Get my 5 best pasta recipes all on one page.
Absolutely free. Enjoy!
Pasta sauce ingredients are very much seasonal. Here I provide my best pasta recipes for each season: Summer, Fall, Winter, and Spring. Be inspired to recreate these sure-to-impress dishes. This list has 5 proven-delicious sauces. View the PDF HERE. Easy to follow step by step cooking and finishing tips! Pasta recipes are mildly abbreviated to fit them on one page. Looking for simple tomato sauce? it’s down below! Enjoy!
Bonus #1: How to cook excellent pasta: In 10 steps + 1 secret tip.
- Bring your largest pot of water up to a roaring boil.
- Liberally salt the water after the water boils. Aim for very salty sea water. Once boiling, add 1 tsp per 1 quart of water. (Salted water will come to boil slower). You do not want to add oil to the water as this wasteful and prevents the sauce from sticking later on.
- Drop your dried or fresh pasta in. Keep the water boiling the whole time.
- Set a timer for the minimum cooking time listed, less 1 minute. This saves you. Sometime the thinner spaghetti and linguine are done 2 minutes before their required cook times.
- Stir pasta from the bottom occasionally.
- Check the pasta about 1 minute before the timer sounds.
- How to taste test: spoon out a noddle, run under cold water, and taste for doneness. Don’t burn your mouth. The pasta should be Al Dente meaning “to the tooth” and give a small bite when chewed.
- Save some of the starchy pasta water. Then strain pasta just before it has finished cooking. Never wash the pasta under water, you wouldn’t want to remove it’s starchy coating.
- Add the semi-cooked pasta to the sauce. The last minute of cooking is for the pasta to cook in the sauce. The noodles will absorb flavor from the sauce and elevate the flavor of the pasta. [Video below]
- Add a little starchy pasta water to the sauce. (May also add more to thin the sauce if needed).
- The secret step. Add 2 tbsp of extra virgin olive oil to your sauce. Stir it in vigorously to create an emulsion with the starchy pasta water and oil. This is the secret to saucing pasta and properly coating the macaroni. [Video below]
The quality of the pasta is also important. When purchasing Italian pasta, look for pasta that is 100% Durham Semolina. You’ll often see many varieties in American markets that are not that traditional pasta. I use the De Cecco brand pasta. De Cecco uses bronze dies to process their pasta; and by forcing it through small molds, it gives the pasta a rougher texture to grab onto the sauce (gravy). Ask an Italian family living in Italy what they grew up on, and it’s likely De Cecco dried pasta or grandma’s fresh pasta. Until you’ve tried bronze dye pasta, you’re missing out on a textural component. This pasta will almost chew like a meal if you cook it Al Dente. Here are the links to my favorite four shapes.
Traditional Tomato Sauce (10 mins)
This sauce has received numerous compliments over the years. My tomato sauce recipe shows my style of cooking very well: simple and fast. I never buy a jar of pre-made sauce. Tomato sauce is quick to make and tastes so much better homemade. This sauce only takes 10 minutes to make. Use your largest frying pan for more surface area.
- 3 tbsp olive oil
- half a small red onion, minced finely so it cooks faster
Fry on high heat for 2 min.
- 3 garlic cloves, sliced
- ½ tsp hot red pepper flakes
Fry on high heat for 1 min. These ingredients are more sensitive to burning, so they are added after.
- Add 1 28oz canned peeled cherry tomatoes; Try 🍅 Cento Cherry Tomatoes
- Add 1 medium/small extra-ripe vine-ripened-tomato, minced small
- 1 teaspoon kosher salt
- ½ cup fresh basil leaves
It’s important to add the tomatoes while the pan is still on high heat, this will fry a small portion of the tomatoes and flavor the oil. Once the tomatoes are in, lower temperate to medium. A good tip is to add the tomatoes if anything is burning, this will reduce the temperature of the pan from oil frying at 300+ degrees to tomatoes boiling at 212 degrees.
Next, crush half of the cherry tomatoes with the back of a spoon. Cook the sauce for 7 minutes. The combination of a fresh tomato with the canned tomatoes will remove any tin taste. Sometimes I even partially blend the canned tomatoes and fresh tomatoes together to avoid chopping, then add directly to the pan. This is what I have done in the above picture.
I prefer this sauce “flash fried.” The temperature needs to be hot enough where excess water will evaporate to reduce the tomato sauce. Simmering the tomatoes for 20 mins will ruin the freshness of a tomato, as well as cook nutrients out of the fresh tomato. I prefer a fresh tomato taste, not a stewed tomato.
I finish all my sauces with uncooked extra virgin olive oil, never butter.
- Add 3-4 tbsp extra virgin olive oil to finish.
If you would like to add a 1lb box of pasta, I recommend removing about ½ to ¾ cup of this sauce, then adding the pasta. Your pasta should not be overly sauced. And you can always re-add more if you need it. Here I have added rigatoni pasta that has been under-cooked, it will absorb the sauce.
Remember that the last minute of cooking is for the pasta to cook in the sauce. These noodles will absorb flavor from the sauce and elevate the flavor of the pasta. Make sure the sauce goes inside the tubes of the macaroni. It is often said in Italy: that if you have done it correctly, the pasta will talk to you. Meaning, the sauce and pasta make a characteristic noise of sauciness when the dish is stirred together. It’s the sound of properly coated noodles.
This second video is only a couple seconds after and you can already see how much the pasta has absorbed the sauce and “thickened.” It will continue to absorb the sauce so be careful not to over sauce it. In the end, it’s all about the texture of the pasta. Serve with more Parmesan Reggiano and fresh basil. Enjoy your Rigatoni!