Pasta Sauce

Homemade sauce keeps 3–4 days refrigerated. Unopened jarred sauce lasts until expiration date; once opened, refrigerate and use within 3–4 days. Freeze in airtight containers or freezer bags for up to 3 months.

Simmer sauce gently for 15–30 minutes to develop flavor and let oils from ingredients blend.

Add pasta water (starchy liquid) to sauce before combining with pasta to help it cling and emulsify.

Taste and season at the end; salt, acid (lemon or vinegar), and fat (butter or oil) balance flavors.

Fresh herbs like basil, parsley, or oregano are best added at the end to preserve their brightness.

Spaghetti, penne, rigatoni, fettuccine

Parmesan or Pecorino Romano cheese

Fresh basil, oregano, thyme, garlic

Ground beef, Italian sausage, pancetta (for meat ragùs)

Mushrooms, zucchini, bell peppers (for vegetable sauces)

Boiling sauce instead of simmering, which concentrates it unevenly and can scorch tomato-based sauces.

Combining sauce with hot pasta without pasta water, resulting in a dry, separated texture.

Oversalting early; add salt gradually and taste at the end.

Adding fresh herbs too early, causing them to lose flavor during cooking.