Pasta Sauce

There are many different kinds of pasta sauce, and different types are better for certain types of pastas. Pasta sauce may be tomato based, oil based, cheese based or cream based. Thicker sauces are thought to be best with shaped pastas or tubular pastas (e.g., fusilli cavatelli, gnocchi, penne, rigatoni, macaroni, etc.), while thinner consistency sauces do well with strand styles of pasta (e.g., spaghetti, angel hair, linguini, fettucini, etc.).
     Below: The scrumptious pasta sauce we all love so much to look at, appreciate its aromas while cooking, and finally.... to eat! Red sauce in the pan; on the familiar spaghetti; some canned home-made sauce; in an Italian quiche-like pie; and in various popular makers' bottles.

Here is a brief description of the characteristics that identify some of the most popular pasta sauces:

Marinara sauce: This common tomato based sauce is made with tomatoes, olive oil and garlic. Marinara sauce is served with nearly any type of pasta, but is particularly popular for strand types.

Alfredo sauce: This is a cheese based sauce that works especially well with fettucini noodles. This type of pasta sauce is made with heavy cream, parmesan cheese, pepper and sometimes nutmeg.

Carbonara sauce: Perfect with spaghetti or linguini, this rich, filling pasta sauce consists of cream, eggs, parmesan cheese, bacon or proscuito, and peas.

Vodka sauce: This is a creamy pasta sauce that is perfect for any shaped pasta. Ingredients include tomatoes, cream, vodka, olive oil, garlic, parmesan or romano cheese and onions.

These are only a few examples of some of the most common types of pasta sauce. Different ingredients and different combinations result in an assortment of options for any day of the week.