Finishing Pasta In Sauce
Finishing Pasta In Sauce — used in 6 ChefEdit recipes across the library. Each recipe explains how to source, substitute, and use it.
Pasta Alla Norma
Pasta alla Norma lives or dies on the eggplant. It should be browned and soft, with enough olive oil absorbed to feel plush, not steamed ...
Spaghetti Frutti di Mare
This pasta lives or dies on shellfish liquor, not tomato sauce. Clams and mussels open in garlic, oil, and white wine; their broth become...
Pasta Puttanesca
Puttanesca is not a long-simmered tomato sauce. It is a sharp, salty, garlicky dressing built in the time it takes spaghetti to cook, the...
Spaghetti Bolognese
Spaghetti Bolognese is a compromise dish, so the sauce has to do the discipline. The ragù should be meat-first, not red-sauce-first: fine...
Penne Arrabbiata
Penne all'arrabbiata is a Roman tomato sauce with a temper: garlic and peperoncino bloomed in olive oil, tomato cooked down until glossy,...
Bucatini Amatriciana
Bucatini Amatriciana is a Roman-Lazio pasta built on rendered guanciale fat, tomato, and sharp Pecorino Romano. The dish lives or dies on...