The first ten Italian sauces were only the start. Here are thirteen more, from puttanesca to frutti di mare, each with a short ingredient list and quick instructions.

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

3. Sugo alla Norma

A Sicilian sauce of eggplant, tomatoes, basil, and ricotta salata.

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

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 the olive oil in a saucepan over medium heat.
  2. Add the onion and sauté until soft.
  3. Stir in the garlic and red pepper flakes; cook for 1 minute.
  4. Pour in the vodka and cook until reduced by half.
  5. Add the crushed tomatoes and simmer for 15 minutes.
  6. Stir in the 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 built on 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 the olive oil in a saucepan over medium heat.
  2. Sauté the onion until translucent.
  3. Add the garlic and cook for 1 minute.
  4. Crush the tomatoes by hand or with a masher and add to the saucepan.
  5. Season with salt and pepper.
  6. Simmer for 20-30 minutes.
  7. Stir in the basil leaves before serving.

6. Funghi e Pancetta Sauce

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

7. Salsa di Noci (Walnut Sauce)

A Ligurian specialty of walnuts, cream, and Parmesan, traditionally served with 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 the walnuts and garlic until finely ground.
  2. Add the milk, Parmesan, 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, savory sauce of tuna, tomatoes, and capers, sometimes with 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 the olive oil in a skillet over medium heat.
  2. Add the garlic and red pepper flakes; sauté for 1 minute.
  3. Stir in the diced tomatoes and simmer for 10 minutes.
  4. Add the 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 and deeply savory.

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

10. Burro e Salvia (Butter and Sage Sauce)

A delicate sauce of browned butter and fresh sage, made for 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 the butter over medium heat.
  2. Add the sage leaves and cook until the butter turns golden and the sage is crispy.
  3. Season with salt and pepper.
  4. Toss with cooked pasta.
  5. Top with grated Parmesan.

11. Pistachio Sauce

A creamy Sicilian sauce of ground pistachios, olive oil, and cheese.

Tagliatelle with pistachio sauce.

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

12. Salsa al Tartufo (Truffle Sauce)

A rich sauce flavored with black or white truffles, butter, and sometimes cream.

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

13. Frutti di Mare Sauce

A shellfish sauce of clams, mussels, shrimp, and squid in a tomato and 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 the olive oil in a large skillet over medium heat.
  2. Add the garlic and red pepper flakes; sauté for 1 minute.
  3. Pour in the white wine and simmer until reduced by half.
  4. Add the diced tomatoes and bring to a simmer.
  5. Add the seafood and cook until just done, about 5 minutes.
  6. Season with salt and pepper.
  7. Toss with pasta and garnish with parsley.