The Best Pasta Sauces
From the mountainous reaches of Val d'Aosta in northern Italy to the emerald shores of Sardinia in the middle of the Mediterranean, the art of preparing pasta pivots around one essential fact- The sauce has to be perfect. Now food writer, cooking teacher, and Milan native Micol Negrin has written the first cookbook to explore the best, most authentic Italian pasta sauce recipes from a regional perspective. The culinary odyssey begins in northern Italy, where rich sauces are prepared with fresh cream or local cheese- Creamy Fontina Sauce with Crushed Walnuts and White Truffle Oil; Parmigiano Sauce with Fresh Nutmeg; Pine Nut and Marjoram Pesto. Central Italy is known for sauces made with cured meats, sheep's milk cheeses, and extra-virgin olive oil- Spicy Tomato, Onion, and Guanciale Sauce; Crushed Potato Sauce with Cracked Black Pepper and Olive Oil; Caramelized Fennel and Crumbled Sausage Sauce. In southern Italy, simple, frugal ingredients meld into satisfying and delicious flavors- Sweet Pepper and Lamb Ragu with Rosemary; Fresh Ricotta Sauce with Diced Prosciutto; Spicy Cannellini Bean Sauce with Pancetta and Arugula. The islands of Sicily and Sardinia take advantage
Micol Negrin is the owner of Rustico Cooking, an Italian cooking school in Manhattan. She is the author of the James Beard-nominated Rustico- Regional Italian Country Cooking and The Italian Grill. For six years, she was the editor of the magazine La Cucina Italiana. She has written for major publications, including Cooking Light, Fine Cooking, and Bon Appetit. Micol Negrin lives on a small lake in New Jersey with her husband, Dino De Angelis.