The Best Pasta Sauces Favorite Regional Italian Recipes
Pasta is one of the most beloved dishes in the world, and for good reason. It's versatile, delicious, and easy to make. But what really sets pasta apart is the sauce. There are countless variations of pasta sauce, each with its own unique flavor and texture. In this article, we'll explore some of the best pasta sauces from different regions of Italy.
Ragu alla Bolognese
Let's start with a classic: Ragu alla Bolognese. This rich and hearty meat sauce originated in Bologna and is traditionally served with tagliatelle. The sauce is made with ground beef or veal, pancetta, onions, carrots, celery, tomato paste, red wine, and milk. It's simmered for hours, which allows the flavors to develop and the meat to become tender. The result is a sauce that's thick, creamy, and full of flavor.
Carbonara
Carbonara is a pasta sauce that's popular all over Italy, but it originated in Rome. It's made with egg yolks, pecorino cheese, guanciale (cured pork cheek), and black pepper. The sauce is creamy and rich, and the guanciale adds a smoky, salty flavor. Carbonara is traditionally served with spaghetti, but you can use any type of pasta you like.
Amatriciana
Another popular sauce from Rome is Amatriciana. It's made with guanciale, onions, garlic, canned tomatoes, and pecorino cheese. The sauce is spicy and tangy, thanks to the addition of red pepper flakes. Amatriciana is typically served with bucatini or spaghetti.
Arrabbiata
If you like your pasta spicy, then you'll love Arrabbiata. This sauce is made with garlic, canned tomatoes, red pepper flakes, and olive oil. It's simple but flavorful, and the heat from the red pepper flakes adds a nice kick. Arrabbiata is typically served with penne or rigatoni.
Pesto
Pesto is a sauce that originated in Genoa, in the Liguria region of Italy. It's made with fresh basil, pine nuts, garlic, Parmesan cheese, and olive oil. The ingredients are blended together to create a smooth, vibrant green sauce. Pesto is traditionally served with trofie or linguine, but you can use any type of pasta you like.
Puttanesca
Puttanesca is a sauce that's full of bold, briny flavors. It's made with canned tomatoes, olives, capers, anchovies, garlic, and red pepper flakes. The sauce is simmered until it's thick and flavorful. Puttanesca is typically served with spaghetti or linguine.
Cacio e Pepe
Cacio e Pepe is a simple but delicious sauce that's popular in Rome. It's made with Pecorino Romano cheese, black pepper, and pasta water. The cheese and pasta water are whisked together to create a creamy sauce that coats the pasta. Cacio e Pepe is typically served with spaghetti or bucatini.
Burro e Salvia
Burro e Salvia is a sauce that's popular in Northern Italy, particularly in the Lombardy region. It's made with butter, sage, and Parmesan cheese. The butter is melted and the sage is fried until crispy, then the sauce is tossed with the pasta. Burro e Salvia is typically served with tortellini or ravioli.