Pizza Today - September 2023 - 40

KITCHEN
Secret Sauce
We offer a few favorites as we head into Fall
By Jeremy White
N
o doubt you've heard this
cliché before: " The secret's
in the sauce. " Well, when
it comes to pasta that most
definitely rings true! I'm a sucker for a
good pasta dish as we roll into Fall. So,
without further ado, we're gonna keep
this real short and sweet this month and
just offer up some of my favorite pasta
sauces. Give them a try!
Vodka Sauce
3 cups crushed tomatoes
2 tablespoons tomato paste
1 cup yellow onion, small dice
(1/2 onion)
1 tablespoon garlic, slivered
(3 cloves)
¼ cup vodka
1 teaspoon sea salt
1 teaspoon black pepper
1/2 teaspoon red pepper flakes
1 cup heavy cream
2 tablespoon extra-virgin olive oil
1 piece prosciutto
Heat EVOO over medium heat and
add onions.
Sauté for 4-5 minutes until translucent.
Add garlic and prosciutto.
Sauté another 1-2 minutes. Add salt,
pepper, chili flakes and tomato paste.
Cook 1 minute.
Add vodka and cook 2 minutes or until
fully reduced.
Add crushed tomatoes.
Cook for 2 minutes and then stir in
heavy cream.
Let simmer another 15 minutes.
Melt the butter in a heavy-bottomed
saucepan.
Stir in the flour and cook, stirring constantly,
until the paste cooks and bubbles
40 / PIZZATODAY.COM / SEPTEMBER 2023
Carbonara Sauce
1/2 pound bacon, cooked and
chopped
2 tablespoons olive oil
4 cloves garlic, minced
1 pound cooked pasta (of your
choosing)
1/3 cup grated Parmesan
1/3 cup grated Romano
3 egg yolks
1 whole egg
¼ cup white wine (optional)
Salt and pepper, to taste
3 tablespoons fresh chopped
parsley
1/2 cup fresh green peas (optional)
Heat oil in a large skillet to medium and
add garlic, cooked bacon and peas.
Sauté for just a couple of minutes while
your pasta is hot and draining.
Add the hot pasta and remove from
heat so not to cook the egg too quickly.
Beat eggs, then add to your pasta while
constantly tossing.
Add back to a low heat for just a minute
or so and add in your grated cheeses,
parsley and salt and pepper, to taste.
Béchamel Sauce
2 tablespoons butter
2 tablespoons flour
1¼ cups milk, heated
Salt Freshly ground pepper
a bit, but don't let it brown - about 2
minutes.
Add the hot milk, continuing to stir as
the sauce thickens.
Bring it to a boil. Add salt and pepper
to taste, lower the heat, and cook, stirring
for 2 to 3 minutes more.
Remove from the heat.
To cool this sauce for later use, cover it
with wax paper or pour a film of milk over
it to prevent a skin from forming.
Gorgonzola Sauce
1/2 cup unsalted butter
1 cup onion, chopped
2 cloves garlic, minced
1/2 cup fresh basil, chopped
2 cups heavy whipping cream
1 1/2 cups Gorgonzola cheese,
crumbled
Salt and fresh-ground pepper, to
taste
In a large sauté pan, melt butter over
medium heat. Add onion and garlic.
Cook and stir two minutes.
Add basil and whipping cream, then
increase heat to medium-high to bring
sauce to a simmer.
Add Gorgonzola, stirring and blending
until cheese melts into cream.
Add salt and pepper.
Mornay Sauce
1 cup béchamel sauce
1/2 cup grated Gruyere cheese
1/2 cup grated Parmesan
Heavy cream
2 tablespoons unsalted butter
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