Pasta is an all-time favorite quick-fix especially on busy weeknights. But more often, the ‘quick-fix’ part only applies to when you have bought a ready-made pasta sauce from the grocery sauce. Sadly, those pre-packaged pasta sauces are a hit-and-miss kind of thing. So to save you the time, money, and effort, you can just make your own pasta sauces at home without compromising your palate ever again!
And because our durable giara glass bottles are just heaven-sent, you can conveniently (yett stylishly) store and serve them up whenever you like. Try out these basic pasta sauce recipes, stat!
4 tablespoons butter
¾ cup heavy cream
¼ cup whole milk
2/3 cup parmesan cheese
salt and pepper, to taste
Heat the butter, milk, and cream in a heavy-bottomed saucepan over low heat. Simmer very gently for about 20 minutes, adding the cheese 1 tablespoon at a time. Season with salt and pepper to taste. Transfer to your giara bottles and you may store them up the freezer for 1-2 weeks.
1 tablespoon olive oil
1 small yellow onion, finely diced
2 to 3 cloves garlic, minced
1 (28-ounce) can whole peeled tomatoes
1 bay leaf
1/4 teaspoon salt
Fresh thyme, basil, oregano, or other herbs
Warm 1 tablespoon of olive oil over medium-high heat. Add the onions and sauté until softened and translucent, 5 to 7 minutes. Stir in the garlic and sauté until fragrant, about 30 seconds.
Add the tomatoes and their juices to the pan with the onions. Crush the tomatoes in your hand as you add them, or smash them against the sides of the pan with your spatula. Alternatively, you can cut the tomatoes with kitchen shears while they're still in the pan.
Add the bay leaf, salt, and fresh herbs like thyme and oregano to the pan with the sauce. If you're adding basil, wait to add it until the end of cooking. Bring the sauce to a rapid simmer, then lower the heat to medium-low to maintain a gentle simmer. Continue simmering until the sauce is slightly reduced and thickened, about 20 minutes.
Remove the bay leaf and any herb stems. You can keep this in the fridge for about a week and you can freeze for up to 3 months in a durable glass bottle.
Basic Vodka Sauce
2 tablespoons butter
1 tablespoon olive oil
4 garlic cloves, minced
1 tablespoon tomato paste
1 28-ounce box or can puréed tomatoes
½ cup vodka
½ cup heavy cream
1 teaspoon sugar (or to taste)
1 cup finely grated parmesan cheese
Heat the butter and olive oil in a dutch oven or large sauté pan over medium heat. Add garlic and tomato paste and sauté for 30 seconds, or until the garlic is fragrant. Add the boxed or canned tomatoes, bring the mixture to a boil, reduce and simmer gently for 10 minutes.
Add the vodka and simmer another 10 minutes. Stir in the heavy cream and simmer gently for 10 more minutes (be sure not to boil the sauce at this point, as the cream might separate). Add the sugar, taste for seasoning, and finally stir in 1 cup finely grated Parmesan cheese.
Let cool before storing.
1 cup packed basil leaves, roughly chopped
3 tablespoons pine nuts
¼ cup walnut halves and pieces
1 teaspoon coarse sea salt
2 large garlic cloves, minced
½ cup olive oil
½ cup finely grated parmesan cheese
Place first six ingredients in a blender or food processor and blitz until smooth; fold in grated parmesan. Serve immediately with hot or room temperature pasta or sprinkle with more olive oil before transferring them into glass storage bottles. Store in the fridge for up to 1 month.
We’ve intentionally put ‘basic’ to all the recipe names to emphasize that you can add variations to the sauces whenever you feel like it. You may add bacon to the alfredo sauce, Italian sausages to the marinara, mushrooms to the vodka sauce, or chicken strips to your pesto sauce. The best part about all these is that because you can store them for later using our classic giara bottles, you can enjoy delicious homemade pasta dishes in as easy as 1-2-3!