The sauce either comes from a base you made ahead, like a meat sauce or a marinara from the freezer, or it’s built fresh, quickly, in the time the pasta takes. Either way it goes into the pan with the pasta, not over it at the end.
Options
| Option | Pick it when | Changes |
|---|---|---|
| From a base | There’s meat sauce or marinara in the freezer | Thaw it first; it goes in as is |
| Built fresh | You want something light: cherry tomatoes, garlic, oil | Cook it first in the same pan, then scrape it into a bowl until the pasta is close |
| Cream | You want it rich | Loose finish; add the cream off the heat or at a low simmer |
Win the fridge
Pasta is a great vessel for winning the fridgeWin the fridgeWin the fridge is the practice of using every scrap of food before it goes to waste: the idea behind the recipes tagged with it across this cookbook.Read the full essay. I often mop up baby tomatoes, zucchini, and other more robust veg, adding freezer veg (like kale) to the pan early. Just balance with garlic, salt, and lemon or wine.
Recipes
Meat sauce (AKA American bolognese), Simple marinara, Vodka cream sauce.