Italian sauces are much more than simple accompaniments for pasta. They are the result of centuries of culinary tradition that has resulted in a variety of flavors and textures that delight palates around the world. From classic to innovative, each sauce has its own identity based on fresh ingredients and refined culinary techniques.
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The most famous Italian sauces
Ragù alla Bolognese: Known as the queen of Italian sauces, ragù alla Bolognese combines beef, pancetta, and a sofrito of onion, carrot, and celery, slowly cooked in wine and tomato. It is traditionally served with tagliatelle or pappardelle.
Pesto Genovese: Originally from Liguria, pesto Genovese is a vibrant mixture of fresh basil, pine nuts, garlic, Parmigiano-Reggiano cheese, and extra virgin olive oil. Perfect for accompanying short pastas like trofie or trenette.
Carbonara: A creamy and comforting sauce that combines beaten egg yolks, Pecorino Romano cheese, guanciale (or pancetta), and ground black pepper. It is typically served with spaghetti.
Italy's unique sauce
Amatriciana: Originating from the Lazio region, Amatriciana sauce is prepared with tomato, guanciale, Pecorino Romano cheese, and a touch of spice provided by peperoncino. Ideal for long pastas like bucatini or spaghetti alla chitarra.
Iconic ingredients of Italy
Parmigiano-Reggiano cheese: Known as the “king of cheeses,” Parmigiano-Reggiano is used in many Italian sauces for its intense flavor and perfect melting properties.
Extra virgin olive oil: Fundamental in Italian cuisine, extra virgin olive oil not only adds flavor but also enhances the texture of sauces.
Types of pasta that accompany Italian sauces
Short pasta: Sauces like pesto Genovese pair best with short pastas like penne or farfalle, which perfectly trap the sauce in their small crevices.
Long pasta: Sauces like carbonara or Amatriciana are traditionally served with long pastas such as spaghetti, linguine, or fettuccine, allowing the sauce to evenly coat the strands.
