How to Make a Pan Sauce for Spaghetti

Make a pan sauce that goes way beyond the jar—watch as cookbook author Sarah Copeland sautés fresh, crunchy ingredients to create a sauce that gives plain pasta a flavorful boost.

To begin, separate a few fresh cloves of garlic and slice them thinly. Then slice your aromatics like onion, shallots or leeks. Add a little olive oil to the pan and heat it over medium high heat. When the oil is hot, add your onion and garlic and lower the heat to medium. Give the pan a little stir and cook until the onions are soft and translucent. Add a generous pinch of pepper flakes for heat. While your onions cook, chop about 2 handfuls of fresh tomatoes or other vegetables. Add the tomatoes to the pan and give the pan a stir. Let the tomatoes cook to break down just a little bit. Then add your greens, about 2 handfuls of fresh vibrant greens like spinach, keel or mustard greens. Stir the pan again then add about a 1/4 cup of pasta cooking liquid or broth. This will help you sauce to get a little saucier and steam the greens. Generously grate Parmesan, or Reggiano or Pecorino cheese all over the top. The cheese will help bind your sauce to the pasta shapes.