{"id":16293,"date":"2022-10-14T15:53:19","date_gmt":"2022-10-14T20:53:19","guid":{"rendered":"https:\/\/www.partstown.com\/about-us\/?p=16293"},"modified":"2024-10-18T15:50:17","modified_gmt":"2024-10-18T20:50:17","slug":"types-of-pasta-sauce","status":"publish","type":"post","link":"https:\/\/www.partstown.com\/about-us\/types-of-pasta-sauce","title":{"rendered":"Types of Pasta Sauce Explained"},"content":{"rendered":"

Although learning <\/span>how to cook pasta<\/span><\/a> 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\u2019t clear. If you don\u2019t know the difference between <\/span>puttanesca<\/span><\/i> and <\/span>pomodoro<\/span><\/i>, this guide describes 16 types of pasta sauce so you understand their history and applications.<\/span><\/p>\n

Meat and Tomato Pasta Sauces<\/strong><\/h2>\n

Rag\u00fa\u00a0<\/span><\/em><\/h3>\n

A class of chunky sauces with ground meat and chopped vegetables, rag\u00fa is simmered at length to develop the flavors. Although tomatoes are present, they\u2019re usually a secondary ingredient, especially in Bolognese rag\u00fa: Neapolitan rag\u00fa is the version that has plenty of tomatoes. With such variation, always specify the type of rag\u00fa when ordering in a restaurant or looking for a recipe in order to avoid confusion.<\/span><\/p>\n

Bolognese<\/span><\/em><\/h3>\n

Technically a rag<\/span>\u00fa, Bolognese sauce<\/a> is what most English-speaking people call the thick, meaty <\/span>rag<\/span>\u00fa sauce with minimal tomato from Bologna, Italy. However, many people refer to all tomato sauces with ground beef as \u201cBolognese sauce\u201d even if the tomato-heavy sauces are nothing like <\/span>rag\u00f9 alla bolognese<\/span><\/i>. As with other rag\u00f9 sauces, remember to clarify when ordering or serving.<\/span><\/p>\n

Vegan \/ Vegetarian Tomato Sauces<\/strong><\/h2>\n

Marinara<\/span><\/em><\/h3>\n

Authentic Italian marinara sauce<\/span><\/a> 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\u2019s 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.<\/span><\/p>\n

Pomodoro<\/span><\/em><\/h3>\n

Known as <\/span>sugo al pomodoro<\/span><\/i> in Italian, pomodoro sauce is basically a thicker and smoother version of marinara. <\/span>Pomodoro<\/span><\/i> is \u201ctomato\u201d in Italian, so it\u2019s important to not confuse various uses of the word, such as the sauce <\/span>sugo al pomodoro<\/span><\/i> with <\/span>pasta al pomodoro<\/span><\/i>, an Italian dish of pasta and cooked tomatoes that have broken down into a seedy sauce.<\/span><\/p>\n

\"Types

Marinara sauce isn’t simmered at length, so it has a chunky, watery texture that’s different from other types of pasta sauce.<\/p><\/div>\n

Spicy Tomato Pasta Sauces<\/strong><\/h2>\n

Arrabbiata<\/span><\/em><\/h3>\n

Arrabbiata<\/span><\/i> is \u201cangry\u201d 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, <\/span>modern Arrabiata sauce recipes<\/span><\/a> substitute red pepper flakes for chilis and include onions and basil, too.<\/span><\/p>\n

Amatriciana<\/span><\/em><\/h3>\n

Named after the town of Amatrice in central Italy, Amatriciana sauce is known for having <\/span>guanciale<\/span><\/i>, 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.\u00a0<\/span><\/p>\n

Specialty Tomato Sauces<\/strong><\/h2>\n

Vodka<\/span><\/em><\/h3>\n

Although theories regarding the sauce\u2019s origin range from an Italian actor to a university student, vodka sauce has been popular in the United States since the 1980\u2019s. 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\u2019s delicious with most pastas, especially penne.<\/span><\/p>\n

Puttanesca<\/span><\/em><\/h3>\n

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 <\/span>types of pasta<\/span><\/a> go with the umami flavor, too. Surprisingly, the Neapolitan version lacks two ingredients usually associated with puttanesca sauce: anchovies and garlic.<\/span><\/p>\n

Cream-Based Pasta Sauces\u00a0<\/strong><\/h2>\n

Alfredo<\/span><\/em><\/h3>\n

During the first half of the 20th century, Italian restaurant owner <\/span>Alfredo Di Lelio<\/span><\/a> invented and popularized <\/span>fettucini al burro<\/span><\/i>, 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\u2019s name to refer to this kind of sauce.\u00a0<\/span><\/p>\n

Carbonara<\/span><\/em><\/h3>\n

Although it\u2019s similar to <\/span>fettuccine al burro<\/span><\/i>, what makes carbonara different is the addition of egg, pepper and Italian-style bacon such as <\/span>guanciale<\/span><\/i> or <\/span>pancetta<\/span><\/i>. To cook the egg, you have to drain the pasta, mix in the egg, cream and butter and then stir well. <\/span>This might sound easy, but it\u2019s tricky to get right.<\/span><\/p>\n

\"Types

Unlike the traditional Italian version, modern American recipes for Alfredo sauce often contain cream and garlic.<\/p><\/div>\n

Pesto Pasta Sauces<\/strong><\/h2>\n

Pesto<\/span><\/em><\/h3>\n

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\u2019s also delicious on vegetables, grilled meat and bread.<\/span><\/p>\n

Calabrian Pesto<\/span><\/em><\/h3>\n

In contrast to Genovese pesto, Calabrian pesto<\/a> 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\u2019s definitely a memorable experience for anyone\u2019s taste buds.<\/span><\/p>\n

Other Types of Pasta Sauce<\/strong><\/h2>\n

Funghi e Piselli<\/span><\/em><\/h3>\n

Literally \u201cmushrooms and peas\u201d 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 B\u00e9chamel sauce. This versatile dish can be made with many types of pasta, and it\u2019s great for people whose stomachs can\u2019t handle the acidity of tomato sauce.<\/span><\/p>\n

Pasta alle Vongole<\/span><\/em><\/h3>\n

\u201cPasta with clams<\/a>\u201d 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.<\/span><\/p>\n

No-Sauce Pasta<\/strong><\/h2>\n

Aglio e Olio\u00a0<\/span><\/em><\/h3>\n

\u201cGarlic and oil\u201d is a traditional dish from Naples that\u2019s simply cooked pasta in olive oil with saut\u00e9ed 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\u2019s cheap, easy and delicious, so it\u2019s perfect for restaurants looking for <\/span>profitable menu items<\/span><\/a> to improve their bottom line.<\/span><\/p>\n

Cacio e Pepe<\/span><\/em><\/h3>\n

Roman \u201ccheese and pepper\u201d is literally just that: Pecorino Romano cheese and black pepper. Like <\/span>aglio e olio<\/span><\/i>, this easy dish is made with ingredients that have a long shelf life, so it\u2019s a good option for both hungry people and busy restaurants.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

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\u2019t clear. If you don\u2019t know the difference between puttanesca and pomodoro, this guide describes 16 types of pasta sauce so you understand their history […]<\/p>\n","protected":false},"author":558,"featured_media":16313,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[10,15],"tags":[184,490,394,268,1450,1449,1343,301],"class_list":["post-16293","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-foodservice-tips","category-restaurants","tag-independent-restaurants","tag-menu","tag-menu-ideas","tag-pasta","tag-pasta-dishes","tag-pasta-menu-ideas","tag-restaurant-business","tag-restaurants","wpautop"],"acf":[],"yoast_head":"\nTypes of Pasta Sauce Explained - Parts Town<\/title>\n<meta name=\"description\" content=\"This guide explains the differences between types of pasta sauce, especially how traditional Italian and modern American versions vary.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.partstown.com\/about-us\/types-of-pasta-sauce\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Types of Pasta Sauce Explained - 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