5-ingredient Pasta Sauces

5-ingredient Pasta Sauces

Enjoy the goodness of made-from-scratch, homemade pasta sauces without all the fuss. These 5 pasta sauce recipes only take 5 ingredients to make!

Shortcut Bolognese

Ingredients

  • Canned tomatoes
  • Garlic
  • Olive oil
  • Ground beef
  • Red wine

Directions

  1. Puree one 28-ounce can whole peeled tomatoes, 2 garlic cloves and 1/2 teaspoon each kosher salt and pepper; set aside.
  2. Cook 2 sliced garlic cloves in 2 tablespoons olive oil in a pot over medium-high heat, 1 minute.
  3. Add 1 pound ground beef; cook, breaking up the meat, until browned, 5 minutes. Discard all but 1 tablespoon excess fat.
  4. Add 1/4 cup red wine and cooke until dru, then stir in the tomato puree and reduce the heat.
  5. Simmer, stirring occasionally, until thickened, 20 minutes; season with salt and pepper. Toss with 12 ounces cooked rigatoni, adding up to 1/2 cup pasta-cooking water to loosen the sauce.

 

Mushroom-Gorgonzola Cream Sauce

Ingredients

  • Mushrooms
  • Olive Oil
  • Garlic
  • Heavy Cream
  • Gorgonzola
  • Directions

Directions

  1. Cook 1 pound sliced assorted mushrooms in 2 tablespoons olive oil in a pot over medium-high heat, stirring, until browned and tender, about 7 minutes.
  2. Season with salt and pepper. Add 3 minced garlic cloves and cook, stirring, until softened, 30 seconds.
  3. Add 1 cup heavy cream; bring to a simmer and cook until thickened, 2 to 3 minutes.
  4. Toss with 12 ounces cooked fettuccine, adding up to 1/4 cup pasta-cooking water to loosen the sauce.
  5. Off the heat, stir in 2 ounces crumbled gorgonzola until creamy; season with salt and pepper.

 

Tuna and Tomato Sauce

Ingredients

  • Shallot
  • Olive oil
  • Capers
  • Canned cherry tomatoes
  • Tuna

Directions

  1. Cook 1 sliced shallot in 3 tablespoons olive oil in a large skillet over medium heat until softened, 4 minutes.
  2. Add 3 tablespoons capers; cook 1 minute.
  3. Add one 14-ounce can cherry tomatoes; cook, stirring, until the tomatoes burst, 5 minutes.
  4. Smash with a spatula, then stir in one 7-ounce can Italian oil-packed tuna, breaking it into chunks.
  5. Toss with 12 ounces cooked spaghetti and 3 tablespoons olive oil, adding up to% cup pasta-cooking water to loosen the sauce; season with salt and pepper.

 

Peperonata Sauce

Ingredients

  • Bell peppers
  • Plum tomatoes
  • Garlic
  • Olive oil
  • Basil

Directions

  1. Broil 5 assorted bell peppers and 8 cored plum tomatoes, turning, until charred, 15 minutes; let cool.
  2. Peel the peppers and cut into strips; peel and chop the tomatoes.
  3. Cook 3 sliced garlic cloves in 3 tablespoons olive oil in a pot over medium heat until beginning to brown, 3 minutes.
  4. Add the roasted peppers, tomatoes and any collected juices, 1 teaspoon kosher salt and a few grinds of pepper. Bring to a simmer, cover and cook, stirring occasionally, until saucy, 15 minutes.
  5. Toss with 12 ounces cooked fusilli, adding up to 1/2 cup pasta-cooking water to loosen the sauce. Off the heat, stir in 1/2 cup torn basil and season with salt and pepper.
  6. Serve drizzled with olive oil.

 

Lemon-butter Sauce with Chiles

Ingredients

  • Chiles de arbol
  • Olive oil
  • Lemons
  • Butter
  • Parmesan

Directions

  1. Cook 1 thinly sliced chile de arbol in 1/4 cup olive oil in a pot over medium heat until toasted, 2 to 3 minutes.
  2. Add the grated zest of lemon, the juice of 2 lemons and 6 tablespoons butter and stir until melted.
  3. Toss with 12 ounces cooked linguine, adding up to 1 cup pasta-cooking water to loosen the sauce.
  4. Stir in 1/2 cup grated parmesan and season with salt.
  5. Top with 1 more crumbled chile de arbol.

 

Article Courtesy of Food Network Magazine.

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