Classic Italian Pasta Sauces

The stories behind pasta sauces like carbonara, puttanesca, and bolognese are far from simple. Italian pasta sauces have a rich history that dates back centuries, even to ancient Rome. Although we now think of spaghetti with tomato sauce as the quintessential Italian meal, tomatoes only became a part of the Italian diet in the 1800s. The first pasta with tomato sauce recipe actually appeared in a French cookbook in 1797. So, the tomato-based sauces we often associate with Italian cuisine—bolognese, pomodoro, puttanesca—are relatively recent developments.

Puttanesca Sauce

This sauce has the most colorful backstory. It’s a spicy mix of tomatoes, capers, anchovies, and garlic. Its name literally translates to “whore’s spaghetti.” According to legend, it was what prostitutes cooked while waiting for clients. More accurately, the name came from a restaurant owner improvising a quick dish for late-night customers who asked him to “make any junk,” using the phrase “facci una puttanata qualsiasi.” The slang “puttanata” derives from “puttana,” meaning prostitute—hence the infamous name.

Carbonara Sauce

A rich and creamy sauce made from fresh egg yolks, cooked pork (typically bacon or pancetta), grated cheese, and black pepper. The name comes from “carbonaro,” or “charcoal burner,” possibly referring to the workers who first ate it or the stoves used to cook it. Some believe it even references the Carbonari, a secret revolutionary society in early Italian history.

Alfredo Sauce

Debuted in 1914 when restaurateur Alfredo Di Lelio made a creamy mix of butter, grated parmesan, and black pepper to help his wife recover after childbirth. It’s one of the most beloved creamy sauces today, especially paired with fettuccine.

Primavera Sauce

Contrary to its name, this sauce was born in New York City in 1977 at Le Cirque. Owner Sirio Maccioni created it by improvising with spring vegetables, cream, and garlic when other ingredients were missing. It quickly became a favorite in Manhattan.

Classic Pasta Sauce

A traditional Italian sauce made with rustic regional ingredients. Most versions start with a tomato base, diced vegetables, olive oil, and herbs. It works well not only with pasta but also with poultry and fish dishes.

Bolognese Sauce

Originating in Bologna, this sauce typically combines at least two meats like beef, veal, pork, or chicken, finely diced. Additional ingredients may include onion, celery, carrots, chili pepper, tomatoes, olive oil, white wine, and herbs like oregano, basil, bay leaves, and nutmeg. Cream or milk is often added for richness. Bolognese pairs well with fettuccine, tagliatelle, tubular pasta, or as a lasagna filling.

Marinara Sauce

A staple tomato-based sauce made with crushed tomatoes, garlic, onion, olive oil, basil, parsley, and oregano. Variants include different tomato textures, carrots, chili, and sweeteners like sugar or honey. It’s commonly used on pasta and meats.

Amatriciana Sauce

From the town of Amatrice in central Italy, this meaty sauce includes tomatoes, pork (preferably guanciale), chopped onion, garlic, chili, and black pepper. It’s often confused with Alla Gricia, which lacks tomatoes and results in a white version of the sauce.

Alla Gricia Sauce

Essentially a tomato-free version of Amatriciana, using similar ingredients. It’s often served with bucatini, perciatelli, or fresh ravioli. Grated cheese like Pecorino Romano is commonly added.

Arrabbiata Sauce

Known for its fiery heat, this tomato-based sauce includes garlic and hot chili peppers. “Arrabbiata” means “angry” in Italian, reflecting its bold spiciness. It’s great with penne or lamb and seafood dishes.

Puttanesca Sauce (again)

This savory, spicy sauce traditionally combines garlic, chili, anchovies, and capers. It’s often served with pasta or seafood and comes in several variants depending on spice level and ingredients.

Formaggi Sauce

A cheese-based sauce usually made from a blend of four cheeses like cheddar, fontina, gorgonzola, mozzarella, parmesan, ricotta, or romano. Additions may include cream, tomato sauce, ham or bacon, and herbs like rosemary or oregano.

Vodka Sauce

A creamy sauce made with tomatoes, cream, vodka, garlic, onion, olive oil, and spices. Often includes parmesan, pecorino, or prosciutto. Best served with penne, ravioli, or ziti.

Marsala Sauce

A rich sauce made with Marsala wine, often paired with chicken, beef, pork, or seafood. Common ingredients include onions, garlic, mushrooms, heavy cream, and butter. Can be made as a tomato-based or creamy variant.

Ragù Sauce

Slow-cooked for hours, ragù combines beef, chicken liver, pancetta, tomato purée, mushrooms, onion, celery, and olive oil. Variants may include carrots, shallots, cream or milk, and cheese. Ragù is commonly used in lasagna or ravioli.

Fresca Sauce

A category of uncooked sauces made from fresh ingredients. Typically added to pasta, meats, or fish—served hot or cold.

Spinach Sauce

Used in Italian and Indian dishes, spinach sauce can be creamy or tomato-based. Common ingredients include garlic, cheese, red pepper, tomatoes, lemon juice, and spices. Usually blended into a smooth purée.

Gribiche Sauce

An ancient Roman-style condiment similar to tartar sauce, made with cabbage, parsley, pickles, capers, eggs, vinegar, and oil. Herbs like chives or mustard may also be added. Unlike tartar sauce, its components are not fully emulsified.

Pesto Sauce

Traditionally made with basil, parsley, pine nuts, garlic, olive oil, and parmesan. Variants like red pesto use sun-dried tomatoes. Pesto works well as pasta sauce, spread, or appetizer topping.