Types of Pasta Sauce Explained

Although learning how to cook pasta has its challenges, understanding the differences between types of pasta sauce is difficult as well, especially when the line between Italian and Americanized versions isn’t clear. If you don’t know the difference between puttanesca and pomodoro, this guide describes 16 types of pasta sauce so you understand their history and applications.

Meat and Tomato Pasta Sauces

Ragú 

A class of chunky sauces with ground meat and chopped vegetables, ragú is simmered at length to develop the flavors. Although tomatoes are present, they’re usually a secondary ingredient, especially in Bolognese ragú: Neapolitan ragú is the version that has plenty of tomatoes. With such variation, always specify the type of ragú when ordering in a restaurant or looking for a recipe in order to avoid confusion.

Bolognese

Technically a ragú, Bolognese sauce is what most English-speaking people call the thick, meaty ragú sauce with minimal tomato from Bologna, Italy. However, many people refer to all tomato sauces with ground beef as “Bolognese sauce” even if the tomato-heavy sauces are nothing like ragù alla bolognese. As with other ragù sauces, remember to clarify when ordering or serving.

Vegan / Vegetarian Tomato Sauces

Marinara

Authentic Italian marinara sauce is simple: tomatoes, olive oil, garlic and basil. Marinara sauce is only cooked for about 30 minutes, not enough time to break down the tomatoes, so it’s chunky and a bit watery. In addition to the base ingredients, other spices like oregano, black pepper and red pepper flakes can be added for more flavor, as is common in the United States.

Pomodoro

Known as sugo al pomodoro in Italian, pomodoro sauce is basically a thicker and smoother version of marinara. Pomodoro is “tomato” in Italian, so it’s important to not confuse various uses of the word, such as the sauce sugo al pomodoro with pasta al pomodoro, an Italian dish of pasta and cooked tomatoes that have broken down into a seedy sauce.

Marinara sauce isn’t simmered at length, so it has a chunky, watery texture that’s different from other types of pasta sauce.

Spicy Tomato Pasta Sauces

Arrabbiata

Arrabbiata is “angry” in Italian, so it should be no surprise that this sauce is intense. Invented in Rome in the middle of the 20th century, arrabiata sauce is simple: tomatoes, garlic, fresh or dried red chilis and olive oil. However, according to Ali of GimmeSomeOven.com, modern Arrabiata sauce recipes substitute red pepper flakes for chilis and include onions and basil, too.

Amatriciana

Named after the town of Amatrice in central Italy, Amatriciana sauce is known for having guanciale, a type of Italian bacon made from pork cheeks. Black pepper and red chilis give the sauce its heat, many people finding the combination of fatty, smoky pork and the acidic, spicy tomato sauce irresistible. 

Specialty Tomato Sauces

Vodka

Although theories regarding the sauce’s origin range from an Italian actor to a university student, vodka sauce has been popular in the United States since the 1980’s. Tomatoes, vodka and cream are the 3 basic ingredients, the vodka acting as an emulsifier to keep the acidic tomatoes from separating the cream. It’s delicious with most pastas, especially penne.

Puttanesca

Unlike other types of pasta sauce that can be zesty, sweet or spicy, puttanesca sauce from southern Italy is briny because of the anchovies, olives and capers. Although traditionally served with spaghetti, other types of pasta go with the umami flavor, too. Surprisingly, the Neapolitan version lacks two ingredients usually associated with puttanesca sauce: anchovies and garlic.

Cream-Based Pasta Sauces 

Alfredo

During the first half of the 20th century, Italian restaurant owner Alfredo Di Lelio invented and popularized fettucini al burro, fettuccine noodles with melted butter and Parmesan. Even though the later addition of cream and garlic in the United States changed the recipe, people outside of Italy still use Alfredo’s name to refer to this kind of sauce. 

Carbonara

Although it’s similar to fettuccine al burro, what makes carbonara different is the addition of egg, pepper and Italian-style bacon such as guanciale or pancetta. To cook the egg, you have to drain the pasta, mix in the egg, cream and butter and then stir well. This might sound easy, but it’s tricky to get right.

Unlike the traditional Italian version, modern American recipes for Alfredo sauce often contain cream and garlic.

Pesto Pasta Sauces

Pesto

Originating in the city of Genoa in northern Italy, pesto is a sauce made by crushing together garlic, pine nuts, salt, basil and Parmesan cheese and then mixing the paste with olive oil. Traditionally used as a sauce for pasta or a flavoring for Genovese minestrone soup, it’s also delicious on vegetables, grilled meat and bread.

Calabrian Pesto

In contrast to Genovese pesto, Calabrian pesto is a spicy, orange-red sauce made with roasted red peppers, tomatoes, onions, ricotta, Parmesan, red pepper flakes and olive oil. Some recipes call for a touch of basil, too. Calabrian pesto is both spicy and cool at the same time, so it’s definitely a memorable experience for anyone’s taste buds.

Other Types of Pasta Sauce

Funghi e Piselli

Literally “mushrooms and peas” in Italian, this is more of a pasta dish than a sauce. It combines mushrooms, peas, garlic and olive oil with cooked pasta, some recipes also adding Parmesan cheese, cream or even Béchamel sauce. This versatile dish can be made with many types of pasta, and it’s great for people whose stomachs can’t handle the acidity of tomato sauce.

Pasta alle Vongole

“Pasta with clams” is a Neapolitan dish consisting of clams and a variety of pastas such as spaghetti, fettuccine or linguine. Some versions in Italy have white wine and others have tomatoes, but Italian versions almost never contain cream or cheese like many recipes from the United States do.

No-Sauce Pasta

Aglio e Olio 

“Garlic and oil” is a traditional dish from Naples that’s simply cooked pasta in olive oil with sautéed garlic with a garnish of parsley. Some recipes call for adding red pepper flakes and Parmesan cheese, too. This pasta dish is popular because it’s cheap, easy and delicious, so it’s perfect for restaurants looking for profitable menu items to improve their bottom line.

Cacio e Pepe

Roman “cheese and pepper” is literally just that: Pecorino Romano cheese and black pepper. Like aglio e olio, this easy dish is made with ingredients that have a long shelf life, so it’s a good option for both hungry people and busy restaurants.