Different Types of Italian Sauces

Basically, a sauce is defined as a flavored liquid intended to accompany a food enhancing its flavor. Italians have developed their list of culinary sauces to accompany everything from pasta to chicken.  Here is a list:

• Alfredo: It is a rich with heavy cream, butter, freshly grated Parmesan cheese and freshly ground black pepper, this sauce is best known as a topping for fettuccine.
• Arrabbiata:  Italian for “angry” , this zesty tomato based sauce gets it’s hear from chilis and pancetta, a spicy ,salty Italian bacon.
• Bologne:  this robust meat sauce is also known as ragu.  Hearty with ground beef or pork, pancetta, tomatoes, onions , garlic, carrots and celery.  The sauce is enhanced with a bit of wine, cream and seasoning.
• Carbonara:  Made with eggs, cream, Parmesan and bits of bacon.  This sauce is sometimes dotted with fresh green peas before it is poured over hot pasta.
• Genovese:  meaning originating from Genoa, a coastal city in northwestern Italy, alla Genovese indicates that the dish contains pesto, a fresh, uncooked sauce traditionally make of fresh basil, garlic, Parmesan cheese, pine nuts and olive oil.  Today you can find myriad of “pesto” sauces from cilantro to sun-dried tomato.
• Marinara:  The classic Italian tomato sauce, highly seasoned with onions, garlic and oregano. Popular on pasta, pizza and meats.
• Pomodoro:  Literally translated to “golden apple”, this is a basic tomato sauce.  The first tomatoes to arrive in Italy were yellow.
• Puttanesca:  Intensely fragrant, this flavorful sauce is a blend of tomatoes, onions, black olives, anchovies, capers, garlic and oregano, all simmered with olive oil.
• Zabaglione:  This light, frothy, custard of a whisked egg yolks, Marsala wine and sugar is served alone or as a sauce to pour over cake, pastry, fruit and ice cream.

You want to add any let me know!

DJL