Italian Sauce
A sauce in Italy is the pasta. There is no main course it accompanies — it is the meal. Tomato in summer, ragù in autumn, butter and sage in winter. The pasta shape is chosen for the sauce, not the other way around.
Featured italian sauce recipes
- The Bologna ragù — no garlic — Anna Mariani · Bologna, Italy · Anna: every wrong ingredient gets a sentence. The garlic gets a paragraph.
- Pesto Genovese, in the mortar — Iris · Liguria, Italy · Basil, Genovese pine nuts, garlic, salt, two cheeses, oil. No blender.
- Sugo al pomodoro, August — Iris · Naples, Italy · San Marzano, basil, garlic, oil. Twelve minutes.
- Amatriciana, guanciale and pecorino — Iris · Rome, Italy · Guanciale, not pancetta. Tomato, not cream. Pecorino, not parmigiano.
- Arrabbiata, angry chile — Iris · Rome, Italy · Garlic, peperoncino, tomato. Penne. Done in twenty minutes.
- Burro e salvia, brown butter — Marco Rinaldi · Bologna, Italy · Marco: butter, sage, parmigiano. Three ingredients. Filled pasta only.
- Puttanesca, salt-and-anchovy — Iris · Naples, Italy · Anchovy, capers, olives, garlic, chile, tomato. Late-night kitchen.
- Salsa verde, Italian-style — Iris · Piedmont, Italy · Parsley, capers, anchovy, lemon, oil. For boiled meats.
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