Do you like to eat pasta with a sauce? What kind of Italian Pasta Sauce Types do you like?
As you know many pasta recipes are available and each one is beautiful.
Today, I will try to introduce to you a variety of pasta sauces that you will learn or know in part.
I would like to talk about vegetarian type pasta sauces, which are primarily meatless.
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Vegetarian Pasta Sauce:
Baked pasta is a great way to get a full vegetarian meal all in one dish.
This sauce is a basic vegan tomato sauce with a pinch of chilli thrown in for good measure.
You are welcome to put your own spin on it.
Fresh or dry oregano, basil and parsley are all good additions as is a little bit of onion (fried with the garlic) too.
For a hearty protein-filled vegetarian pasta dish, look no further than this bean bolognaise.
Heat oil in a large saucepan over low heat, add onion, carrot and celery and cook for about 10 minutes, stirring occasionally, until softened.
Types of Italian Spaghetti Sauces
Anchovies Pasta Sauce (Acciughe)
Sauce of anchovies flavored with garlic, oil and parsley.
I couldn’t have come up with a more original name for this pasta dish.
I’m a huge fan of anchovies.
Be it Ikan Bilis (Souteast Asian dried anchovies), Jeotgal (Korean salted fermented anchovies, nam pla (Thai fish sauce made from anchovies), I love them all!
Garlic and Oil Pasta Sauce (Aglio e olio)
Garlic, olive oil and parsley.
On most Saturday afternoons I would wander down to my grandparents place and receive a boatful of kisses and the eternal question,
“what do you want to eat for lunch?”
And my answer would always be, “Nonna,can I please have Pasta with Garlic, Olive Oil, and Parsley or Aglio e Olio”
Alfredo Pasta Sauce
Butter, cream, and freshly grated cheese served with fettuccine.
The most creamy and delicious homemade alfredo sauce that you will ever make!
This is a tried and true recipe and you will agree that it is the best recipe out there!
I just had to post my favorite alfredo recipe that I have created here on the blog. There are a few secret ingredients that set it apart from all of the rest.
If there is one thing I can always count on my family to eat it is my homemade alfredo sauce over pasta.
Amatriciana Pasta Sauce (Tomato and bacon)
Sauce of fresh tomatoes, chopped bacon, onion, and garlic, served with grated Pecorino Romano cheese.
Puree the tomatoes to a smooth, creamy consistency in a food processor or with an immersion blender; set aside.
Heat the olive oil over medium-high heat in a large skillet. When hot, add the guanciale and saute 5 to 7 minutes, until golden brown.
Bolognese Pasta Sauce (Meat sauce)
Rich meat sauce flavored with chicken livers, wine, vegetable, and nutmeg. Served with butter and grated cheese; sometimes cream is added to the sauce. Also called ragu in parts of Italy other than Bologna.
This meat based sauce originated near Bologna, Italy.
In fact, the recipe for ragù alla bolognese was registered in 1982 by the Italian Academy of Cuisine with the Bologna Chamber of Commerce.
This version incorporates pancetta and milk. The recipe has evolved over time depending on the region in Italy, with American versions varying in style.
Burro Pasta Sauce (Butter)
Butter and grated Parmesan cheese.
Boil the fettuccine in salted water, turning occasionally to prevent them from sticking to each other.
Towards the end of the cooking time, take a couple of ladles of the pasta cooking water and set aside.
Place the soft butter, at room temperature, in a bowl, drain the pasta al dente, add it to the butter and mix well.
Cacciatore Pasta Sauce (Roast Tomato Sauce)
Meat and a vegetable sauce flavored with juniper.
This is possibly my favourite pasta sauce and is dead simple to make.
I got the idea of a roast tomato sauce from Stephanie Alexander’s legendary cookbook, The Cook’s Companion.
You can leave out the sausage and use the base sauce with any number of meats, particularly seafood. Roasting the sauce gives a slightly sweet caramelised effect.
Frutti di mare Pasta Sauce (seafood)
Heat oil in a large saucepan over medium.
Cook onion and garlic, stirring, until onions are translucent, 5–8 minutes; season with salt and pepper.
Add anchovies and tomato paste and cook, stirring, until color deepens, about 2 minutes.
Stir in tomatoes, tomato juice, basil, red pepper flakes, and 2 tsp. salt.
Funghi e piselli pasta sauce (Mushrooms and peas)
Sauce of mushrooms, bacon and fresh green peas.
Heat a medium sauce pan to high heat and add 3 tbsp of grape seed oil. Add sliced mushrooms and sauté for 2-3 mins or until brown. Add garlic and cook for another 2 mins.
Add garlic and cook for another 2 mins.
Cut snap peas in half, removing any inside strings, and blanch for one minute, then set aside to cool. Peel pearl onions and blanch for 2 minutes.
Next add blanched onions to sauce pan and turn down heat to medium, ensure garlic and mushrooms have browned but not burnt.
Marinara Pasta Sauce
Sauce of fresh tomatoes, olive oil, garlic, and basil.
Forget jars of red sauce — homemade marinara is where it’s at.
This tomato sauce takes 20 minutes to make and requires zero planning.
If marinara doesn’t already have a spot in your repertoire of easy weeknight recipes, it will soon.
Here’s a step-by-step look at how to make this super-simple sauce.
Noci Pasta Sauce (walnuts)
Pounded walnuts and pine nuts with oil, garlic, and chopped parsley.
Walnuts and marjoram.
That’s all my friend and it couldn’t get any easier.
Add a bit of ricotta and parmesan cheese, extra virgin olive oil (italian only..), black pepper, salt, some garlic and PRONTO! You have THE sauce.
Pesto Pasta Sauce
Oil, grated cheese, pine nuts, basil, and garlic pounded into a paste.
Pesto is, on the surface, a very simple sauce.
It requires no cooking and has few ingredients. And yet, read just about any authoritative source on pesto and you’re confronted with a laundry list of dos and don’ts.
I wanted to explore these rules of pesto-making, so I’ve been running recipe tests all week long, and in the process.
Pomodoro Pasta Sauce
Spaghetti Sauce with tomato sauce.
Heat extra-virgin olive oil in a 12″ skillet over medium-low heat.
Add minced onion and cook, stirring, until soft, about 12 minutes.
Add garlic and cook, stirring, for 2-4 minutes. Add crushed red pepper flakes; cook for 1 minute more.
Romana Pasta Sauce
Meat and chicken sauce with chopped mushrooms.
I used to hide from any recipes containing Béchamel sauce.
So scared of it, because every single time I made it, it would come out with lumps of flour that would turn into a mortifying paste with every second-or-so mouthful.
I’d have to strain it a few times just to get it to resemble a sauce.
Tartufata Pasta Sauce
Truffle sauce flavored with Marsala or white wine and garlic.
Last month I spent few days in Rome with my husband and we indulged in some lovely pasta dishes
(of course being in Italy that’s a must!),
one of them being the most simple but also the most delicious, fresh tagliatelle pasta with black truffle!
So delicious! I knew I had to make it myself soon.
Umbria Pasta Sauce
Sauce of pounded anchovies, oil and garlic flavored with tomatoes and truffles.
Since I am now living in Umbria, I am always looking to discover new Umbrian recipes.
I have made many meaty ragu sauces in my life, but never one that contains just pork.
Since Umbria is the only land locked region in Italy, meat is preferred over seafood as a rule, and pork in particular is very popular.
Vongole Pasta Sauce
Clam sauce with onions, tomatoes, olive oil, and garlic.
How to cook perfect spaghetti alle vongole
Spaghetti vongole is a light, summery dish that should be kept as simple as possible – if you’re splashing out on fresh clams, then it’s a shame to lose them in a maelstrom of other
if you’re splashing out on fresh clams, then it’s a shame to lose them in a maelstrom of other flavours