Canned Tomato

This red sauce is a steroid ingredient that we use to pump up wimpy dishes like gnocchi or in chicken gravy for a quick sauce chasseur. Most of our sauces are done this way, baked in a good French enameled cast-iron pot. We’re not too fussy about the type of tomatoes we use, just canned and whole; San Marzano will do. If you cannot obtain pig skin from your butcher, then a pig’s trotter, halved lengthwise, works, too. You could also add Smoked Baby Back Ribs (page 153) to the sauce before serving it with the gnocchi.

There are two keys to making this rich, smoky stew as good as it can be: Enhance the flavor of the broth with shrimp shells, and gently simmer the shrimp and fish so as not to overcook them. If you want to skip the homemade shrimp stock, substitute 2 cups of fish stock from your fishmonger or 2 cups of bottled clam juice.

Puttanesca isn't just for pasta. Anchovies and olives punch up a sauce hearty enough to stand up to meat or fish.

This tasty chili, which has just a hint of heat, is perfect for family get-togethers. Add a tossed green salad, sprinkled with shredded carrots, and whole-grain rolls.

This brothy chowder is loosely inspired by bouillabaisse, the classic Provençal seafood soup, but it’s both simpler and easier on the pocketbook. To go all the way with this dish, drizzle the soup with fresh aioli (or mix mayonnaise with minced fresh garlic and thin with lemon juice). Serve with crusty bread.

These baseball-size meatballs are a mainstay of the market’s deli case. They’re flavorful and tender and stay good for several days after they’re made. If you have leftovers, they make an incredible meatball sandwich; just slice them up, reheat in the sauce, and put them in the middle of a good crusty roll. Then top with mozzarella or provolone if you have it.

To simplify Mexican chiles rellenos—fried, stuffed mild chile peppers—these poblano peppers are filled with a black-bean mixture (without first being roasted and peeled) and then baked in a spicy tomato sauce.

Chili powder, chocolate, and cumin are often combined in Tex-Mex cooking, and this turkey chili stays true to those roots. The recipe makes a large yield, so you can serve some chili right away, then freeze the rest to enjoy later.

Think of this hearty casserole of ground lamb in tomato sauce, penne pasta, and a béchamel-and-cheese sauce as the ultimate Greek comfort food.

Begin cooking the shrimp and sauce while the pot of water is coming to a boil so everything is ready at the same time. Be careful not to overcook the shrimp, as they can easily become tough.

Full of fiery red-pepper flakes and salty capers, olives, and anchovy fillets, this tomato-based sauce is a lively alternative to a traditional marinara. Tossing the cooked pasta with the sauce in the skillet helps coat the strands.

This quick version of a traditional Mexican stew gets its robust flavor from chipotle chiles—smoked jalapeños packed in adobo (spicy tomato sauce). Hominy (or posole) is also essential. Both can be found in the Latin American section of supermarkets.

Pieces of tilapia are added to this tomato-based chowder in the final minutes of simmering; the fish cooks quickly without breaking apart. Other flaky white fish, such as flounder, sole, or halibut, could be used instead. Serve the soup with soda crackers.

For its flavor, this Italian favorite relies on a combination of vegetables that are first sautéed and then simmered in water—no broth required. You can make the soup through step 2 up to two days beforehand, and then add the beans and pasta just before serving.

Tomatoes, leeks, carrots, and garlic are roasted in one pan to create the base of this simple but satisfying soup. Serve it with toasted sliced rustic bread, or pair it with a sandwich, such as Eggplant and Mozzarella Melts (page 37), for dinner.

THIS IS OUR BASIC RED SAUCE and a recipe you will turn to again and again. It’s one of the most versatile marinara sauces around, topping pasta, homemade pizza, or fresh seafood.

VELVETY EGGPLANT, that beloved summer vegetable, comes to life in this easy pasta sauce. If you’re short on time, you can make the sauce ahead; it tastes even better the next day. For a more substantial dish, serve it with your favorite Italian-style chicken sausage. A short, sturdy pasta like rigatoni, rotini, or penne is the best choice for this chunky sauce.