Homemade pasta sauces, from slow-simmered red sauce to quick weeknight classics.
A 20-minute pink sauce pasta for four: onion and garlic, toasted tomato paste, crushed tomatoes and cream simmered into a rosa sauce with Parmesan and pasta water, plus tomato-to-cream ratios, dairy swaps, add-ins and fixes.
Twelve easy upgrades for jarred pasta sauce in cooking order: aromatics in olive oil, toasted tomato paste, wine, anchovy or a Parmesan rind, chili, add-ins, an uncovered simmer, balance, herbs, butter and pasta finished in the pan, plus a fix-it chart, storage rules and a doctored marinara recipe.
A smooth cheese sauce for pasta starts with a light roux and milk, then 8 ounces of block-grated cheese melted in off the heat. Why sauces turn grainy, a melting chart for common cheeses, sodium citrate and evaporated milk methods, variations and reheating tips.
Make smooth white sauce pasta in 25 minutes. Roux ratios, warm vs cold milk, how to fix lumps, nutmeg seasoning, plus chicken and Indian-style versions.
Turn one 6-ounce can of tomato paste into a rich, glossy pasta sauce in about 15 minutes, with a paste-to-water ratio chart, creamy, spicy, meat and vegan variations, and storage tips.
Seven reliable ways to thicken spaghetti sauce, with exact ratios and timings that keep the tomato flavor bright.
One silky butter, garlic, cream and Parmesan base with exact US measurements, plus five easy variations, pasta pairings, fixes and safe storage times.
A rich, slow-simmered homemade spaghetti sauce with whole tomatoes, olive oil, garlic and basil. Step-by-step recipe, fixes, variations and storage.