Who doesn’t love a rich, classic, Italian tomato sauce? But, even a good red sauce comes with endless variations and flavor nuances. Besides, there is so much more to Italian sauces than just tomato.
And the sauce preparation methods are endless, too. Some sauces cook for hours — and are worth every minute — while others can be whipped up deliciously fresh in a matter of moments.
So, if you’re ready to venture out and try something new at home, here’s a short Italian sauces list to get you started:
1. Alfredo Sauce
Alfredo Sauce, though rich and wonderful, is not a difficult Italian sauce to make. So, please don’t let the cream intimidate you, here’s a simple version your family will absolutely love.
Just melt a half stick of butter (¼ cup) in a saucepan over medium-low heat. Then, add a cup of heavy cream, a clove of crushed garlic, and 1 ½ cups of grated parmesan (preferably freshly grated, if possible).
Whisk immediately, and thoroughly, until the sauce is evenly heated and relatively smooth. Then add ¼ cup freshly chopped parsley, and that’s it. It’s time to toss with your favorite pasta. Choose any pasta shape you want. Told you this one was easy.
Alfredo sauce is particularly wonderful with fettuccini. Rich, creamy, and genuinely delicious!
Although tomato sauce that’s simmered all day is wonderful, a marinara sauce is equally incredible — but prepared in only moments. A simple, but delicious, meatless sauce, marinara is typically made with whole, as well as crushed, tomatoes, garlic, basil, and extra virgin olive oil.
Here’s an easy version: sauté chopped garlic and onions in a bit of extra virgin olive oil. Then add whole (peeled), and crushed, tomatoes, some sea salt, a few red pepper flakes, chopped basil, chopped parsley, and a generous splash of red wine.
After crushing the whole tomatoes with the back of a wooden spoon, stir the mixture. Simmer the sauce uncovered for about 20 minutes. Then, serve over your favorite pasta. If you need a quick guide on how to cook pasta Italian way read our other article. This is as flavorful as it is simple. We promise!
3. Aglio e Olio Sauce
Always start with a good quality extra virgin olive oil. Saute crushed garlic in the oil, just to the point of turning light golden in color (you don’t want to burn the garlic). Then add sea salt, a splash of white wine — or a squirt of fresh lemon juice —and toss the sauce with your freshly cooked and strained pasta. Linguini is particularly wonderful with this dish.
Immediately, top with freshly grated parmesan, and sprinkle with a bit of chopped parsley. Serve with a slice of crusty bread and a glass of white wine. Delicious, light and fresh to the table in just minutes.
Note: this sauce is also delicious with a seafood pasta dish.
4. Alle Vongole Sauce
Sauté crushed garlic, and red pepper flakes, in extra virgin olive oil, just until golden in color. This should only take about a minute. Then, add hard-shelled small clams, some clam juice, and a generous splash of white wine. Cover the pan until the clam shells open.
Then, transfer the sauce from the stovetop and toss with cooked linguine. Sprinkle freshly chopped parsley over your dish, pour yourself a glass of your favorite white wine, and enjoy! Super easy. Amazingly fast. And truly memorable!
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