Chef Chris Jaeckle of All'Onda  might be better known for his silky pasta than Chinese staples such as XO sauce. However, his slight twist on the Chinese condiment—typically made up of dried fish and shrimp, Chinese sausage, chile peppers, onions and garlic and a lot of oil—gives a new face to a classic.

Jaeckle switches out the Chinese sausage and canola oil for hot soppressata and extra-virgin olive oil. The resulting sauce can be spooned over pasta, vegetables and grilled meats.

To learn more, read "Ciao, XO."