Sauces

Bucatini Carbonara

Pasta carbonara

Ingredients One package, or one hand full of bucatini (this should be about 13 to 15 ounces of dry pasta) Five ounces of guanciale (cured pork jowl) or four slices of thick-cut bacon. One tablespoon extra-virgin olive oil Five egg yolks, beaten Four ounces grated Pecorino-Romano cheese Coarsely ground pepper Hot pasta water as neededMore »

Garlic Clam Sauce

Ingredients 1 51-ounce can of chopped sea clams (with the clam juice) ½ can (25 ounces) water ½ pound of clam base (paste) 1 tablespoon crushed red peppers ¼ cup garlic puree ½ cup vegetable or olive oil 1 cup of white wine Instructions Bring all ingredients to a simmer and add 2/3 cups ofMore »

Bolognese Sauce

bolognese, sauce, meat sauce, pizza sauce

2 tablespoons olive oil 2 cloves garlic, crushed 1 cup chopped yellow onion ¼ cup chopped flat-leaf parsley ½ cup dry red wine 1 pound sweet Italian sausage, casing removed ¾ pound ground chuck 7 cups tomato puree or ground canned tomatoes 1 tablespoon each dried oregano and basil ½ teaspoon sugar Salt and freshlyMore »

Cream Sauce (aka béchamel)

1 tablespoon unsalted butter 3 tablespoons all-purpose flour 1 ¼ cups milk ½ teaspoon crushed garlic 1/3 cup finely grated Parmesan cheese Over medium heat in a saucepan, melt the butter (do not let it brown). Stir in the flour. Cook and stir until the mixture gets thick and pasty. Add the milk in aMore »

White Clam Sauce

clam sauce

3 tablespoons extra-virgin olive oil 2 cloves garlic, sliced thin 1 cup clam juice 2 teaspoons dried thyme Crushed red pepper flakes to taste Freshly ground pepper to taste 2 tablespoons finely chopped flat-leaf parsley 2 cups canned chopped sea clams In a saucepan or sauté pan set over medium heat, warm the olive oilMore »