America's Test Kitchen Season 13 Episode 15 Great Italian Pasta Sauces

In season 13 episode 15 of America's Test Kitchen, viewers are taken on a journey through the world of Italian pasta sauces. Hosts Julia Collin Davison and Bridget Lancaster are joined by Dan Souza and Ashley Moore to explore the diverse flavors and techniques used to make some of Italy's most iconic pasta sauces.

The episode kicks off with a deep dive into bolognese sauce, a classic meat sauce that is often paired with tagliatelle or fettuccine pasta. The hosts break down the essential ingredients and techniques needed to achieve the perfect texture and flavor, including the use of milk and wine to balance out the acidity of the tomatoes. Viewers are also treated to a taste test that assesses the differences between canned and fresh tomatoes, as well as an experiment that explores how finely chopping the meat affects the final texture of the sauce.

Next up is a segment on pesto, a basil-based sauce that hails from the Liguria region of Italy. The hosts explain how to properly blend the ingredients together to achieve a thick, creamy consistency without over-processing the basil, which can turn the sauce brown and bitter. The importance of using high-quality ingredients, such as extra-virgin olive oil and freshly grated Parmesan cheese, is emphasized, as well as the need to add a bit of reserved pasta water to the sauce before serving to help it cling to the noodles.

The third sauce on the menu is the spicy and complex arrabbiata, which is made with tomatoes, garlic, and red pepper flakes. The hosts discuss the best types of canned tomatoes to use for this sauce, as well as the importance of sautéing the garlic and red pepper flakes before adding the tomatoes to avoid the bitterness that can result from overcooking the garlic. Viewers are also treated to a blind taste test that compares different brands of red pepper flakes to determine which one provides the best flavor and heat level.

The final sauce explored in this episode is carbonara, a rich and indulgent sauce made with eggs, cheese, and bacon or pancetta. The hosts discuss the best types of pasta to use with carbonara, as well as the need to toss the noodles and sauce together off the heat to prevent the eggs from scrambling. They also experiment with different types of cheese, such as pecorino Romano and Parmesan, to determine which one provides the best balance of saltiness and nuttiness.

Throughout the episode, the hosts offer plenty of tips and tricks to help viewers achieve perfectly balanced and flavorful Italian pasta sauces at home. From the importance of using a Dutch oven to cook the bolognese sauce to the need for a sharp chef's knife to properly chop the basil for pesto, the attention to detail and dedication to creating great food shines through in every segment. Whether viewers are beginners or experienced home cooks, there's something to learn and enjoy in this exploration of great Italian pasta sauces.