Classic pasta sauces

Chef Rudo Kandiero

Pasta sauce is a fundamental component of Italian cuisine.

Fresh, flavourful ingredients are key to elevating your sauce and making it truly delicious. Many pasta sauces are deeply rooted in regional Italian traditions, reflecting local ingredients and culinary practices. With a rich history and diverse regional variations, pasta sauces can range from simple and light to rich and complex. Ultimately, the role of the sauce is to add flavour and texture, and enhance the overall pasta dish.

Tomato/pomodoro sauce: Made from crushed tomatoes, garlic and herbs.

Pesto: A vibrant sauce prepared using basil, garlic, pine nuts, parmesan cheese and olive oil.

Carbonara: A rich and creamy sauce featuring bacon or pancetta, eggs, parmesan and black pepper.

Bolognese: A hearty, meat-based sauce made from ground beef, pork or a combination of the two, simmered with tomatoes and herbs.

Mushroom sauce: A savoury sauce prepared with mushrooms, garlic and sometimes cream and wine.

Arrabbiata: A spicy tomato sauce characterised by crushed tomatoes, garlic and red pepper flakes.

Seafood sauce: A seafood-based sauce typically featuring shrimp, scallops or other seafood, often combined with garlic, lemon and herbs.

Marinara sauce: A versatile sauce made from tomatoes, garlic and herbs.

Homemade pesto

sauce

Ingredients

Pesto sauce;

113g pine nuts;

Four cups fresh basil;

Three cloves garlic;

One cup parmesan cheese, grated;

One tablespoon lemon zest;

One cup olive oil;

Salt and pepper

Method

1. Add the pine nuts to a small pan over medium heat. Toast them until golden brown and fragrant, then set them aside to cool.
2. In a food processor or blender, combine half of the toasted pine nuts, three cups of fresh basil, two garlic cloves, half-cup of grated parmesan cheese and the lemon zest. Process for about 30 seconds or until the ingredients are finely chopped.
3. With the food processor running, slowly drizzle in a three-quarter cup of the olive oil. Continue processing until a smooth paste begins to form. Stop the processor and scrape down the sides of the bowl to ensure everything is incorporated.
4. Add the remaining pine nuts, basil, garlic and parmesan cheese to the mixture. Pulse briefly until these ingredients are finely chopped, maintaining some texture.
5. Transfer the pesto sauce to a bowl. Stir in the remaining olive oil. Season with salt and pepper to taste, adjusting as needed.

Marinara sauce

Two fresh tomatoes, chopped;

Quarter cup olive oil;

Four garlic cloves, minced;

Half-teaspoon red pepper flakes;

Half-teaspoon salt;

Half-teaspoon black pepper;

One tablespoon sugar;

One teaspoon oregano, dried or fresh

Method

1. Chop the fresh tomatoes into small pieces, making sure you remove any blemishes for the cleanest sauce.
2. In a medium saucepan, heat the quarter cup olive oil over medium heat. Add the 4 minced garlic cloves and sauté for about 30 seconds, until they become fragrant.
3. Add the chopped tomatoes to the pan. Let them cook for approximately five minutes or until they begin to soften.
4. Sprinkle in the half teaspoon salt, half teaspoon black pepper and one tablespoon sugar, stirring well to incorporate all the seasoning.
5. Stir in the quarter cup torn fresh basil leaves, one teaspoon oregano and half teaspoon red pepper flakes.
6. Reduce the heat to low. Let the sauce simmer uncovered for about 30 minutes, stirring occasionally to prevent sticking and allow the flavours to meld.
7. Taste the sauce and adjust the seasoning with additional salt or pepper if necessary.

Rudo Kandiero is a qualified chef with a diploma in food preparation and culinary arts, patisserie and food safety. She can be contacted on 0772748509.