slab bacon, finely chopped

  • 1 medium onion, finely chopped

  • 2 celery stalks, finely chopped

  • 2 carrots, finely chopped

  • 5 garlic cloves, minced

  • 2 tablespoons extra-virgin olive oil, plus more for drizzling

  • 2 bay leaves

  • 2 sprigs rosemary

  • 1 1/2 pound ground pork

  • 1 1/2 pound ground beef

  • 2 cups milk

  • 1 (28-ounce) can crushed tomatoes

  • 2 cups dry red wine

  • Kosher salt and freshly ground black pepper

  • Freshly grated Parmigiano-Reggiano, for serving

Directions:

Reconstitute the mushrooms in boiling water for 20 minutes until tender, drain and coarsely chop.

Puree the mushrooms, pancetta, onion, celery stalks, carrots, garlic, together in a blender. In a

heavy-bottomed pot add olive oil, bay leaves, herbs and cook gently until fragrant, then add

vegetable puree and continue to cook for a further 5 to 10 minutes.

Raise the heat a bit and add the ground pork and beef; brown until the meat is no longer pink,

breaking up the clumps with a wooden spoon. Add the milk and simmer until the liquid is evaporated,

about 10 minutes. Carefully pour in the tomatoes, and wine and season with salt and pepper.

Bring the sauce to a boil, then lower the heat and cover. Slowly simmer for 1 1/2 to 2 hours,

stirring now and then, until the sauce is very thick. Taste again for salt and pepper

BOLOGNESE SAUCE

Ingredients:

  • 2 ounces dried porcini mushrooms, wiped of grit

  • 1/4 pound pancetta or slab bacon, finely chopped

  • 1 medium onion, finely chopped

  • 2 celery stalks, finely chopped

  • 2 carrots, finely chopped

  • 5 garlic cloves, minced

  • 2 tablespoons extra-virgin olive oil, plus more for drizzling

  • 2 bay leaves

  • 2 sprigs rosemary

  • 1 1/2 pound ground pork

  • 1 1/2 pound ground beef

  • 2 cups milk

  • 1 (28-ounce) can crushed tomatoes

  • 2 cups dry red wine

  • Kosher salt and freshly ground black pepper

  • Freshly grated Parmigiano-Reggiano, for serving

Directions:

Reconstitute the mushrooms in boiling water for 20 minutes until tender, drain and coarsely chop.

Puree the mushrooms, pancetta, onion, celery stalks, carrots, garlic, together in a blender. In a

heavy-bottomed pot add olive oil, bay leaves, herbs and cook gently until fragrant, then add

vegetable puree and continue to cook for a further 5 to 10 minutes.

Raise the heat a bit and add the ground pork and beef; brown until the meat is no longer pink,

breaking up the clumps with a wooden spoon. Add the milk and simmer until the liquid is evaporated,

about 10 minutes. Carefully pour in the tomatoes, and wine and season with salt and pepper.

Bring the sauce to a boil, then lower the heat and cover. Slowly simmer for 1 1/2 to 2 hours,

stirring now and then, until the sauce is very thick. Taste again for salt and pepper

PRIMAVERA SAUCE

Ingredients:

  • 3 carrots, peeled and cut into thin strips

  • 2 medium zucchini or 1 large zucchini, cut into thin strips

  • 2 yellow squash, cut into thin strips

  • 1 onion, thinly sliced

  • 1 yellow bell pepper, cut into thin strips

  • 1 red bell pepper, cut into thin strips

  • 1/4 cup olive oil

  • Kosher salt and freshly ground black pepper

  • 1 tablespoon dried Italian herbs or herbes de Provence

  • 15 cherry tomatoes, halved

  • 1/2 cup grated Parmesan

Directions:

Preheat the oven to 450 degrees F.

On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs

to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange

evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown,

stirring after the first 10 minutes, about 20 minutes total.

Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry

tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper,

to taste. Sprinkle with the Parmesan and serve immediately

PRIMAVERA SAUCE

Ingredients:

  • 3 carrots, peeled and cut into thin strips

  • 2 medium zucchini or 1 large zucchini, cut into thin strips

  • 2 yellow squash, cut into thin strips

  • 1 onion, thinly sliced

  • 1 yellow bell pepper, cut into thin strips

  • 1 red bell pepper, cut into thin strips

  • 1/4 cup olive oil

  • Kosher salt and freshly ground black pepper

  • 1 tablespoon dried Italian herbs or herbes de Provence

  • 15 cherry tomatoes, halved

  • 1/2 cup grated Parmesan

Directions:

Preheat the oven to 450 degrees F.

On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs

to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange

evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown,

stirring after the first 10 minutes, about 20 minutes total.

Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry

tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper,

to taste. Sprinkle with the Parmesan and serve immediately

PASTA WITH CLAMS

Ingredients:

  • Salt

  • 3 tablespoons extra-virgin olive oil

  • 5 to 6 anchovies

  • 1 pint small cherry tomatoes

  • 1 red onion, finely chopped

  • 4 cloves garlic, chopped

  • 1/2 teaspoon crushed red pepper flakes

  • 2 stems oregano, leaves stripped and finely chopped

  • A handful flat-leaf parsley, finely chopped

  • Black pepper

  • 1 cup dry white wine

  • 3 tablespoons butter, cut into small pieces

  • 3 pounds Manilla clams, scru

Directions:

Heat extra-virgin olive oil over medium to medium-high heat. Add anchovies and melt into oil. Add

tomatoes, onions and garlic to the pan, season with crushed red pepper flakes, oregano, parsley

and pepper, saute until the tomatoes and onions are soft, 8 to 10 minutes.

Add wine and reduce for 1 or 2 minutes, melt butter into sauce and add clams to pot. Cover the pot

and cook clams until they open, 6 to 7 minutes.

Remove any unopened clams and add pasta to the pan. Toss with sauce for about 2 to 3 minutes

so the pasta absorbs the flavors. Add basil to pasta and taste to adjust seasonings.

PASTA WITH CLAMS

Ingredients:

  • Salt

  • 3 tablespoons extra-virgin olive oil

  • 5 to 6 anchovies

  • 1 pint small cherry tomatoes

  • 1 red onion, finely chopped

  • 4 cloves garlic, chopped

  • 1/2 teaspoon crushed red pepper flakes

  • 2 stems oregano, leaves stripped and finely chopped

  • A handful flat-leaf parsley, finely chopped

  • Black pepper

  • 1 cup dry white wine

  • 3 tablespoons butter, cut into small pieces

  • 3 pounds Manilla clams, scru

Directions:

Heat extra-virgin olive oil over medium to medium-high heat. Add anchovies and melt into oil. Add

tomatoes, onions and garlic to the pan, season with crushed red pepper flakes, oregano, parsley

and pepper, saute until the tomatoes and onions are soft, 8 to 10 minutes.

Add wine and reduce for 1 or 2 minutes, melt butter into sauce and add clams to pot. Cover the pot

and cook clams until they open, 6 to 7 minutes.

Remove any unopened clams and add pasta to the pan. Toss with sauce for about 2 to 3 minutes

so the pasta absorbs the flavors. Add basil to pasta and taste to adjust seasonings.