Beth’s Homemade Pasta Sauce Recipes | ENTERTAINING WITH BETH

Learn how to make my homemade pesto sauce, Alfredo Sauce and Tomato sauce. 3 great pasta recipes for an easy dinner!
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Roasted Chicken in a Skillet
No-Bake Granola Bars
Panini 2 Ways!
Cheap Eats: Sausage and Peppers
Greek Yogurt Breakfast Panna Cottas
5-Super Sandwich Combos
Chicken Noodle Soup
Homemade Granola and Yogurt Parfaits
Pasta Recipes (3 ways)
Easy Minestrone Soup
Cheap Eats: Spinach Ravioli & Carmelized Onions and Tomatoes
15-mins Chicken Dijon Recipe
Easy Shrimp Stir Fry
Feed Me Fast Chicken

Serves 4

½ lb (230 g) of angel hair pasta
1 tbsp (15 ml) olive oil
8 Roma tomatoes, diced
1 clove garlic, minced
Splash of dry white wine (or 2 tbsp (30 ml) water or squeeze of fresh lemon juice to taste)
½ tsp (2.5 ml) salt
freshly cracked pepper to taste
¼ cup (40 g) of fresh basil
garnish with freshly gated Parmesan cheese and fresh basil sprig

Boil pasta according to package instructions.

Meanwhile heat olive oil in a large sautee pan. Add tomatoes and sautee until soft. Add garlic and stir to combine. Then add a splash of wine (or water or lemon juice). Season with salt and pepper, and fresh basil.

Drain pasta and add to the sauce stirring to combine. To serve place in shallow bowls, top with grated parmesan cheese and garnish with fresh basil.

Serves 4

½ lb (230 g) Fettuccini pasta
4 tbsp (60 g) butter
1 ½ cups (350 ml) of heavy cream
1 clove garlic, minced
½ tsp (2.5 ml) salt
Freshly cracked pepper to taste
1 cup (90 g) Parmesan cheese, freshly grated
1/3 cup (50 g) of frozen peas
1 tbsp (15 ml) of freshly chopped flat leaf parsley

Boil pasta according to package instructions.

Meanwhile, place butter in a large sautee pan and melt on medium flame. Add heavy cream. Simmer on medium heat until bubbling and thickened. Reduce heat to low. Add garlic, salt and pepper. Stir to combine.

Add cheese, stir to combine and melt. Add peas and heat on low until peas are warmed through.

Add drained pasta to the sauce and toss to coat.

Serve in shallow bowls and top with fresh pepper and freshly chopped parsley.

Serves 4

½ pound of fusilli pasta

For the Pesto:
2 cups (475 ml) of fresh basil
1 clove garlic
3 tbsp (45 ml) pine nuts
½ tsp (2.5 ml) salt
¼ tsp (1.25 ml) freshly cracked pepper
½ cup (120 ml) of olive oil
¼ cup (22 g) Parmesan cheese

Boil water and cook pasta according to the package instructions.

Meanwhile, in a food processor, pulse together the basil, garlic and pine nuts into a fine mince. While the machine is running, slowly add the oil in a steady stream until combined. Turn off the machine, and remove the blade. Stir in the cheese.

Drain the pasta and place it back into the pot without the water in it. The heat from the pot will keep the pasta warm. Toss the warm pasta with the pesto, and serve!

This is also great as a cold salad too!


  1. Hi Beth
    I’m a huge fan of your channel. Did you ever tried the famous Italian pasta “carbonara”, you can do it by sautéing the guanciale with oil olive and a onion until golden brown, in the mid-time you can cook your pasta and in a separate bowl you can beat tougher 3 eggs with a good amount of freshly ground pepper. When the pasta is ready you can put in the pan with the sauté guanciale add the eggs stir quickly in Order to avoid scrambled eggs turn off the burner and serve with a sprinkle of Parmesan cheese. 😋😋 by the way Alfredo pasta is not an Italian dish 😊😊 kiss from the south Italy 🇮🇹

  2. I’m a new subbie, I’m so glad I found your channel!! I can’t wait to start making these recipes! You have a perfect way of making it seem simple and I love your charming personality!

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