Ingredients
- Olive oil
- Garlic cloves
- Fresh basil and oregano
- Canned crushed tomatoes
- Heavy cream
- Parmesan cheese
- Red pepper flakes
- Salt and pepper to taste
- Additional vegetables or proteins as desired
Instructions
- Sauté minced garlic in olive oil until fragrant.
- Add crushed tomatoes, fresh herbs, salt, and pepper. Simmer for 20 minutes.
- For Alfredo, melt butter, add garlic, then whisk in heavy cream and Parmesan. Cook until thickened.
- Make Pesto by blending basil, pine nuts, garlic, Parmesan, and olive oil until smooth.
- For Arrabbiata, cook garlic and red pepper flakes in olive oil, add tomatoes, and simmer.
- Prepare Vodka Sauce by combining tomato sauce with heavy cream and a splash of vodka, simmer gently.
- For Putanesca, sauté garlic, olives, capers, anchovies, and red pepper flakes, then add tomatoes and simmer.
- Make Brown Butter Sage Sauce by melting butter until golden, then add fresh sage leaves and cook briefly.
Notes
- Use fresh herbs for the best flavor, especially in the Pesto.
- If the sauce is too thick, add a splash of water or broth to adjust consistency.
- Store leftover sauces in airtight containers for up to 3 days in the refrigerator.
- For longer storage, freeze in small portions and reheat gently.
- Feel free to customize with your favorite vegetables or proteins.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing, simmering, blending, melting
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 150 Kcal
- Sugar: 4g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 20mg