Feed Your Soul

Feed Your Soul Pasta sauces that you’ll love

Story by Shannon Serpette

When it’s cold outside, sometimes all you want to do is sit on your couch and watch a movie while you eat a big, steaming plate of pasta. Or perhaps you’re trying to save money for the holiday season by finding inexpensive dishes to make at home.

Luckily, there are so many great and easy-to-make pasta sauce recipes out there that you’ll quickly find one you can make at home. Since pasta is highly affordable and a single box can feed multiple people, it’s economical too. From white sauces to red, this list will give you several new sauces to try. One of these just might become your new favorite.

Creamy Alfredo Sauce

INGREDIENTS

1/2 cup butter 1 pint heavy whipping cream 4 ounces cream cheese 1/2 teaspoon minced garlic 1 teaspoon garlic powder 1 teaspoon Italian seasoning 1/4 teaspoon salt 1/4 teaspoon pepper 1 cup grated Parmesan cheese or white pizza blend cheese (can use 2 cups if you want)

DIRECTIONS

Boil water and cook whatever pasta you’d like to eat. Set the pasta noodles aside until the sauce is ready. In a medium saucepan, add butter, heavy whipping cream, and cream cheese. Cover over medium heat, stirring or whisking until melted. Add the minced garlic, garlic powder, Italian seasoning, salt, and pepper. Continue to whisk or stir until it’s smooth. Add the grated cheese, bring to a simmer, and cook for 3 to 5 minutes or until thoroughly melted and thickened. Add the sauce over your prepared pasta noodles. It’s also excellent with broccoli and chicken mixed in with the pasta and sauce.

Carbonara Sauce

INGREDIENTS

Salt 2 large eggs and 2 large yolks 1/2 cup grated pecorino Romano, plus extra for topping 1/2 cup grated Parmesan Coarsely ground black pepper 1 tablespoon olive oil 3 and 1/2 ounces of bacon, sliced into bite-sized pieces 12 ounces spaghetti

DIRECTIONS

Put a large pot of water with a half tablespoon of salt over high heat and bring to a boil. In a mixing bowl, whisk the eggs, yolks, and cheeses together, and add a pinch of salt and black pepper. As the water begins to boil, heat olive oil in a big skillet over medium heat, add the bacon, and sauté until it’s on the edge of crispiness. Remove the bacon from the heat and set it aside. Once the water is boiling, add the pasta to it and boil until it is al dente. When it’s done cooking, drain the pasta, saving one cup of the pasta water, and then add the pasta to the bacon skillet. Cook over low heat for a couple of minutes, stirring the mixture together. Pour the bacon and pasta mixture into a serving bowl. Stir in the cheese and egg mixture into the serving bowl, putting a little pasta water into the sauce if you want it to be creamier. Add a little extra cheese over the top and serve immediately.

Roasted Red Pepper Sauce

INGREDIENTS

Salt and black pepper One pound of pasta of your choice 1 tablespoon extra-virgin olive oil 2 tablespoons butter 3 cloves garlic, minced 1/2 large onion, diced One 16-ounce jar roasted red peppers, drained and chopped 1 cup vegetable or chicken broth 1/4 cup heavy cream 2 tablespoons parsley Fresh basil, chopped (dried if no fresh basil is available) 1/2 cup grated Parmesan

DIRECTIONS

Bring a big pot of salted water to a boil. Cook the pasta according to the directions on the package. When the pasta is cooking, add the oil and butter to a large skillet over medium-high heat. Add the onions and garlic and sauté for two or three minutes. Add the chopped red peppers and cook for another three minutes. Move the contents of the skillet to a blender and puree until it is totally blended but still slightly textured. Transfer the puree back to the skillet, add the broth, 1/2 teaspoon of salt, the desired amount of pepper, and stir until heated. Add in the cream and stir it until combined. Add the parsley and basil and stir. Drain the cooked pasta and add it to the skillet. Add in the Parmesan, and stir everything in the skillet together. When serving, top with additional seasonings or cheese if desired.

Spaghetti Meat Sauce

INGREDIENTS

5 pounds ground chuck 1 cup chopped onion 2 tablespoons cooking oil 1 cup tomatoes, fresh, canned, or frozen 5 small cans tomato paste 1 clove garlic, crushed 3/4 teaspoon basil 3/4 teaspoon sage 3/4 teaspoon Italian seasoning 3/4 teaspoon rosemary

DIRECTIONS

Sauté the onions in oil in a large pan. Add the meat and cover with a lid. Cook until the meat is brown. Drain excess grease from the meat, and add tomatoes, tomato paste, and seasonings. Add salt and pepper to taste. Put in three cups of water, stir, and then cover. Cook on low heat for at least four hours, stirring occasionally. You can freeze the excess pasta sauce for a later date.

INGREDIENTS

8 ounces spaghetti 1/3 cup extra virgin olive oil 5 cloves garlic, thinly sliced 1/2 teaspoon crushed red pepper flakes (can use more or less depending upon heat tolerance) 1/2 cup chopped parsley 1 tablespoon fresh lemon juice 1/2 cup grated Parmesan cheese Salt and pepper

DIRECTIONS

Bring a large pot of salted water to a boil. Add the pasta and cook according to the instructions on the package until al dente. Drain, reserving one cup of the cooking liquid for later use. While the pasta is cooking, heat the olive oil in a skillet over medium heat. Add the garlic, cook, and stir until it is tender and lightly browned. Stir in the crushed red pepper. Add pasta and remove from heat, tossing gently. You can add some of the reserved liquid to reach the consistency you want. Add the parsley and lemon juice and toss again. Season with salt and pepper, and serve with the grated cheese.

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