Pasta recipes

The classic Italian tomato sauce, great for any pasta dish or to add flavor any Italian style dish.

An easy, cost-effective succulent and scrumptious meal that is perfect to make when late to prepare dinner.

I love cooking with tofu because of its versatilities. Borrowed the idea from chicken cacciatore, but instead I used tofu, and it actually came out delicious.

Just delicious. Love the health factor considered in developing this recipe, especially since I'm watching my saturated fat and cholesterol intake. I'd never have made caesar salad for a party recently if not for this one. There was not a romaine left on anyone's plate. Thanks!

This delicious spaghetti sauce is loaded with heart healthy ingredients. After trying this sauce, you will always skip the store-bought ones.

Rotel spaghetti sauce: classic Italian-style red sauce with a kick from canned Rotel tomatoes and green chilies. Onion, garlic, basil and oregano in olive oil, finished with a splash of white wine.

Hearty vegetarian pot pie packed with pinto beans, chickpeas, mushrooms, corn, and chili peppers under a golden biscuit crust. Miso and tomato paste add deep, savory umami to every spoonful.

This meat sauce is great for various dishes: spaghetti, moussaka, and the Greek mararoni dish, Pastitsio. It is also good spooned over tacos or ladled inside avocado half shells. This recipe makes a large quantity and freezes well.

Tender white fish simmered in garlicky tomato sauce with white wine, basil, and oregano. A healthy Mediterranean-style dinner ready in 35 minutes.

Fragrant Thai-inspired curry sauce with coconut milk, fresh ginger, lemongrass, kaffir lime, and red curry paste finished with basil. Ready in 30 minutes and endlessly versatile over rice, noodles, or grilled proteins.

Sauteed pork chops with a rich pan sauce of shallots, white wine, Dijon mustard, and julienned sour pickles. A French-inspired weeknight dinner for two.

Greek octopus pilaf simmered in tomato, white wine, and oregano for an hour until tender, served over rice cooked in the braising sauce. A traditional taverna dish.

Curry-rubbed lamb rib chops seared in peanut oil until crusty and golden, finished with a silky wine-butter pan sauce of shallots, broth, and tomato paste. A fast, refined dinner for four.

Grilled Hawaiian fish in basil-coconut curry sauce pairs firm island white fish (mahi-mahi, ono, or ahi) with a quick Thai-style coconut curry bright with lemongrass and ginger.

Rabbit chasseur with a pound of mushrooms, tomatoes, and white wine braised in the oven, finished with a beurre manie-thickened hunter's sauce. Classic French technique.

Lapin en gibelotte braises rabbit in white wine with bacon, garlic, and a bouquet garni, then finishes the strained sauce with cream. Old-school French country cooking with no shortcuts.