Know Your Pasta Sauce

Without pasta sauce, pasta is just bland, boiled differently shaped chunks. To add flavors and turn these boiled chunks of flour dough into lip smacking, classic Italian dishes, pasta is combined with sauces that are densely packed with flavors. Every sauce is different and the variety is not limited to just alfredo, pesto, and marinara.

So, maybe before placing an order at the best italian takeout nyc has, consider going through the variety and its basic ingredients so that you can pick the perfect sauce that has all the flavors combined exactly according to your cravings that would satiate your taste buds in the best possible way. It’s always a good time to learn and try some new sauces out.

Marinara

When one imagines pasta, they usually imagine a huge bowl of pasta covered in red sauce. That is how majority people like their pasta, tangy, spicy, and a burst of flavors that touch every note and taste bud. Marinara is the perfect red sauce, vibrant because it is cooked for less time than other red sauces, textured because of the chunks of tomatoes and a little runny so a perfect sauce to pick with gnocchi pasta.

Pesto

Your unusual pasta sauce, that is green in color and has herb flavors. Traditionally made with pine nuts, garlic, parsley, and basil leaves, it is actually very rich in flavors and can perfectly satiate your pasta cravings with a punch of health. It pairs perfectly with spaghetti and angel hair pasta, that is basically a lighter version of spaghetti.

Alfredo

The perfect white sauce pasta, it is not dense in flavours but heavy. Widely made with heavy cream, cheese and butter, it has to be your choice if you are looking for pasta with loaded veggies and chicken. However, if you know the origin of this sauce, you will know that heavy cream was never a part of the ingredient list of original alfredo sauce. It just had butter and parmesan tossed with the pasta of choice. Cream was added way back just to make the dish more filling.

Bolognese

Bolognese is the authentic meat based Italian sauce that is preferred to be served with flat pasta type at least within italy. You can get bolognese with spaghetti as well, outside Italy. Cooked slowly, with a number of ingredients ranging from different types of meat to milk, tomatoes, and white wine, the sauce hits different notes altogether. It is creamy, a bit sweet, a little tangy, and well, heavenly with the flavors of beef.

Béchamel

Another white sauce, like alfredo but completely different if you consider checking the ingredient list. Béchamel sauce is traditionally made with white roux, that is basically butter and flour cooked slowly, together to make a creamy paste or sauce in which pasta is later tossed. It is known as the mother sauce in French cuisine.

Arrabiata

Another tomato based, red sauce, Arrabiata is different from other red sauces because of its heat. If you love spicy, tangy, sauce that is hotter than the usual red sauce, arrabiata is the perfect pasta sauce for you. Arrabiata goes perfectly well with spaghetti or other types of long pasta noodles.

Carbonara

Traditionally made with eggs, cheese, pork, and black pepper, carbonara has witnessed a change in the ingredient list in some areas. While the traditional dish didn’t have cream in it, there is a debate about adding or omitting cream as a base ingredient. If you think the traditional dish won’t be creamy, you need to try it with the creaminess of lightly whisked eggs. The flavors and texture don’t really require any extra cream.