{"id":1739933,"date":"2022-02-11T10:30:30","date_gmt":"2022-02-11T16:30:30","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?p=1739933"},"modified":"2024-09-30T03:57:41","modified_gmt":"2024-09-30T08:57:41","slug":"fresh-pasta-vs-dry-pasta","status":"publish","type":"post","link":"https:\/\/www.tasteofhome.com\/article\/fresh-pasta-vs-dry-pasta\/","title":{"rendered":"Fresh Pasta vs. Dry Pasta: What’s the Difference?"},"content":{"rendered":"I grew up eating dried pasta, so it wasn't until much later in life that I considered the debate of fresh pasta vs. dry pasta. Specialty grocery stores weren't really a thing in the '80s, and my mother certainly didn't have time to make pasta from scratch. So we stocked up on dried spaghetti, fettuccine and any tube noodle that worked for making casseroles. It wasn't until I went to culinary school that I fell in love with homemade pasta<\/a>. Its rich flavor and luscious texture lured me in, and I spent hours practicing and kneading until I could make pasta with my eyes closed.\r\n\r\nToday, you don't even need to put in the work to enjoy fresh pasta: It's available in the refrigerated section at most grocery stores. But, despite my love of fresh pasta, I've learned it's not necessarily better than dry pasta. Both are worthy of a restaurant-quality meal\u2014the one you choose depends on the pasta sauce<\/a> you pair it with.\r\n

What's the Difference Between Fresh and Dry Pasta?<\/h2>\r\nFresh or dry pasta can be used in any recipe, but they have different flavors and textures that will affect the final dish. Here are the major differences between the two to help you decide which to use.\r\n

Fresh Pasta vs. Dry Pasta: Ingredients<\/h3>\r\nDry pasta is made with water, semolina (a type of flour made from durum wheat) and sometimes egg. The ingredients are mixed together to create a crumbly dough. The dough is then pressed through an extruder fitted with a die to create the desired pasta shape<\/a>, forming anything from long noodles to curly macaroni or tube-shaped ziti. Once formed, the pasta is dried for several days until the moisture evaporates, creating a shelf-stable product that's good for several years.\r\n\r\nFresh pasta, on the other hand, is made with eggs and flour, usually a specialty type of flour<\/a> called \"00\" flour<\/a>. It also contains water or olive oil, and sometimes extra ingredients (like pureed spinach or spices like paprika) are added to give the dough a vibrant color. The dough is kneaded and passed through a cutting machine, or it can be hand-cut for rustic-style pasta. Because fresh pasta contains perishable ingredients, it must be cooked immediately or stored in the refrigerator.\r\n\r\nWhen making fresh pasta, you'll need to cook about 2 ounces per person. With dried pasta, it's sometimes easier to use a cup measurer per person. Here's our chart showing how much pasta per person<\/a> you should make.\r\n

Fresh Pasta vs. Dry Pasta: Texture<\/h3>\r\nDry pasta is often cooked al dente<\/a>, which means \"to the tooth\" in Italian. That gives dry pasta a tender-firm texture that's perfectly chewy, and it holds up well to hearty sauces. Of course, if you continue to boil dry pasta past the al dente stage, it will eventually become soft and mushy, so you can choose the desired level of texture based on your preference.\r\n\r\nFresh pasta doesn't give you any options when it comes to texture. In general, it's smoother and softer than dried pasta, and it's not possible to cook it to the al dente stage. Because the pasta isn't dried through to the center, these noodles cook through in a matter of minutes, creating a uniform finish inside and out. The end result is a soft, springy texture.\r\n

Fresh Pasta vs. Dry Pasta: Cooking Time<\/h3>\r\nDry pasta cooking time depends on the size and shape. Most pasta takes 10 to 12 minutes, but thin pasta like angel hair<\/a> may be done in as little as 8 minutes. Refer to the cooking instructions on the box and taste the pasta about 2 minutes before the timer expires. If it's tender enough to chew but still contains a bit of a bite, you've reached al dente. If it's too firm for your liking, continue cooking it until it reaches the preferred level of doneness.\r\n\r\nFresh pasta cooks much, much more quickly! Depending on the pasta's thickness, it may be done in less than 2 minutes. Watch for the noodles to begin floating to the top of the pot. To check for doneness, bite into a noodle and look for a tiny white dot in the center. If you see it, continue cooking until it disappears, testing another noodle every 20 seconds.\r\n\r\nWondering how to keep those noodles from sticking? Check out our tips for how to make spaghetti noodles not stick<\/a>, including dusting fresh noodles with flour (speaking of, did you know flour expires<\/a>?) before dropping them in the boiling water.\r\n

Fresh Pasta vs. Dry Pasta: Storage and Shelf Life<\/h3>\r\nWhen stored in a cool, dark place like a cupboard or pantry, dry pasta doesn't ever really expire. The drying process removes all the moisture from the pasta, preventing it from attracting bacteria that lead to mold. That said, it tastes its freshest when used within two years of purchase.\r\n\r\nHow long does fresh pasta last<\/a>? Typically, fresh pasta doesn't have a very long shelf life. Store-bought fresh pasta is usually good for two to three days, but homemade pasta only lasts for one day in the refrigerator. If you need more time, transfer the fresh pasta to the freezer, drying it in a single layer on a baking sheet for 15 minutes before transferring the pasta to freezer-safe bags. In the freezer, it will stay good for about eight months.\r\n

Fresh Pasta vs. Dry Pasta: Where to Buy<\/h3>\r\nDried pasta is available at any grocery store. We recommend looking at the ingredients on the back of the box and avoiding any pasta that includes preservatives or stabilizers. If the packaging mentions bronze dies, the pasta was made the traditional Italian way, and the edges will be rougher to help the sauce cling to the noodles.\r\n\r\nFresh pasta used to be a specialty item only available at select stores, but today you can find it in the refrigerated section of most grocery stores. It's also sold online from retailers. Avoid packaging with moisture inside, which can lead to mushy or moldy pasta. You'll want to check the best-by date, too, before hitting the checkout.\r\n

When to Use Dry Pasta<\/h2>\r\nIt's best to use dry pasta with rich, hearty sauces, like a\u00a0pasta puttanesca<\/a> dish or a thick, meaty ragu<\/a>. That's because dry pasta can be cooked al dente, giving the pasta a chewy bite and thick texture that holds up to these hearty sauces. Dry pasta is also ideal for casseroles and soups because it can hold up to the extended cooking time.\r\n\r\nThat said, it's absolutely fine to use fresh pasta with rich sauces. Thick-cut homemade egg noodles are a perfect pairing for a classic bolognese, and fresh linguine will hold up fine to a seafood puttanesca. On the flip side, if your recipe calls for fresh pasta, feel free to use dry pasta if you don't have the fresh variety on hand. For these recipes, we recommend cooking the dry pasta for the amount of time listed on the box. When they've reached the al dente stage, add them to the pan with the sauce and simmer the noodles in the sauce for a minute or two to help them reach a similar texture to fresh pasta.\r\n

When to Use Fresh Pasta<\/h2>\r\nFresh pasta shines with delicate sauces that accentuate its eggy flavor and chewy texture. Think carbonara<\/a>, cacio e pepe<\/a> or pasta tossed with simple sauces like butter, marinara or pesto. Using fresh pasta with a store-bought Alfredo sauce<\/a> is an excellent way to elevate the canned sauce to something that tastes like it simmered away all day.\r\n\r\nWe don't recommend using fresh pasta in baked recipes or anything that makes leftovers. Meal prepping for the week works well with dry pasta, but fresh pasta will fall apart in the refrigerator, turning into a gummy mess when it's reheated. It's best to use it for tonight's meal and plan to have something else for lunch tomorrow.\r\n\r\n\t\t\t
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Our Best Homemade Pasta Sauce Recipes<\/div>\t\t\t\t
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\"Stamp<\/a><\/div>Stamp-of-Approval Spaghetti Sauce<\/a>Total Time<\/strong>: 8 hours, 30 minutes\r\nMain Ingredients:<\/strong> Ground beef, Italian sausage, diced tomatoes, tomato paste, basil, oregano, bay leaves\r\nLevel<\/strong>: Beginner
Go to Recipe<\/a><\/div><\/div>\r\nWith sweet Italian sausage, ground beef, eight cloves of garlic and loads of fresh herbs, this crowd-pleasing spaghetti sauce has it all. If you're never quite sure how much pasta to cook per person<\/a>, we made a handy chart to help.<\/span>\r\n\"My father is very opinionated, especially about food. This recipe received his almost unreachable stamp of approval. I have yet to hear a disagreement from anyone who has tried it!\" \u2014Recipe contributor Melissa Taylor, Higley, Arizona<\/em><\/span>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t
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\"The<\/a><\/div>The Best Marinara Sauce<\/a>Total Time<\/strong>: 1 hour, 40 minutes + simmering\r\nMain Ingredients<\/strong>: Onion, garlic, plum tomatoes, basil, oregano, tomato paste, lemon\r\nLevel:<\/strong> Advanced
Go to Recipe<\/a><\/div><\/div>\r\nJarred pasta sauce is pretty excellent these days, but nothing beats from-scratch marinara when you're making meatballs, manicotti<\/a> and many other classic Italian dishes. We like plum tomatoes for this sauce because they're meaty, have minimal seeds and aren't too acidic.<\/span>\r\n\"I developed this marinara sauce recipe with a friend to make the most of a bumper crop of tomatoes. Now we like to make huge batches\u2014we're talking 220-pounds-of- tomatoes huge\u2014and then give jars along with a pound of pasta as gifts around the holidays. Knowing this sauce is made from the heart with the best possible ingredients makes me feel good about giving it to my family and friends.\" \u2014Recipe Contributor Shannon Norris, Cudahy, Wisconsin<\/em><\/span>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t
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\"Homemade<\/a><\/div>Homemade Alfredo Sauce<\/a>Total Time:<\/strong> 40 minutes\r\nMain Ingredients:<\/strong> Shallots, garlic, heavy cream, Asiago, Parmesan, Romano\r\nLevel:<\/strong> Beginner
Go to Recipe<\/a><\/div><\/div>\r\nWith three types of Italian cheese and lots of heavy cream, this decadent Alfredo sauce is best served with fettuccine and bright green vegetable side dishes<\/a> for contrast. For a quick, flavorful protein, look no further than the crispy chicken cutlet<\/a>.<\/span>\r\n\"When I found out I had celiac disease and could no longer have fettuccine Alfredo, I was determined to figure out a way to re-create it. This has now become one of my most-requested dishes. I use gluten-free multigrain pasta, but you can use any style of pasta.\" \u2014Recipe contributor Jackie Charlesworth Stiff, Frederick, Colorado<\/em><\/span>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t
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\"Garlic<\/a><\/div>Garlic Cream Sauce<\/a>Total Time:<\/strong> 20 minutes\r\nMain Ingredients<\/strong>: Butter, garlic, cream cheese, heavy cream, Parmesan\r\nLevel<\/strong>: Beginner
Go to Recipe<\/a><\/div><\/div>\r\nThickened with Parmesan and a bit of cream cheese, this luscious garlic cream sauce is a deeply flavorful twist on Alfredo. If you're someone who believes there's no such thing as too much garlic, these other recipes for garlic lovers<\/a> will make good use of an abundance of cloves.<\/span>\r\n\"This rich, easy garlic cream sauce recipe is requested at every family occasion I attend. Don't be afraid to alter the recipe with more or less garlic to suit your taste.\" \u2014Recipe contributor Joy McQuaid, Darlington, Wisconsin<\/em><\/span>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t
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\"Classic<\/a><\/div>Classic Pesto<\/a>Total Time:<\/strong> 10 minutes\r\nMain Ingredients:<\/strong> Basil, Parmesan, garlic, pine nuts\r\nLevel:<\/strong> Beginner
Go to Recipe<\/a><\/div><\/div>\r\nMade for centuries in the Liguria region of Italy, fresh basil pesto is a nutty, fragrant sauce we love to slather on just about everything, from summer sandwiches to crostini<\/a> and, of course, pasta<\/a>. Since fresh basil<\/a> is the star of the show, make sure your leaves are plump and bright green, with no brown spots.<\/span>\r\n\"This versatile pesto boasts a perfect basil flavor. Pair it with pasta and you've got a classic Italian dinner.\" \u2014Recipe Contributor Iola Egle, Bella Vista, Arkansas<\/em><\/span>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t
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\"Pappardelle<\/a><\/div>Hearty Ragu Bolognese<\/a>Total Time<\/strong>: 4 hours, 5 minutes\r\nMain Ingredients<\/strong>: Onion, celery, carrot, garlic, ground beef, Italian sausage, white wine, beef broth, heavy cream, tomato paste\r\nLevel<\/strong>: Beginner
Go to Recipe<\/a><\/div><\/div>\r\nThere's nothing more satisfying than a warming bowl of meaty bolognese, and this one becomes extra decadent with heavy cream and a trio of meats. Unsure which white wine to use in the sauce? Here's our handy guide on how to cook with wine<\/a>.<\/span>\r\n\"My robust ragu combines ground beef, sausage and chicken. Serve it over any type of pasta, or baked or fried polenta. It's even good on its own with a slice of hot buttered garlic bread.\" \u2014Recipe contributor Caroline Brody, Forest Hills, New York<\/em><\/span>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t
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\"Spaghetti<\/a><\/div>Homemade Meatless Spaghetti Sauce<\/a>Total Time:<\/strong> 3 hours, 35 minutes\r\nMain Ingredients:<\/strong> Onions, tomatoes, garlic, tomato paste\r\nLevel:<\/strong> Beginner
Go to Recipe<\/a><\/div><\/div>\r\nMade with fresh juicy tomatoes and a touch of brown sugar, <\/i>this slow-cooked pasta sauce is a smart thing to freeze, so you can have a taste of summer in the colder months. For a little extra heft, brown some ground beef or Italian sausage to add to the cooked sauce.<\/span>\r\n\"When my tomatoes ripen, the first things I make are BLTs and this homemade spaghetti sauce.\" \u2014Recipe contributor Sondra Bergy, Lowell, Michigan<\/em><\/span>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t
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\"Red<\/a><\/div>Red Clam Sauce<\/a>Total Time:<\/strong> 3 hours, 25 minutes\r\nMain Ingredients:<\/strong> Canned clams, diced tomatoes, tomato paste\r\nLevel:<\/strong> Beginner
Go to Recipe<\/a><\/div><\/div>\r\nCanned clams are our pantry secret weapon, and here they add a rich, briny flavor (plus protein!) to classic red sauce. Another Italian canned clam winner? Baked clams casino<\/a>\u2014<\/em>no shells required.<\/span>\r\n\"This recipe tastes like an Italian restaurant specialty and cooks while you take care of other things. What a marvelous way to jazz up pasta sauce!\" \u2014Recipe contributor JoAnn Brown, Latrobe, Pennsylvania<\/em><\/span>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t
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\"Pasta<\/a><\/div>Pasta Napolitana<\/a>Total Time:<\/strong> 2 hours, 30 minutes\r\nMain Ingredients:<\/strong> Bacon, ground beef, Italian sausage, pepperoni, tomato paste, marinara sauce\r\nLevel:<\/strong> Intermediate
Go to Recipe<\/a><\/div><\/div>\r\nCooking with a whopping four types of meat\u2014bacon, ground beef, Italian sausage and pepperoni\u2014adds so many rich layers of flavor, especially after two hours on the stove. Serve with lots of Italian bread<\/a> or breadsticks<\/a>, because you don't want a drop of this hearty meat sauce to go to waste.<\/span>\r\n\"This is the ultimate meat lovers sauce and is my copycat version of The Cheesecake Factory's pasta. Rich and hearty, with tremendous flavors, this pasta Napolitana will disappear quickly. I always make extra sauce, as it freezes very well.\" \u2014Recipe contributor John Pittman, Northampton, Pennsylvania<\/em><\/span>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t
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\"Slow-Cooker<\/a><\/div>Slow-Cooker Clam Sauce<\/a>Total Time:<\/strong> 3 hours, 10 minutes\r\nMain Ingredients:<\/strong> Butter, olive oil, mushrooms, garlic, canned clams, sherry, lemon\r\nLevel:<\/strong> Beginner
Go to Recipe<\/a><\/div><\/div>\r\nThe juice from canned clams lends a satisfying brinness to this slow-cooked clam sauce, which gets another pop of brightness from sherry. Serve with fresh lemon, lots of parsley and grated Parmesan cheese.<\/span>\r\n\"Serve this delectable clam sauce as a hot dip for holiday get-togethers. The sauce is bright and fresh with pasta, too.\" \u2014Recipe contributor Frances Pietsch, Flower Mound, Texas<\/em><\/span>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t
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\"Slow-Cooker<\/a><\/div>Slow-Cooker Short Rib Ragu over Pappardelle<\/a>Total Time:<\/strong> 7 hours, 30 minutes\r\nMain Ingredients:<\/strong> Beef short ribs, mushrooms, onion, carrots, tomato paste, red wine, garlic, diced tomatoes, pappardelle, Parmesan\r\nLevel:<\/strong> Intermediate
Go to Recipe<\/a><\/div><\/div>\r\nMushrooms add the perfect umami-boost to these succulent short ribs, which are best served over wide, flat pappardelle noodles or fettuccine. Go all in on richness and top each plate of ragu with a small, creamy scoop of burrata<\/a>.<\/span>\r\n\"An irresistible sauce gives the beef in this short rib ragu another dimension of flavor. Nearly any starchy side, such as potatoes or polenta, will work in place of the pasta. Short ribs are my crowd-pleaser weekend meal for all occasions.\" \u2014Recipe Contributor Missy Raho, Morristown, New Jersey<\/em><\/span>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t
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\"Basic<\/a><\/div>Gluten-Free Bechamel<\/a>Total Time:<\/strong> 10 minutes\r\nMain Ingredients:<\/strong> Butter, gluten-free flour, 2% milk, white pepper\r\nLevel:<\/strong> Beginner
Go to Recipe<\/a><\/div><\/div>\r\nGiven that flour is the thickening agent used in bechamel sauce, you might think that making a gluten-free version is impossible. Not so! We've found that gluten-free flour<\/a> (with xanthan gum) makes a great foundation for a decadent sauce that's perfect in dishes like vegetable lasagna<\/a> that swaps noodles for eggplant.<\/span>\r\n\"Making a classic bechamel sauce gluten free is as simple as substituting gluten-free flour. Just make sure the flour contains xanthan gum.\" \u2014<\/em>Taste Recipes Test Kitchen<\/em><\/span>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t
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\"Arugula<\/a><\/div>Arugula Walnut Pesto<\/a>Total Time:<\/strong> 15 minutes\r\nMain Ingredients:<\/strong> Arugula, Parmesan, garlic, walnuts, lemon\r\nLevel:<\/strong> Beginner
Go to Recipe<\/a><\/div><\/div>\r\nThe secret to deliciously nutty pesto is to toast your nuts\u2014<\/em>in this case, buttery walnuts\u2014<\/em>before tossing them into the food processor. Pulverized with spicy arugula and lots of Parmesan, these greens transform into a sauce you'll want to use in everything from pasta salad<\/a> to pizza<\/a>.<\/span>\r\n\"Arugula pesto has a nutty, bright flavor. It can be served on crostini or pizzas or tossed with pasta. For a more pronounced nutty flavor, toast the walnuts first.\" \u2014<\/em>Taste Recipes Test Kitchen<\/em><\/span>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t
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\"Spicy<\/a><\/div>Spicy Fresh Tomato and Eggplant Sauce<\/a>Total Time:<\/strong> 1 hour, 10 minutes + releasing\r\nMain Ingredients:<\/strong> Eggplant, tomatoes, onion, carrot, tomato puree, Parmesan rind\r\nLevel:<\/strong> Beginner
Go to Recipe<\/a><\/div><\/div>\r\nYou don't need meat to make a robust, hearty pasta sauce, and this tomato and eggplant sauce proves it. Tossing a Parmesan rind<\/a> into the mix while cooking it adds a wonderful nutty backdrop, so make sure never to throw those beauties in the trash.<\/span>\r\n\"My garden is teeming with fresh tomatoes and eggplant toward the end of summer, so I've been thinking of ways to use them. A hearty gravy for pasta is just the ticket.\" \u2014Recipe contributor Teri Schloessmann, Tulsa, Oklahoma<\/em><\/span>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t
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\"Vegan<\/a><\/div>Vegan Bechamel Sauce<\/a>Total Time:<\/strong> 20 minutes\r\nMain Ingredients:<\/strong> Vegan butter, flour, unsweetened soy milk, nutritional yeast\r\nLevel:<\/strong> Beginner
Go to Recipe<\/a><\/div><\/div>\r\nYes, you can achieve a creamy, luscious bechamel sauce with no dairy at all, thanks to vegan butter-style sticks, nondairy milk alternatives<\/a> and good old all-purpose flour. Nutritional yeast, also known as \"nooch,\" adds that essential cheesy nuttiness, which is why we also love to use it in this vegan mac and cheese<\/a>.<\/span>\r\n\"As one of the original classic mother sauces, bechamel is a vital part of a wide variety of recipes, including casseroles, white lasagnas and mac and cheese.\" \u2014<\/em>Taste Recipes Test Kitchen<\/em><\/span>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t
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\"Italian<\/a><\/div>Italian Pasta Sauce<\/a>Total Time:<\/strong> 2 hours, 25 minutes\r\nMain Ingredients:<\/strong> Ground beef, Italian sausage, onion, celery, garlic, crushed tomatoes, tomato paste, mushrooms\r\nLevel:<\/strong> Intermediate
Go to Recipe<\/a><\/div><\/div>\r\nThis comforting, tomato-based meat sauce makes such a delicious centerpiece for special occasions or family dinners. To lighten it up, swap in ground chicken for the beef and chicken sausage for the Italian sausage.<\/span>\r\n\"When my daughter Kris got married, her new husband made something special for their wedding buffet\u2014a big batch of this thick, flavorful pasta sauce. His grandmother brought the recipe from Italy nearly 100 years ago.\" \u2014Recipe contributor Judy Braun, Juneau, Wisconsin<\/em><\/span>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t
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\"Zucchini<\/a><\/div>Zucchini Tomato Pasta<\/a>Total Time: <\/strong>1 hour, 20 minutes\r\nMain Ingredients:<\/strong> Butter, onions, tomatoes, zucchini, garlic, pasta\r\nLevel:<\/strong> Beginner
Go to Recipe<\/a><\/div><\/div>\r\nFresh summer zucchini melts into this rich tomato sauce, which is perfect atop larger pasta shapes that can stand up to its hardiness, like rigatoni, farfalle or rotini. Swap in canned tomatoes if you like, but the juicy sweetness of fresh tomatoes really makes this sauce sing.<\/span>\r\n\"I came up with this recipe after planting too many zucchini plants in our vegetable garden. My husband loved it the first time I served it and now we make it quite often.\" \u2014Recipe contributor Joy Turner, Amherst, Ohio<\/em><\/span>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t
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\"Homemade<\/a><\/div>Basic Tomato Sauce<\/a>Total Time<\/strong>: 1 hour, 10 minutes\r\nMain Ingredients<\/strong>: Onion, carrots, garlic, diced tomatoes, broth, tomato paste\r\nLevel<\/strong>: Beginner
Go to Recipe<\/a><\/div><\/div>\r\nThis classic tomato sauce recipe can be used in so many wonderful Italian dishes, from eggplant parmesan<\/a> to meaty lasagna<\/a>. Of course, we would also happily eat this sauce with just spaghetti, Parmesan and a glass of wine.<\/span>\r\n\"This basic tomato sauce satisfies my pasta-loving husband much more than any store-bought kind. For a change of pace, I add ground beef or Italian sausage. It's also good with black olives, mushrooms and green peppers.\" \u2014Recipe contributor Jennifer Stephens, Pearland, Texas<\/em><\/span>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t
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\"Homemade<\/a><\/div>Homemade Canned Spaghetti Sauce<\/a>Total Time:<\/strong> 2 hours, 10 minutes + simmering\r\nMain Ingredients:<\/strong> Tomatoes, green peppers, onions, tomato paste, sugar, garlic, lemon, Worcestershire sauce\r\nLevel:<\/strong> Advanced
Go to Recipe<\/a><\/div><\/div>\r\nIf you're new to canning, start with our canning 101<\/a> guide before making this rich, slightly sweet tomato sauce that shows off the deliciousness of fresh summer tomatoes. There are also a few canning supplies<\/a> you should invest in, like a water bath canner and glass mason jars.<\/span>\r\n\"This DIY spaghetti sauce is a tomato grower's dream come true! Use up your garden bounty and enjoy it later in the year.\" \u2014Recipe contributor Tonya Branham, Moun. Olive, Alabama<\/em><\/span>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t
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\"Garden<\/a><\/div>Garden Harvest Spaghetti Squash<\/a>Total Time:<\/strong> 1 hour, 5 minutes\r\nMain Ingredients:<\/strong> Spaghetti squash, red pepper, red onion, zucchini, mushrooms, leek, carrots, stewed tomatoes, tomato paste, V8 juice, spinach\r\nLevel:<\/strong> Intermediate
Go to Recipe<\/a><\/div><\/div>\r\nFor gluten-free or low-carb eaters who hate missing out on saucy bowls of pasta, this veggie-packed tomato sauce served over spaghetti squash is a dream come true. For a quicker dinner, cook the spaghetti squash in an Instant Pot<\/a>\u2014<\/em>it'll be tender, sweet and ready for sauce in under 10 minutes.<\/span>\r\n\"I was in the grocery store and spotted a perfectly ripe spaghetti squash. I knew I had to try it, so I cooked it according to the label. I topped it with my favorite vegetables for pasta, and it was an instant family favorite.\" \u2014Recipe contributor Veronica McCann, Columbus, Ohio<\/em><\/span>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t
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\"Beef<\/a><\/div>Beef Bolognese with Linguine<\/a>Total Time:<\/strong> 4 hours\r\nMain Ingredients:<\/strong> Ground beef, onions, carrots, celery, tomato paste, garlic, red wine, diced tomatoes, beef stock, milk, Parmesan, linguine\r\nLevel:<\/strong> Intermediate
Go to Recipe<\/a><\/div><\/div>\r\nLike traditional bolognese sauce from Bologna, Italy, this rich meat ragu calls for a bit of milk and becomes delicately sweet with the addition of carrots. For special occasions, pair this bolognese with handmade egg pasta<\/a>, which is how the sauce is traditionally served.<\/span>\r\n\"After much research, tasting and tweaking, I finally came up with this beef bolognese recipe that is based on a dish from an Italian restaurant where I worked. It's perfect for feeding a house full of guests.\" \u2014Recipe contributor Christine Wendland, Browns Mills, New Jersey<\/em><\/span>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t
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\"Spicy<\/a><\/div>Spicy Pork and Butternut Squash Ragu<\/a>Total Time:<\/strong> 5 hours, 20 minutes\r\nMain Ingredients:<\/strong> Stewed tomatoes, frozen winter squash, onion, red pepper, boneless pork ribs, pasta\r\nLevel:<\/strong> Beginner
Go to Recipe<\/a><\/div><\/div>\r\nTender, savory pork ribs and sweet butternut squash make the perfect pair in this hearty pasta sauce, which can also be prepared with chicken thighs. Find frozen pureed winter squash in the freezer section at the supermarket, or you can try your hand at freezing squash<\/a> yourself.<\/span>\r\n\"This recipe is a marvelously spicy combo that's perfect for cooler fall weather and satisfying after a day spent outdoors.\" \u2014Recipe contributor Monica Osterhaus, Paducah, Kentucky<\/em><\/span>\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t
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\"Vegan<\/a><\/div>Garden Vegetable Tomato Sauce<\/a>Total Time:<\/strong> 1 hour, 25 minutes\r\nMain Ingredients:<\/strong> Zucchini, onion, mushrooms, red pepper, green pepper, garlic, crushed tomatoes, red wine\r\nLevel:<\/strong> Intermediate
Go to Recipe<\/a><\/div><\/div>\r\nIf you like thick, hearty pasta sauces but don't always want a big bowl of ragu, this veggie-packed sauce is for you. When plump, sweet tomatoes are in season, chop them up and add into the mix with the crushed canned tomatoes, then finish with lots of fresh basil.<\/span>\r\n\"I make this vegetable tomato sauce regularly and store containers of it in my freezer. It's a tasty substitute for regular pasta sauce, and the extra vegetables make it healthier. I also use it when I make pizza.\" \u2014Recipe contributor Ann Sheehy, Lawrence, Massachusetts<\/em><\/span>\r\n\r\nHomemade Pasta Sauce FAQ\r\nWhy is my homemade pasta sauce so watery?\r\nThere are many reasons why your homemade pasta sauce could be watery and thin, from adding too much liquid (like stock or wine) to not cooking the sauce long enough. When in doubt, the most surefire way to thicken a pasta sauce is to cook it longer, which will slowly evaporate extra liquids\u2014<\/em>and also help develop its flavor.\r\nWhat ingredients make pasta sauce better?\r\nMany of the best pasta sauces, like pesto and marinara, make great foundations that you can customize to your tastes with additional spices and herbs. The biggest rule of thumb for making the best-tasting pasta sauces is to use high-quality ingredients, like San Marzano canned tomatoes<\/a>, bright green basil, fresh garlic and good olive oil. For even richer flavor, cook your sauces longer, and make sure not to skimp on salt or fat. Dress up your finished sauce with the best extra-virgin olive oil<\/a> and your favorite fresh herbs.\r\nHow long does homemade pasta sauce last?\r\nHomemade pasta sauce should last for five to seven days in the fridge. We rounded up how to store just about every kind of food in the refrigerator<\/a> if you're wondering how to store your whole meal. If you'd like to store your sauce longer than that, freeze it in airtight containers for up to three months\u2014<\/em>just make sure it's cooled before you put it in the freezer.\r\n\r\n[cf]skyword_tracking_tag[\/cf]\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\r\n\r\n[cf]skyword_tracking_tag[\/cf]","protected":false},"excerpt":{"rendered":"

When should you use fresh pasta vs. dry pasta? Learn the difference between the two and which pasta sauces pair best with each type of pasta.<\/p>\n","protected":false},"author":7954,"featured_media":1740652,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ep_exclude_from_search":false,"footnotes":""},"tags":[306848,307514,303883,303897],"categories-v2":[309603,310497,308476,308490],"coauthors":[50034],"acf":{"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_moat_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"long_pin_file":false,"long_pin":""},"yoast_head":"\nFresh Pasta vs. Dry Pasta: Here's When to Use Each Type of Pasta<\/title>\n\n\n<link rel=\"canonical\" href=\"https:\/\/www.tasteofhome.com\/article\/fresh-pasta-vs-dry-pasta\/\" \/>\n\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Fresh Pasta vs. Dry Pasta: Here's When to Use Each Type of Pasta","description":"When should you use fresh pasta vs. dry pasta? Learn the difference between the two and which pasta sauces pair best with each type of pasta.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.tasteofhome.com\/article\/fresh-pasta-vs-dry-pasta\/","og_locale":"en_US","og_type":"article","og_title":"Fresh Pasta vs. Dry Pasta: What's the Difference?","og_description":"Fresh and dry pasta have different cooking times and textures.","og_url":"https:\/\/www.tasteofhome.com\/article\/fresh-pasta-vs-dry-pasta\/","og_site_name":"Taste Recipes","article_publisher":"https:\/\/www.facebook.com\/tasteofhome","article_published_time":"2022-02-11T16:30:30+00:00","article_modified_time":"2024-09-30T08:57:41+00:00","og_image":[{"width":2560,"height":1344,"url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2022\/02\/fresh-pasta-vs-dry-pasta-whats-the-difference-ft-1-scaled-e1644350917549.jpg","type":"image\/jpeg"}],"author":"Lindsay D. Mattison","twitter_card":"summary_large_image","twitter_title":"Fresh Pasta vs. Dry Pasta: What's the Difference?","twitter_description":"Fresh and dry pasta have different cooking times and textures.","twitter_image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2022\/02\/fresh-pasta-vs-dry-pasta-whats-the-difference-ft-scaled-e1644350700379.jpg","twitter_creator":"@tasteofhome","twitter_site":"@tasteofhome","twitter_misc":{"Written by":"Lindsay D. Mattison","Est. reading time":"7 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.tasteofhome.com\/article\/fresh-pasta-vs-dry-pasta\/#article","isPartOf":{"@id":"https:\/\/www.tasteofhome.com\/article\/fresh-pasta-vs-dry-pasta\/"},"author":{"name":"Lindsay D. 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Learn the difference between the two and which pasta sauces pair best with each type of pasta.","breadcrumb":{"@id":"https:\/\/www.tasteofhome.com\/article\/fresh-pasta-vs-dry-pasta\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.tasteofhome.com\/article\/fresh-pasta-vs-dry-pasta\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.tasteofhome.com\/article\/fresh-pasta-vs-dry-pasta\/#primaryimage","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2022\/02\/fresh-pasta-vs-dry-pasta-whats-the-difference-ft-scaled-e1644350700379.jpg","contentUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2022\/02\/fresh-pasta-vs-dry-pasta-whats-the-difference-ft-scaled-e1644350700379.jpg","width":2560,"height":1708,"caption":"One-Pot Sausage and Basil Pasta; Taste Recipes Magazine; December\/January 2022; Quick Fix; overhead camera angle; warm pink marble background; white handled dutch oven; ingredients; spaghetti; smoked turkey sausage; grape tomatoes; basil leaves; onion; garlic cloves; parmesan; cheese; red pepper flakes; gray stoneware plate; red orange pinch pot; white black stripe linen cloth"},{"@type":"BreadcrumbList","@id":"https:\/\/www.tasteofhome.com\/article\/fresh-pasta-vs-dry-pasta\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.tasteofhome.com\/"},{"@type":"ListItem","position":2,"name":"Recipes","item":"https:\/\/www.tasteofhome.com\/recipes\/"},{"@type":"ListItem","position":3,"name":"Ingredients","item":"https:\/\/www.tasteofhome.com\/recipes\/ingredients\/"},{"@type":"ListItem","position":4,"name":"Pasta","item":"https:\/\/www.tasteofhome.com\/recipes\/ingredients\/pasta\/"},{"@type":"ListItem","position":5,"name":"Fresh Pasta vs. Dry Pasta: What’s the Difference?"}]},{"@type":"WebSite","@id":"https:\/\/www.tasteofhome.com\/#website","url":"https:\/\/www.tasteofhome.com\/","name":"Taste Recipes","description":"Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips","publisher":{"@id":"https:\/\/www.tasteofhome.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.tasteofhome.com\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/www.tasteofhome.com\/#organization","name":"Taste Recipes","url":"https:\/\/www.tasteofhome.com\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.tasteofhome.com\/#\/schema\/logo\/image\/","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/07\/toh-logo-red.png","contentUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/07\/toh-logo-red.png","width":166,"height":125,"caption":"Taste Recipes"},"image":{"@id":"https:\/\/www.tasteofhome.com\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/tasteofhome","https:\/\/x.com\/tasteofhome","https:\/\/www.instagram.com\/tasteofhome\/","https:\/\/www.pinterest.com\/taste_of_home\/","https:\/\/www.youtube.com\/tasteofhome"]},{"@type":"Person","@id":"https:\/\/www.tasteofhome.com\/#\/schema\/person\/cc05f6209019240759d55bb7d3aef499","name":"Lindsay D. Mattison","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.tasteofhome.com\/#\/schema\/person\/image\/200e2c0192826b483bb37150c64fa0be","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/04\/lindsaydmattison.png?resize=150,150","contentUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/04\/lindsaydmattison.png?resize=150,150","caption":"Lindsay D. Mattison"},"description":"Lindsay is a food writer for Taste Recipes. She uses her experience as a professional chef to inspire confidence in home cooks and food enthusiasts. When she\u2019s not writing, you\u2019ll find Lindsay camping, cooking with fresh produce from the farmers market or planning a trip to discover the best new restaurants.","url":"https:\/\/www.tasteofhome.com\/author\/lindsay-mattison\/"}]}},"publishpress_future_action":{"enabled":false,"date":"2025-06-30 16:11:00","action":"draft","terms":[],"taxonomy":"category"},"canonical_url":"https:\/\/www.tasteofhome.com\/article\/fresh-pasta-vs-dry-pasta\/","author_details":{"375230":{"ID":"375230","display_name":"Lindsay D. Mattison","first_name":"Lindsay","last_name":"Mattison","user_login":"lindsay-mattison","user_email":"lindsay.mattison@tmbi.com","linked_account":"lindsay.mattison","website":"http:\/\/www.lindsaymattison.com","description":"<p>Lindsay has been writing for digital publications for seven years and has 10 years of experience working as a professional chef. She became a full-time food writer at <em>Taste Recipes<\/em> in 2023, although she\u2019s been a regular contributor since 2017. Throughout her career, Lindsay has been a freelance writer and recipe developer for multiple publications, including <em>Wide Open Media, Tasting Table, Mashed<\/em> and <em>SkinnyMs<\/em>.<\/p>\r\n<p>Lindsay is an accomplished product tester and spent six years as a freelance product tester at <em>Reviewed<\/em> (part of the USA Today network). She has tested everything from cooking gadgets to knives, cookware sets, meat thermometers, pizza ovens and more than 60 grills (including charcoal, gas, kamado, smoker and pellet grills).<\/p>\r\n<p>Lindsay still cooks professionally for pop-up events, especially when she can highlight local, seasonal ingredients. As a writer, Lindsay loves sharing her skills and experience with home cooks. She aspires to motivate others to gain confidence in the kitchen. When she\u2019s not writing, you\u2019ll find her cooking with fresh produce from the farmers market or planning a trip to discover the best new restaurants.<\/p>","twitter":"","instagram":"https:\/\/www.instagram.com\/linzdmattison\/","facebook":"","public_email":"","linkedin":"https:\/\/www.linkedin.com\/in\/lindsaydmattison\/","tiktok":"","youtube":"","location":"Portland, OR","school_and_year":"University of Tennessee","education":"<ul>\r\n<li>University of Tennessee, bachelor's in Spanish language and literature<\/li>\r\n<li>Cascade Culinary Institute, certificate of completion in culinary arts, sustainable food systems emphasis<\/li>\r\n<\/ul>","highlights":"<ul>\r\n<li>7 years in food publishing, including freelance recipe development, food writing and product testing<\/li>\r\n<li>Culinary school graduate with 10 years experience working in professional kitchens, including catering and working as the executive chef of a farm-to-table restaurant<\/li>\r\n<li>Co-author of two Ayurvedic cookbooks: <em>My Mother's Ayurvedic Kitchen<\/em> and <em>Ayurveda: Breaking the Rules Without Breaking the Principles<\/em><\/li>\r\n<\/ul>","expertise":"Cooking techniques; Recipe development; Product testing","short_bio":"<p>Lindsay has been a food writer, recipe developer and product tester for seven years. She\u2019s a culinary school graduate who specializes in sustainable food and seasonal ingredients. She draws on her professional chef background to develop recipes and help home cooks gain confidence in the kitchen. When Lindsay isn\u2019t writing, you\u2019ll find her cooking with fresh produce from the farmers market or planning a trip to discover the best new restaurants.<\/p>","user_nicename":"lindsay-mattison","type":"guest-author","nickname":""}},"extracted_shortcodes":{"[collection id=\"388969\" title=\"Our Best Homemade Pasta Sauce Recipes\"]":{"ID":388969,"post_author":"7025","post_date":"2018-01-12 23:50:47","post_date_gmt":"2018-01-12 23:50:47","post_content":"<div class=\"listicle-card-image-wrapper\"><a href="https:\/\/www.tasteofhome.com\/recipes\/stamp-of-approval-spaghetti-sauce\/" data-name=\"Stamp-of-Approval Spaghetti Sauce\" data-module=\"content recirculation\" data-position=\"recipe image\"><img width=\"700\" height=\"1024\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Stamp-of-Approval-Spaghetti-Sauce_EXPS_TOHD25_39564_ChristineMa_2.jpg?fit=700,1024\" class=\"large alignleft wp-image-2117819\" alt=\"Stamp Of Approval Spaghetti Sauce Exps Tohd25 39564 Christinema 2\" title=\"Stamp Of Approval Spaghetti Sauce Exps Tohd25 39564 Christinema 2\" decoding=\"async\" loading=\"lazy\" \/><\/a><\/div><h2 class=\"listicle-page__title\" id=\"recipe-39564-70\"><a href="https:\/\/www.tasteofhome.com\/recipes\/stamp-of-approval-spaghetti-sauce\/" data-name=\"Stamp-of-Approval Spaghetti Sauce\" data-module=\"content recirculation\" data-position=\"card title\">Stamp-of-Approval Spaghetti Sauce<\/a><\/h2><strong>Total Time<\/strong>: 8 hours, 30 minutes\r\n<strong>Main Ingredients:<\/strong> Ground beef, Italian sausage, diced tomatoes, tomato paste, basil, oregano, bay leaves\r\n<strong>Level<\/strong>: Beginner<div class=\"listicle-page__buttons\"><div class=\"listicle-page__cta-button\"><a href="https:\/\/www.tasteofhome.com\/recipes\/stamp-of-approval-spaghetti-sauce\/" data-name=\"https:\/\/www.tasteofhome.com\/recipes\/stamp-of-approval-spaghetti-sauce\/\" data-module=\"Content Recirculation\" data-position=\"Go to Recipe\">Go to Recipe<\/a><\/div><\/div>\r\n<p dir=\"ltr\">With sweet Italian sausage, ground beef, eight cloves of garlic and loads of fresh herbs, this crowd-pleasing spaghetti sauce has it all. If you're never quite sure <a href=\"https:\/\/www.tasteofhome.com\/article\/how-much-pasta\/\" rel=\"noopener noreferrer\">how much pasta to cook per person<\/a>, we made a handy chart to help.<\/p>\r\n<p dir=\"ltr\"><em>\"My father is very opinionated, especially about food. This recipe received his almost unreachable stamp of approval. I have yet to hear a disagreement from anyone who has tried it!\" \u2014Recipe contributor Melissa Taylor, Higley, Arizona<\/em><\/p>\r\n<!--nextpage-->\r\n\r\n<div class=\"listicle-card-image-wrapper\"><a href="https:\/\/www.tasteofhome.com\/recipes\/the-best-marinara-sauce\/" data-name=\"The Best Marinara Sauce\" data-module=\"content recirculation\" data-position=\"recipe image\"><img width=\"1024\" height=\"1024\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/0001\/01\/The-Best-Marinara-Sauce_EXPS_FTTMZ19_237022_E03_15_7b_rms.jpg?fit=1024,1024\" class=\"large alignleft wp-image-1104510\" alt=\"The best marinara sauce\" title=\"The best marinara sauce\" decoding=\"async\" loading=\"lazy\" \/><\/a><\/div><h2 class=\"listicle-page__title\" id=\"recipe-237022-53\"><a href="https:\/\/www.tasteofhome.com\/recipes\/the-best-marinara-sauce\/" data-name=\"The Best Marinara Sauce\" data-module=\"content recirculation\" data-position=\"card title\">The Best Marinara Sauce<\/a><\/h2><strong>Total Time<\/strong>: 1 hour, 40 minutes + simmering\r\n<strong>Main Ingredients<\/strong>: Onion, garlic, plum tomatoes, basil, oregano, tomato paste, lemon\r\n<strong>Level:<\/strong> Advanced<div class=\"listicle-page__buttons\"><div class=\"listicle-page__cta-button\"><a href="https:\/\/www.tasteofhome.com\/recipes\/the-best-marinara-sauce\/" data-name=\"https:\/\/www.tasteofhome.com\/recipes\/the-best-marinara-sauce\/\" data-module=\"Content Recirculation\" data-position=\"Go to Recipe\">Go to Recipe<\/a><\/div><\/div>\r\n<p dir=\"ltr\">Jarred pasta sauce is pretty excellent these days, but nothing beats from-scratch marinara when you're making meatballs, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/cheese-manicotti\/\" rel=\"noopener noreferrer\">manicotti<\/a> and many other classic Italian dishes. We like plum tomatoes for this sauce because they're meaty, have minimal seeds and aren't too acidic.<\/p>\r\n<p dir=\"ltr\"><em>\"I developed this marinara sauce recipe with a friend to make the most of a bumper crop of tomatoes. Now we like to make huge batches\u2014we're talking 220-pounds-of- tomatoes huge\u2014and then give jars along with a pound of pasta as gifts around the holidays. Knowing this sauce is made from the heart with the best possible ingredients makes me feel good about giving it to my family and friends.\" \u2014Recipe Contributor Shannon Norris, Cudahy, Wisconsin<\/em><\/p>\r\n<!--nextpage-->\r\n\r\n<div class=\"listicle-card-image-wrapper\"><a href="https:\/\/www.tasteofhome.com\/recipes\/homemade-alfredo-sauce\/" data-name=\"Homemade Alfredo Sauce\" data-module=\"content recirculation\" data-position=\"recipe image\"><img width=\"1024\" height=\"1024\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/0001\/01\/Homemade-Alfredo-Sauce_EXPS_THN18_154501_B05_31_2b.jpg?fit=1024,1024\" class=\"large alignleft wp-image-767988\" alt=\"Homemade Alfredo Sauce\" title=\"Homemade Alfredo Sauce\" decoding=\"async\" loading=\"lazy\" \/><\/a><\/div><h2 class=\"listicle-page__title\" id=\"recipe-154501-21\"><a href="https:\/\/www.tasteofhome.com\/recipes\/homemade-alfredo-sauce\/" data-name=\"Homemade Alfredo Sauce\" data-module=\"content recirculation\" data-position=\"card title\">Homemade Alfredo Sauce<\/a><\/h2><strong>Total Time:<\/strong> 40 minutes\r\n<strong>Main Ingredients:<\/strong> Shallots, garlic, heavy cream, Asiago, Parmesan, Romano\r\n<strong>Level:<\/strong> Beginner<div class=\"listicle-page__buttons\"><div class=\"listicle-page__cta-button\"><a href="https:\/\/www.tasteofhome.com\/recipes\/homemade-alfredo-sauce\/" data-name=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-alfredo-sauce\/\" data-module=\"Content Recirculation\" data-position=\"Go to Recipe\">Go to Recipe<\/a><\/div><\/div>\r\n<p dir=\"ltr\">With three types of Italian cheese and lots of heavy cream, this decadent Alfredo sauce is best served with fettuccine and bright green <a href=\"https:\/\/www.tasteofhome.com\/collection\/fast-spring-veggie-sides\/\" rel=\"noopener noreferrer\">vegetable side dishes<\/a> for contrast. For a quick, flavorful protein, look no further than the crispy <a href=\"https:\/\/www.tasteofhome.com\/recipes\/chicken-cutlet\/\" rel=\"noopener noreferrer\">chicken cutlet<\/a>.<\/p>\r\n<p dir=\"ltr\"><em>\"When I found out I had celiac disease and could no longer have fettuccine Alfredo, I was determined to figure out a way to re-create it. This has now become one of my most-requested dishes. I use gluten-free multigrain pasta, but you can use any style of pasta.\" \u2014Recipe contributor Jackie Charlesworth Stiff, Frederick, Colorado<\/em><\/p>\r\n<!--nextpage-->\r\n\r\n<div class=\"listicle-card-image-wrapper\"><a href="https:\/\/www.tasteofhome.com\/recipes\/garlic-cream-sauce\/" data-name=\"Garlic Cream Sauce\" data-module=\"content recirculation\" data-position=\"recipe image\"><img width=\"700\" height=\"700\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2021\/07\/Garlic-Cream-Sauce_EXPS_FT21_51805_F_0421_1.jpg?fit=700,700\" class=\"large alignleft wp-image-1676530\" alt=\"Garlic Cream Sauce Exps Ft21 51805 F 0421 1\" title=\"Garlic Cream Sauce Exps Ft21 51805 F 0421 1\" decoding=\"async\" loading=\"lazy\" \/><\/a><\/div><h2 class=\"listicle-page__title\" id=\"recipe-51805-17\"><a href="https:\/\/www.tasteofhome.com\/recipes\/garlic-cream-sauce\/" data-name=\"Garlic Cream Sauce\" data-module=\"content recirculation\" data-position=\"card title\">Garlic Cream Sauce<\/a><\/h2><strong>Total Time:<\/strong> 20 minutes\r\n<strong>Main Ingredients<\/strong>: Butter, garlic, cream cheese, heavy cream, Parmesan\r\n<strong>Level<\/strong>: Beginner<div class=\"listicle-page__buttons\"><div class=\"listicle-page__cta-button\"><a href="https:\/\/www.tasteofhome.com\/recipes\/garlic-cream-sauce\/" data-name=\"https:\/\/www.tasteofhome.com\/recipes\/garlic-cream-sauce\/\" data-module=\"Content Recirculation\" data-position=\"Go to Recipe\">Go to Recipe<\/a><\/div><\/div>\r\n<p dir=\"ltr\">Thickened with Parmesan and a bit of cream cheese, this luscious garlic cream sauce is a deeply flavorful twist on Alfredo. If you're someone who believes there's no such thing as too much garlic, these other <a href=\"https:\/\/www.tasteofhome.com\/collection\/recipes-for-garlic-lovers\/\" rel=\"noopener noreferrer\">recipes for garlic lovers<\/a> will make good use of an abundance of cloves.<\/p>\r\n<p dir=\"ltr\"><em>\"This rich, easy garlic cream sauce recipe is requested at every family occasion I attend. Don't be afraid to alter the recipe with more or less garlic to suit your taste.\" \u2014Recipe contributor Joy McQuaid, Darlington, Wisconsin<\/em><\/p>\r\n<!--nextpage-->\r\n\r\n<div class=\"listicle-card-image-wrapper\"><a href="https:\/\/www.tasteofhome.com\/recipes\/classic-pesto\/" data-name=\"Classic Pesto\" data-module=\"content recirculation\" data-position=\"recipe image\"><img width=\"700\" height=\"1024\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Classic-Pesto_EXPS_FT23_48031_JR_0921_3.jpg?fit=700,1024\" class=\"large alignleft wp-image-1948182\" alt=\"Classic Pesto Exps Ft23 48031 Jr 0921 3\" title=\"Classic Pesto Exps Ft23 48031 Jr 0921 3\" decoding=\"async\" loading=\"lazy\" \/><\/a><\/div><h2 class=\"listicle-page__title\" id=\"recipe-48031-10\"><a href="https:\/\/www.tasteofhome.com\/recipes\/classic-pesto\/" data-name=\"Classic Pesto\" data-module=\"content recirculation\" data-position=\"card title\">Classic Pesto<\/a><\/h2><strong>Total Time:<\/strong> 10 minutes\r\n<strong>Main Ingredients:<\/strong> Basil, Parmesan, garlic, pine nuts\r\n<strong>Level:<\/strong> Beginner<div class=\"listicle-page__buttons\"><div class=\"listicle-page__cta-button\"><a href="https:\/\/www.tasteofhome.com\/recipes\/classic-pesto\/" data-name=\"https:\/\/www.tasteofhome.com\/recipes\/classic-pesto\/\" data-module=\"Content Recirculation\" data-position=\"Go to Recipe\">Go to Recipe<\/a><\/div><\/div>\r\n<p dir=\"ltr\">Made for centuries in the Liguria region of Italy, fresh basil pesto is a nutty, fragrant sauce we love to slather on just about everything, from summer sandwiches to <a href=\"https:\/\/www.tasteofhome.com\/collection\/crostini-recipes\/\" rel=\"noopener noreferrer\">crostini<\/a> and, of course, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/easy-pesto-pasta\/\">pasta<\/a>. Since <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-store-fresh-basil\/\" rel=\"noopener noreferrer\">fresh basil<\/a> is the star of the show, make sure your leaves are plump and bright green, with no brown spots.<\/p>\r\n<p dir=\"ltr\"><em>\"This versatile pesto boasts a perfect basil flavor. Pair it with pasta and you've got a classic Italian dinner.\" \u2014Recipe Contributor Iola Egle, Bella Vista, Arkansas<\/em><\/p>\r\n<!--nextpage-->\r\n\r\n<div class=\"listicle-card-image-wrapper\"><a href="https:\/\/www.tasteofhome.com\/recipes\/hearty-ragu-bolognese\/" data-name=\"Hearty Ragu Bolognese\" data-module=\"content recirculation\" data-position=\"recipe image\"><img width=\"700\" height=\"1024\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Pappardelle-Bolognese_EXPS_TOHcom24_171987_MD_P2_09_27_12b.jpg?fit=700,1024\" class=\"large alignleft wp-image-2061188\" alt=\"Pappardelle Bolognese Exps Tohcom24 171987 Md P2 09 27 12b\" title=\"Pappardelle Bolognese Exps Tohcom24 171987 Md P2 09 27 12b\" decoding=\"async\" loading=\"lazy\" \/><\/a><\/div><h2 class=\"listicle-page__title\" id=\"recipe-171987-74\"><a href="https:\/\/www.tasteofhome.com\/recipes\/hearty-ragu-bolognese\/" data-name=\"Hearty Ragu Bolognese\" data-module=\"content recirculation\" data-position=\"card title\">Hearty Ragu Bolognese<\/a><\/h2><strong>Total Time<\/strong>: 4 hours, 5 minutes\r\n<strong>Main Ingredients<\/strong>: Onion, celery, carrot, garlic, ground beef, Italian sausage, white wine, beef broth, heavy cream, tomato paste\r\n<strong>Level<\/strong>: Beginner<div class=\"listicle-page__buttons\"><div class=\"listicle-page__cta-button\"><a href="https:\/\/www.tasteofhome.com\/recipes\/hearty-ragu-bolognese\/" data-name=\"https:\/\/www.tasteofhome.com\/recipes\/hearty-ragu-bolognese\/\" data-module=\"Content Recirculation\" data-position=\"Go to Recipe\">Go to Recipe<\/a><\/div><\/div>\r\n<p dir=\"ltr\">There's nothing more satisfying than a warming bowl of meaty bolognese, and this one becomes extra decadent with heavy cream and a trio of meats. Unsure which white wine to use in the sauce? Here's our handy guide on <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-cook-with-wine-according-to-the-experts\/\" rel=\"noopener noreferrer\">how to cook with wine<\/a>.<\/p>\r\n<p dir=\"ltr\"><em>\"My robust ragu combines ground beef, sausage and chicken. Serve it over any type of pasta, or baked or fried polenta. It's even good on its own with a slice of hot buttered garlic bread.\" \u2014Recipe contributor Caroline Brody, Forest Hills, New York<\/em><\/p>\r\n<!--nextpage-->\r\n\r\n<div class=\"listicle-card-image-wrapper\"><a href="https:\/\/www.tasteofhome.com\/recipes\/homemade-meatless-spaghetti-sauce\/" data-name=\"Homemade Meatless Spaghetti Sauce\" data-module=\"content recirculation\" data-position=\"recipe image\"><img width=\"700\" height=\"1024\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Spaghetti-Sauce-Without-Meat_EXPS_TOHD24_454_SarahTramonte_4.jpg?fit=700,1024\" class=\"large alignleft wp-image-2108240\" alt=\"Spaghetti Sauce Without Meat Exps Tohd24 454 Sarahtramonte 4\" title=\"Spaghetti Sauce Without Meat Exps Tohd24 454 Sarahtramonte 4\" decoding=\"async\" loading=\"lazy\" \/><\/a><\/div><h2 class=\"listicle-page__title\" id=\"recipe-454-77\"><a href="https:\/\/www.tasteofhome.com\/recipes\/homemade-meatless-spaghetti-sauce\/" data-name=\"Homemade Meatless Spaghetti Sauce\" data-module=\"content recirculation\" data-position=\"card title\">Homemade Meatless Spaghetti Sauce<\/a><\/h2><strong>Total Time:<\/strong> 3 hours, 35 minutes\r\n<strong>Main Ingredients:<\/strong> Onions, tomatoes, garlic, tomato paste\r\n<strong>Level:<\/strong> Beginner<div class=\"listicle-page__buttons\"><div class=\"listicle-page__cta-button\"><a href="https:\/\/www.tasteofhome.com\/recipes\/homemade-meatless-spaghetti-sauce\/" data-name=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-meatless-spaghetti-sauce\/\" data-module=\"Content Recirculation\" data-position=\"Go to Recipe\">Go to Recipe<\/a><\/div><\/div>\r\n<p dir=\"ltr\">Made with fresh juicy tomatoes and a touch of brown sugar<i>, <\/i>this slow-cooked pasta sauce is a smart thing to freeze, so you can have a taste of summer in the colder months. For a little extra heft, brown some ground beef or Italian sausage to add to the cooked sauce.<\/p>\r\n<p dir=\"ltr\"><em>\"When my tomatoes ripen, the first things I make are BLTs and this homemade spaghetti sauce.\" \u2014Recipe contributor Sondra Bergy, Lowell, Michigan<\/em><\/p>\r\n<!--nextpage-->\r\n\r\n<div class=\"listicle-card-image-wrapper\"><a href="https:\/\/www.tasteofhome.com\/recipes\/red-clam-sauce\/" data-name=\"Red Clam Sauce\" data-module=\"content recirculation\" data-position=\"recipe image\"><img width=\"700\" height=\"1024\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Red-Clam-Sauce_EXPS_TOHD_41124_JonathanMelendez_6.jpg?fit=700,1024\" class=\"large alignleft wp-image-2113401\" alt=\"Red Clam Sauce Exps Tohd 41124 Jonathanmelendez 6\" title=\"Red Clam Sauce Exps Tohd 41124 Jonathanmelendez 6\" decoding=\"async\" loading=\"lazy\" \/><\/a><\/div><h2 class=\"listicle-page__title\" id=\"recipe-41124-90\"><a href="https:\/\/www.tasteofhome.com\/recipes\/red-clam-sauce\/" data-name=\"Red Clam Sauce\" data-module=\"content recirculation\" data-position=\"card title\">Red Clam Sauce<\/a><\/h2><strong>Total Time:<\/strong> 3 hours, 25 minutes\r\n<strong>Main Ingredients:<\/strong> Canned clams, diced tomatoes, tomato paste\r\n<strong>Level:<\/strong> Beginner<div class=\"listicle-page__buttons\"><div class=\"listicle-page__cta-button\"><a href="https:\/\/www.tasteofhome.com\/recipes\/red-clam-sauce\/" data-name=\"https:\/\/www.tasteofhome.com\/recipes\/red-clam-sauce\/\" data-module=\"Content Recirculation\" data-position=\"Go to Recipe\">Go to Recipe<\/a><\/div><\/div>\r\n<p dir=\"ltr\">Canned clams are our pantry secret weapon, and here they add a rich, briny flavor (plus protein!) to classic red sauce. Another Italian canned clam winner? <a href=\"https:\/\/www.tasteofhome.com\/recipes\/calico-clams-casino\/\" rel=\"noopener noreferrer\">Baked clams casino<\/a><em>\u2014<\/em>no shells required.<\/p>\r\n<p dir=\"ltr\"><em>\"This recipe tastes like an Italian restaurant specialty and cooks while you take care of other things. What a marvelous way to jazz up pasta sauce!\" \u2014Recipe contributor JoAnn Brown, Latrobe, Pennsylvania<\/em><\/p>\r\n<!--nextpage-->\r\n\r\n<div class=\"listicle-card-image-wrapper\"><a href="https:\/\/www.tasteofhome.com\/recipes\/pasta-napolitana\/" data-name=\"Pasta Napolitana\" data-module=\"content recirculation\" data-position=\"recipe image\"><img width=\"696\" height=\"696\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/04\/Pasta-Napolitana_EXPS_FT20_244521_F_0226_1-4.jpg?fit=696,696\" class=\"large alignleft wp-image-1613464\" alt=\"Pasta Napolitana\" title=\"Pasta Napolitana\" decoding=\"async\" loading=\"lazy\" \/><\/a><\/div><h2 class=\"listicle-page__title\" id=\"recipe-244521-90\"><a href="https:\/\/www.tasteofhome.com\/recipes\/pasta-napolitana\/" data-name=\"Pasta Napolitana\" data-module=\"content recirculation\" data-position=\"card title\">Pasta Napolitana<\/a><\/h2><strong>Total Time:<\/strong> 2 hours, 30 minutes\r\n<strong>Main Ingredients:<\/strong> Bacon, ground beef, Italian sausage, pepperoni, tomato paste, marinara sauce\r\n<strong>Level:<\/strong> Intermediate<div class=\"listicle-page__buttons\"><div class=\"listicle-page__cta-button\"><a href="https:\/\/www.tasteofhome.com\/recipes\/pasta-napolitana\/" data-name=\"https:\/\/www.tasteofhome.com\/recipes\/pasta-napolitana\/\" data-module=\"Content Recirculation\" data-position=\"Go to Recipe\">Go to Recipe<\/a><\/div><\/div>\r\n<p dir=\"ltr\">Cooking with a whopping four types of meat\u2014bacon, ground beef, Italian sausage and pepperoni\u2014adds so many rich layers of flavor, especially after two hours on the stove. Serve with lots of <a href=\"https:\/\/www.tasteofhome.com\/recipes\/mom-s-italian-bread\/\" rel=\"noopener noreferrer\">Italian bread<\/a> or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/best-ever-breadsticks\/\" rel=\"noopener noreferrer\">breadsticks<\/a>, because you don't want a drop of this hearty meat sauce to go to waste.<\/p>\r\n<p dir=\"ltr\"><em>\"This is the ultimate meat lovers sauce and is my copycat version of The Cheesecake Factory's pasta. Rich and hearty, with tremendous flavors, this pasta Napolitana will disappear quickly. I always make extra sauce, as it freezes very well.\" \u2014Recipe contributor John Pittman, Northampton, Pennsylvania<\/em><\/p>\r\n<!--nextpage-->\r\n\r\n<div class=\"listicle-card-image-wrapper\"><a href="https:\/\/www.tasteofhome.com\/recipes\/slow-cooker-clam-sauce\/" data-name=\"Slow-Cooker Clam Sauce\" data-module=\"content recirculation\" data-position=\"recipe image\"><img width=\"1024\" height=\"1024\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/05\/Slow-Cooker-Clam-Sauce_EXPS_EDSC18_152212_B03_15_1b.jpg?fit=1024,1024\" class=\"large alignleft wp-image-678539\" alt=\"Slow-Cooker Clam Sauce\" title=\"Slow-Cooker Clam Sauce\" decoding=\"async\" loading=\"lazy\" \/><\/a><\/div><h2 class=\"listicle-page__title\" id=\"recipe-152212-18\"><a href="https:\/\/www.tasteofhome.com\/recipes\/slow-cooker-clam-sauce\/" data-name=\"Slow-Cooker Clam Sauce\" data-module=\"content recirculation\" data-position=\"card title\">Slow-Cooker Clam Sauce<\/a><\/h2><strong>Total Time:<\/strong> 3 hours, 10 minutes\r\n<strong>Main Ingredients:<\/strong> Butter, olive oil, mushrooms, garlic, canned clams, sherry, lemon\r\n<strong>Level:<\/strong> Beginner<div class=\"listicle-page__buttons\"><div class=\"listicle-page__cta-button\"><a href="https:\/\/www.tasteofhome.com\/recipes\/slow-cooker-clam-sauce\/" data-name=\"https:\/\/www.tasteofhome.com\/recipes\/slow-cooker-clam-sauce\/\" data-module=\"Content Recirculation\" data-position=\"Go to Recipe\">Go to Recipe<\/a><\/div><\/div>\r\n<p dir=\"ltr\">The juice from canned clams lends a satisfying brinness to this slow-cooked clam sauce, which gets another pop of brightness from sherry. Serve with fresh lemon, lots of parsley and grated Parmesan cheese.<\/p>\r\n<p dir=\"ltr\"><em>\"Serve this delectable clam sauce as a hot dip for holiday get-togethers. The sauce is bright and fresh with pasta, too.\" \u2014Recipe contributor Frances Pietsch, Flower Mound, Texas<\/em><\/p>\r\n<!--nextpage-->\r\n\r\n<div class=\"listicle-card-image-wrapper\"><a href="https:\/\/www.tasteofhome.com\/recipes\/slow-cooker-short-rib-ragu-over-pappardelle\/" data-name=\"Slow-Cooker Short Rib Ragu over Pappardelle\" data-module=\"content recirculation\" data-position=\"recipe image\"><img width=\"1024\" height=\"1024\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/0001\/01\/Crockpot-Short-Rib-Ragu-over-Pappardelle_EXPS_THSO18_218391_B04_20_8b.jpg?fit=1024,1024\" class=\"large alignleft wp-image-728653\" alt=\"Slow-Cooker Short Rib Ragu over Pappardelle\" title=\"Slow-Cooker Short Rib Ragu over Pappardelle\" decoding=\"async\" loading=\"lazy\" \/><\/a><\/div><h2 class=\"listicle-page__title\" id=\"recipe-218391-75\"><a href="https:\/\/www.tasteofhome.com\/recipes\/slow-cooker-short-rib-ragu-over-pappardelle\/" data-name=\"Slow-Cooker Short Rib Ragu over Pappardelle\" data-module=\"content recirculation\" data-position=\"card title\">Slow-Cooker Short Rib Ragu over Pappardelle<\/a><\/h2><strong>Total Time:<\/strong> 7 hours, 30 minutes\r\n<strong>Main Ingredients:<\/strong> Beef short ribs, mushrooms, onion, carrots, tomato paste, red wine, garlic, diced tomatoes, pappardelle, Parmesan\r\n<strong>Level:<\/strong> Intermediate<div class=\"listicle-page__buttons\"><div class=\"listicle-page__cta-button\"><a href="https:\/\/www.tasteofhome.com\/recipes\/slow-cooker-short-rib-ragu-over-pappardelle\/" data-name=\"https:\/\/www.tasteofhome.com\/recipes\/slow-cooker-short-rib-ragu-over-pappardelle\/\" data-module=\"Content Recirculation\" data-position=\"Go to Recipe\">Go to Recipe<\/a><\/div><\/div>\r\n<p dir=\"ltr\">Mushrooms add the perfect umami-boost to these succulent short ribs, which are best served over wide, flat pappardelle noodles or fettuccine. Go all in on richness and top each plate of ragu with a small, creamy scoop of <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-burrata-and-how-is-it-made\/\" rel=\"noopener noreferrer\">burrata<\/a>.<\/p>\r\n<p dir=\"ltr\"><em>\"An irresistible sauce gives the beef in this short rib ragu another dimension of flavor. Nearly any starchy side, such as potatoes or polenta, will work in place of the pasta. Short ribs are my crowd-pleaser weekend meal for all occasions.\" \u2014Recipe Contributor Missy Raho, Morristown, New Jersey<\/em><\/p>\r\n<!--nextpage-->\r\n\r\n<div class=\"listicle-card-image-wrapper\"><a href="https:\/\/www.tasteofhome.com\/recipes\/gluten-free-bechamel-recipe\/" data-name=\"Gluten-Free Bechamel\" data-module=\"content recirculation\" data-position=\"recipe image\"><img width=\"700\" height=\"1024\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Basic-White-Sauce_EXPS_FT24_13884_ST_0306_1.jpg?fit=700,1024\" class=\"large alignleft wp-image-1972633\" alt=\"Basic White Sauce Exps Ft24 13884 St 0306 1\" title=\"Basic White Sauce Exps Ft24 13884 St 0306 1\" decoding=\"async\" loading=\"lazy\" \/><\/a><\/div><h2 class=\"listicle-page__title\" id=\"recipe-272809-22\"><a href="https:\/\/www.tasteofhome.com\/recipes\/gluten-free-bechamel-recipe\/" data-name=\"Gluten-Free Bechamel\" data-module=\"content recirculation\" data-position=\"card title\">Gluten-Free Bechamel<\/a><\/h2><strong>Total Time:<\/strong> 10 minutes\r\n<strong>Main Ingredients:<\/strong> Butter, gluten-free flour, 2% milk, white pepper\r\n<strong>Level:<\/strong> Beginner<div class=\"listicle-page__buttons\"><div class=\"listicle-page__cta-button\"><a href="https:\/\/www.tasteofhome.com\/recipes\/gluten-free-bechamel-recipe\/" data-name=\"https:\/\/www.tasteofhome.com\/recipes\/gluten-free-bechamel-recipe\/\" data-module=\"Content Recirculation\" data-position=\"Go to Recipe\">Go to Recipe<\/a><\/div><\/div>\r\n<p dir=\"ltr\">Given that flour is the thickening agent used in bechamel sauce, you might think that making a gluten-free version is impossible. Not so! We've found that <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-gluten-free-flour-blends\/\">gluten-free flour<\/a> (with xanthan gum) makes a great foundation for a decadent sauce that's perfect in dishes like <a href=\"https:\/\/www.tasteofhome.com\/recipes\/vegetable-lasagna\/\" rel=\"noopener noreferrer\">vegetable lasagna<\/a> that swaps noodles for eggplant.<\/p>\r\n<p dir=\"ltr\"><em>\"Making a classic bechamel sauce gluten free is as simple as substituting gluten-free flour. Just make sure the flour contains xanthan gum.\" \u2014<\/em>Taste Recipes<em> Test Kitchen<\/em><\/p>\r\n<!--nextpage-->\r\n\r\n<div class=\"listicle-card-image-wrapper\"><a href="https:\/\/www.tasteofhome.com\/recipes\/arugula-walnut-pesto\/" data-name=\"Arugula Walnut Pesto\" data-module=\"content recirculation\" data-position=\"recipe image\"><img width=\"700\" height=\"1024\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Arugula-Walnut-Pesto_EXPS_FT23_274036_ST_6_06_1.jpg?fit=700,1024\" class=\"large alignleft wp-image-1952368\" alt=\"Arugula Walnut Pesto Exps Ft23 274036 St 6 06 1\" title=\"Arugula Walnut Pesto Exps Ft23 274036 St 6 06 1\" decoding=\"async\" loading=\"lazy\" \/><\/a><\/div><h2 class=\"listicle-page__title\" id=\"recipe-274036-61\"><a href="https:\/\/www.tasteofhome.com\/recipes\/arugula-walnut-pesto\/" data-name=\"Arugula Walnut Pesto\" data-module=\"content recirculation\" data-position=\"card title\">Arugula Walnut Pesto<\/a><\/h2><strong>Total Time:<\/strong> 15 minutes\r\n<strong>Main Ingredients:<\/strong> Arugula, Parmesan, garlic, walnuts, lemon\r\n<strong>Level:<\/strong> Beginner<div class=\"listicle-page__buttons\"><div class=\"listicle-page__cta-button\"><a href="https:\/\/www.tasteofhome.com\/recipes\/arugula-walnut-pesto\/" data-name=\"https:\/\/www.tasteofhome.com\/recipes\/arugula-walnut-pesto\/\" data-module=\"Content Recirculation\" data-position=\"Go to Recipe\">Go to Recipe<\/a><\/div><\/div>\r\n<p dir=\"ltr\">The secret to deliciously nutty pesto is to toast your nuts<em>\u2014<\/em>in this case, buttery walnuts<em>\u2014<\/em>before tossing them into the food processor. Pulverized with spicy arugula and lots of Parmesan, these greens transform into a sauce you'll want to use in everything from <a href=\"https:\/\/www.tasteofhome.com\/recipes\/garden-pesto-pasta-salad\/\" rel=\"noopener noreferrer\">pasta salad<\/a> to <a href=\"https:\/\/www.tasteofhome.com\/recipes\/pesto-pizza\/\" rel=\"noopener noreferrer\">pizza<\/a>.<\/p>\r\n<p dir=\"ltr\"><em>\"Arugula pesto has a nutty, bright flavor. It can be served on crostini or pizzas or tossed with pasta. For a more pronounced nutty flavor, toast the walnuts first.\" \u2014<\/em>Taste Recipes<em> Test Kitchen<\/em><\/p>\r\n<!--nextpage-->\r\n\r\n<div class=\"listicle-card-image-wrapper\"><a href="https:\/\/www.tasteofhome.com\/recipes\/spicy-fresh-tomato-and-eggplant-sauce\/" data-name=\"Spicy Fresh Tomato and Eggplant Sauce\" data-module=\"content recirculation\" data-position=\"recipe image\"><img width=\"700\" height=\"700\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/03\/Spicy-Fresh-Tomato-and-Eggplant-Sauce_EXPS_RC23_270807_P2_MD_02_01_1b.jpg?fit=700,700\" class=\"large alignleft wp-image-1860083\" alt=\"Spicy Fresh Tomato And Eggplant Sauce Exps Rc23 270807 P2 Md 02 01 1b\" title=\"Spicy Fresh Tomato And Eggplant Sauce Exps Rc23 270807 P2 Md 02 01 1b\" decoding=\"async\" loading=\"lazy\" \/><\/a><\/div><h2 class=\"listicle-page__title\" id=\"recipe-270807-46\"><a href="https:\/\/www.tasteofhome.com\/recipes\/spicy-fresh-tomato-and-eggplant-sauce\/" data-name=\"Spicy Fresh Tomato and Eggplant Sauce\" data-module=\"content recirculation\" data-position=\"card title\">Spicy Fresh Tomato and Eggplant Sauce<\/a><\/h2><strong>Total Time:<\/strong> 1 hour, 10 minutes + releasing\r\n<strong>Main Ingredients:<\/strong> Eggplant, tomatoes, onion, carrot, tomato puree, Parmesan rind\r\n<strong>Level:<\/strong> Beginner<div class=\"listicle-page__buttons\"><div class=\"listicle-page__cta-button\"><a href="https:\/\/www.tasteofhome.com\/recipes\/spicy-fresh-tomato-and-eggplant-sauce\/" data-name=\"https:\/\/www.tasteofhome.com\/recipes\/spicy-fresh-tomato-and-eggplant-sauce\/\" data-module=\"Content Recirculation\" data-position=\"Go to Recipe\">Go to Recipe<\/a><\/div><\/div>\r\n<p dir=\"ltr\">You don't need meat to make a robust, hearty pasta sauce, and this tomato and eggplant sauce proves it. Tossing a <a href=\"https:\/\/www.tasteofhome.com\/article\/what-to-do-with-parmesan-rind\/\" rel=\"noopener noreferrer\">Parmesan rind<\/a> into the mix while cooking it adds a wonderful nutty backdrop, so make sure never to throw those beauties in the trash.<\/p>\r\n<p dir=\"ltr\"><em>\"My garden is teeming with fresh tomatoes and eggplant toward the end of summer, so I've been thinking of ways to use them. A hearty gravy for pasta is just the ticket.\" \u2014Recipe contributor Teri Schloessmann, Tulsa, Oklahoma<\/em><\/p>\r\n<!--nextpage-->\r\n\r\n<div class=\"listicle-card-image-wrapper\"><a href="https:\/\/www.tasteofhome.com\/recipes\/vegan-bechamel-sauce\/" data-name=\"Vegan Bechamel Sauce\" data-module=\"content recirculation\" data-position=\"recipe image\"><img width=\"700\" height=\"700\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2023\/03\/Vegan-Bechemel-Sauce_EXPS_TOHcom23_272795_P2_MD_02_08_6b.jpg?fit=700,700\" class=\"large alignleft wp-image-1863101\" alt=\"Vegan Bechemel Sauce Exps Tohcom23 272795 P2 Md 02 08 6b\" title=\"Vegan Bechemel Sauce Exps Tohcom23 272795 P2 Md 02 08 6b\" decoding=\"async\" loading=\"lazy\" \/><\/a><\/div><h2 class=\"listicle-page__title\" id=\"recipe-272795-50\"><a href="https:\/\/www.tasteofhome.com\/recipes\/vegan-bechamel-sauce\/" data-name=\"Vegan Bechamel Sauce\" data-module=\"content recirculation\" data-position=\"card title\">Vegan Bechamel Sauce<\/a><\/h2><strong>Total Time:<\/strong> 20 minutes\r\n<strong>Main Ingredients:<\/strong> Vegan butter, flour, unsweetened soy milk, nutritional yeast\r\n<strong>Level:<\/strong> Beginner<div class=\"listicle-page__buttons\"><div class=\"listicle-page__cta-button\"><a href="https:\/\/www.tasteofhome.com\/recipes\/vegan-bechamel-sauce\/" data-name=\"https:\/\/www.tasteofhome.com\/recipes\/vegan-bechamel-sauce\/\" data-module=\"Content Recirculation\" data-position=\"Go to Recipe\">Go to Recipe<\/a><\/div><\/div>\r\n<p dir=\"ltr\">Yes, you can achieve a creamy, luscious bechamel sauce with no dairy at all, thanks to vegan butter-style sticks, <a href=\"https:\/\/www.tasteofhome.com\/article\/non-dairy-milk-alternatives\/\" rel=\"noopener noreferrer\">nondairy milk alternatives<\/a> and good old all-purpose flour. Nutritional yeast, also known as \"nooch,\" adds that essential cheesy nuttiness, which is why we also love to use it in this <a href=\"https:\/\/www.tasteofhome.com\/recipes\/vegan-mac-and-cheese\/\" rel=\"noopener noreferrer\">vegan mac and cheese<\/a>.<\/p>\r\n<p dir=\"ltr\"><em>\"As one of the original classic mother sauces, bechamel is a vital part of a wide variety of recipes, including casseroles, white lasagnas and mac and cheese.\" \u2014<\/em>Taste Recipes<em> Test Kitchen<\/em><\/p>\r\n<!--nextpage-->\r\n\r\n<div class=\"listicle-card-image-wrapper\"><a href="https:\/\/www.tasteofhome.com\/recipes\/italian-pasta-sauce\/" data-name=\"Italian Pasta Sauce\" data-module=\"content recirculation\" data-position=\"recipe image\"><img width=\"700\" height=\"1024\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Italian-Pasta-Sauce_EXPS_THN18_14845_B05_31_3b-1_a.jpg?fit=700,1024\" class=\"large alignleft wp-image-2018229\" alt=\"Italian Pasta Sauce Exps Thn18 14845 B05 31 3b 1 A\" title=\"Italian Pasta Sauce Exps Thn18 14845 B05 31 3b 1 A\" decoding=\"async\" loading=\"lazy\" \/><\/a><\/div><h2 class=\"listicle-page__title\" id=\"recipe-14845-38\"><a href="https:\/\/www.tasteofhome.com\/recipes\/italian-pasta-sauce\/" data-name=\"Italian Pasta Sauce\" data-module=\"content recirculation\" data-position=\"card title\">Italian Pasta Sauce<\/a><\/h2><strong>Total Time:<\/strong> 2 hours, 25 minutes\r\n<strong>Main Ingredients:<\/strong> Ground beef, Italian sausage, onion, celery, garlic, crushed tomatoes, tomato paste, mushrooms\r\n<strong>Level:<\/strong> Intermediate<div class=\"listicle-page__buttons\"><div class=\"listicle-page__cta-button\"><a href="https:\/\/www.tasteofhome.com\/recipes\/italian-pasta-sauce\/" data-name=\"https:\/\/www.tasteofhome.com\/recipes\/italian-pasta-sauce\/\" data-module=\"Content Recirculation\" data-position=\"Go to Recipe\">Go to Recipe<\/a><\/div><\/div>\r\n<p dir=\"ltr\">This comforting, tomato-based meat sauce makes such a delicious centerpiece for special occasions or family dinners. To lighten it up, swap in ground chicken for the beef and chicken sausage for the Italian sausage.<\/p>\r\n<p dir=\"ltr\"><em>\"When my daughter Kris got married, her new husband made something special for their wedding buffet\u2014a big batch of this thick, flavorful pasta sauce. His grandmother brought the recipe from Italy nearly 100 years ago.\" \u2014Recipe contributor Judy Braun, Juneau, Wisconsin<\/em><\/p>\r\n<!--nextpage-->\r\n\r\n<div class=\"listicle-card-image-wrapper\"><a href="https:\/\/www.tasteofhome.com\/recipes\/zucchini-tomato-pasta-sauce\/" data-name=\"Zucchini Tomato Pasta\" data-module=\"content recirculation\" data-position=\"recipe image\"><img width=\"700\" height=\"1024\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/04\/Zucchini-Tomato-Pasta_EXPS_FT25_38080_AC_0418_1.jpg?fit=700,1024\" class=\"large alignleft wp-image-2136696\" alt=\"Zucchini Tomato Pasta Exps Ft25 38080 Ac 0418 1\" title=\"Zucchini Tomato Pasta Exps Ft25 38080 Ac 0418 1\" decoding=\"async\" loading=\"lazy\" \/><\/a><\/div><h2 class=\"listicle-page__title\" id=\"recipe-38080-24\"><a href="https:\/\/www.tasteofhome.com\/recipes\/zucchini-tomato-pasta-sauce\/" data-name=\"Zucchini Tomato Pasta\" data-module=\"content recirculation\" data-position=\"card title\">Zucchini Tomato Pasta<\/a><\/h2><strong>Total Time: <\/strong>1 hour, 20 minutes\r\n<strong>Main Ingredients:<\/strong> Butter, onions, tomatoes, zucchini, garlic, pasta\r\n<strong>Level:<\/strong> Beginner<div class=\"listicle-page__buttons\"><div class=\"listicle-page__cta-button\"><a href="https:\/\/www.tasteofhome.com\/recipes\/zucchini-tomato-pasta-sauce\/" data-name=\"https:\/\/www.tasteofhome.com\/recipes\/zucchini-tomato-pasta-sauce\/\" data-module=\"Content Recirculation\" data-position=\"Go to Recipe\">Go to Recipe<\/a><\/div><\/div>\r\n<p dir=\"ltr\">Fresh summer zucchini melts into this rich tomato sauce, which is perfect atop larger pasta shapes that can stand up to its hardiness, like rigatoni, farfalle or rotini. Swap in canned tomatoes if you like, but the juicy sweetness of fresh tomatoes really makes this sauce sing.<\/p>\r\n<p dir=\"ltr\"><em>\"I came up with this recipe after planting too many zucchini plants in our vegetable garden. My husband loved it the first time I served it and now we make it quite often.\" \u2014Recipe contributor Joy Turner, Amherst, Ohio<\/em><\/p>\r\n<!--nextpage-->\r\n\r\n<div class=\"listicle-card-image-wrapper\"><a href="https:\/\/www.tasteofhome.com\/recipes\/homemade-pasta-sauce\/" data-name=\"Basic Tomato Sauce\" data-module=\"content recirculation\" data-position=\"recipe image\"><img width=\"700\" height=\"1024\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Homemade-Pasta-Sauce_EXPS_FT21_39677_F_0423_1-a.jpg?fit=700,1024\" class=\"large alignleft wp-image-2018233\" alt=\"Homemade Pasta Sauce Exps Ft21 39677 F 0423 1 A\" title=\"Homemade Pasta Sauce Exps Ft21 39677 F 0423 1 A\" decoding=\"async\" loading=\"lazy\" \/><\/a><\/div><h2 class=\"listicle-page__title\" id=\"recipe-39677-16\"><a href="https:\/\/www.tasteofhome.com\/recipes\/homemade-pasta-sauce\/" data-name=\"Basic Tomato Sauce\" data-module=\"content recirculation\" data-position=\"card title\">Basic Tomato Sauce<\/a><\/h2><strong>Total Time<\/strong>: 1 hour, 10 minutes\r\n<strong>Main Ingredients<\/strong>: Onion, carrots, garlic, diced tomatoes, broth, tomato paste\r\n<strong>Level<\/strong>: Beginner<div class=\"listicle-page__buttons\"><div class=\"listicle-page__cta-button\"><a href="https:\/\/www.tasteofhome.com\/recipes\/homemade-pasta-sauce\/" data-name=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-pasta-sauce\/\" data-module=\"Content Recirculation\" data-position=\"Go to Recipe\">Go to Recipe<\/a><\/div><\/div>\r\n<p dir=\"ltr\">This classic tomato sauce recipe can be used in so many wonderful Italian dishes, from <a href=\"https:\/\/www.tasteofhome.com\/recipes\/contest-winning-eggplant-parmesan\/\" rel=\"noopener noreferrer\">eggplant parmesan<\/a> to <a href=\"https:\/\/www.tasteofhome.com\/recipes\/best-lasagna\/\" rel=\"noopener noreferrer\">meaty lasagna<\/a>. Of course, we would also happily eat this sauce with just spaghetti, Parmesan and a glass of wine.<\/p>\r\n<p dir=\"ltr\"><em>\"This basic tomato sauce satisfies my pasta-loving husband much more than any store-bought kind. For a change of pace, I add ground beef or Italian sausage. It's also good with black olives, mushrooms and green peppers.\" \u2014Recipe contributor Jennifer Stephens, Pearland, Texas<\/em><\/p>\r\n<!--nextpage-->\r\n\r\n<div class=\"listicle-card-image-wrapper\"><a href="https:\/\/www.tasteofhome.com\/recipes\/homemade-canned-spaghetti-sauce\/" data-name=\"Homemade Canned Spaghetti Sauce\" data-module=\"content recirculation\" data-position=\"recipe image\"><img width=\"700\" height=\"1024\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Homemade-Canned-Spaghetti-Sauce_EXPS_FT24_49558_ST_0405_3.jpg?fit=700,1024\" class=\"large alignleft wp-image-1982274\" alt=\"Homemade Canned Spaghetti Sauce Exps Ft24 49558 St 0405 3\" title=\"Homemade Canned Spaghetti Sauce Exps Ft24 49558 St 0405 3\" decoding=\"async\" loading=\"lazy\" \/><\/a><\/div><h2 class=\"listicle-page__title\" id=\"recipe-49558-29\"><a href="https:\/\/www.tasteofhome.com\/recipes\/homemade-canned-spaghetti-sauce\/" data-name=\"Homemade Canned Spaghetti Sauce\" data-module=\"content recirculation\" data-position=\"card title\">Homemade Canned Spaghetti Sauce<\/a><\/h2><strong>Total Time:<\/strong> 2 hours, 10 minutes + simmering\r\n<strong>Main Ingredients:<\/strong> Tomatoes, green peppers, onions, tomato paste, sugar, garlic, lemon, Worcestershire sauce\r\n<strong>Level:<\/strong> Advanced<div class=\"listicle-page__buttons\"><div class=\"listicle-page__cta-button\"><a href="https:\/\/www.tasteofhome.com\/recipes\/homemade-canned-spaghetti-sauce\/" data-name=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-canned-spaghetti-sauce\/\" data-module=\"Content Recirculation\" data-position=\"Go to Recipe\">Go to Recipe<\/a><\/div><\/div>\r\n<p dir=\"ltr\">If you're new to canning, start with our <a href=\"https:\/\/www.tasteofhome.com\/article\/canning-101\/\" rel=\"noopener noreferrer\">canning 101<\/a> guide before making this rich, slightly sweet tomato sauce that shows off the deliciousness of fresh summer tomatoes. There are also a few <a href=\"https:\/\/www.tasteofhome.com\/collection\/canning-supplies\/\" rel=\"noopener noreferrer\">canning supplies<\/a> you should invest in, like a water bath canner and glass mason jars.<\/p>\r\n<p dir=\"ltr\"><em>\"This DIY spaghetti sauce is a tomato grower's dream come true! Use up your garden bounty and enjoy it later in the year.\" \u2014Recipe contributor Tonya Branham, Moun. Olive, Alabama<\/em><\/p>\r\n<!--nextpage-->\r\n\r\n<div class=\"listicle-card-image-wrapper\"><a href="https:\/\/www.tasteofhome.com\/recipes\/garden-harvest-spaghetti-squash\/" data-name=\"Garden Harvest Spaghetti Squash\" data-module=\"content recirculation\" data-position=\"recipe image\"><img width=\"700\" height=\"1024\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Garden-Harvest-Spaghetti-Squash_EXPS_DOBZ21_87451_E09_02_4b-3-e1721379709499-a.jpg?fit=700,1024\" class=\"large alignleft wp-image-2018234\" alt=\"Garden Harvest Spaghetti Squash Exps Dobz21 87451 E09 02 4b 3 E1721379709499 A\" title=\"Garden Harvest Spaghetti Squash Exps Dobz21 87451 E09 02 4b 3 E1721379709499 A\" decoding=\"async\" loading=\"lazy\" \/><\/a><\/div><h2 class=\"listicle-page__title\" id=\"recipe-87451-69\"><a href="https:\/\/www.tasteofhome.com\/recipes\/garden-harvest-spaghetti-squash\/" data-name=\"Garden Harvest Spaghetti Squash\" data-module=\"content recirculation\" data-position=\"card title\">Garden Harvest Spaghetti Squash<\/a><\/h2><strong>Total Time:<\/strong> 1 hour, 5 minutes\r\n<strong>Main Ingredients:<\/strong> Spaghetti squash, red pepper, red onion, zucchini, mushrooms, leek, carrots, stewed tomatoes, tomato paste, V8 juice, spinach\r\n<strong>Level:<\/strong> Intermediate<div class=\"listicle-page__buttons\"><div class=\"listicle-page__cta-button\"><a href="https:\/\/www.tasteofhome.com\/recipes\/garden-harvest-spaghetti-squash\/" data-name=\"https:\/\/www.tasteofhome.com\/recipes\/garden-harvest-spaghetti-squash\/\" data-module=\"Content Recirculation\" data-position=\"Go to Recipe\">Go to Recipe<\/a><\/div><\/div>\r\n<p dir=\"ltr\">For gluten-free or low-carb eaters who hate missing out on saucy bowls of pasta, this veggie-packed tomato sauce served over spaghetti squash is a dream come true. For a quicker dinner, cook the <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-spaghetti-squash-in-an-instant-pot\/\" rel=\"noopener noreferrer\">spaghetti squash in an Instant Pot<\/a><em>\u2014<\/em>it'll be tender, sweet and ready for sauce in under 10 minutes.<\/p>\r\n<p dir=\"ltr\"><em>\"I was in the grocery store and spotted a perfectly ripe spaghetti squash. I knew I had to try it, so I cooked it according to the label. I topped it with my favorite vegetables for pasta, and it was an instant family favorite.\" \u2014Recipe contributor Veronica McCann, Columbus, Ohio<\/em><\/p>\r\n<!--nextpage-->\r\n\r\n<div class=\"listicle-card-image-wrapper\"><a href="https:\/\/www.tasteofhome.com\/recipes\/beef-bolognese-with-linguine\/" data-name=\"Beef Bolognese with Linguine\" data-module=\"content recirculation\" data-position=\"recipe image\"><img width=\"700\" height=\"1024\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Beef-Bolognese-with-Linguine_EXPS_FT21_130403_F_0423_1-a.jpg?fit=700,1024\" class=\"large alignleft wp-image-2018242\" alt=\"Beef Bolognese With Linguine\" title=\"Beef Bolognese With Linguine\" decoding=\"async\" loading=\"lazy\" \/><\/a><\/div><h2 class=\"listicle-page__title\" id=\"recipe-130403-39\"><a href="https:\/\/www.tasteofhome.com\/recipes\/beef-bolognese-with-linguine\/" data-name=\"Beef Bolognese with Linguine\" data-module=\"content recirculation\" data-position=\"card title\">Beef Bolognese with Linguine<\/a><\/h2><strong>Total Time:<\/strong> 4 hours\r\n<strong>Main Ingredients:<\/strong> Ground beef, onions, carrots, celery, tomato paste, garlic, red wine, diced tomatoes, beef stock, milk, Parmesan, linguine\r\n<strong>Level:<\/strong> Intermediate<div class=\"listicle-page__buttons\"><div class=\"listicle-page__cta-button\"><a href="https:\/\/www.tasteofhome.com\/recipes\/beef-bolognese-with-linguine\/" data-name=\"https:\/\/www.tasteofhome.com\/recipes\/beef-bolognese-with-linguine\/\" data-module=\"Content Recirculation\" data-position=\"Go to Recipe\">Go to Recipe<\/a><\/div><\/div>\r\n<p dir=\"ltr\">Like traditional bolognese sauce from Bologna, Italy, this rich meat ragu calls for a bit of milk and becomes delicately sweet with the addition of carrots. For special occasions, pair this bolognese with <a href=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-pasta-dough\/\" rel=\"noopener noreferrer\">handmade egg pasta<\/a>, which is how the sauce is traditionally served.<\/p>\r\n<p dir=\"ltr\"><em>\"After much research, tasting and tweaking, I finally came up with this beef bolognese recipe that is based on a dish from an Italian restaurant where I worked. It's perfect for feeding a house full of guests.\" \u2014Recipe contributor Christine Wendland, Browns Mills, New Jersey<\/em><\/p>\r\n<!--nextpage-->\r\n\r\n<div class=\"listicle-card-image-wrapper\"><a href="https:\/\/www.tasteofhome.com\/recipes\/spicy-pork-and-butternut-squash-ragu\/" data-name=\"Spicy Pork and Butternut Squash Ragu\" data-module=\"content recirculation\" data-position=\"recipe image\"><img width=\"1024\" height=\"1024\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/05\/Spicy-Pork-and-Butternut-Squash-Ragu_EXPS_EDSC18_167412_B03_23_1b.jpg?fit=1024,1024\" class=\"large alignleft wp-image-678502\" alt=\"Spicy Pork and Butternut Squash Ragu\" title=\"Spicy Pork and Butternut Squash Ragu\" decoding=\"async\" loading=\"lazy\" \/><\/a><\/div><h2 class=\"listicle-page__title\" id=\"recipe-167412-31\"><a href="https:\/\/www.tasteofhome.com\/recipes\/spicy-pork-and-butternut-squash-ragu\/" data-name=\"Spicy Pork and Butternut Squash Ragu\" data-module=\"content recirculation\" data-position=\"card title\">Spicy Pork and Butternut Squash Ragu<\/a><\/h2><strong>Total Time:<\/strong> 5 hours, 20 minutes\r\n<strong>Main Ingredients:<\/strong> Stewed tomatoes, frozen winter squash, onion, red pepper, boneless pork ribs, pasta\r\n<strong>Level:<\/strong> Beginner<div class=\"listicle-page__buttons\"><div class=\"listicle-page__cta-button\"><a href="https:\/\/www.tasteofhome.com\/recipes\/spicy-pork-and-butternut-squash-ragu\/" data-name=\"https:\/\/www.tasteofhome.com\/recipes\/spicy-pork-and-butternut-squash-ragu\/\" data-module=\"Content Recirculation\" data-position=\"Go to Recipe\">Go to Recipe<\/a><\/div><\/div>\r\n<p dir=\"ltr\">Tender, savory pork ribs and sweet butternut squash make the perfect pair in this hearty pasta sauce, which can also be prepared with chicken thighs. Find frozen pureed winter squash in the freezer section at the supermarket, or you can try your hand at <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-freeze-squash\/\" rel=\"noopener noreferrer\">freezing squash<\/a> yourself.<\/p>\r\n<p dir=\"ltr\"><em>\"This recipe is a marvelously spicy combo that's perfect for cooler fall weather and satisfying after a day spent outdoors.\" \u2014Recipe contributor Monica Osterhaus, Paducah, Kentucky<\/em><\/p>\r\n<!--nextpage-->\r\n\r\n<div class=\"listicle-card-image-wrapper\"><a href="https:\/\/www.tasteofhome.com\/recipes\/garden-vegetable-tomato-sauce\/" data-name=\"Garden Vegetable Tomato Sauce\" data-module=\"content recirculation\" data-position=\"recipe image\"><img width=\"1024\" height=\"1024\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/03\/Garden-Fresh-Pasta-Sauce_EXPS_TOHJJ20_196107_E02_07_8b.jpg?fit=1024,1024\" class=\"large alignleft wp-image-1439645\" alt=\"Vegan Garden Vegetable Tomato Sauce\" title=\"Vegan Garden Vegetable Tomato Sauce\" decoding=\"async\" loading=\"lazy\" \/><\/a><\/div><h2 class=\"listicle-page__title\" id=\"recipe-196107-94\"><a href="https:\/\/www.tasteofhome.com\/recipes\/garden-vegetable-tomato-sauce\/" data-name=\"Garden Vegetable Tomato Sauce\" data-module=\"content recirculation\" data-position=\"card title\">Garden Vegetable Tomato Sauce<\/a><\/h2><strong>Total Time:<\/strong> 1 hour, 25 minutes\r\n<strong>Main Ingredients:<\/strong> Zucchini, onion, mushrooms, red pepper, green pepper, garlic, crushed tomatoes, red wine\r\n<strong>Level:<\/strong> Intermediate<div class=\"listicle-page__buttons\"><div class=\"listicle-page__cta-button\"><a href="https:\/\/www.tasteofhome.com\/recipes\/garden-vegetable-tomato-sauce\/" data-name=\"https:\/\/www.tasteofhome.com\/recipes\/garden-vegetable-tomato-sauce\/\" data-module=\"Content Recirculation\" data-position=\"Go to Recipe\">Go to Recipe<\/a><\/div><\/div>\r\n<p dir=\"ltr\">If you like thick, hearty pasta sauces but don't always want a big bowl of ragu, this veggie-packed sauce is for you. When plump, sweet tomatoes are in season, chop them up and add into the mix with the crushed canned tomatoes, then finish with lots of fresh basil.<\/p>\r\n<p dir=\"ltr\"><em>\"I make this vegetable tomato sauce regularly and store containers of it in my freezer. It's a tasty substitute for regular pasta sauce, and the extra vegetables make it healthier. I also use it when I make pizza.\" \u2014Recipe contributor Ann Sheehy, Lawrence, Massachusetts<\/em><\/p>\r\n\r\n<h2>Homemade Pasta Sauce FAQ<\/h2>\r\n<h3>Why is my homemade pasta sauce so watery?<\/h3>\r\nThere are many reasons why your homemade pasta sauce could be watery and thin, from adding too much liquid (like stock or wine) to not cooking the sauce long enough. When in doubt, the most surefire way to thicken a pasta sauce is to cook it longer, which will slowly evaporate extra liquids<em>\u2014<\/em>and also help develop its flavor.\r\n<h3>What ingredients make pasta sauce better?<\/h3>\r\nMany of the best pasta sauces, like pesto and marinara, make great foundations that you can customize to your tastes with additional spices and herbs. The biggest rule of thumb for making the best-tasting pasta sauces is to use high-quality ingredients, like <a href=\"https:\/\/www.tasteofhome.com\/article\/best-san-marzano-tomatoes\/\">San Marzano canned tomatoes<\/a>, bright green basil, fresh garlic and good olive oil. For even richer flavor, cook your sauces longer, and make sure not to skimp on salt or fat. Dress up your finished sauce with the <a href=\"https:\/\/www.tasteofhome.com\/article\/best-olive-oil-brands\/\" rel=\"noopener noreferrer\">best extra-virgin olive oil<\/a> and your favorite fresh herbs.\r\n<h3>How long does homemade pasta sauce last?<\/h3>\r\nHomemade pasta sauce should last for five to seven days in the fridge. We rounded up <a href=\"https:\/\/www.tasteofhome.com\/collection\/how-to-store-leftover-food\/\" rel=\"noopener noreferrer\">how to store just about every kind of food in the refrigerator<\/a> if you're wondering how to store your whole meal. If you'd like to store your sauce longer than that, freeze it in airtight containers for up to three months<em>\u2014<\/em>just make sure it's cooled before you put it in the freezer.\r\n\r\n[cf]skyword_tracking_tag[\/cf]","post_title":"23 Homemade Pasta Sauce Recipes That Taste Just Like Nonna's","post_excerpt":"Homemade pasta sauce recipes come in handy when you want a simple pasta dinner. Find quick marinara, fragrant basil pesto, slow-cooker ragu and more.","post_status":"publish","comment_status":"open","ping_status":"closed","post_password":"","post_name":"homemade-pasta-sauce-recipes","to_ping":"","pinged":"","post_modified":"2024-09-29 19:53:00","post_modified_gmt":"2024-09-30 00:53:00","post_content_filtered":"","post_parent":0,"guid":"http:\/\/www.tasteofhome.com\/?post_type=collection&p=388969","menu_order":0,"post_type":"listicle","post_mime_type":"","comment_count":"0","filter":"raw","dek":"Transform a plain plate of noodles into something spectacular with these from-scratch pasta sauce recipes that range from herb- and veggie-forward to creamy and comforting.","canonical_url":"https:\/\/www.tasteofhome.com\/collection\/homemade-pasta-sauce-recipes\/","author_details":{"1970960":{"ID":"1970960","display_name":"Maria Yagoda","first_name":"Maria","last_name":"Yagoda","user_login":"maria-yagoda","user_email":"sw-61100@skyword.com","linked_account":"","website":"http:\/\/www.mariayagoda.com","description":"<p>Maria Yagoda is a freelance writer and editor based in Brooklyn, New York. She specializes in food, travel and culture and has traveled all around the world in her work as a magazine writer. Maria has lived in France and Italy, and her culinary areas of expertise include Italian cuisine, vegetarian cooking, wine and cheese. She loves to make fresh pasta and go crazy at the farmers market.<\/p>","twitter":"","instagram":"","facebook":"","public_email":"","linkedin":"","tiktok":"","youtube":"","location":"Brooklyn, NY","school_and_year":"Yale University","education":"<p>Yale University, bachelor's in French literature<\/p>","highlights":"<ul>\r\n<li>10 years in food and lifestyle media, most recently as senior editor at <em>Food & Wine<\/em><\/li>\r\n<li>Recipe developer, taste tester and food photographer<\/li>\r\n<li>Speaks French and Italian<\/li>\r\n<\/ul>","expertise":"Recipes & Cooking Techniques","short_bio":"<p>Maria Yagoda is a freelance writer and editor based in Brooklyn, New York, who specializes in food, travel and culture.<\/p>","user_nicename":"maria-yagoda","type":"guest-author","nickname":""}},"yoast_wpseo_title":"23 Homemade Pasta Sauce Recipes | Taste Recipes","yoast_wpseo_metadesc":"Homemade pasta sauce recipes come in handy when you want a simple pasta dinner. Find quick marinara, fragrant basil pesto, slow-cooker ragu and more.","tmbi_first_associated":[{"term_id":146007,"name":"Tasteofhome.com","slug":"toh-com","term_group":0,"term_taxonomy_id":146007,"taxonomy":"tmbi_first_associated","description":"11","parent":145947,"count":1554,"filter":"raw","term_order":"0"}],"current_site_slug":"toh-com","featured_img_id":2018247,"featured_img":{"2018247":{"image_url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/30-Homemade-Pasta-Sauce-Recipes-That-Taste-Just-Like-Nonnas_FT-e1721385337861.jpg","post_data":{"ID":2018247,"post_author":"7926","post_date":"2024-07-19 05:34:37","post_date_gmt":"2024-07-19 10:34:37","post_content":"","post_title":"30 Homemade Pasta Sauce Recipes That Taste Just Like Nonna's 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