Supposedly there are over 600 types of pasta in the world. These include popular options like lasagna, spaghetti, and macaroni, as well as lesser-known options like acini de pepe, fettucini, and ziti. And while 600 types of pasta is a lot - I bet there are even more different pasta sauces out there! In this collection we explore just those sauces, as chefs and foodies share the pasta sauces they think are the best ones - ever! How many have you tried?
Pomodoro Sauce
Sometimes, less is more. And this is definitely often true when it comes to pasta! One foodie shared: “Marcella Hazan’s tomato sauce is the best pomodoro. It is a great base for all tomato and rose sauces. Simple, few ingredients, customizable.”
Did you know that Pomodoro pasta sauce is considered one of the first pasta sauces to be invented? Not surprising maybe, as simple as it is with nothing more than very basic ingredients - that somehow create this magnificent sauce.
Truffle Cream Sauce
If you're feeling luxe and sophisticated, chefs and foodies alike recommend truffle cream sauce. But as one foodie puts it, “Make sure you use actual truffles and not the synthetic perfume that truffle oil is made from.” Sage words indeed! Truffle oil is great for many things, but one of them is NOT making truffle sauce.
Alfredo Sauce
We’re sure you’ve all heard of the chicken alfredo pasta – a hearty dish made of heavy cream and cheese to make up a white sauce. It’s usually served with fettuccine, linguine, or pappardelle with tender chicken strips. But did you know that the chicken alfredo we know and love today is nothing like the original?
Khyati Dand and Keri Johnson from the Testing Table point out that it was “invented in 1914 by Rome-based restaurateur Alfredo Di Lelio and it had no cream, flour, garlic, or herbs. Just butter, Parmigiano Reggiano and fettuccine.” Don’t worry, we’re just as disillusioned as you are. Still, this pared-back version is believed to be the real deal, so give it a try!
Pesto
Store-bought pesto (or besto as one foodie calls it) is great but it just doesn’t hit the same as the homemade versions. This user shares their simple recipe for making it, “Go buy some basil and pine nuts (or almonds if times are tough), then blend them together with oil.” Thank us later!
Get the recipe: Pesto
Carbonara
Carbonara is the fourth-best sauce of choice according to a foodie forum poll. Still, there’s a lot of disagreement about how to make it: should a whole egg or just the yolk be used, when it should be added, and whether you should use bacon or pancetta. Whichever you decide, just make sure not to add any tomatoes, cream, or nutmeg to your dish. It’s an insult to the whole country of Italy!
Butter Sauce
Sometimes simplicity is key and a butter sauce is just that as this food enthusiast shares, “For a butter sauce, all you need are your seasonings, butter and pasta water.” You can even spruce it up with some zesty lemon butter, or even garlic butter.
Get the recipe: Garlic Butter Pasta
Vodka Sauce
This home cook couldn’t stop singing the praises of vodka sauce, “There is a tanginess added to it that pairs really well with the acidic tomato! Highly recommended.” And don’t worry, the dish won’t get you drunk. And if you don't like cooking with alcohol anyway, you can make it without it as well - just check out this version.
Bolognese Sauce
Bolognese is one of the most popular pasta sauces in the world. And this Italian attests to its greatness, “I eat bolognese sauce at least twice a week and I think I’ll never get tired of it. I think it’s my addiction.” Fun fact: bolognese sauce should really be eaten with tagliatelle rather than spaghetti. News to me, but I'm definitely trying it next time!
Marinara Sauce
Marinara is another sauce that you have almost certainly heard of before. It was originally poured over freshly caught fish by fishermen, but now it can be found on pizza and with pasta. Some even use it as a dip for their fried mozzarella sticks!
Arrabbiata Sauce
Arrabbiata sauce is made from in-season tomatoes, garlic, and red chili peppers. It is perfect for those looking to spice up their lives. But be sure to test the sauce regularly when making it. You don't want to make it too spicy!
Amatriciana Sauce
One sauce that got a shout-out was amatriciana sauce. This foodie explains what it’s made from: “Tomato sauce with guanciale or pancetta (there are competing versions) and a little red chili pepper. It's spicy, juicy and delicious. Rigorously served with pecorino (Romano) cheese.” It’s worth noting that if DOP (Denominazione di Origine Protetta) ingredients aren’t used, it apparently can’t be considered a "real" amatriciana sauce. I bet it still tastes amazing, though!
Cacio e Pepe Sauce
Cacio ePepe literally translates to sheep’s milk cheese and black pepper. While sheep’s milk cheese isn’t used in modern recipes, it was originally used because of the dish’s agricultural origins. Whatever you choose, this creamy dish will keep you warm on cold nights!
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