5 Restaurant Quality Pasta Sauces in 15 Minutes

Summary by Krater

The host demonstrates how to make five different 15-minute pasta sauces—vodka sauce, amatriciana, Alfredo, pesto, and mushroom marsala—using restaurant techniques adapted for home cooks.

From the video

Answers: How do I make quick pasta sauces?

• pasta sauces
• 15-minute recipes
• vodka sauce
• amatriciana
• Alfredo
• pesto
• mushroom marsala

Ingredients

• 75g shallot
• 20g garlic
• salt
• 30-40g Calabrian chiles
• 2-3g chili flakes
• 1 can (170g) tomato paste
• 100g vodka
• 350g heavy cream
• 1 lb fusilli pasta
• 75g butter
• 50-75g parmesan cheese
• black pepper
• 225g guanciale
• 200g onion
• 100g dry white wine
• 1 can crushed tomatoes
• 1g oregano
• 3-5g sugar
• 1 lb bucatini pasta
• 75g pecorino cheese
• 20g all-purpose flour
• 500g half-and-half
• 1 lb fettuccine pasta
• 100g parm
• 100g pine nuts
• 125g olive oil
• 100g basil
• 1 lb spaghetti pasta
• 175g mushrooms
• 2g fresh thyme
• 125g marsala wine
• 1 lb ravioli

What it concludes

• Vodka helps pull out extra flavor from tomatoes and aromatics that are not soluble in water.
• Using fusilli pasta allows the creamy sauce to get caught in the spirals for a high sauce-to-pasta ratio.
• Bucatini pasta provides tube-shaped textural contrast and springy bite that spaghetti lacks.
• Grating your own parmesan and pecorino cheese prevents the anti-caking agents in pre-grated cheese from making the sauce grainy.
• Half-and-half gives a silky, cheesy finish to Alfredo sauce without becoming too thick or gloppy.
• Un-toasted pine nuts produce the exact same final pesto flavor as toasted pine nuts.