Introduction: The soul of Italian pasta is in its sauce

If pasta is the heart of Italy, homemade sauces are its soul . In this guide, you'll learn to cook Neapolitan, Carbonara, Pesto, Bolognese, and Funghi sauces, and discover which pasta pairs best with each sauce to achieve trattoria-quality results.

1) Neapolitan Sauce: the classic Italian tomato

Neapolitan sauce (or sugo al pomodoro ) is based on ripe tomatoes, garlic, basil, and extra virgin olive oil. Fresh and balanced flavor.

Ingredients

• 1 kg of ripe tomatoes or pelati
• 2 tablespoons of extra virgin olive oil
• 2 cloves of garlic
• 1 sprig of fresh basil
• Salt and pepper

Preparation

1. Brown the garlic in the oil.
2. Add the tomatoes and cook for 20–25 minutes over low heat.
3. Optional: Blend for a fine texture.
4. Adjust and add basil at the end.

2) Carbonara Sauce: the Roman queen without cream

Authentic carbonara uses egg yolk, pecorino romano, guanciale , and pepper. It doesn't contain cream or onion.

Ingredients

• 200 g guanciale (or cured bacon)
• 3 egg yolks
• 50g of pecorino romano cheese
• Ground black pepper
• 200g of spaghetti

Preparation

1. Cook the pasta al dente.
2. Brown the guanciale (without oil) until crispy.
3. Mix egg yolks, pecorino cheese, and pepper.
4. Off the heat, combine hot pasta and egg yolk cream.
5. Add the guanciale and serve.

3) Genovese Pesto Sauce: the scent of basil

Genovese pesto is made raw with basil, pine nuts, garlic, cheese, and extra virgin olive oil. Intense aroma and vibrant color.

Ingredients

• 50g of fresh basil leaves
• 1 clove of garlic
• 30g of pine nuts
• 60g of Parmigiano Reggiano
• 100 ml of extra virgin olive oil
• Coarse salt

Preparation

1. Grind in a mortar until you get a thick cream.
2. Emulsify with oil little by little.
3. Add the sauce to the hot, uncooked pasta.

4) Bolognese Sauce: a northern tradition

Ragù alla bolognese is slowly cooked with sofrito, meat, wine and tomato until it achieves a dense texture and deep flavor.

Ingredients

• 300g of mixed minced meat (beef and pork)
• 1 carrot, 1 celery stalk, 1 onion
• 200 ml of dry red wine
• 400g of crushed tomatoes
• 2 tablespoons of olive oil
• Salt, pepper and a splash of milk (optional)

Preparation

1. Sauté finely chopped vegetables.
2. Brown the meat until it loses its pink color.
3. Deglaze with wine and reduce.
4. Add tomato and cook over low heat for at least 60 minutes.

5) Funghi Sauce: forest flavor

Mushroom sauce (ai funghi) is creamy and aromatic, ideal for autumn and winter, with porcini or button mushrooms.

Ingredients

• 300g of fresh mushrooms (porcini, button mushrooms or a mix)
• Aromatic herb.
• 1 clove of garlic
• 50 ml of dry white wine
• 100g grated cheese
• Olive oil, salt, pepper and parsley

Preparation

1. Sauté garlic and sliced ​​mushrooms.
2. Deglaze with wine and reduce.
3. Add cheese and cook for 5 minutes.
4. Adjust and finish with parsley.

Table of ideal combinations

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