TRADITIONAL TOMATO

Traditional tomato sauce is made practically entirely from tomatoes. Traditional tomato sauce contains chopped tomatoes, cooked in a bit of oil and simmered until it loses its raw flavour, and seasoned with salt. Wine or water is often added to keep the sauce from drying out too much. Seasonings such as boiled, fried, or sautéed garlic or onion are frequently added to the sauce to give it added flavour and zing.  Sometimes herbs such as basil are also added to the sauce, and it is not uncommon that meat is put in as well.

RAGU

Ragu sauce typically referred to any sauce containing meat but now also refers to meat sauce consisting of ground beef as well as multiple vegetables such as: celery, carrots and tomatoes.

BOLOGNESE

A meat based sauce containing only a small amount of tomato if made authentically. Often used for spaghetti. This sauce originated in Bologna Itlay.

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Rosee sauce is a mixture of tomato sauce and cream. It is an orangy pinkish color and is quite popular because of the fact that it is very tasty and is not as fatty as purely cream sauces.

ARRABIATA

Started off as a Roman sauce. Consists of garlic, tomatoes, basic and red chilli. Depending on the person, this sauce is often found to be spicy. It is most commonly served with penne pasta. This sauce gets it name because of the spice factor and the fact that the word "arrabiata" means spicy in Italian!

PESTO

This sauce originated in Northern Italy; it is often served with pasta but not always. Pesto is an uncooked green sauce consisting of: basil, garlic, pine nuts, olive oil, and parmesan or pecorino cheese. The garlic and herbs are crushed.

ALFREDO

Used a lot in Italian cuisine and often associated with fettuccine or tortellini pasta. It is a thick, white creamy sauce containing cream or milk, butter and eggs. It is also made with parmesan cheese and sometimes green peas and garlic are added to the sauce.

AMATRICIANA

This sauce is a smokey type of pasta sauce recognized for its sautéed meaty contents. The meat of choice is usually pork and it is often sautéed in some sort of oil, often olive. Seasonings such as garlic or onions are often added. The meat is then mixed with tomatoes. Amatriciana sauce is known for its smokey and zingy flavour, and this is due to Chile pepper and black pepper that are typically added. It goes well as a topping for strand pasta such as spaghetti.

CARBONARA

Carbonara is not a sauce in itself but what you call a pasta dish containing eggs, bacon, cream and parmesan cheese.

AGLIO (garlic)

Not an actual liquidsauce. Chunks of garlic, and often other accompaniments such as peppers or onions are added too.  

PEPPERCORN

Peppercorns are the most largely use spice. They are the berry like fruit that stems from pepper plants. Peppercorns vary greatly in size and color. They can be found in black, white, red and green. They can be used whole, cracked or ground. They enhance the flavour of most dishes and add a spicy flavour. Peppercorns are added to a wide range of dishes and sauces. They are often mixed with oil, wine/brandy or butter based sauces.

SEAFOOD

Seafood is often mixed in with pasta. This is usually done with a creamy sauce or with oil, at times it is also mixed with tomato sauce. Common fish used in seafood sauce include clams, shrimp, and lobster. Often a pinch of lemon juice is also included for added flavour.

OIL

Oil can be used as a substitue for sauce. A variety of oils can be used such as olive, canola sesame seed etc. Often other flavors such as those from onion, garlic or spices are also added, or even different herbs such as basil or parsley.