Everyday Pasta (28 page)

makes about 2 quarts

Every cook should have a good marinara sauce in his or her repertoire, and I think this one is just about perfect. Though not as quick to throw together as some of the other tomato sauces I depend on (see
this recipe
for a really quick, basic
sugo
), the time you invest in making it will be repaid with a full-flavored, robust sauce that can be used in dozens of different ways. The sauce freezes very well, so why not make a double batch to freeze (after cooling completely) in 2-cup portions? Frozen sauce may be stored for up to 3 months.

In a large pot, heat the oil over medium-high heat. Add the onions and garlic and sauté until the onions are translucent, about 10 minutes. Add the celery, carrots, and ½ teaspoon each of salt and pepper. Sauté until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaves. Season the sauce with more salt and pepper to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

makes about 4 cups

This basic white sauce is what gives many pasta dishes, like lasagna, a rich creamy texture. It’s not hard to make and you’ll find lots of uses for it.

In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Gradually add the warm milk, whisking constantly, until the sauce is thick, smooth, and creamy, about 10 minutes (do not allow the béchamel sauce to boil). Remove from the heat and stir in the salt, pepper, and nutmeg. (The sauce can be made up to 3 days ahead. Cool, then cover and refrigerate.)

makes about 5 cups

Heat the olive oil in a large soup pot over medium heat. Add the pancetta and sauté until golden brown, about 5 minutes. Add the red pepper flakes and garlic and sauté until tender, about 1 minute. Add the marinara sauce and bring to a simmer, then remove from the heat and let cool until ready to use.

makes ½ cup

This simple recipe is not only great for bread-dipping, but can also be used to liven up the flavors in other dishes—as your cooking oil, or in salad dressing, or as a pasta topping, or just drizzled over grilled fish or meat.

In a small, heavy saucepan, heat the oil and red pepper flakes over low heat, stirring occasionally, until a thermometer inserted into the oil registers 180°F, about 5 minutes. Remove from the heat and let cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle or other small container and seal the lid. Refrigerate up to 1 month.

makes about ½ cup

Place all of the ingredients in a tight-lidded jar and shake to combine. Refrigerate for up to 1 month.

makes ½ cup

This is a robust dressing that is good with strongly flavored greens like escarole or spinach. It’s also very good on grilled foods and vegetables like potatoes, or as a dressing for chicken and pasta salad. Because the garlic thickens the dressing and gives it body, less oil is needed than for a conventional vinaigrette.

Preheat the oven to 400°F.

Cut the head of garlic in half cross-wise and place it cut side up on a sheet of foil. Drizzle it with olive oil and sprinkle it with salt. Fold the foil up and around the halves of garlic, making sure they stay flat. Seal the foil into an airtight package. Roast until golden and soft, about 60 minutes. Let the garlic cool slightly in the foil.

Squeeze the garlic cloves out of their skins into a blender. Add the parsley and balsamic vinegar and pulse together until blended. Drizzle the extra-virgin olive oil into the blender while the machine is running. Add the sugar, ½ teaspoon salt, and pepper and blend until incorporated.

makes 1½ cups

This is the classic salad dressing, one I rely on all the time not only for salads but as a marinade for meats, to drizzle on crostini, and more.

Combine the vinegar, lemon juice, and honey in a blender. With the motor running, gradually add the oil. Season the vinaigrette with salt and pepper, adding more to taste if needed.