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3 Delicious Pasta Sauces That Aren't Boring Red Sauce!

Give that boring red sauce a long vacation! It's time to liven up your pasta with three homemade quick to prepare recipes for pasta sauces that aren't boring red sauce!

Creamy White Pistachio Pesto Sauce


What You'll Need:


Kosher Salt

Freshly Ground Black Pepper

1/4 Cup Stella Cadente "Everyday" Extra Virgin Olive Oil

2 teaspoons finely chopped fresh organic oregano (3/4 heaping teaspoon dried)

Zest of one large organic Meyer lemon

1 & 1/2 cups freshly grated parmesan cheese (do not use the shaker cheese please!)

2 cloves of garlic, put thru a garlic press

4 oz fresh whole milk ricotta cheese

1/2 cup pistachio nuts, toasted

1/2 cup reserved pasta cooking water (if needed)


Let's Get Cooking:


To Prepare The Pistachios: Preheat the oven to 325 degrees. Toast the pistachios on a rimmed sheet tray, stirring once for approximately 4-6 minutes. Once toasted, remove from sheet pan immediately and let cool to room temperature.


To Prepare The Sauce: In the bowl of your food processor, add the pistachios, Meyer lemon zest, garlic, ricotta cheese, oregano, and 1 cup of parmesan cheese. pulse until combined, while slowly drizzling in the olive oil, a tablespoon or so at a time. Season with salt and generous amounts of black pepper to taste. In a large mixing bowl combine the sauce and your freshly cooked and well drained pasta, toss with tongs. Top your favorite pasta with the remaining parmesan cheese right before service. If the sauce is a little too thick, add in a tablespoon at a time of pasta water.


White Pistachio Pesto Sauce over Fettucini

Guanciale & Sage Butternut Squash Carbonara Sauce


What You'll Need:


5 ounces of smoked Guanciale also known as Italian Pork Cheek Bacon

(you can also substitute applewood smoked bacon), chopped

2 Large cloves of garlic, chopped finely or pressed

2 cups low sodium chicken stock

2 & 1/2 tablespoons Stella Cadente "Everyday" Extra Virgin Olive Oil

2.5 cups Organic butternut squash, seeded and peeled, cut into 1/2" pieces

1 small organic yellow onion, in 1/4" dice

1 tablespoon fresh organic sage, chopped finely

1/4 cup Pecorino Romano cheese

Kosher salt

Freshly ground black pepper

1/2 cup reserved pasta water (if needed)


Let's Get Cooking:


In a large skillet over medium heat, add the olive oil, and render the Guanciale. Cook until crisp. Remove from heat, and toss in the sage and toss to coat in rendered Guanciale fat. Use a slotted spoon or spider, and transfer Guanciale and sage to a small heatproof bowl, and set aside.


Add in the onion, garlic, & butternut squash to the skillet and season with kosher salt & pepper and cook for 5-7 minutes over medium heat, stirring occasionally onion is translucent, but not brown. Add in low sodium chicken stock and bring to a boil, then reduce to a simmer and cook for 12-18 minutes or until the liquid is reduced by half and the squash is tender.


Add the hot, well drained pasta to the skillet, and add in Pecorino cheese, sage, Guanciale and salt and pepper to taste. Stir to combine until creamy. Shave more cheese on top for an extra cheesy boost. Add pasta cooking water to thin the sauce out if it gets too thick.



Smoked Guanciale & Sage Butternut Squash Carbonara

Sweet Corn Cacio e Pepe Sauce


What You'll Need:


3 large ears of corn (or 3 cups of frozen corn kernels)

Kosher Salt

Freshly Ground Black Pepper

8 oz. Pecorino Romano or Granna Padano, finely grated, plus more for serving

1 Cup of reserved pasta water

Pinch of red chili flakes


Let's Get Cooking:


Prepare your pasta. Reserving 1 cup of pasta cooking water. While the pasta is cooking, in a bowl, combine the cheese, 2 teaspoons of black pepper, red chili flake, 1/3 cup cold water, mixing with a fork into a thick paste. Continue stirring with a fork until the consistency of Boursin or whipped cream cheese. If things are too thick, add a tablespoon of additional cold water at a time and continue mixing until it comes together properly.


Add the cheese mixture to your well drained pasta, add in the corn. Use a rubber spatula to stir the hot pasta to coat the pasta and melt the cheese. Add reserved hot pasta water, to continue melting the cheese, two tablespoons at a time until the desired sauce consistency.


Serve the pasta while hot, top with additional cheese and black pepper to taste.


Sweet Corn Cacio e Pepe Sauce

Check out some of our other recipes!


Seductively Gourmet Hot Chocolate Recipe

Quick & Easy Cranberry Salsa Recipe

Le Grande Aioli Recipe

Whipped Cream with Maple & Marscapone



About the Author:

Certified Master Chef Sean Andrade is Executive Chef/Owner of AWG Private Chefs, named the #1 Private Chef company in California. Chef Sean has worked in the restaurant and hospitality industries worldwide for more than 25 years. His company AWG Private Chefs offers highly custom tailored, private chef dining experiences, select location meal delivery, and event catering in over 30 countries around the globe.

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