Pasta Tricolore: Recipes in Green, White, and Red from renowned chef Jacob Kenedy features over 60 dreamy sauce and pasta recipes, from the Pesto Brontese to the classic Brown Butter & Sage and the glorious Amatriciana—all designed to become go-to favorites.

Pasta Tricolore is an essential guide to pasta sauce, divided into sections of recipes containing one of the holy trinity: butter (white), tomato (red), or herb (green). Growing up, one of the first meals an Italian kid eats is pasta with red sauce or pasta with butter, the simple love for wheat, fat, tomato, and garlic is universal. This tradition stays with us from childhood to adulthood and brings us all together to cherish tradition around our tables.

To renowned chef Jacob Kenedy, whose cult classic The Geometry of Pasta celebrated pasta shape, these colors; verde, blanco, and rosso, don’t just make up the Italian flag but also the elemental trio of pasta sauces. He argues that all other sauces are riffs on the elemental green (pesto), white (butter or oil), or red (tomato) sauces.

With clear and easy guides to technique and exploration, Pasta Tricolore is an irreverent take on our most familiar meal. It’s stylish, straightforward, and a true kitchen essential for home chefs and professionals alike, full of recipes to please the most particular eaters and the most adventurous—and most importantly, to share in good company, with a glass (or two) of wine.