When it comes to types of pasta sauce, there's way, way more than marinara and Alfredo. Learn what sets each sauce apart from the rest, plus how to master the recipes.
14 Types of Pasta Sauce Everyone Needs to Know
Updated Sep. 14, 2024
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Marinara Sauce
Odds are that when you think pasta sauce, you’re thinking marinara. Marinara sauce is tomato-based and seasoned with classic Italian flavors like basil, oregano and garlic. It’s an incredibly versatile sauce; use it to make lasagna or chicken Parmesan, serve it with meatballs or even just use for dunking mozzarella sticks.
Making marinara sauce from scratch is incredibly rewarding, but it can be an undertaking. Once you have it, put it to use in these recipes using marinara sauce.
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Alfredo Sauce
Alfredo sauce is incredibly rich and delicious. It starts with butter, cream and a bit of cheese. While it might seem like the sort of sauce that takes all day, you can actually make homemade Alfredo in about 20 minutes.
You’ll commonly see Alfredo sauce served with fettuccine and chicken, but that’s just the start. It can be used in baked pastas, appetizers and more. Check out these recipes using Alfredo sauce for more ideas.
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Pesto
We have the city of Genoa, Italy to thank for pesto. Originally known as pesto alla genovese, this pasta sauce is a combination of fresh herbs, pine nuts, olive oil and Parmesan. It’s most commonly made with fresh basil, but you’ll also find parsley pesto or spinach pesto. Occasionally, other nuts and seeds—such as walnuts or sunflower seeds—may take the place of the pine nuts.
However you make it, this sauce tastes wonderful fresh and is just as delicious served with pasta as it is used as a spread on sandwiches or as a salad dressing. And if you don’t have enough basil in your garden to make your own, try one of the best store-bought pesto brands approved by our Test Kitchen.
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Vodka Sauce
Vodka sauce is an Italian-American creation. It’s a blend of tomato sauce, cream and a bit of vodka. The vodka is used to draw out some tomato flavors that we might not otherwise taste. Once the sauce simmers, though, you won’t be able to detect the harshness of the vodka (and no alcohol will remain).
This creamy sauce is a great option when you want something different than a regular marinara but don’t want all of the richness of a traditional Alfredo.
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Bolognese
Bolognese, sometimes called ragu bolognese or ragu, is a meat-based pasta sauce with roots in Bologna in northern Italy. This sauce starts with minced onion, celery and carrots and the cut of meat of your choice (typically beef). Wine and tomatoes are also added and then the sauce simmers for an extended time until the flavors are rich and the meat is tender. It finishes with a bit of cream.
Serve bolognese with the pasta shape of your choice, like linguine, pappardelle or tagliatelle.
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Puttanesca Sauce
If you want more flavor than a basic tomato sauce, try a puttanesca. This sauce starts with tomatoes, yes, but also includes olives, anchovies, capers and red pepper flakes. It’s a more robust sauce in terms of flavor and texture, so serve it simply over a pile of cappellini with perhaps a few sauteed shrimp.
And don’t be afraid of the anchovies in this recipe! Just like with Caesar dressing, the anchovies are there to add a bit of brininess and salt—not fishy flavor.
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Sugo
Yes—another tomato-based red sauce to keep track of! Sugo simply means “sauce” in Italian, but specifically refers to a pureed tomato sauce. The difference between marinara and sugo is that marinara starts with whole tomatoes and produces a chunkier sauce, while sugo begins with tomato sauce and creates a smoother end result. Use sugo just like you would marinara sauce—over spaghetti, in baked ziti and more.
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Carbonara
A classic carbonara is made with bacon, egg yolks and plenty of Parmigiano-Reggiano. This pasta sauce has to be made fresh and right in the pan. You need to be quick so you don’t end up with scrambled eggs, but the result is creamy and satisfying. Check out some of our favorite carbonara recipes once you get the hang of it.
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Arrabbiata Sauce
Another must-try tomato sauce is arrabbiata. This sauce starts with a base of garlic, tomatoes and olive oil, but it really turns up the heat thanks to a generous dose of dried red chili peppers. Use this sauce with pasta of any kind—even baked pastas or zucchini noodles (aka zoodles).
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Amatriciana Sauce
This spicy sauce is similar to arrabbiata, except amatriciana sauce calls for pork. Traditional Italian recipes use guanciale, or dried pork cheek, though in the States it’s easier to find pancetta or thick-cut bacon. Serve this sauce with a long, thin type of pasta, like spaghetti or bucatini.
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Pomodoro Sauce
The word pomodoro literally translates to tomato in Italian, so this light sauce typically contains nothing but fresh tomatoes, olive oil, fresh herbs and garlic. Toss it with spaghetti to make pasta al pomodoro. (You might recognize this dish as the pasta made famous by The Bear on Hulu.)
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Bechamel Sauce
Bechamel is one of the five mother sauces of French cuisine. You start by making a roux, whisking butter and flour together over heat, then slowly whisk in milk or cream. The mixture thickens, turning into the bechamel sauce used in many rich and creamy comfort foods, like mac and cheese.
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Clam Sauce
Clam sauce is essentially a classic Italian red sauce with the addition of clams. This difference adds some brininess and extra flavor to a basic sauce. To really appreciate the flavor of this sauce, serve it over your favorite pasta. It’s delicious all year, but would work especially well during a Feast of the Seven Fishes.
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Brown Butter
We all love buttered noodles once in a while. You can easily upgrade this recipe by transforming plain ol’ butter into a brown butter sauce, or beurre noisette. All you have to do is brown butter. This helps deepen the flavor and release some nutty notes. Then add in any additional seasonings, like sage, black pepper or red pepper flakes—it’s all up to you!
Toss this easy sauce with whatever pasta, produce and protein you like, though it really shines with a filled pasta like ravioli.
Originally Published: May 28, 2021
