10 More Italian Pasta Sauces: Elevate Your Dishes with Andrej The Chef

1. Puttanesca Sauce
2. Ragù alla Napoletana
3. Sugo alla Norma
4. Vodka Sauce
5. Sugo di Pomodoro (Simple Tomato Sauce)
6. Funghi e Pancetta Sauce
7. Salsa di Noci (Walnut Sauce)
8. Sugo al Tonno (Tuna Sauce)
9. Genovese Sauce
10. Burro e Salvia (Butter and Sage Sauce)
11. Pistachio Sauce
12. Salsa al Tartufo (Truffle Sauce)
13. Frutti di Mare Sauce

1. Puttanesca Sauce

A robust and tangy sauce made with tomatoes, olives, capers, garlic, and anchovies.

Ingredients:

• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 4 anchovy fillets, chopped (optional)
• 1/2 cup pitted Kalamata olives, halved
• 2 tablespoons capers, rinsed
• 1 can (28 ounces) crushed tomatoes
• Fresh parsley or basil, chopped

Instructions:

1. Heat olive oil in a saucepan over medium heat.
2. Add garlic, red pepper flakes, and anchovies; sauté for 2 minutes.
3. Stir in olives and capers.
4. Add crushed tomatoes and bring to a simmer.
5. Cook for 15-20 minutes.
6. Toss with pasta and garnish with fresh herbs.

2. Ragù alla Napoletana

A slow-cooked tomato-based meat sauce from Naples, often paired with ziti or other hearty pasta.

Ingredients:

• 2 pounds mixed meat (beef ribs, pork ribs, or sausage)
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup red wine
• 2 cans (28 ounces each) crushed tomatoes
• Salt and pepper to taste
• Fresh basil leaves

Instructions:

1. In a large pot, heat olive oil over medium-high heat.
2. Brown the meat on all sides; remove and set aside.
3. In the same pot, sauté onion until translucent.
4. Add garlic and cook for another minute.
5. Pour in red wine to deglaze the pot.
6. Return meat to the pot and add crushed tomatoes.
7. Season with salt and pepper.
8. Simmer on low heat for 2-3 hours.
9. Remove meat before serving sauce over pasta. Garnish with basil.

3. Sugo alla Norma

A Sicilian sauce with eggplant, tomatoes, basil, and ricotta salata cheese.

Ingredients:

• 2 medium eggplants, diced
• Salt
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 can (28 ounces) diced tomatoes
• Fresh basil leaves
• Ricotta salata cheese, grated, for serving

Instructions:

1. Sprinkle eggplant with salt and let sit for 30 minutes; rinse and pat dry.
2. In a skillet, heat olive oil over medium heat.
3. Fry eggplant until golden; set aside.
4. In the same skillet, sauté garlic for 1 minute.
5. Add tomatoes and simmer for 15 minutes.
6. Stir in eggplant and basil leaves.
7. Toss with pasta and top with ricotta salata.

4. Vodka Sauce

A creamy tomato sauce enriched with vodka, heavy cream, and often Parmesan cheese.

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1/2 cup vodka
• 1 can (28 ounces) crushed tomatoes
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh parsley, chopped

Instructions:

1. Heat olive oil in a saucepan over medium heat.
2. Add onion and sauté until soft.
3. Stir in garlic and red pepper flakes; cook for 1 minute.
4. Pour in vodka and cook until reduced by half.
5. Add crushed tomatoes and simmer for 15 minutes.
6. Stir in heavy cream; simmer for another 5 minutes.
7. Season with salt and pepper.
8. Toss with pasta and garnish with parsley.

5. Sugo di Pomodoro (Simple Tomato Sauce)

A straightforward tomato sauce made with fresh or canned tomatoes, olive oil, and garlic or onions.

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 cans (28 ounces each) whole peeled tomatoes
• Salt and pepper to taste
• Fresh basil leaves

Instructions:

1. Heat olive oil in a saucepan over medium heat.
2. Sauté onion until translucent.
3. Add garlic and cook for 1 minute.
4. Crush the tomatoes by hand or with a masher; add to the saucepan.
5. Season with salt and pepper.
6. Simmer for 20-30 minutes.
7. Stir in basil leaves before serving.

6. Funghi e Pancetta Sauce

A creamy mushroom sauce with pancetta, often flavored with garlic, parsley, and Parmesan.

Ingredients:

• 2 tablespoons olive oil
• 4 ounces pancetta, diced
• 8 ounces mushrooms, sliced
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh parsley, chopped

Instructions:

1. In a skillet, cook pancetta over medium heat until crispy; remove and set aside.
2. In the same skillet, add olive oil and sauté mushrooms until browned.
3. Add garlic and cook for 1 minute.
4. Pour in white wine; cook until reduced by half.
5. Stir in heavy cream and pancetta.
6. Season with salt and pepper.
7. Simmer for a few minutes until sauce thickens.
8. Toss with pasta and garnish with parsley.

7. Salsa di Noci (Walnut Sauce)

A Ligurian specialty made with walnuts, cream, and Parmesan, typically served with pasta like trofie.

Ingredients:

• 1 cup walnuts
• 1 clove garlic
• 1/2 cup whole milk or cream
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh marjoram or parsley (optional)

Instructions:

1. In a food processor, blend walnuts and garlic until finely ground.
2. Add milk, Parmesan cheese, olive oil, and herbs if using; blend until smooth.
3. Season with salt and pepper.
4. Toss with cooked pasta.

8. Sugo al Tonno (Tuna Sauce)

A simple and savory sauce made with tuna, tomatoes, capers, and sometimes olives.

Ingredients:

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1 can (14 ounces) diced tomatoes
• 1 can (5 ounces) tuna in olive oil, drained
• Salt and pepper to taste
• Fresh parsley, chopped

Instructions:

1. Heat olive oil in a skillet over medium heat.
2. Add garlic and red pepper flakes; sauté for 1 minute.
3. Stir in diced tomatoes and simmer for 10 minutes.
4. Add tuna, breaking it up gently.
5. Season with salt and pepper.
6. Toss with pasta and garnish with parsley.

9. Genovese Sauce

A slow-cooked onion and meat sauce from Naples, rich in flavor and perfect for pasta.

Ingredients:

• 2 pounds onions, thinly sliced
• 1 pound beef chuck or stew meat
• 2 tablespoons olive oil
• 2 carrots, chopped
• 2 celery stalks, chopped
• Salt and pepper to taste
• Fresh parsley, chopped
• Grated Parmesan cheese, for serving

Instructions:

1. In a large pot, heat olive oil over medium heat.
2. Add meat and brown on all sides.
3. Add onions, carrots, and celery.
4. Season with salt and pepper.
5. Reduce heat to low and simmer for 2-3 hours until onions are caramelized and meat is tender.
6. Remove meat (can be served separately).
7. Toss onion sauce with pasta.
8. Garnish with parsley and Parmesan cheese.

10. Burro e Salvia (Butter and Sage Sauce)

A delicate sauce made with browned butter and fresh sage, often used with ravioli or gnocchi.

Ingredients:

• 1/2 cup unsalted butter
• 10 fresh sage leaves
• Salt and freshly ground black pepper
• Grated Parmesan cheese, for serving

Instructions:

1. In a skillet, melt butter over medium heat.
2. Add sage leaves and cook until butter turns golden and sage is crispy.
3. Season with salt and pepper.
4. Toss with cooked pasta.
5. Top with grated Parmesan cheese.

11. Pistachio Sauce

A creamy sauce made with ground pistachios, olive oil, and sometimes cream or cheese, popular in Sicily.

Ingredients:

• 1 cup shelled pistachios
• 1/2 cup grated Parmesan cheese
• 1 clove garlic
• 1/2 cup olive oil
• Salt and pepper to taste
• Zest of one lemon (optional)

Instructions:

1. In a food processor, blend pistachios and garlic until finely chopped.
2. Add Parmesan cheese and lemon zest if using; pulse to combine.
3. With the processor running, slowly add olive oil until smooth.
4. Season with salt and pepper.
5. Toss with pasta.

12. Salsa al Tartufo (Truffle Sauce)

A luxurious sauce flavored with black or white truffles, olive oil, and sometimes a hint of Parmesan.

Ingredients:

• 2 tablespoons truffle oil or 1 small fresh truffle, shaved
• 1/4 cup unsalted butter
• 1/2 cup heavy cream (optional)
• Salt and freshly ground black pepper
• Grated Parmesan cheese, for serving

Instructions:

1. In a saucepan, melt butter over low heat.
2. Stir in truffle oil or shaved truffle.
3. If using cream, add and warm gently.
4. Season with salt and pepper.
5. Toss with pasta.
6. Top with Parmesan cheese.

13. Frutti di Mare Sauce

A seafood sauce featuring a medley of shellfish (clams, mussels, shrimp, etc.) in a tomato or white wine base.

Ingredients:

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1/2 cup dry white wine
• 1 can (14 ounces) diced tomatoes
• 1 pound mixed seafood (shrimp, mussels, clams, squid)
• Salt and pepper to taste
• Fresh parsley, chopped

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add garlic and red pepper flakes; sauté for 1 minute.
3. Pour in white wine and simmer until reduced by half.
4. Add diced tomatoes and bring to a simmer.
5. Add seafood and cook until just done (about 5 minutes).
6. Season with salt and pepper.
7. Toss with pasta and garnish with parsley.