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There is just something about a sauce that comes together with a magical combo of pantry and fridge ingredients that makes one feel extra competent in the kitchen. Knowing that you can keep a few simple items in stock and whip up a wonderful meal at the last moment, is an investment in kitchen confidence. Here are six of our favorite sauces that make the most of your larder, while not taking much of your time. Get to know them!
Pantry Puttanesca
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Photo by Allrecipes Magazine
This punchy sauce of canned tomato, anchovy, and capers made lively with crushed red pepper flakes is terrific on pasta but also amazing over chicken, pork, or even fish. Puttanesca gets its name from a legendary and slightly naughty history of being the pasta sauce of choice for Italian courtesans, who needed to fit their meals in between visits from gentlemen callers, usually with only a hot plate at their disposal. Simple pantry ingredients and a quick cook time made this ideal for them, and just as ideal for you.
Tonnato Sauce
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Photo by Chef John
Tonnato is one of those sauces that sounds a bit strange, but once you taste it, you will find all sorts of ways to use it. This creamy tuna sauce is usually served over veal but can be everything from a dip for crudites to a sandwich spread to an instantly unique potato salad. I recommend buying premium tuna packed in olive oil to get you started, it will make all the difference. My preferred brand is Ortiz.
Chicken Piccata with Angel Hair Pasta
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Photo by Kim
Piccata, while usually served over chicken or veal at your favorite local Italian joint, is really a super versatile sauce. Lemon, capers, white wine, and butter are a combination that is wonderful on any protein, but also on top of vegetables, or stirred into pasta or rice. You can make this complete meal, with chicken and pasta, or just learn the sauce and pour it over everything.
Marinara Sauce
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Photo by Dristy 20
Sure, we all love a great slow-simmered summer marinara full of vine ripened tomatoes. But the rest of the year, we need tomato sauce to be much less labor intensive. This version uses canned tomatoes to take the hard work out of the equation, and if you don't have fresh basil, try parsley, oregano, marjoram, or even mint to change up the flavor.
Chef John's Romesco Sauce
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Photo by
Romesco sauce is another sauce that is super flexible. A Spanish sauce of roasted red peppers, whizzed up with garlic, almonds, stale bread, sherry vinegar, and seasonings, it is, like the tonnato, a dip, a sandwich spread, a pasta sauce, or a topping for any protein you can think of. It is especially great with grilled meats, but can also take a store-bought rotisserie chicken completely next-level. To cut out the hassle, buy canned or jarred roasted red peppers and keep them in the pantry or roast a big batch and freeze in one-recipe bags for last-minute romesco whenever you want it.
Satay Sauce
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Photo by Meredith
Satay is one of those sauces that is sort of a secret weapon. Of course, you want to dip skewers of grilled meats into it. But add a splash of rice wine vinegar and you have a unique salad dressing. Toss with cooked linguine and top with cucumber and scallion for a take on a peanut noodle which can be served hot or cold, or toss with cooked greens like spinach or chard.
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