20 Types of Pasta Sauce For Your Dinner Inspirations

Dive into the rich and varied world of pasta sauces with these 20 mouthwatering options. From the comforting taste of marinara to the indulgent creaminess of Alfredo, this guide offers a flavorful journey that will elevate your pasta dishes.

Marinara Sauce

Marinara is a classic tomato-based sauce known for its simplicity and rich, tangy flavor. Made from tomatoes, garlic, onions, and a blend of herbs like basil and oregano, it is perfect for those who love a fresh, tomato-forward taste. To make it, sauté garlic and onions in olive oil, add crushed tomatoes, and simmer with herbs until the sauce thickens.

Alfredo Sauce

Alfredo is a creamy, indulgent sauce made from butter, heavy cream, and Parmesan cheese. Its rich, buttery flavor pairs beautifully with fettuccine and other flat pasta. To prepare, melt butter in a pan, add cream, and cook until slightly thickened before stirring in grated Parmesan until smooth and creamy.

Pesto Sauce

Pesto is a vibrant green sauce bursting with the fresh flavors of basil, garlic, pine nuts, and Parmesan cheese, all blended with olive oil. It’s known for its aromatic, herbaceous taste and is best served with pasta like trofie or fusilli. To make pesto, blend fresh basil leaves, garlic, pine nuts, and Parmesan, then slowly add olive oil until a smooth paste forms.

Bolognese Sauce

Bolognese is a hearty meat sauce from Bologna, Italy. It’s made with ground beef or pork, tomatoes, onions, carrots, celery, and red wine, resulting in a rich, savory flavor. Start by sautéing onions, carrots, and celery. Add ground meat and cook until browned, then stir in tomatoes and wine, simmering until thickened.

Carbonara Sauce

Carbonara is a creamy, egg-based sauce featuring pancetta, Parmesan, and black pepper. It is creamy and has a rich, salty, and savory taste. To make it, cook pancetta until crispy, mix beaten eggs with Parmesan, and toss with hot pasta and pancetta, letting the heat of the pasta create the creamy sauce.

Arrabbiata Sauce

Arrabbiata, meaning “angry” in Italian, is a spicy tomato sauce made with garlic, tomatoes, and red chili peppers. The sauce has a fiery kick, making it ideal for those who enjoy bold, spicy flavors. Sauté garlic and red chili flakes in olive oil, add crushed tomatoes and simmer until the sauce is thick and spicy.

Puttanesca Sauce

Puttanesca is a robust, tangy sauce made with tomatoes, olives, capers, garlic, and anchovies. Its savory, salty flavor with a hint of brininess makes it perfect for pairing with spaghetti. Sauté garlic and anchovies in olive oil, add tomatoes, olives, and capers, and simmer until the sauce is thick and aromatic.

Aglio e Olio

Aglio e Olio is a simple yet flavorful sauce made from garlic, olive oil, and red pepper flakes. It’s known for its mild, garlicky flavor with a hint of heat. Sauté thinly sliced garlic in olive oil until golden, add red pepper flakes, and toss with pasta for a quick and tasty dish.

Vodka Sauce

Vodka sauce is a rich, creamy tomato sauce with a hint of sharpness from the vodka. It’s made with tomatoes, cream, and vodka, resulting in a silky, smooth texture and balanced flavor. To make, sauté onions and garlic, add vodka and reduce, then stir in tomatoes and cream, simmering until the sauce is thick and velvety.

Romano Sauce

Romano sauce is a creamy, cheesy sauce made with Pecorino Romano cheese, cream, and garlic. It’s rich and savory with a sharp, tangy flavor from the cheese. Sauté garlic in butter, add cream, and simmer until slightly thickened, then stir in grated Romano cheese until smooth.

Genovese Sauce

Genovese sauce is a slow-cooked, onion-based sauce with a subtle sweetness and deep, rich flavor. It’s made with onions, beef, and white wine, simmered for hours to create a complex and savory sauce. Sauté onions and beef until browned, add wine, and simmer until the onions melt into the sauce.

Amatriciana Sauce

Amatriciana is a robust, tomato-based sauce with a smoky, spicy flavor from guanciale (cured pork cheek) and red pepper flakes. It’s a traditional sauce from Amatrice, Italy, often served with bucatini. Sauté guanciale until crispy, add tomatoes and red pepper flakes and simmer until the sauce is rich and flavorful.

Bechamel Sauce

Bechamel, also known as white sauce, is a creamy, smooth sauce made from butter, flour, and milk. It’s a versatile base sauce used in many pasta dishes and offers a mild, buttery flavor. Melt butter, stir in flour to form a roux, then gradually whisk in milk, cooking until thickened and smooth.

Gorgonzola Sauce

Gorgonzola sauce is a creamy, tangy sauce made with Gorgonzola cheese, cream, and garlic. The blue cheese’s bold, rich flavor makes it perfect for pairing with gnocchi or penne. Melt the Gorgonzola in cream, add garlic, and cook until smooth and creamy.

Walnut Sauce

Walnut sauce is a creamy, nutty sauce made from ground walnuts, garlic, Parmesan, and cream. It’s rich and earthy, offering a unique flavor that pairs well with stuffed pasta like ravioli. Blend walnuts, garlic, and Parmesan, then mix with cream until smooth and thick.

Brown Butter Sage Sauce

Brown Butter Sage is a simple, nutty sauce made from browned butter and fresh sage leaves. It has a deep, rich flavor with a hint of earthiness from the sage, making it ideal for delicate pasta like gnocchi. Cook butter until it turns golden brown, add sage leaves, and toss with pasta for a simple yet flavorful dish.

Sugo alla Norma

Sugo alla Norma is a traditional Sicilian tomato sauce made with fried eggplant, tomatoes, and ricotta salata cheese. It has a rich, tangy flavor with a hint of smokiness from the eggplant. Sauté eggplant until golden, add tomatoes, and simmer until thickened, then top with ricotta salata.

Tomato and Basil Sauce

Tomato and Basil sauce is a fresh, light sauce made from ripe tomatoes and fragrant basil. It’s simple yet flavorful, with a bright, herbaceous taste that complements most pasta types. Sauté garlic in olive oil, add chopped tomatoes, and simmer until soft, then stir in fresh basil for a burst of freshness.

Cacio e Pepe Sauce

Cacio e Pepe is a simple yet flavorful sauce from Roman cuisine. Translating to “cheese and pepper,” this sauce is made by tossing hot pasta with Pecorino Romano cheese and freshly cracked black pepper. The heat from the pasta melts the cheese, creating a creamy, peppery sauce that clings to each strand.

Various Types of Pasta

Explore 40 various types of pasta that are perfect with these delicious sauces.