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 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
source
5 Restaurant Quality Pasta Sauces in 15 Minutes
41 Comments
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no garlic in the pesto?
Please turn off the automatic translation. I’ve been subscribed to your channel forever and love your videos, but now I’m forced to watch the new ones translated. That’s unbearable
Is Marsala wine used for ANYTHING besides this recipe?
FetUH CHEE-Knee 👌 😂😂😂
I was confused when you said vodka was optional for penne alla vodka. Then you used fusilli pasta for penne alla vodka. What’s wrong with you?
Would love a similar video but for salads! I never know how to make a good tasting salad
50 billion calorie speedrun 100% noglitch
Yes to all of those!! I’m going to make the pesto sauce this weekend for a bruschetta quinoa salad. It’s perfect.
George McFly
Never met anyone who has ever underrated a vodka sauce? Jersey boys know!!
If you want to toast pine nuts..first,..put a heavy ceramic or thick glass bowl in your freezer. Then, warm up a skillet and toast the pine nuts over only medium heat..they are very oily, easy to go rancid (smell them as they warm up, you’ll know if they’re old) and very quick to burn..when you have browned the nuts put them in the frozen bowl and toss rapidly with a wooden spoon to cool them..they burn so..SOO easily, please be careful!
Ambitious dude..lots of recipes for one vid!
did he use the guanchale he strained off for the amatriciana sauce at all?
You know ball Brian. Awesome video.
Have been watching food YouTube for a long time and this is an original masterpiece of the genre. Generational run here.
One question I have is why your freezer is empty. Would unironically be interested in your refrigeration set up given the food churn of this channel.
For that 2nd one, you can also use sausage meat. Something similar is a typical go to when I have spare sausages to use.
Also, as you found out the nut flavour in pesto isn't significant. Pine nuts are expensive, you can use/try other nuts like they do with the jarred pestos.
All these sound amazing, I'm gonna be trying some of these out in the next couple of weeks!! Also, I looooooooove amatriciana!! The first time I tasted it, I fell in love with it 🙂
I know it’s not usual, but I like to add some fresh parsley in there too. Not much. But it really helps to keep the freshness in the sauce.
I need to know the volumetric difference between a squiggle and a sqeezer.
“Let’s eat this thing!!!!”
do these hold well in the fridge? or how to preserve them for longer.
I am sure this will get buried, BUT… What did you do with the guanciale after you set it aside while making the Amatriciana? Put it back in the sauce? Save it for a rainy day? Save it for your midnight fried pork snack? I. MUST. KNOW.
Dear sir, people can give their own "touch" to the recipes but the way you altered the bucatini all'AMATRICIANA recipe so much it's not even a modern version of it.
NEVER use Garlic in this recipe! Onions you can do this because some restaurants in Rome even do this but it's not the original version.
Oregano???? Why are you using this?
Why so much water? Your guanciale will cook perfectly fine in it's own fat when it starts to render, you shouldn't be adding water to "speed up" the process. It will be done in 5-7mins without any water or olive oil, nice and crispy.
You've added more water to your onions and garlic including olive oil… why? You should keep a bit of the guanciale fat in the pot for your onions (again, don't use garlic…).
Then add your onions, then add your white wine to deglaze the pan and after a bit add your chiles.
DO NOT USE TOMATO PASTE!! Why omg.
Don't use Oregano!!
Don't use sugar….
Don't use too much salt – you've got good quality guanciale which is already salty.
Use a good amount of pepper.
Buy the cans with the whole san marzano tomatoes and crush them with your hands or a tomato crusher (never mix, it breaks the seeds and makes it taste bad).
Your tomato sauce should cook 10-15 mins max.
During the mantecatura stage please use a low heat for 30 seconds. Kill the heat. Add the pecorino cheese. Mix and toss. Use pasta water when needed to make it nice and creamy.
Plate with extra pecorino and some freshly cracked black pepper.
The original recipe only needs guanciale, a bit of salt, pepper, bucatini, pecorini, and whole tomatoes. Optionally you can add the white wine and chiles.
Cook the guanciale golden brown – now you've got 2 options: either remove the guanciale or keep it in the pan (remove the excess fat and keep a small amount in the pot), deglaze the pan with white wine then add the chiles, then the tomatoes, let it reduce for 10-15 mins – don't overdo it, overcooked guanciale becomes very salty and unpleasant to eat.
After that, just add the pasta to the sauce, stir and mix. kill the heat after 30s, add the pecorino, add pasta water if needed. stir and toss. plate. Finish with guanciale pieces on top, if you want add some of that fat that you've kept apart. Add some more pecorino and more black pepper.
Enjoy.
I think I saw it in Jamie Oliver's video: take long pasta in your hands in the middle of pasta and twist in different directions when putting in the pot. Gently twist of course. All of it will slowly fall down in the water. I exclusively use de cecco pasta and neither fettuccine nor spaghetti ever stuck to each other in the pot. This is the best way of putting long pasta in the pot. I'm sure you know what I'm talking about.😊
One of your best videos.
2 recipes with Calabrian chili. So, for me, my gut can't tolerate spicey. (Wish it did). Just cut back on the amount used?
The amount of dairy fat Americans consume is diabolical
You know this guy is a proper cook because he measures in weight and not nonsense like 'cups'
Hey Bri, real Italians use Pecorino Romano in their pesto…. Just sayin'.
The first recipe he uses a whole can of tomato paste. YIKES. Way way too much.
People really need to stop throwing cream into every pasta sauce. There's no cream in carbonara, not in cacio e pepe and not in pasta alfredo. You use butter, pasta water and parmesan to create the creaminess. Also, that's quite a ridiculously large amount of pesto for 500g of spaghetti.
This is literally all I eat.. What have you done? What is this video? Was this targetted directly at me? I made vodka tomato pasta on Monday, Mushroom tagliatelle on Tuesday, I made homemade pesto spaghetti yesterday, cacio e pepe is one of my go to 10min snacks….. What
Edit: I feel like you've used too much basil in your pesto, lol, great if you want a basil bomb, but you're probably losing a lot of the parmesan and pine nut notes, I'd only use one of those scam boxes. You could also just grow your own basil or buy it way cheaper anywhere other than wherever you bought those scamboxes lol.
I'm sure its been asked before — but what do you do with all the leftovers from your recipe testing and cooking for the channel? Weekly epic dinner parties ? Do you have 20 deep freezers in your basement ?
11:16 Lol, so random
🙏🏻👏🏻🍀
0:50 i've asked this question on other videos before, but never really gotten an answer…if you want the shallot to "melt into the sauce," why don't you just zap it in the food processor? i tend to do that with onion and garlic whenever i don't want chunks of onion and garlic in the final dish, and it's always been fine (although i'm not a chef and i might be missing some important detail)
Dececco. Thats the key
Thank you for pronouncing the ingredients in proper American English way
I clicked away after I’ve heard “few-silly” 3 times 😅🥲
These look really good. And now my trick (which I learned some time ago was far from original) for getting tomato paste out of the little can without using a spoon to scoop. Just use your can opener on both ends, so that the metal lids are completely detached, and then, holding the an over your pan or pot, slowly push from one end, pluck the loose lid off the other end, and then push the paste all the way through, harvesting the lid that you were pushing on for recycling. This gets almost all the paste out with no scooping.
Best creator on Youtube!!
No such thing as "parmuzhjan", or however you want to transcribe this trainwreck. It is a completely artificial hyperforeignism dumb people made up for vanity points, to sound smarter than they are. (Hint: it doesn't work. People will know and will laugh at you.) It's either classic Italian parmigiano, which does have that sound (kind of), or parmesan, which came to English from Italian via French and which has a clean z sound. Anyone ignoring this and saying it wrong anyway demonstrates being an uneducated, pompous parrot with no impulse for critical thought.