Ingredients
- Olive oil
- Fresh garlic and onions
- Diced tomatoes or tomato puree
- Heavy cream or mascarpone
- Fresh basil and oregano
- Red pepper flakes
- Parmesan cheese
- Salt and pepper to taste
- Additional protein or vegetables as desired
Instructions
- Heat olive oil in a large skillet over medium heat; sauté chopped garlic and onions until fragrant and translucent.
- Add diced tomatoes or tomato puree; simmer for 20-30 minutes, then season with basil, salt, and pepper.
- For Alfredo sauce, melt butter in a saucepan, add garlic, then pour in heavy cream, simmer, and stir in Parmesan until smooth.
- For Spicy Arrabbiata, sauté garlic and red pepper flakes, add crushed tomatoes, cook to thicken, finish with parsley and olive oil.
- Make Pesto by blending basil, garlic, pine nuts, Parmesan, and olive oil until smooth; toss with cooked pasta.
- For Vodka Sauce, sauté onions and garlic, add tomato sauce, splash of vodka, simmer, then add heavy cream.
- For Seafood Sauce, sauté garlic and cherry tomatoes, add shrimp or scallops, then toss with white wine and herbs.
- Vegetable Medley Sauce involves sautéing bell peppers, zucchini, spinach, and mushrooms with herbs; serve over pasta.
Notes
- Store sauces in airtight containers in the refrigerator for up to 3 days.
- For longer storage, freeze in portions using airtight glass containers.
- Reheat gently on stove or microwave to maintain flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing, simmering, blending
- Cuisine: Italian
- Diet: Vegetarian possible
Nutrition
- Serving Size: 1 cup
- Calories: 250 Kcal
- Sugar: 6g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 55mg