A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Types of Italian Sauces

Amatriciana ​Sauce​
Amatriciana ​Sauce​

Sugo or salsa all'amatriciana (Italian pronunciation: [ˈsuːɡo allamatriˈtʃaːna]) is a traditional Italian pasta sauce based on guanciale (cured pork cheek), pecorino cheese from Amatrice, tomato, and, in some variations, onion.

Beef​
Beef​

Italian Pasta Sauces | Other Types of Italian Sauces Italian Pasta Sauces The pasta sauces of Italy are made from any of a variety of savory toppings and mixtures of ingredients that enhance the flavor of the pasta dish being served.

image: food.com
Bolognese ​Sauce​
Bolognese ​Sauce​

Cook sauce until wine and consomme are mostly evaporated. Turn heat down to simmer and add oregano, salt, pepper, sage, red pepper flakes, and nutmeg. Let cook for approximately 20 minutes. Add crushed tomatoes and bring heat to a boil. Once the mixture comes to a boil, return to simmer.

Butter​
Butter​

Butter sauces. Seared ahi tuna in a beurre blanc sauce. ... Sauces in Italian cuisine include: Agliata – a garlic sauce in Italian cuisine; Agrodolce ...

image: bhg.com
Carbonara​
Carbonara​

Carbonara (Italian: [karboˈnaːra]) is an Italian pasta dish from Rome made with egg, hard cheese, guanciale (or pancetta), and pepper. The recipe is not fixed by a specific type of hard cheese or pasta.

image: taste.com.au
Fettuccine ​Alfredo​
Fettuccine ​Alfredo​

Fettuccine Alfredo (Italian pronunciation: [fettut'tʃiːne alˈfreːdo]) or fettuccine al burro is a pasta dish made from fettuccine tossed with Parmesan cheese and butter. As the cheese melts, it emulsifies the liquids to form a smooth and rich sauce coating the pasta.

Marinara ​Sauce​
Marinara ​Sauce​

Homemade marinara is almost as fast and tastes immeasurably better than even the best supermarket sauce — and it's made with basic pantry ingredients. All the tricks to a bright red, lively-tasting sauce, made just as it is in the south of Italy (no butter, no onions) are in this recipe.

Pea​
Pea​

Filed Under: Pasta · Tagged With: Italian, pasta and peas, pasta with peas and pancetta, pasta with ricotta, Piselli all'Olio, pureed peas, sweet green pea sauce, Tuscan peas ciao! i am linda calabrisi hanks, raised in an italian kitchen and consummate italian foodie.

Prosciutto​
Prosciutto​

Prosciutto is very different from either bacon or pancetta, but we think it gets confusing because the words prosciutto and pancetta can sound similar to our non-Italian ears! Prosciutto is made from the hind leg of a pig (ie, the ham), and outside Italy, calling it prosciutto indicates a ham that has been cured.

source: thekitchn.com
Shellfish​
Shellfish​

Inspired by the New Orleans seafood dish at a popular restaurant chain, this quick and easy recipe tops tilapia fillets with a garlic-infused Alfredo sauce.

Spaghetti ​Aglio e Olio​
Spaghetti ​Aglio e Olio​

If there were a pasta bible, the first line would read, "In the beginning, God created aglio e olio." Historically, that line wouldn't really be accurate, since the evidence doesn't support the idea that garlic (aglio) and oil (olio) were the original accompaniments to pasta.

image: noshon.it
Spaghetti Alle ​Vongole​
Spaghetti Alle ​Vongole​

In the Liguria region of Italy, east of Genoa, Spaghetti alle vongole (veraci) means spaghetti with tiny baby clams in the shell, no more than the size of a thumbnail, with a white wine/garlic sauce. Linguine also may be used for the pasta in preference to spaghetti.