Recipe: Quick and Easy Pasta Sauces

Quick and Easy Pasta Sauces
rec.food.cooking/Carlo (2001)

Simplicity is the rule, assuming you have good ingredients.

Here's a few examples. (I am assuming that you cook pasta "al dente" in a pot of salted water (i.e. one handful or two per pot) If you don't do that the result is poor, no matter what the sauce.)

#1
When the pasta is done put it in a serving container with some (not too much) good butter (plugra or even "I cannot believe...") and a generous amount of good parmesan cheese. You should keep some boiling water to add in case is too dry. Add a little optional nutmeg. (short pasta like rigatoni or penne is better)

#2
As the pasta is cooking take a few good ripe tomatoes cut it up remove most of the inside put it in a food processor with several leaves of good basil (preferably not too minty flavored) and a good amount of some very good extra virgin olive oil, and crushed red pepper. Then add a clove or two of garlic which you will remove when the pasta is done. Serve with or without grated parmesan or pecorino. (95% of the times tomatoes don't taste of anything, even if ripe, in this case forget it, or use cherry tomatoes). (short pasta like bowties or rotini works better)

#3
Prepare in a pan 1/2 clove of chopped garlic a person with good extra virgin olive oil (say a couple spoons a person) and some crushed red hot pepper. Prepare chopped parsley (a good amount). When the pasta is about to be done begin cooking the garlic, and stop the cooking BEFORE the garlic is gold (i.e. only a minute or so, even less maybe) Drain the pasta (saving some water) put it in the pan (being careful of not putting more pasta than the condiment can handle) add parsley, stir and put it in a serving container stirring a little more if needed. Add parmesan cheese, or just plain Progresso bread crumbs (and boiling water if needed). (spaghetti, preferably barilla or de cecco)

#4
Variant of 3 (also called "fake clam sauce") After you put the pasta in the pot, saute the garlic for less than a minute, then add canned tomatoes (crushed), a little white wine, and parsley cook until consistency is reached. I may or not add parmesan at the end.

#5
Variant of 4: add capers with tomatoes, a little white wine, and parsley, and when consistency is reached add a can of good tuna (in olive oil) and stir. (don't add parmesan)

#6
Variant of 5: add canned whole clams (drained) instead of tuna and capers.

#7
Honestly, I think Carbonara can be done rather quickly too:

Original recipe:
Saute bacon in a pan (preferably "guanciale" which you cannot find here) put the pasta in the pan when is al dente, add one egg a person stir and add black pepper and grated pecorino (or parmesan)

Typically one sautes the bacon with butter, but originally one only uses the fat of the bacon. No onions!

I usually do it with some butter and I also add thick (but small) pieces of smoked ham.