01
PreparationBring a large pot of salted water to a boil to prepare for cooking pasta.
local_fire_departmentHigh heatlightbulb
Watch out
Water must be at a full rolling boil before adding pasta, otherwise the pasta will turn out gummy.
Tools:pot
0:00 / 19:16
5 Easy 15-Minute Restaurant-Quality Pasta Sauces
groups4 servingsspeedMediumcountertopsPrep: 5 minsskilletCook: 15 minsscheduleTotal: 20 minsoutdoor_grillStewedlocal_fire_departmentMedium
Allergens:warningGlutenwarningDairywarningTree nuts
Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
skilletInstruction
42 Steps Total
00:00:25
02
Active CookingIn a heavy bottom pot over medium heat, add 40g olive oil, 75g minced shallots, 20g minced garlic, and a big pinch of salt. Sweat for 5 minutes until shallots and garlic are translucent and softened.
local_fire_departmentMedium heat, 5 minuteslightbulb
Watch out
Do not use too high heat, otherwise the shallots will burn and turn bitter, ruining the sauce flavor.
Ingredients:olive oil (40 g)Shallots / Onions (75 g)Garlic (20 g)Salt
Tools:cast iron pot
03
Active CookingAdd 30g Calabrian chiles, 2g chile flakes, and a little more oil. Stir to combine and sweat for about 2 minutes until the oil is perfumed with the fruity heat of the chiles.
local_fire_departmentMedium heat, 2 minuteslightbulb
Watch out
Chile flakes burn easily, keep stirring after adding them to the pot, otherwise they will turn bitter.
Ingredients:Calabrian chiles (30 g)chile flakes (2 g)olive oil
04
Active CookingAdd 170g tomato paste, stir and fry in the chile garlic oil over medium heat for about 2 minutes until it turns a bit rusty and starts to glaze the bottom of the pot.
local_fire_departmentMedium heat, 2 minuteslightbulb
Watch out
Tomato paste must be stirred constantly once added, otherwise it will easily stick to the bottom and burn.
Ingredients:tomato paste (170 g)
05
Active CookingAdd 100g vodka to deglaze, cook for 30 seconds until the vodka is simmered off and we're left with a flavorful paste.
local_fire_departmentMedium heat, 30 secondslightbulb
Watch out
Alcohol evaporation produces steam, be careful not to get scalded by the hot vapor.
Ingredients:vodka (100 g)
06
Active CookingStir in 350g heavy cream, gently bring up to a simmer over low heat. Lazily slowly bubble this sauce for about 5 minutes.
local_fire_departmentLow heat, 5 minuteslightbulb
Watch out
Heavy cream easily sticks to the bottom and scorches on high heat, make sure to lower the heat and stir regularly.
Ingredients:heavy cream (350 g)
07
Active CookingDrop 450g fusilli into salted boiling water and cook to al dente. Reserve about 1 cup of pasta water before done.
local_fire_departmentHigh heatlightbulb
Watch out
Pasta water is rich in starch, make sure to reserve it, otherwise you won't be able to thin the sauce if it gets too thick.
Ingredients:fusilli (450 g)
Tools:ladle
08
Active CookingOff heat, flip drained fusilli into the pot, add 75g butter and 50g grated parmesan. Stir off heat to melt in dairy until the overall texture looks smooth and velvety.
local_fire_departmentOff heatlightbulb
Watch out
Must turn off heat before adding butter and cheese, otherwise high heat will cause the cheese to clump and get grainy.
Ingredients:butter (75 g)parmesan cheese (50 g)
09
Active CookingAdjust salt, thin with pasta water if needed to bring things back to being a bit more saucy.
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Watch out
Add pasta water gradually, avoid adding too much at once which makes the sauce too watery.
Ingredients:Salt
10
Active CookingPile into a low pasta bowl, top with a generous hit of grated parmesan cheese and fresh cracked black pepper.
Ingredients:parmesan cheesecrushed black pepper
11
PreparationPlace 225g guanciale into the freezer for about 15 minutes to firm it up for easier slicing.
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Watch out
Unchilled guanciale is very fatty and soft, making it easy for the knife to slip and cause injury while cutting.
Ingredients:guanciale (225 g)
12
PreparationCut the chilled guanciale into half-inch thick discs, then into strips, and finally into clean small dice.
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Watch out
When using sharp tools, curl fingers inward into a claw shape to hold ingredients securely and avoid cutting fingers.
Tools:chef's knife
13
Active CookingIn a pot over medium heat, add diced guanciale and a big splash of water. Slowly and gently render for about 10 minutes, stirring every 2 minutes, until fully rendered and tender with zero flabbiness.
local_fire_departmentMedium heat, 10 minuteslightbulb
Watch out
Adding water helps render the fat more evenly, be careful of splattering when oil gets hot.
14
Active CookingSet aside the guanciale. In the same pot over medium-low heat, add 60g olive oil, 200g diced red onion, 20g minced garlic, pinch of salt, and a splash of water. Sweat 5-10 minutes until soft with no color.
local_fire_departmentMedium-low heat, 5-10 minuteslightbulb
Watch out
Onions should not turn brown, must keep on low-med heat and sweat slowly until softened.
Ingredients:olive oil (60 g)red onion (200 g)Garlic (20 g)Salt
15
Active CookingAdd 20g chopped Calabrian chiles, stir and cook for 1 to 2 minutes.
local_fire_departmentMedium-low heat, 1-2 minuteslightbulb
Watch out
Chiles and garlic burn easily together, keep stirring constantly.
Ingredients:Calabrian chiles (20 g)
16
Active CookingAdd 25g tomato paste, stir and cook for 2 minutes until it takes on a rusty color.
local_fire_departmentMedium heat, 2 minuteslightbulb
Watch out
Tomato paste must be fully fried to remove acidity, but prevent sticking to the bottom.
Ingredients:tomato paste (25 g)
17
Active CookingAdd 100g dry white wine to deglaze the pot, then reduce until the wine is fully cooked off or until au sec.
local_fire_departmentMedium heatlightbulb
Watch out
White wine must be cooked until completely reduced, otherwise the sauce will have a strong raw alcohol taste.
Ingredients:white wine (100 g)
18
Active CookingAdd 1 can (400g) crushed tomatoes, 1g oregano, 3 to 5g sugar, and salt. Simmer 7 to 10 mins while cooking 450g bucatini in boiling water.
local_fire_departmentLow simmer, 7 to 10 minuteslightbulb
Watch out
Tomato sauce bubbles and splatters when simmering, cover partially or stir regularly.
Ingredients:crushed tomatoes (400 g)dried oregano (1 g)sugar (4 g)Saltbucatini noodles (450 g)
19
Active CookingReserve water, drain bucatini, add to sauce with a splash of pasta water and 40-50g pecorino cheese. Stir to melt cheese.
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Watch out
Lower or turn off the heat when stirring in cheese, otherwise the cheese will easily clump.
Ingredients:pecorino cheese (50 g)
20
Active CookingTaste, season, serve topped w/ more cheese, reserved pork, extra tomato sauce, and a hefty dose of grated pecorino cheese.
Ingredients:pecorino cheese
21
Active CookingMelt 50g butter in a warm pot.
local_fire_departmentWarm heatlightbulb
Watch out
Do not let the temperature get too high when melting butter, otherwise it will burn.
Ingredients:butter (50 g)
22
Active CookingAdd 20g all-purpose flour, whisk with a silicone whisk until lumpless and unified with the butter.
local_fire_departmentLow heatlightbulb
Watch out
Must use a silicone whisk to avoid scratching the enamel interior of the Dutch oven.
Ingredients:all-purpose flour (20 g)
Tools:silicon whisk
23
Active CookingCook on low heat for about 1 minute to cook off the raw flour taste.
local_fire_departmentLow heat, 1 minutelightbulb
Watch out
Flour browns easily if cooked too long, Alfredo sauce needs to stay white, so heat gently on low.
24
Active CookingAdd 500g half & half while whisking continuously to prevent lumps.
local_fire_departmentLow heatlightbulb
Watch out
Must whisk while pouring half & half, otherwise the hot roux will clump up when meeting cold liquid.
Ingredients:Half and half (500 g)
25
Active CookingBring to a low simmer. Once thickened by flour, turn heat down to really low or even off while cooking pasta.
local_fire_departmentSimmer then very low heatlightbulb
Watch out
Cream sauce easily breaks and separates under high heat, must lower heat or turn off after thickening.
26
Active CookingCook 450g fettuccine in boiling water, reserve ½ cup of pasta water before done.
local_fire_departmentHigh heatlightbulb
Watch out
Stir fettuccine occasionally after adding to water to prevent them from sticking together.
Ingredients:fettuccine (450 g)
27
Active CookingOff heat, add 8g salt, 8g coarse black pepper, 75g pecorino, and 75g parmesan to the sauce. Stir to melt cheese.
local_fire_departmentOff heatlightbulb
Watch out
Must grate your own cheese, store-bought pre-grated cheese contains anti-caking agents that make it melt weirdly.
Ingredients:Salt (8 g)crushed black pepper (8 g)pecorino cheese (75 g)parmesan cheese (75 g)
28
Active CookingAdd drained fettuccine to cheese sauce + splash of pasta water. Toss and shimmy pot to emulsify.
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Watch out
Shimmy the pot quickly and steadily so starch and fat combine fully, otherwise the sauce will remain watery.
Ingredients:fettuccine (450 g)
29
Active CookingServe w/ more cheese, pepper, drizzle oil.
30
PreparationPut 100g cubed parm in food processor. Pulse 30 secs till coarse and gravelly like couscous.
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Watch out
Do not hold down the food processor switch continuously, pulse it to avoid overheating.
Ingredients:parmesan cheese (100 g)
Tools:food processor
31
PreparationAdd 100g raw pine nuts, 125g olive oil, 100g fresh basil, 5g salt. Blend 25-30 secs till saucy, not smooth.
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Watch out
Do not over-blend, otherwise motor heat will ruin the fresh bright green color and degrade the basil flavor.
Ingredients:pine nuts (100 g)olive oil (125 g)basil (100 g)Salt (5 g)
32
Active CookingCook 450g spaghetti in salted boiling water, reserve pasta water before done, drain.
local_fire_departmentHigh heatlightbulb
Watch out
Spread spaghetti apart when adding to water to prevent sticking to the bottom of the pot.
Ingredients:spaghetti (450 g)
33
Active CookingAdd spaghetti back to pot w/ pasta water + pesto. Stir to coat.
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Watch out
Toss pesto with hot pasta so residual heat slightly melts the parmesan, helping the sauce cling to the noodles.
34
Active CookingServe w/ extra parm, pine nuts.
35
Active CookingIn medium heat Dutch oven, add olive oil, 125g diced onions, 20g minced garlic, salt. Sweat 5 mins till soft and clear.
local_fire_departmentMedium heat, 5 minuteslightbulb
Watch out
Onions only need to be softened and translucent, no need to brown them.
Ingredients:olive oilOnion (125 g)Garlic (20 g)Salt
36
Active CookingAdd 175g diced mushrooms and another pinch of salt. Cook 5 mins till mushrooms sweat out liquid and soften.
local_fire_departmentMedium heat, 5 minuteslightbulb
Watch out
Mushrooms absorb oil initially before releasing liquid later, do not blindly add more oil in between.
Ingredients:mushrooms (175 g)Salt
37
Active CookingStir in 2g chopped fresh thyme, cook 6-7 mins till mushrooms shrink by half and lightly brown.
local_fire_departmentMedium heat, 6-7 minuteslightbulb
Watch out
Thyme has a strong aroma, do not use too much, otherwise it will overpower the umami of mushrooms.
Ingredients:thyme (2 g)
38
Active CookingAdd 125g Marsala wine, deglaze the stuck fond, cook until nearly dry.
local_fire_departmentMedium heatlightbulb
Watch out
Marsala wine contains sugar and can easily burn at the bottom when reducing, stir while heating.
Ingredients:Marsala wine (125 g)
39
Active CookingAdd 200g heavy cream and splash of water, bring to a simmer and cook down for 5 mins till nappé.
local_fire_departmentLow heat, 5 minuteslightbulb
Watch out
Stir cream sauce frequently as it thickens to prevent skin forming or sticking to the bottom.
Ingredients:heavy cream (200 g)
40
Active CookingCook 450g frozen cheese ravioli in boiling water for 4 mins, lift out and add to finished Marsala sauce.
local_fire_departmentHigh heat, 4 minuteslightbulb
Watch out
Frozen ravioli breaks easily if boiled too long, cook for 4 minutes until floating then remove.
Ingredients:frozen cheese ravioli (450 g)
41
Active CookingBring sauce to bare simmer, stir gently so ravioli are bathed in sauce, add a bit more salt if needed.
local_fire_departmentVery low heatlightbulb
Watch out
Stir gently to avoid breaking the softened ravioli wrappers.
Ingredients:Salt
42
Active CookingServe ravioli in a bowl, shower with parmesan, top w/ more mushrooms and sauce.
Ingredients:parmesan cheese
groceryAll Ingredients
olive oil285 g
Shallots / Onions75 g
Garlic80 g
Salt30 g
Calabrian chiles75 g
chile flakes3 g
tomato paste200 g
vodka100 g
heavy cream550 g
fusilli450 g
butter125 g
parmesan cheese275 g
crushed black pepper20 g
guanciale225 g
red onion200 g
white wine100 g
crushed tomatoes400 g
dried oregano1 g
sugar5 g
bucatini noodles450 g
pecorino cheese165 g
all-purpose flour20 g
Half and half500 g
fettuccine450 g
pine nuts100 g
basil100 g
spaghetti450 g
Onion125 g
mushrooms175 g
thyme2 g
Marsala wine125 g
frozen cheese ravioli450 g
blenderAll Tools Needed
potcast iron potladlechef's knifesilicon whiskfood processor
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