- 6 minutes ago
Think beyond marinara! In this video, Nicole shares seven essential pasta sauces every home cook should know, breaking down the techniques that make each one easy to master. From rich, creamy Alfredo and hearty Bolognese to vibrant pesto and bold puttanesca, these versatile recipes belong in every cook’s repertoire.
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00:00When it comes to pasta sauces,
00:01there's way more than marinara.
00:03From creamy and cheesy to fresh and flavorful,
00:05these seven sauce recipes will remind you
00:07there's more ways to dress up your noodle.
00:09I'm starting with Alfredo.
00:11You don't need to buy jarred sauces
00:12when you have everything on hand.
00:14A lot of these sauces are made with pantry staples.
00:16Start off by melting a few tablespoons of butter.
00:18There are just so many ways to sauce up your pasta,
00:20and if you know these recipes,
00:22then you can definitely create dinners on the fly,
00:23but also make perfect side dishes.
00:25Alfredo sounds like something
00:26you might only get at a restaurant,
00:27but it comes together so fast,
00:28you can make this in less time
00:31than it takes to boil your noodles.
00:32The classic Italian versions don't have heavy cream,
00:35but to me, it just keeps the sauce more stable.
00:37Therefore, that's why I said it is foolproof.
00:40So once your butter's melted,
00:41you're going to whisk in heavy cream.
00:43You just wanna get that well blended.
00:45This recipe uses a combination of grated Parmesan cheese
00:48and Pecorino Romano.
00:50I love the combo,
00:51but you could just do one of the cheeses if you want.
00:54As it heats up, it'll slowly incorporate
00:56and melt into the sauce.
00:57It's gonna thicken.
00:58I mean, it really is as simple as that.
01:00Jarred sauces are great to keep on hand
01:02in case of an emergency,
01:03but there's nothing that will compare to this.
01:06Real cream, real cheese, freshly made.
01:09And then it just gets seasoned with nutmeg and salt.
01:12A little bit goes a long way,
01:14and when you have it whole, you're not exposing it
01:16so it doesn't turn rancid.
01:21And then just a little bit of salt.
01:23The cheese has salt in it, so you can start light
01:26and always add more.
01:27Wow, that was real complicated.
01:29The cream is unconventional in this Alfredo recipe,
01:31but so is this next ingredient, an egg yolk.
01:34This is also gonna keep this sauce stabilized
01:37and also add a little more richness.
01:39Don't be commenting, this is not real Alfredo.
01:42It's a delicious Alfredo, and that's what matters.
01:45All right, then I'm going to whisk in this egg yolk.
01:47Also, using heavy cream over milk or half and half
01:50is the way to go here, because again,
01:52you can't really break it, you can't mess it up.
01:54Okay, then you bring it to a simmer
01:55and let it cook three to five minutes
01:56and your sauce is done.
01:57You can add more cheese if you want.
01:59I like to wait and let it do its thing.
02:01Okay, looking good.
02:03It can show its good consistency with a spoon.
02:07Coats the spoon.
02:08It's gonna coat your noodle.
02:10All right, got my fettuccine
02:11because it's the obvious choice.
02:13See how it's coating the pasta.
02:15It's not overly thick.
02:16The starch from the pasta is gonna act as a glue.
02:19It's gonna even thicken further once it hits that pasta.
02:21That looks perfecto.
02:24Look at that creaminess.
02:26A little more cheese on top,
02:28and I like a little cracked pepper.
02:30Simple, but perfect.
02:31You can add some protein to make this a hearty dinner
02:33if you want, some grilled chicken,
02:35some grilled shrimp,
02:36or enjoy this warm, delicious hug of Alfredo.
02:41Got the worst job ever to have to eat pasta all day.
02:48It might not be traditional, but it's a 10 out of 10 delicious.
02:52You're not getting like a starchy feel from using a roux here.
02:56It's just extra rich with that cream.
02:58The cheese flavors come through.
03:00Did you know Alfredo was this easy to make?
03:03The next sauce is one that's a little more involved,
03:05but it's definitely one that everyone needs to know how to make.
03:08This sauce is for your slow Sunday,
03:10but it is not the traditional Sunday sauce.
03:12We are making Italian bolognese.
03:15Bolognese is just one that you need in your back pocket.
03:17This is special enough for company,
03:19but it's also just classic for a family Sunday dinner.
03:22In bolognese, unlike a classic like Sunday sauce,
03:25it does have tomato in it, but it is not tomato forward.
03:28It's not just tomato.
03:30It's really more about the meat.
03:32So I've already chopped up some onion and celery.
03:34I'm also adding in some carrot, the traditional mirepoix.
03:39That's really the extent of the prep.
03:40Everything else happens in the pot.
03:43Okay.
03:44Now we start building the masterpiece and this sauce is a masterpiece.
03:48So I've already started cooking some pancetta,
03:51pancetta similar to bacon, but it is not smoked.
03:54Okay.
03:55It's a thicker cup.
03:56It still kind of lends like a little bit of sweet richness to the sauce.
04:00If you just don't want to buy this or you want to make this on the fly,
04:03you can use bacon.
04:03I will not tell anybody.
04:05Okay.
04:05You want to cook that till it's good and crispy.
04:07I started it with a little bit of butter,
04:09but it has rendered out a lot of its own fat.
04:12So now we have plenty to saute everything else in.
04:14You could just use all ground beef.
04:16I like a combination of Italian sausage or just any other ground pork and ground beef.
04:20You know the drill, break it up.
04:22I'll let this get browned and then I go in with my veggies.
04:24Meat is good and crumbled, smelling good already.
04:27You've got the flavor from the pancetta and also from the Italian sausage.
04:31Now I'm going in with the veggies.
04:32There's still plenty of fat, so I didn't find the need to add any olive oil or anything here.
04:35I like to kind of crank the heat up here because I would like to achieve a little color and
04:39not
04:39just let them steam.
04:40And I kind of like leave it alone for a little bit so that it can get that color.
04:44And then I stir.
04:45Don't rush the step.
04:46You want your veggies to be soft and you want them to take on as much flavor as they can.
04:50Now we're talking to see how I've built up a little flavor in the pot.
04:56We're going to lift that off in just a second.
04:58First, I'm going to add in a little garlic.
04:59Now time to lift the flavor off with the wine.
05:02This is a key ingredient.
05:04Classically, it's made with white wine.
05:06You can also use red wine if you want a deeper flavor.
05:08I'm just going to go in and you'll see how it kind of cleans the pot.
05:11I feel like I've never shown you how to make a bolognese before, which is weird.
05:15Flavor's lifted.
05:16It kind of evaporates.
05:17And now we go in with the rest of our ingredients and then it's time to simmer.
05:20I'm going in with crushed tomatoes.
05:21This is going to be our only tomato product for this sauce.
05:26And sundae sauce, you know, I've got tomato paste in there, sometimes puree.
05:29I'm just going to do crushed tomatoes so we have that tomato flavor, but it's not overwhelming.
05:33I'm also going to add in beef broth or beef stock.
05:36I'm going to wash my can out with it.
05:38And then some milk.
05:39This is classic in a bolognese.
05:41It goes against like what I know, you know, because I think you're not supposed to cook milk
05:46long after you add it to something, but this is going to now cook for a few hours.
05:50For seasonings, it's pretty simple.
05:51I'm just going in with a bay leaf and also some salt and pepper.
05:55There's salt in the sausage and in the beef broth, so you don't need much.
05:58You can always add more later.
06:00That's it.
06:00Now you can go enjoy the rest of your sundae.
06:02Low and slow, and I like to partially cover it so I don't lose all the liquid.
06:07Gosh, it might be the best one of the day.
06:09Look at that pot of comfort right there.
06:13This smells incredible, looks perfect.
06:16My mouth's watering.
06:17We got to eat.
06:17I'm serving my bolognese over rigatoni.
06:20Obviously, you can serve it over whatever pasta you like.
06:23Just give it a little toss, and then I'm going to top it with more because that's what we do.
06:27Like all slow-cooked things, I like to give it a little fresh touch.
06:30So I'm just going parsley, some grated parm, a little more pepper.
06:35Bolognese for your pasta is the something special you've been looking for.
06:38It's not your mama's meat sauce.
06:41Going right for this piece right here, just calling my name.
06:49That sauce is one of the most perfect bolognases I've had, at least in a long time.
06:56It's super savory and meaty, but you also get a hint of sweetness from the carrots,
07:02from that little bit of milk in there.
07:03While you would think this would be really rich, it's surprisingly light and super fresh tasting.
07:08I can't explain it, but all I know is 100% you have to make it.
07:12It's time for a cheese sauce, but there's more to cheese sauces than simple mac and cheese.
07:16And yes, you've seen me make a cheese sauce before.
07:19You're about to see it again.
07:19But I think what people forget is how creative you can be when it comes to a cheese sauce.
07:23Start by making a roux.
07:25Roux is a combination of fat and flour.
07:28The fat could be anything.
07:30I'm staying traditional here with butter, but you could also use bacon fat or oil.
07:35So you want to melt your fat and then whisk in your flour.
07:39The main thing to know with this step is that you want to get all the clumps out of the
07:42flour.
07:43The rule of thumb is that it's always just about equal parts fat and flour.
07:46So I've got a quarter cup of each going in.
07:48Get your flour incorporated, and then the next step is you want to cook out that starchy taste.
07:53So you want to let it cook for at least a minute or two.
07:55Once it starts changing colors, it's starting to lose its thickening power.
08:00That's why in a gumbo, you've got this really dark roux.
08:03It doesn't produce a really thick soup, but it's more for flavor at that point.
08:07We want this to be thick and creamy so we don't want to cook it too long.
08:10Contrary to what you might think, this is when you want to start adding your seasonings.
08:13You can flavor your roux and then it's going to flavor the rest of the cream sauce better.
08:18So I'm going to go in with some salt and pepper here.
08:20This is when you could also add in a little Cajun seasoning if you want to kick it up a
08:23little bit.
08:24Or garlic powder. I'll do garlic powder.
08:26You can also go in with a little paprika here and add a little more color.
08:29Because infusing the fat with the flavor is a better vessel to help carry it through the rest of the
08:35dish.
08:35Now go in with your milk and you want to whisk again to prevent those clumps.
08:39That is the main base of the sauce.
08:42Now you want to bring it up to a simmer.
08:44You might right off the bat say, this is definitely not thick enough.
08:47But it does not reach its thickening power until it comes up to that simmer.
08:50So you got to let it go.
08:51We're going to cook it for about five minutes before we stir in our cheeses.
08:55Now this is a cream sauce.
08:56Basically we have hit bechamel.
08:59Okay, now we turn it into a cheese sauce by adding cheese.
09:01I'm going to start classic with some cheddar cheese.
09:03But I'm also going to go in with some pepper jack cheese to kick it up.
09:07And at this point you could also add in fresh herbs or any other flavoring.
09:11Okay, and then you can adjust the consistency.
09:13If this is too thick for your liking, go in with some more milk or cream.
09:19I could just bathe in that right now.
09:25I added that little bit of garlic powder in the beginning.
09:28And you can taste it, even though it wasn't a big amount.
09:30Could stop here.
09:31But why?
09:32I'm going to add in a little pickled jalapeno juice.
09:34Could also chop some up and stir it in.
09:36Then you have jalapeno cheese sauce.
09:38Because stirring some tomatoes have tomato cheese sauce.
09:40See where I'm going?
09:41Of course, you could just pour this directly over your pasta.
09:44I'm going to put the pasta in the sauce this time.
09:48Now right here, you've got stovetop mac and cheese.
09:51Dinner is done.
09:53Now this is a cheese sauce.
09:55If you wanted to turn this into baked mac and cheese,
09:57you could just pour it in a pan, top it with more cheese, and pop it in the oven.
10:01But today is all about the sauces.
10:03I'm going to remind people that I put that pepper jack in there.
10:05I'm going to put some jalapenos on top and get a little crack of pep.
10:09Cheese sauce.
10:11Check.
10:12I mean, look at it.
10:13Doesn't get much creamier than that.
10:19That jalapeno was a good idea.
10:20This sauce is really simplicity at its finest.
10:23It's creamy, but not overly rich.
10:26You taste the actual cheeses that you put in there.
10:28In case you've forgotten how versatile a cheese sauce can be,
10:31here's your sign.
10:34I love my job.
10:35Martini time.
10:37Just kidding.
10:38Vodka sauce time.
10:39You've seen vodka sauce in the jar,
10:41but it does not compare to what you can make on your stovetop.
10:43It is so easy.
10:45I know you already have vodka on hand, so it's also very affordable.
10:48Optional, but for the best flavor, the sauce starts with pancetta.
10:52I'm going to brown it like I did for the bolognese,
10:55and just really build the flavor base of this sauce.
10:57I started in the olive oil.
10:59The olive oil gives it a head start on rendering its fat,
11:03so you kind of let it heat up all together along with the pan,
11:06and let it do its thing.
11:08Now that this step is done, the rest of the sauce comes together in about 10 minutes.
11:11This is your fast, elegant dinner of the week.
11:13Going in with a little chopped onion.
11:15Let that get a little soft and happy.
11:17Of course, a little garlic.
11:19And then I'm adding in a little crushed red pepper.
11:21Because I'm adding it in kind of early in the sauce,
11:23it is going to give off more of a kick.
11:26So you want to start a little low on this end, unless you like it really spicy.
11:32That was an accident.
11:33I like it spicy.
11:34Now you need a little bit of tomato paste.
11:36And then you're going to cook this tomato paste
11:38until it starts to take on like a dark kind of reddish brown color.
11:41The sugars that are in that tomato paste are going to caramelize.
11:44That's what's going to turn it brown.
11:46While that's browning, I'm going to have my tomatoes ready.
11:48I like to use the whole peeled tomatoes,
11:50because I think they have the best tomato flavor.
11:53But we need them crushed.
11:54So I'm just going to crush them with my hands.
11:56You could also put it in a food processor.
11:58But I have a come one with my Italian ancestors when I do this.
12:01This is just a better flavor than the ones that are diced and then put in the can.
12:06It's starting to get a little bit darker.
12:08Go ahead and add in a little salt and pepper.
12:10Cooking the tomato paste like this just not only brings out some of its sweetness,
12:14but it just kind of wakes it up.
12:15And then comes the star of the show.
12:18It's a good bit of vodka going in.
12:19It's going to give off flavor, but then we're going to let it reduce by half.
12:23So it's not going to be that much vodka at the end of the day.
12:26Most of it will evaporate out, or at least half of it will evaporate out.
12:29I like what I like.
12:31That vodka also deglazes the pan so it's lifted off any flavor.
12:35But you'll see that kind of steamy top that comes on.
12:38That's the alcohol evaporating out.
12:40So we're going to reduce that by half and then I'll go with my crushed tomatoes.
12:43All right, you can see the liquids.
12:44A lot of it has evaporated out.
12:46And with our chopped tomatoes, I wish you could smell it.
12:49Can you smell it?
12:51This is what heaven must smell like.
12:54Now I'm just going to bring this up to a simmer and let it cook for a few minutes,
12:57just to kind of reduce and thicken a little more.
12:59The sauce is thickened.
13:00Now the final steps are what give vodka sauce this iconic pinkish color.
13:05So in goes heavy cream.
13:07And you'll see it's turning this red sauce into more of a pinkish colored sauce.
13:12Cook this for a couple minutes and then in goes the parmesan cheese.
13:16And then some freshness.
13:18Some fresh parsley and also fresh basil.
13:21I'm telling you, you cannot get this in a jar.
13:23Not all fancy dinners have to include a big slab of meat.
13:26This right here is all you need.
13:31Check for seasoning and dish it up.
13:33I always like to put a little sauce on my pasta before I add more sauce.
13:37As soon as it's done cooking.
13:38I've already got a little on there and I'm going on with the rest.
13:41I'm also doing a little more crushed red pepper.
13:43And a good little sprinkling of more parm.
13:46Besides a martini, this might be the next best thing to do with your vodka.
13:50Creamy, slightly sweet, fresh tasting, like juicy with those tomatoes.
13:59It's just like, it tastes like you have money.
14:02I can't explain it.
14:03It's just, it does.
14:06It's just got all the best things.
14:08It's rich, but yet it's silky and velvety.
14:11It's fresh and juicy.
14:12I'm telling you, and I've already said it before,
14:14but you cannot get this kind of vodka sauce in a jar.
14:16This is a restaurant quality meal that you can make and have on your table in under 30 minutes
14:20on a weeknight.
14:24Got any leftover basil from the summer months?
14:27Here's how you use it.
14:29Pesto is the perfect pasta sauce because this can be your make-ahead dinner.
14:33I like to whip up a batch of like pesto pasta salad.
14:36My daughter puts it in her lunchbox and it's just the easy meal.
14:40You can also use it as a base.
14:42I recently just learned about taking the pesto and making a topping for fish.
14:50There's a lot more you can do with pesto than top it with pasta,
14:52but today we're all about pasta.
14:54Also, I'm going to give you a few tips on how you can make this sauce
14:59interchangeable with other ingredients.
15:00It doesn't always just have to be this, okay?
15:02But basil, and it's a lot.
15:04This is the easiest way to get rid of your surplus of basil.
15:07Put it in your food processor along with some parmesan cheese.
15:11So in place of basil, you could use arubola if you want like a fresh peppery kind of pesto.
15:16You could also add in parsley.
15:19You can do a mint pesto.
15:21Any leafy green you can make pesto with.
15:23So you usually have your green, your cheese, and your nut.
15:27So classically, it is pine nuts.
15:29Pine nuts can be a little pricey, and sometimes they can be a little hard to find.
15:33A great substitute that I like to do when I make pesto is walnuts.
15:37I also do almonds in here.
15:39Garlic cloves.
15:40This recipe calls for four.
15:42It says, or to taste.
15:43I think four is a lot for pesto because this is not a cooked sauce.
15:46It's a raw sauce, so you're getting that like bite from garlic.
15:50So I'm just going to do one or two.
15:51I love the addition of lemon in my pesto.
15:54Keeps it from being where it like kind of coats your tongue too much.
15:57Adds like a little bright acidity.
16:01Kind of cuts through some of that richness.
16:05Is it like a requirement when you have a food processor that you got to make the lid?
16:10It's complicated to put on.
16:11So you turn on your food processor, or you can do this in a blender.
16:15And while it's going, you'll drizzle in the olive oil.
16:17Extra virgin olive oil for this, again, because you are not cooking it.
16:20This is the size of everything you want.
16:22Now you know you're just going to add oil until you get the consistency.
16:26You're also going to add in a little more lemon because I just like a lemony pesto.
16:29Now this is not a runny sauce by any means.
16:32It's still a really thick sauce.
16:33It's a spoon over sauce, but that lemon makes it.
16:39A good little pinch of salt and a little pinch of pepper.
16:44Pesto is complete.
16:45It was that easy.
16:46Why would you ever buy it from the store?
16:48Sometimes out of convenience, you have to buy pesto from the store.
16:51Just make sure it is green.
16:54Sometimes when I see brown pesto, I'm like, not today.
16:58This to me is perfect.
17:00It's pourable, but it's not runny.
17:02Creamy, bright green.
17:04Like I said, this isn't one you just pour over and eat.
17:06This is the sauce you toss.
17:08And a little bit goes further than you think.
17:10Add it to your pasta, give it a good toss.
17:13It absorbs really well if you toss it with warm pasta,
17:16but you could also do it with cold pasta.
17:17And you can eat it room temperature or cold.
17:20This is one of the better pestos I've seen or made.
17:23You can see everything that went in it.
17:25I love that.
17:26I'm going to add some other brights of freshness here.
17:29Pesto pasta coming right up.
17:30Look at that.
17:32That just made my mouth water.
17:38I swear we overcomplicate things when it's unnecessary.
17:41Sometimes the perfect pasta only needs pesto.
17:46And presto, it was done like that.
17:48This next sauce is more of a broad category.
17:51This is a pan sauce for your pasta.
17:53This one in particular, I'm doing a creamy sun-dried tomato sauce.
17:56I want you to take this kind of sauce and use it as inspiration for other sauces.
17:59It's the kind of sauce that starts with drippings.
18:02So those drippings could be from anything.
18:04You could have cooked some Italian sausage.
18:06You could have cooked some shrimp.
18:08I have just cooked some chicken breast, simply seasoned salt and pepper in butter.
18:12And what's left is the base of our next sauce.
18:15First step is to create your drippings.
18:17Second step is to saute some aromatics in there.
18:19So I'm going with garlic, crushed red pepper, and a little Italian seasoning.
18:23It's got the fat already in there, but I might want to add just a little bit more.
18:27Because we've already learned that the fat is going to help carry the flavor throughout the rest of the dish.
18:32Step three, deglaze.
18:33I'm using wine wine.
18:34That's the most common thing to use.
18:36Delivers the best flavor, in my opinion.
18:38It's going to lift up all of that flavor, kind of clean our skillet.
18:42And now you're going to bring it up to a simmer, and you're going to let it reduce for a
18:45couple minutes.
18:46Kind of like in the vodka sauce.
18:47We want that flavor.
18:49We're not trying for it to taste like wine though.
18:51All right, step three was deglaze and reduce.
18:54Now you add your cooking liquid, or the sauce, which is going to be chicken stock.
18:58Because I've got chicken.
18:59Same thing, you're going to bring this up to a simmer, and let those flavors concentrate,
19:02and let it reduce a little bit.
19:03We've got a lot of flavor going on in here.
19:05Going to go in with some heavy cream, make it indulgent.
19:08It's very similar to a marry me sauce situation.
19:12You can't just add milk in at this point, or even half and half.
19:16It might break, and heavy cream is so substantial, you can boil it, and it just gets thick and creamy.
19:22I'm also making this a sun-dried tomato cream sauce.
19:25If you wanted this to be an artichoke cream sauce, you could stir that in at this point.
19:28Then you're going to do one more step of reducing, and your sauce is done.
19:32The beauty is your entree and your sauce have come together in one pan.
19:37You didn't have to dirty a bunch of things.
19:39All that's left is to boil the pasta.
19:41This sauce shows you the magic of heavy cream.
19:44Pour it in, let it reduce.
19:47It thickens on its own.
19:49You get that same effect as if you were to start with a roux, but it's gluten-free.
19:52It's almost healthy.
19:53At this point, as far as I'm concerned, the sauce is done.
19:55If you want to add in cheese, add in cheese.
19:57Fresh herbs, I'll do that in a minute, but simple pan cream sauce,
20:01done, and it's ready for its pasta.
20:05Going to go in with a little fresh basil to finish it off.
20:07This is more how they do it in a restaurant.
20:10Also add what started this sauce to begin with.
20:13This is the recipe to remind you that you're only a few ingredients away from a perfect pan sauce,
20:18and the perfect partner to pasta.
20:24I didn't even expect it to be that good.
20:26But when you make your sauces this way, you have all the components.
20:29You've got the savory saltiness from searing that chicken.
20:32It kind of gives it a really savory feel.
20:35Then you also have that little bit of acid from the wine and the richness from the cream.
20:40It makes this whole, full, flavorful experience.
20:44Not only is this the perfect coating for pasta, but it also keeps you away from boring chicken.
20:50It's like a two-for-one special.
20:51My final sauce is one of my favorite pasta sauces, puttanesca sauce, and this one's for all my hoes.
20:58If you know, you know.
21:01Puttanesca is sort of a strange name, and it also has a strange meaning in the style of the prostitute.
21:10I'm not sure why it has that name.
21:12We are going to go with the fact that it just has these really bold, slightly spicy flavors.
21:18It's salty.
21:19It's briny.
21:19It's a good way to clean out your condiment door if you've got things like olives and capers.
21:24This is another vegetarian option because it has so much going on, you really don't need meat.
21:29However, if you wanted to throw some chicken in here or shrimp, you totally could.
21:32So I've chopped up some kalamata olives.
21:34I'm also chopping up some anchovy.
21:36This is just going to melt into the sauce.
21:38You won't know it's there, but this whole sauce and the pasta can be on your table in 20 minutes.
21:44Starts with a good amount of olive oil.
21:46We're going to start infusing the olive oil with garlic.
21:49I'm also going in with the anchovy at this point just so that it kind of melts into that olive
21:53oil.
21:54So far we've been cooking for a minute.
21:57In go the tomatoes.
21:58I did the same thing.
21:59Started with a can of plum tomatoes and crushed them up.
22:01I'm also adding in a little tomato paste to just kind of add a little more richness.
22:05This is kind of the one I make when I want like a girl dinner because this is not one
22:09that my kids really are interested in.
22:11My olives.
22:12I mean it's all the briny things you can imagine.
22:14And then to give it a kick, that spicy kick, some crushed red pepper.
22:19And then you just let it cook for about 10 minutes.
22:21It might not have the best name, but it's going to have the best flavor.
22:2310 minutes to cook, just enough time to cook your pasta.
22:26And get you a glass of wine.
22:28Give it a little taste.
22:33Y'all, it's just good.
22:35Surprisingly, it needs just like a little bit of salt.
22:37You get the kick from the crushed red pepper and you get all the flavor, but it's really not that
22:41salty.
22:41And this sauce is as easy as that.
22:45Dish it right over.
22:46Parmesan has gotten its workout today, but it's just pasta's best friend.
22:51And because I'm spicy, a little more crushed red pepper.
22:54We have all that savory salty brininess.
22:56So you want to freshen that up.
22:58This is again, the perfect time to use fresh parsley.
23:01It's not going to change the flavor, but it's just going to add that little bit of freshness.
23:05Puttanesca sauce.
23:06Don't knock it till you try it.
23:12It's sweet and salty.
23:14It's juicy.
23:15There's a little like burst of tomatoes and olives.
23:18Only thing missing from this meal is some crusty bread and a big glass of red wine.
23:24If you've never made the sauce, I promise you have to.
23:27These flavors are going to surprise you.
23:29And you can also skip the jar next time you're in the store.
23:33It's that much.
23:35I love it.
23:37I love it.
23:38I love it.
23:38I love it.
23:38Let's skip the jar.