Pasta sauces

Like our pasta doughs, some of these are traditional and some are not—but all are easy and with one exception, quite fast. To us the most exciting of these recipes is the simplest, the Saffron Oil: it has the brilliant color you expect with a rich flavor you might not. The clam and oxtail ragu sauces are traditional, but we like our interpretations of these classics. And the red pepper-crème fraîche and lobster-chile are fresh and new.