What pasta sauces are there

Spaghetti alla puttanesca. Garganelli alla Norma. Source: Sharyn Cairns. Spaghetti with baby clams spaghetti alle vongole. Tonnarelli cacio e pepe pasta with cheese and pepper. The aroma of the ramps wild onions , morels and sweet butter in this dish scream spring, and you'll find yourself lingering over every bite. This week's top Food TV picks. SBS On Demand. Watch all of Season 1 as Frank Pinello explores the incredible world of pizza from Chicago's deep dish to the New York 'fold'.

Newly added. What does a recipe mean when it calls for neutral oil? Shatter the dessert ceiling with broken glass. Rosemary lamb steak with quick bean stew. Tomato, spinach and chickpea angel hair soup. In Social. Stay connected with Food Stay connected with Food. Vertical Tabs Newsletter. Say hi to spring with this amazing pesto.

Ground Turkey Bolognese. Bring out your inner Italian grandma and make the lighter bolognese of your dreams. Slow-Cooker Bolognese. Homemade pasta sauce is just a timer away.

Frances Janisch. Quick Bolognese Sauce. This sauce tastes like it's been simmering for hours. Jonny Valiant. Spinach Pesto with Pasta. Charles Schiller.

Parsley-Walnut Pesto. Parsley, lemon, walnuts, and olive oil combine in this next-level pesto. Quick Tomato Sauce with Pasta. It's ready in 35 minutes—can't beat that.

Con Poulos. Sunday Sauce. Advertisement - Continue Reading Below. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano. Two of the more traditional pairings are gnocchi homemade, of course and ravioli also homemade, also of course!

The classic Roman dish starts by cooking guanciale with red pepper flakes before adding dry white wine, which helps you to scrape up the tasty browned bits sticking to the bottom of the pan. Using whole, peeled tomatoes that you crush yourself makes a quick sauce with a bright flavor that contrasts nicely with the rich pork. Finishing the pasta in the sauce, along with some grated Pecorino Romano, ensures that the noodles are coated evenly.

It leans on anchovies and estratto, a tomato concentrate, for its salty, savory, and sweet flavor profile. After you cook down the anchovies in oil and add the tomato concentrate, a little bit of pasta water will help transform the mixture from a paste to a sauce. Toss your pasta—we chose bucatini, here—until well-coated, then throw in some golden raisins and pine nuts, additions that, while optional, offer some sweetness and nuttiness, as well as textural complexity.

Sprinkle with toasted breadcrumbs for a crunchy finish. You can even swap out the dried chiles with fresh red ones if you like. While the sauce calls for canned tomatoes, we like to swap in the same amount of fresh ones during peak season. Ricotta gnocchi is one of the easiest fresh pastas you can make. While they can be served numerous ways, they're perfect for showing off your best spring produce. To finish it off, stir in lemon juice and zest, chives, and a bit of pasta cooking water before serving.

Gnocchi alla bava's rich and creamy sauce leans on the earthy, nutty, and buttery flavor of Fontina cheese. As for the gnocchi, we do strongly recommend making them from scratch, but the tender and lightly sweet potato dumplings are well worth the effort. And they're really not that hard to make! As always, we recommend using dried beans and their cooking water for the best results, but canned beans and store-bought stock will also work.

Garlic, anchovies, and a sprinkling of red pepper flakes give the sauce a savory depth, while a splash of white wine adds sweet acidity. The sauce is combined with torn kale, tubular pasta, starchy pasta water, and funky Pecorino Romano cheese to make a deliciously comforting meal that makes use of some common pantry staples. It relies heavily on mushrooms, so we reach for both fresh and dried ones.

Soaking dried porcini in wine to rehydrate them and then using that infused wine in the sauce maximizes the mushroom flavor, and the addition of bacon, tomatoes, and a touch of cream make a rich dish that'll have you coming back for seconds. Here, aglio e olio gets all dressed up with the help of bottarga , a salted, pressed, and dried delicacy that we like to call the parmesan of the sea.

It starts with garlic, which you fry in olive oil and then remove once the oil is infused. You then bloom red pepper flakes in the oil, take the pan off the heat, and add a generous handful of grated bottarga.

Toss the mixture with cooked pasta and some starchy pasta cooking water and you produce an emulsion that highlights the inimitable flavor of bottarga.

This savory-sweet sauce is made with a host of Sicilian staplees—anchovies, pine nuts, raisins, saffron, and toasted breadcrumbs—some of which are a nod to its North African influence. The base is made from cauliflower florets that are simmered until tender, making them easy to break down into a thick sauce once mixed with the other ingredients. When finishing the pasta in the skillet with the sauce, toasted breadcrumbs are added to give everything more body, and then sprinkled on top for an extra crunch.

Its silky sauce is made of eggs—two whole eggs plus an extra yolk keeps everything creamy—and a mixture of grated Parmigiano-Reggiano and Pecorino Romano. To prevent the eggs from scrambling, we toss the mixture with the pasta in a bowl, allowing the hot pasta cooking water and the residual heat of the pasta to gently cook everything.

A handful of chopped parsley adds a freshness that cuts through the rich sauce nicely. Another pantry staple-centric dish is this Roman version of carrettiera. Feel free to add in whatever else you have on hand—olives, capers, cheese—to keep with the spirit of the dish. When plum tomatoes are at their peak, this easy Sicilian pasta sauce is the best way to show them off. Like many Italian pasta dishes, the variations of this recipe are endless—parsley can be substituted for basil, Pecorino cheese or ricotta salata can be added for more flavor, and tomatoes can be omitted for a in bianco white version.

We start by quickly blanching the leaves and florets of the broccoli rabe, helping them tenderize while keeping their color, and then putting them to the side. The orecchiette is then cooked in the same liquid while garlic, anchovies, and chile flakes cook in olive oil. These three components are finished together and topped with the breadcrumbs instead of cheese—an ingredient that was historically expensive for use in cucina povera—for a satisfying mix of bitter, peppery, and savory flavors. This pasta dish is what happens when aglio e olio gets an umami boost.

The no-cook sauce is essentially a vinaigrette that incorporates the savory flavors of colatura , an aged Italian fish sauce that goes a long way with just a little. Chopped parsley and lemon zest add the final touch to this simple yet flavor-packed dish. Though this dish is more commonly made with lobster at restaurants, subbing in shrimp is an easy way to make the Italian-American classic at home.

Marinating them in baking soda. As for the spiciness of the tomato sauce, you can always adjust the quantities to your liking. Aside from cooking the mushrooms in aromatics and white wine, this recipe shows off some of our best tricks.

We like to add gelatin to the chicken stock to give the sauce an added glossiness that helps coat the pasta, while also incorporating a splash of fish sauce for a boost of umami.

Gricia is minimalist pasta at its finest. One of the four main pasta dishes of Roman cuisine, it calls for just a few ingredients: guanciale, black pepper, pasta, and Pecorino Romano.

Rich guanciale fat and starchy pasta water are what help create a silky emulsion that will beautifully glaze every piece of pasta. Despite its minimalism, the low-effort dish manages to maximize on flavor.

Not only do the onions offer their sweetness, but their natural moisture creates a braising liquid for the beef when trapped under the lid of a Dutch oven, eliminating the need for any stock. Beef chuck is preferable over shanks here, especially given its cost and availability. The addition of tomato paste offers a savory backbone, while the acidity of fresh cherry tomatoes plays well with the sweetness of the onions.

Pasta al limone takes classic buttery and cheesy pasta and brightens it up with help of some lemon. We incorporate both the juice and the zest, and then add our not-so-secret ingredient for sauciness without any cream: pasta water.

Top with more lemon zest and cheese before serving. Flavorful meat sauce on a weeknight schedule is possible thanks to the power of spicy 'nduja.

The sauce is best paired with ziti, broken-up candele, or any other short tubular pasta. The key to this hearty pasta dish is a homemade pork sausage, which is a lot easier to make than you might think. It simply involves aggressively mixing store-bought ground pork with seasonings by hand to help bind the meat, then letting it sit in the fridge to allow the flavors of the seasonings to come through. White wine, cream, and Pecorino Romano form the sauce, and a bit of black pepper and nutmeg offers a hint of warm spice to finish everything off.

Traditionally, the dish is served with a generous shaving of black truffles, but for homemade cooking, this ingredient is completely optional—the pasta is just as impressive without it. Pasta alla norma is all about the eggplants. When shopping, pick small, dense ones to guarantee an intense, meaty texture. Start by browning the eggplant in a skillet, low and slow to allow them to tenderize without burning.

A quick tomato sauce and a dry, ridged, tubular pasta such as rigatoni or penne rigate is all you need to complement the eggplants. Whether or not this is a soup, a stew, or a pasta dish depends on who you ask, but what we do know is that pasta and chickpeas paired together make a comforting meal. Though we normally recommend using dried beans, we found that canned chickpeas worked quite well in this recipe—just make sure to blend some of the cooked beans with the broth to create a creamy base to substitute for the cooking liquid that comes from making dried beans.

For an umami boost and a touch of color, we like to add a bit of tomato paste.