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
- Puree one 28-ounce can whole peeled tomatoes, 2 garlic cloves and 1/2 teaspoon each kosher salt and pepper; set aside.
- Cook 2 sliced garlic cloves in 2 tablespoons olive oil in a pot over medium-high heat, 1 minute.
- Add 1 pound ground beef; cook, breaking up the meat, until browned, 5 minutes. Discard all but 1 tablespoon excess fat.
- Add 1/4 cup red wine and cooke until dru, then stir in the tomato puree and reduce the heat.
- 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
- 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.
- Season with salt and pepper. Add 3 minced garlic cloves and cook, stirring, until softened, 30 seconds.
- Add 1 cup heavy cream; bring to a simmer and cook until thickened, 2 to 3 minutes.
- Toss with 12 ounces cooked fettuccine, adding up to 1/4 cup pasta-cooking water to loosen the sauce.
- 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
- Cook 1 sliced shallot in 3 tablespoons olive oil in a large skillet over medium heat until softened, 4 minutes.
- Add 3 tablespoons capers; cook 1 minute.
- Add one 14-ounce can cherry tomatoes; cook, stirring, until the tomatoes burst, 5 minutes.
- Smash with a spatula, then stir in one 7-ounce can Italian oil-packed tuna, breaking it into chunks.
- 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
- Broil 5 assorted bell peppers and 8 cored plum tomatoes, turning, until charred, 15 minutes; let cool.
- Peel the peppers and cut into strips; peel and chop the tomatoes.
- Cook 3 sliced garlic cloves in 3 tablespoons olive oil in a pot over medium heat until beginning to brown, 3 minutes.
- 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.
- 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.
- Serve drizzled with olive oil.
Lemon-butter Sauce with Chiles
Ingredients
- Chiles de arbol
- Olive oil
- Lemons
- Butter
- Parmesan
Directions
- 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.
- Add the grated zest of lemon, the juice of 2 lemons and 6 tablespoons butter and stir until melted.
- Toss with 12 ounces cooked linguine, adding up to 1 cup pasta-cooking water to loosen the sauce.
- Stir in 1/2 cup grated parmesan and season with salt.
- Top with 1 more crumbled chile de arbol.
Article Courtesy of Food Network Magazine.
