A quick and traditional pasta sauce used for Shabbat in many communities in Northern Italy is the juice
left over from roasting lean cuts of meat.
Use high-quality Italian olive oil, a couple of garlic cloves (whole), rosemary, salt and pepper.
Serve some of this sauce with the roast meat, but use what’s left to dress egg noodles (tagliolini or fettuccine).
A cold version of this pasta is the Agresto, or Bagna Brusca, in which lemon juice and egg are added to the meat juices after the pasta has been allowed to cool off. In this case, serve at room temperature.