Classic Marinara Sauce
Marinara sauce is one of the most basic and traditional spaghetti sauces. It originates from Naples, Italy. The sauce comprises tomatoes, garlic, herbs, and onions. It usually skips the use of meat, making it a popular choice for vegetarians.
To make a classic marinara, begin with fresh or canned tomatoes. Dice the tomatoes if using fresh ones. Sauté garlic and onions in olive oil until they are fragrant. Add the tomatoes and let the mixture simmer. Use basil and oregano to season the sauce, along with salt and pepper. Allow it to cook for about 30 minutes to an hour until it thickens.
Bolognese Sauce
Bolognese, or ragù, is a hearty meat-based sauce originally from Bologna, Italy. It is traditionally served with thicker pasta but has found its way onto many spaghetti dishes. Ground beef is commonly used, though pork can add additional flavor.
Start by browning the meat in a pan. Remove it and sauté onions, carrots, and celery in the leftover fat. After the vegetables are soft, add the meat back. Pour in some white wine and let it reduce. Stir in tomato paste or sauce, and add a splash of milk to tenderize the meat. Simmer for at least two hours.
Puttanesca Sauce
Puttanesca is a bold sauce known for its robust and slightly briny flavor. It’s made with olives, capers, anchovies, and tomatoes. This sauce comes from Naples and is perfect for those who enjoy a punch of flavor.
Heat olive oil in a pan and add minced garlic. Allow the garlic to soften but not brown. Mix in the anchovies and let them dissolve. Add capers and olives, followed by crushed tomatoes. Simmer the sauce for about 10-15 minutes. Add a sprinkling of fresh parsley for a bit of brightness.
Alfredo Sauce
Although not traditionally Italian, Alfredo sauce has become a favorite variant for spaghetti. Often referred to as a cream sauce, it is rich and packed with dairy flavors. Authentic Alfredo relies on simple ingredients: butter, heavy cream, and Parmesan cheese.
In a saucepan, melt butter over low heat. Add heavy cream and bring it to a gentle simmer. Stir in freshly grated Parmesan cheese until the cheese melts. Toss immediately with cooked spaghetti while the sauce is hot to ensure it coats evenly. You can add a dash of nutmeg for a hint of warmth.
Amatriciana Sauce
Amatriciana hails from Rome and features a smoky bacon note with its guanciale base. It combines that with tomatoes, making for a slightly rich and savory sauce.
Start by cooking guanciale until crispy. Remove it and use rendered fat to fry onions. Once the onions are translucent, add tomato passata and return the guanciale to the pan. Allow the sauce to cook for about 20 minutes. Finish with grated Pecorino cheese.
Aglio e Olio Sauce
Relying on garlic and olive oil, Aglio e Olio is minimalistic yet intense in flavor. It’s a quick-fix sauce that highlights quality, simple ingredients rather than complexity.
Slowly heat sliced garlic in extra-virgin olive oil until it turns golden brown. Be cautious not to burn it. Toss in a few red pepper flakes for heat, and immediately mix with hot spaghetti. This sauce benefits from a final garnish of fresh parsley.
Carbonara Sauce
Carbonara sauce is creamy and characterized by its use of eggs and cheese. Originating from Rome, it pairs exceptionally well with spaghetti.
Cook pancetta or guanciale to a crisp. Beat eggs in a mixing bowl and combine with grated Pecorino Romano cheese. Ensure your spaghetti is hot when mixing it with the egg and cheese mixture off the heat to create a silky texture. Stir in pancetta.
Pesto Sauce
Pesto offers a fresh, herbaceous alternative made primarily from basil leaves. It’s a classic Ligurian sauce that combines nuts, cheese, and olive oil.
Blend fresh basil leaves with pine nuts, garlic, Parmesan cheese, and olive oil until smooth. Adjust consistency with more oil if needed. While not a tomato-based sauce, it’s vibrant and works beautifully with spaghetti.
Arrabbiata Sauce
Arrabbiata means angry in Italian, indicating the spicy kick from chili peppers in this sauce. It’s another tomato-based sauce loved for its fiery touch.
Sauté minced garlic and chili peppers in olive oil. Add crushed tomatoes and let it gently simmer. This sauce doesn’t take long to prepare, about 20 minutes. It’s finished with a touch of parsley.
Vodka Sauce
Vodka sauce is a creamy, tomato-based sauce that delicately balances acidity from tomatoes and richness from cream. It stands out due to the use of vodka which tends to bring out a subtle complexity.
Sauté onions in olive oil, add crushed tomatoes, and cook until they break down. Pour in vodka and let it cook off. Stir in heavy cream and allow the sauce to come together. For extra zest, add crushed red pepper flakes.
Mushroom Sauce
Mushroom sauce abandons tomatoes, focusing on the earthy flavor of mushrooms. It’s rich and can be both vegetarian-friendly and indulgent.
Cook sliced mushrooms in butter until they release their moisture and start to brown. Add shallots and garlic, cooking until soft. Deglaze with white wine and reduce. Pour in heavy cream and simmer until thick. Finish with chopped parsley and Parmesan.
Tomato Cream Sauce
Also known as pink sauce, this combines the acidity of tomatoes and cream’s smoothness. It’s a milder sauce compared to others that lean heavily on one flavor characteristic.
Begin with a simple tomato sauce base consisting of onions, garlic, and tomatoes simmered together. Introduce heavy cream as the sauce thickens. Stir well and garnish with fresh herbs.
Fra Diavolo Sauce
Fra Diavolo is another spicy option for heat enthusiasts. Traditional recipes use seafood, but the sauce itself plays well with spaghetti alone.
Sauté garlic and crushed red pepper in olive oil. Mix in tomatoes and allow to simmer. This sauce is versatile and can be adjusted to desired spice levels.
Checca Sauce
Checca sauce is fresh and uncooked, made with raw ingredients similar to an Italian salsa. It’s light and perfect for warmer weather.
Chop tomatoes, garlic, and basil. Mix with olive oil and season with salt and pepper. Let it sit for flavors to meld before tossing it with hot spaghetti.
Rosé Sauce
Rosé sauce is slightly akin to vodka sauce but typically skips the alcohol. It’s creamy and holds a rich pink hue due to the mixture of tomatoes and cream.
Simmer tomatoes with garlic and onions until desired consistency. Introduce heavy cream and stir until combined. The choice of seasonings such as basil or parsley is optional.
“`
