Jacki Corser: Try different pasta sauces to fit any dining occasion

This week, let's talk about easy-to-make pasta sauces. There are many recipes available on the web and in cookbooks where you can learn to make a variety of sauces. I tend to create sauces that are filled with fresh ingredients found in my local grocery or farmers markets.

TasteofHome.com says there are 10 sauces a home cook should learn to make. These sauces give a cook the opportunity to present variety in their cooking for different occasions. Try one or two to experience new flavors sometime:

• Pizza sauce

• Alfredo sauce

• Pesto sauce

• Vodka sauce

• Bolognese

• Puttanesca sauce

• Carbonara

• Arrabbiata sauce

• Clam sauce, and

• Brown butter sauce

So what about noodles? I love a variety of different noodles both homemade and store bought. I believe store bought noodles vs. homemade can both be healthy and tasty. Read labels and decide what works well for you and your family.

Today, along with sharing two sauces (my favorites), I have included one homemade egg noodle recipe that is easy for any level cook – you do not need a pasta machine. Both sauces presented with a crispy salad and breadsticks completes the presentation.

Since I love all vegetables, these recipes have outstanding flavors and textures.

Consider these recipes as a comfort meal in your home this time of year. I find they are quick & easy with outstanding flavors. But always remember to taste, taste, taste, before serving your final product to your family or guests.

Ellie Krieger from the Food Network said it best: Comfort food is the food that makes us feel good – satisfied, calm, cared for and carefree. It's food that fills us up emotionally and physically. … Finding comfort in food is a basic human experience.

And with this I could not agree more.

Jacqueline Iannazzo-Corser is a contributing writer to The Monroe News, writing about food and recipes. She is a chef, co-owner of Public House, culinary specialist at the Opportunity Center at the Arthur Lesow Community Center, and an adjunct professor of culinary arts at Monroe County Community College. She can be reached at [email protected].

Yields 10 cups.

Ingredients:

Directions:

Note: Play with this recipe. You can add different veggies or spices. I tend to chop my vegetables medium so my sauce is somewhat chunky.

Serves 6 to 8.

Ingredients:

Directions:

Note: If you like your sauce with less chunks, you can blend cauliflower.

Servings: 5 to 6

Ingredients:

Instructions: