5 Restaurant Quality Pasta Sauces in 15 Minutes

In this video, I’ll show you 5 fast, restaurant-worthy pasta sauces you can make at home—all but one in about 15 minutes using simple ingredients and a few pro techniques. Visit https://www.wildgrain.com/brian to receive $30 off your first box PLUS free Croissants for life!

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Recipes serve 4

Vodka Sauce
∙40g (3T) olive oil
∙75g (½c) minced shallots
∙20g (4t) minced garlic
∙30–40g (2–3T) Calabrian chiles, chopped
∙2–3g (1½t) Chile flakes
∙170g (6oz) tomato paste
∙100g (½c) vodka
∙350g (1½c) heavy cream
∙450g (1lb) fusilli
∙1c pasta water
∙75g (5T) butter
∙50–75g (1½c) grated parm
∙Salt, black pepper

1 Boil salted water for pasta.
2 In a heavy pot over med heat, add oil, shallots, garlic, big pinch salt. Sweat 5 mins.
3 Add chiles, chile flake, more oil if needed. Cook 2 mins.
4 Add tomato paste, stir 2 mins until color deepens.
5 Add vodka, deglaze, cook 30 secs until reduced to thick paste.
6 Stir in cream, bring to low simmer. Simmer 3–5 mins.
7 Cook pasta to al dente, reserve 1c pasta water.
8 Add pasta, off heat stir in butter, parm.
9 Adjust salt, thin w/ pasta water if needed.
10 Serve topped w/ parm, black pepper.

Amatriciana
∙225g (½lb) guanciale, diced (or pancetta/bacon)
∙60g (4T) olive oil
∙200g (1½c) diced red onion
∙20g (4t) minced garlic
∙20g (1½T) Calabrian chiles
∙25g (1½T) tomato paste
∙100g (⅓c + 1T) dry white wine
∙400g (1 can) crushed tomatoes
∙1g (½t) oregano
∙4g (1t) sugar
∙Salt
∙450g (1lb) bucatini
∙40g (½c) grated pecorino

1 Freeze pork 15 mins, dice
2 In pot over med heat, render pork w/ splash water 10 mins, stir every 2. Set aside.
3 Add oil, onion, garlic, pinch salt, splash water. Sweat 5–10 mins over med low, no color.
4 Add chiles, cook 1–2 mins.
5 Add tomato paste, stir, cook 2 mins
6 Add wine, reduce to au sec.
7 Stir in tomatoes, paste, oregano, sugar, salt. Simmer 7–10 mins.
8 Cook pasta, reserve 1c water.
9 Add pasta to sauce, splash pasta water, pecorino. Stir to melt cheese.
10 Taste, season, serve topped w/ more cheese.

Alfredo e Pepe
∙50g (3½T) butter
∙20g (2½T) flour
∙500g (2c) half & half
∙8g (1½t) salt
∙8g (2t) coarse black pepper
∙75g (¾c) grated pecorino
∙75g (¾c) grated parmesan
∙450g (1lb) fettuccine
∙Olive oil, more cheese + pepper for garnish

1 Melt butter in warm pot, whisk in flour. Cook 1 min.
2 Add half & half, whisk, bring to low simmer.
3 Cook pasta, reserve ½c water.
4 Off heat, add salt, pepper, cheeses. Stir to melt.
5 Add pasta + splash pasta water. Toss, shimmy pot to emulsify.
6 Serve w/ more cheese, pepper, drizzle oil.

Basil Pesto
∙100g (1c) parmesan, cubed
∙100g (¾c) raw pine nuts
∙125g (½c + 1T) olive oil
∙100g (4c loosely packed) fresh basil
∙5g (1t) salt
∙450g (1lb) spaghetti
∙More parm + pine nuts for garnish

1 Pulse parm 30 secs in food processor till coarse.
2 Add nuts, oil, basil, salt. Blend 25–30 secs till saucy, not smooth.
3Cook pasta, reserve 1c water, drain.
4 Add back to pot w/ pasta water + pesto. Stir to coat.
5 Serve w/ extra parm, pine nuts.

Mushroom Marsala Cream
∙Olive oil
∙125g (1c) diced onion
∙20g (4t) minced garlic
∙Salt
∙175g (2c) diced mushrooms
∙2g (2t) fresh thyme
∙125g (½c) marsala (or 100g beef stock + 10g Worcestershire + pinch sugar)
∙200g (¾c + 1T) heavy cream
∙450g (1lb) frozen cheese ravioli
∙Grated parm

1 In Dutch oven, add oil, sweat onion, garlic, salt 5 mins.
2 Add mushrooms, pinch salt. Cook 5 mins.
3 Stir in thyme, cook 6–7 mins till mushrooms shrink, lightly brown.
4 Add marsala, deglaze, cook until nearly dry.
5 Add cream, splash water. Simmer 5 mins till nappé.
6 Cook ravioli, drain, add to sauce.
7 Stir gently, adjust salt.
8 Serve topped w/ parm + mushroom sauce.

CHAPTERS:
0:00 Creamy vodka sauce
4:22 Amatriciana
9:31 Great option for frozen pasta and sourdough
10:40 Alfredo e Pepe
13:50 Pesto
16:33 Mushroom Marsala