Italian Pasta Sauce Types: Do you like to eat pasta with a sauce? What kind of Italian Pasta Sauce Types do you want? Types of tomato sauce for pasta or types of spaghetti sauce brands?
We will cover mainly types of pasta sauce recipes with how different types of pasta sauce names and how many types of pasta sauce are there trough the research.
As you know, many pasta recipes are available, and each one is beautiful. Different types of pasta sauce Italian will give the pasta a unique taste.
Today, we will try to introduce the various types of pasta with sauce and the kinds of pasta sauce names that you will learn or know in part.
Types of pasta sauce list will include a standard useful pasta sauce review.
We start with vegetarian type pasta sauces, which are primarily meatless.
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Table of Contents
Vegetarian Pasta Sauce:
Baked pasta is a great way to get a full vegetarian meal all in one dish.
Try this basic baked pasta (pictured) with just pasta, cheese, and marinara sauce, or try baking some healthy vegetables into your pasta casseroles, such as in this cooked pasta with Swiss chard. >> READ THE FULL ARTICLE HERE
This sauce is a basic vegan tomato sauce with a pinch of chili thrown in for good measure.
You are welcome to put your 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. >> READ THE FULL ARTICLE HERE
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, occasionally stirring, until softened. >> READ FULL ARTICLE HERE
Italian Pasta Sauce Types: Types of Italian Spaghetti Sauces
Different types of spaghetti sauce and different kinds of pasta sauce.
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 (Southeast Asian dried anchovies), Jeotgal (Korean salted fermented anchovies, nam pla (Thai fish sauce made from anchovies), I love them all! >> Read Full Article Here
Garlic and Oil Pasta Sauce (Aglio e olio)
Garlic, olive oil and parsley.
On most Saturday afternoons I would wander down to my grandparent’s 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” >> Read Full Article Here.
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!
It 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. >> Read Full Article Here
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. >> Read Full Article Here
Bolognese Pasta Sauce (Meat Sauce)
Creamy meat sauce flavored with chicken livers, wine, vegetables, and nutmeg. Served with butter and grated cheese; sometimes, the cream is getting added to the sauce. Also called ragu in parts of Italy other than Bologna.
This meat-based sauce originated near Bologna, Italy.
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 depending on the region in Italy, with American versions varying in style. >> Read Full Article Here
Burro Pasta Sauce (Butter)
Butter and grated Parmesan cheese.
Boil the fettuccine in salted water, occasionally turning to prevent them from sticking to each other.
Towards the end of the cooking time, take a couple of spoons 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. >> Read Full Article Here
Cacciatore Pasta Sauce (Roast Tomato Sauce)
Meat and a vegetable sauce flavored with juniper.
It is possibly my favorite 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 caramelized effect. >> Read Full Article Here
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. >> Read Full Article Here
Funghi e Piselli pasta sauce (Mushrooms and peas)
Sauce of mushrooms, bacon, and fresh green peas.
Heat a medium saucepan to high heat and add 3 tbsp of grapeseed 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 a saucepan and turn down the heat to medium, ensure garlic and mushrooms have browned but not burnt. >> Read Full Article Here
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. >> Read Full Article Here
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. >> Read Full Article Here
Pesto Pasta Sauce
Oil, grated cheese, pine nuts, basil, and garlic pounded into a paste.
Pesto is, on the surface, a straightforward sauce.
It requires no cooking and has few ingredients. And yet, read just about any authoritative source on pesto, and you’re getting 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. >> Read Full Article Here
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. >> Read Full Article Here
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 to get it to resemble a sauce. >> Read Full Article Here
Tartufata Pasta Sauce
Truffle sauce flavored with Marsala or white wine and garlic.
Last month I spent a 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. >> Read Full Article Here
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 landlocked region in Italy, meat is getting preferred over seafood as a rule, and pork, in particular, is very popular. >> Read Full Article Here
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 getting kept as simple as possible – if you’re splashing out on fresh clams, then it’s a shame to lose them in a storm of other
if you’re splashing out on fresh clams, then it’s a shame to lose them in a storm of different flavors. >> Read Full Article Here
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