Pasta is a blank canvas just waiting to be painted with flavor. While pasta itself provides a comforting base, the sauce is the star of the show. A delicious pasta sauce has the power to transport you to another place and time with just one bite. The options for pasta sauces are endless, from rich and creamy Alfredos to spicy Arrabiatas, and everything in between. Here are 14 deliciously flavorful sauce recipes to toss with your favorite pasta.
A classic marinara sauce is a staple in any pasta lover’s kitchen. Made from ripe, juicy tomatoes, garlic, olive oil and fresh herbs, marinara sauce is simple yet satisfying. Simmer for at least 30 minutes to allow the flavors to blend and intensify. Marinara sauce pairs perfectly with spaghetti, ziti or penne.
For a heartier meal, Bolognese meat sauce cannot be beat. This rich sauce is made from a mixture of ground beef and Italian sausage sautéed with onions, carrots and celery, then simmered for hours with tomatoes, red wine and warm spices. Bolognese sauce clings to thick pasta shapes like rigatoni, tagliatelle or pappardelle.
A creamy Alfredo sauce turns pasta into comfort food. Made from butter, parmesan cheese and cream, Alfredo sauce coats each strand of fettuccine or linguine in a silky, decadent blanket. For extra flavor, add cooked chicken, mushrooms or sun-dried tomatoes.
A spicy Arrabbiata sauce awakens the senses with crushed red pepper flakes, giving traditional marinara sauce a kick of heat. If you like your pasta with some fire, Arrabbiata sauce is the perfect choice. Toss with penne rigate or farfalle to stand up to this feisty sauce.
For seafood pasta, a lemon garlic butter sauce highlights the natural flavors of shrimp, scallops or whitefish. Sautéed garlic and lemon juice are whisked into melted butter and poured over al dente linguine or spaghetti. Top with your favorite seafood and fresh parsley for a bright, tangy sauce.
A pesto sauce bursts with the fresh flavors of basil, pine nuts, garlic and olive oil. Simply blend the ingredients into a coarse paste and toss with cooked pasta such as trenette, trofie or gemelli. For extra protein, add cooked chicken, beans or tofu. Pesto sauce is also delicious served as a spread on sandwiches or bruschetta.
A creamy mushroom sauce is earthy, savory and satisfying. Sautéed cremini or shiitake mushrooms are simmered in a parmesan garlic cream sauce until thick and bubbly. Toss with egg pasta like pappardelle or tagliatelle to capture every drop of the mushroomy sauce. Garnish with parsley, black pepper and extra parmesan cheese.
A puttanesca sauce is a spicy, briny sauce made from olives, capers, anchovies, garlic, chili peppers, olive oil and tomatoes. Simmer for at least 30 minutes to allow the bold flavors to blend and mellow slightly. Toss with a hearty pasta like penne rigate, rotini or casarecce. Puttanesca sauce is a great option for vegetarians looking for a hearty, flavorful pasta sauce.
A béchamel sauce provides a creamy base for gratin dishes or to top baked pasta. This classic sauce is made from a butter and flour roux whisked into hot milk. Simmer until thickened, then season with nutmeg, salt and pepper. Béchamel sauce is often layered or topped with cheese, such as mozzarella, parmesan or gruyere before baking.
A cacciatore sauce is a hearty hunter-style sauce made from mushrooms, bell peppers, onion, garlic and tomatoes simmered in a tomato base with Italian herbs. Browning chicken thighs or drumsticks before adding to the sauce adds extra flavor and heartiness. Cacciatore sauce pairs well with rustic pasta shapes like ziti, rotini or farfalle.
A vodka sauce gets its characteristic tang from vodka and cream whisked into a tomato sauce base. Simmer until slightly thickened, then toss with penne or rigatoni. The vodka helps cut through the acidity of the tomatoes, resulting in a smooth, mellow sauce infused with the aromas of basil, oregano and garlic. For extra decadence, finish with a drizzle of heavy cream and a sprinkle of parmesan cheese.
A carbonara sauce is a rich and creamy sauce made from parmesan cheese, egg yolks, black pepper and pancetta or bacon. Toss the sauce immediately with hot spaghetti or bucatini to allow the heat to gently cook the eggs, resulting in a silky coating for each strand of pasta. Carbonara sauce is a classic Roman comfort food, best enjoyed with a glass of bold Italian red wine.
A ragu Bolognese is a hearty meat sauce originating from Bologna, Italy. Ground beef and Italian sausage are sautéed with carrots, celery and onion, then simmered for hours with tomatoes, red wine, and warm spices until thick and flavorful. Ragu Bolognese clings to thick pasta shapes like pappardelle or ziti. Top with parmesan cheese and fresh parsley. Freeze any leftovers for up to 3 months.
A roasted red pepper sauce provides a smoky, tangy base for pasta. Blend fire-roasted red peppers with tomatoes, olive oil, garlic and basil for a sauce that is creamy yet still bright. Toss with penne, rotini or farfalle, then garnish with parsley, parmesan cheese, pine nuts and a drizzle of olive oil. Roasted red pepper sauce also pairs well with grilled chicken, fish or shrimp.
A sun-dried tomato sauce delivers an intense, concentrated tomato flavor from rehydrated sun-dried tomatoes. Sautéed with garlic and olive oil, then blended until smooth, this sauce coats pasta in a blanket of rich tomato flavor. Toss with fettuccine, linguine or spaghetti, then top with parmesan cheese, fresh basil and Kalamata olives.
