Four Classic Easy Pasta Sauces—Make Now, Freeze for Later
There are certain nights when nothing but a heaping bowl of pasta will do. The from-scratch recipes below take about as much time to make as a round-trip to the grocery store for a jar of marinara, and as promised, can (almost) all be prepped ahead of time and frozen for future use.
We’re not in the habit of eating this rich and creamy sauce on the regular, but it’s a deliciously indulgent treat every once in a while and its gotten a huge thumbs up from every kid we’ve served it to. If you start the sauce when you put on the water for pasta, everything comes together perfectly timing-wise.
This isn’t a make-ahead sauce, but it’s so simple it might as well be. If you don’t have fresh parsley and basil, add whatever fresh herbs you have on hand, or skip them. We love this plain, but it’s also killer with some spinach, kale, or finely chopped cauliflower added in—just sauté in the pan before adding the cooked pasta.
Photographer: Ryan Robert Miller
Food Stylist: Sera Wilcox