Heat a medium saucepan over medium heat. Add 2 tbs olive oil. When shimmering, add the finely chopped onion and cook, stirring occasionally, until translucent and starting to brown at the edges, 5–6 minutes. Add the 2 tsp minced garlic and cook 30 seconds until fragrant.

Simmer sauce

Stir in the 1 tbs tomato paste and cook 1 minute. Add the 14 oz crushed tomatoes, 1/2 tsp sugar, and 1/2 tsp dried oregano. Bring to a gentle simmer, reduce heat to low, and cook uncovered 15–20 minutes, stirring occasionally, until slightly thickened.

Finish

Season with 1 tsp salt and 1/4 tsp black pepper. Stir in the torn fresh basil (0.25 cups) off heat. Taste and adjust seasoning. Keep warm until serving.

Creamy Garlic Parmesan Sauce

Make roux

Melt 2 tbs unsalted butter in a small saucepan over medium heat. Add 2 tsp minced garlic and cook 30 seconds, then sprinkle in 1 tbs all-purpose flour and whisk constantly for 1 minute to cook the raw flour taste.

Add milk and cream

Gradually whisk in 1 cup whole milk and 1/4 cup heavy cream until smooth. Increase heat slightly and bring to a low simmer, whisking so the mixture thickens, about 3–4 minutes.

Finish sauce

Remove from heat and stir in 1/2 cup grated Parmesan until melted and smooth. Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Stir in 1 tbs chopped fresh parsley. Keep warm; if it thickens too much, thin with a splash of milk.

Chimichurri (Argentinian Herb Sauce)

Chop herbs and combine

Finely chop the 0.5 cups flat-leaf parsley, 0.25 cups cilantro (if using), and 1 tbs fresh oregano. Place in a bowl with 2 tsp minced garlic.

Emulsify

Whisk in 2 tbs red wine vinegar, 4 tbs extra-virgin olive oil, 0.25 tsp red pepper flakes, 0.75 tsp salt, and 0.25 tsp black pepper until combined. Taste and adjust seasoning. Let rest at room temperature for 15–30 minutes to develop flavors.

Spicy Sriracha Mayo

Mix

In a small bowl, whisk together 0.5 cups mayonnaise, 2 tsp Sriracha, 1 tsp lime juice, 0.25 tsp garlic powder, 0.5 tsp honey (optional), and 1/8 tsp salt until smooth. Chill 10 minutes to meld flavors. Adjust Sriracha or honey to taste.

Roasted Red Pepper Romesco

Blend

In a blender or food processor, combine 1 cup drained roasted red peppers, 3 tbs raw or toasted almonds, 1 garlic clove, 0.5 tsp smoked paprika, and 1 tbs sherry vinegar. Pulse to a coarse paste.

Emulsify and season

With the motor running, stream in 2 tbs extra-virgin olive oil until the mixture reaches a thick, spoonable consistency. Season with 0.5 tsp salt and 0.25 tsp black pepper. If too thick, add 1–2 tbs water. Adjust acidity and salt to taste. Serve at room temperature.

Pesto Genovese

Toast nuts (optional)

If using raw pine nuts or walnuts, toast them in a dry skillet over medium heat, stirring, until fragrant and lightly golden, about 2–3 minutes. Let cool slightly.

Blend pesto

In a food processor, combine 2 cups packed basil leaves, 3 tbs pine nuts, and 1 garlic clove. Pulse to a coarse paste. Add 0.33 cups grated Parmesan and pulse briefly. With the motor running, slowly drizzle in 6 tbs extra-virgin olive oil until emulsified and smooth but still bright green. Season with 0.5 tsp salt and 1/8 tsp black pepper. Taste and adjust; if too thick, add 1 tbs more oil or a splash of water.