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Pasta Sauces
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Published 2007
Pasta, both fresh and dried, serves as a medium for an almost infinite variety of sauces. The most famous pasta sauces are in the ragù family, which are often, but not always, slow cooked and contain meat. Simpler sauces can be based on fresh tomatoes, peeled, seeded, and chopped and cooked down to a sauce, or on cream, which is typically flavored with cheese, mushrooms, truffles, or seafood.
Stuffed pasta such as ravioli or tortellini should be served with either broth or a simple sauce that doesn’t compete with the filling or, when the filling is rich, that make the dish too filling. Count on using between ⅓ and ⅔ cup of sauce per first-course serving. In some cases, such as when serving a meaty ragù sauce, you may use as much as 1 cup for a first-course serving.