Marinara In a large pot, combine a 28-oz. can of whole peeled tomatoes with a medium onion, peeled and halved; 2 large garlic cloves, peeled; 2 Tbsp. extra virgin olive oil; and 1 tsp. dried oregano. Bring to a strong simmer over medium-high, then lower heat and simmer for about 45 minutes. While it cooks, stir occasionally and crush the tomatoes with a wooden spoon or kitchen shears. Once cooked, remove the onion, and crush the garlic cloves on the side of the pot and stir in. Add salt and pepper to taste. Alfredo In a large pot, combine 1 cup heavy whipping cream and ½ cup butter and bring to a simmer over medium heat. Add a teaspoon of minced garlic and stir. Turn off the heat, then mix in 2 cups grated parmesan cheese. Add salt and pepper to taste. Carbonara Cook 1 lb. thick-cut bacon in a large saucepan. Place cooked bacon on a paper towel–lined plate, and reserve 2 Tbsp. of the bacon grease. In a mixing bowl, whisk together 4 egg yolks, 2 whole eggs, and 1 cup pecorino romano cheese. Toss pasta in a large bowl with the bacon, reserved grease, and egg-and-cheese mixture. Pesto Combine 4 cups fresh basil, ½ cup extra virgin olive oil, ⅓ cup pine nuts, and 2 garlic cloves in a blender or food processor, and blend until a paste forms, pushing down basil as you go. Add ½ cup parmesan cheese and 1 tsp. coarse salt, and blend until smooth. Cheese Sauce Combine ¼ cup whole milk and 4 tsp. all-purpose flour in a saucepan over medium heat; stir with a whisk until combined. Add another ¾ cup whole milk and a pinch of salt. Bring to a boil, stirring continuously, then reduce heat to low and simmer about 2 minutes, or until sauce is slightly thickened. Remove from heat, then stir in ⅓ cup of the grated cheese of your choice (sharp cheddar or gruyere works well). Add salt and pepper to taste. Lemon & Herb Sauce In a large mixing bowl, combine the zest and juice from 2 lemons. Add ¼ cup extra virgin olive oil and ½ cup freshly shredded parmigiano reggiano cheese. Stir to combine. Add salt and pepper to taste. Toss cooked pasta with sauce, and add a bit of reserved pasta water if it’s too dry. Sage & Butter Sauce In a large saucepan, melt 1 cup butter over medium heat until it starts to brown, or about 3 to 5 minutes. Add 18 sage leaves and ½ cup chicken broth. Reduce heat, and simmer until slightly thickened. Add salt and pepper to taste. Bolognese In a large pot, add ¼ cup extra virgin olive oil and heat over medium. Add 1 medium onion, coarsely chopped, and 2 minced garlic cloves, and heat about 8 minutes, or until onions are very soft. Add 1 celery stalk and 1 medium carrot, both coarsely chopped; saute for about 5 minutes. Raise heat to high and add 1 lb. ground beef. Saute, stirring frequently as you break up the meat, until meat is browned, or about 8 minutes. Add 1 28-oz. can crushed tomatoes, 8 leaves of fresh basil, and ¼ cup parsley, chopped into small pieces. Cook over medium-low until sauce thickens, or about 30 minutes. Add ¼ cup freshly grated pecorino romano cheese. Add salt and pepper to taste.