Easy, Delicious Pasta Sauces


Local Chef and Cooking Instructor, Corey Pressman showed how to make easy, delicious pasta sauces. Click here for more information about Corey.

Sauce Vierge

A delightful french green sauce that requires no cooking. This is great on you pasta but also on eggs, steaks, potatoes, or whatever!

  • 1?4 cup roughly chopped flat-leaf parsley
  • 1 tbsp. capers
  • 12 large green olives, such as cerignola, pitted and roughly chopped
  • 6 oil-packed anchovy filets, drained and finely chopped
  • 4 cornichons, roughly chopped
  • 1 shallot, roughly chopped
  • 1 clove garlic, finely chopped
  • 1 jalapeño, stemmed and finely chopped (optional)
  • 1?2 cup extra-virgin olive oil
  • 1 tbsp. dijon mustard
  • Kosher salt and freshly ground black pepper, to taste

On a cutting board, pile together the parsley, capers, olives, anchovies, cornichons, shallots, garlic, and jalapeño. Chop and scrape the ingredients to combine.Transfer the parsley mixture to a large bowl and stir in 6 tbsp. of the olive oil and the mustard with a fork to make a thick and chunky sauce. (Drizzle in more olive oil for a thinner consistency, if you like.) Season with salt and pepper. Set the sauce aside at room temperature to let rest for 30 minutes.

Tomato sauce (from Marcella Hazan)

(This recipe makes enough sauce for a pound of pasta)

This simple tomato sauce comes from legend Marcella Hazan. It’s simplicity lends to its perfection.

  • 1 28-ounce can of (San Marzano) whole peeled tomatoes and their juices
  • 5 tablespoons butter
  • 1 onion, peeled and cut in half
  • Pinch of Salt

Combine the tomatoes and juice, the butter, and the onion halves in a saucepan. Add a pinch or two of salt.

Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes, stirring occasionally, gently mashing any large pieces of tomato. Taste and add salt.

Remove the onion before tossing the sauce with pasta.

Brown Butter Sage Sauce

(This recipe makes enough sauce for a pound of pasta)

  • 4 tablespoons butter
  • 8 sage leaves
  • 1/2 lemon, juiced
  • 1/4 cup grated Parmigiano-Reggiano

Melt the butter in a 12 to 14-inch saute pan and continue cooking on medium low heat until golden brown color ("noisette") appears. Toss in the sage leaves and remove from heat. Add lemon juice and set aside. When the pasta is done cooking, sprinkle in a few tablespoons of pasta water. Add the cheese, toss with your pasta and enjoy!