5 Easy 15-Minute Restaurant-Style Pasta Sauces

Finely mince 75g shallots and 20g garlic using a chef's knife.

Heat 40g olive oil in a heavy pot over medium heat, then add 75g minced shallots, 20g minced garlic, and a pinch of salt, sweating for 5 minutes until translucent.

Add 30g chopped Calabrian chiles and 2g chile flakes to the pot, cooking for 2 minutes until the oil is fragrant.

Stir in 170g tomato paste and fry for 2 minutes until the color deepens and it glazes the bottom of the pot.

Pour in 100g vodka to deglaze the pot, cooking for 30 seconds until reduced to a thick paste.

Stir in 350g heavy cream and bring to a low simmer for 5 minutes.

Boil 450g fusilli in salted water until al dente, reserving 1 cup of pasta water before draining.

Add the cooked pasta to the sauce, then off the heat, stir in 75g butter and 75g grated parmesan until melted.

Adjust seasoning with salt and thin with reserved pasta water if needed, then serve topped with parmesan and black pepper.

Handle raw pork with care and wash hands thoroughly after preparation to prevent cross-contamination.

Freeze 225g guanciale for 15 minutes, then dice into small cubes.

Render 225g diced guanciale in a pot over medium heat with a splash of water for 10 minutes, stirring every 2 minutes.

Remove pork, then add 60g olive oil, 200g diced red onion, 20g minced garlic, and a pinch of salt, sweating for 5-10 minutes over medium-low heat.

Add 20g Calabrian chiles, 25g tomato paste, 100g white wine, 400g crushed tomatoes, 1g oregano, and 4g sugar, simmering for 7-10 minutes.

Boil 450g bucatini in salted water, reserve 1 cup of pasta water, then add pasta to the sauce with 40g pecorino and stir to emulsify.

Melt 50g butter in a warm pot, whisk in 20g flour, and cook for 1 minute to remove raw flour taste.

Whisk in 500g half & half and bring to a low simmer.

Boil 450g fettuccine in salted water, reserve 1/2 cup of pasta water, then off the heat, add 8g salt, 8g black pepper, 75g pecorino, and 75g parmesan to the sauce, stirring to melt.