Different Types Of Pasta Sauce Recipes

Pasta is a beautiful thing all on its own. But it’s always a great idea to pair your pasta with a delicious, flavorful sauce. Fire up the stove and put the water to boil. We’ve got amazing Different Types Of Pasta Sauce Recipes that will have your mouth watering by the end of the list. Each sauce has its own character and flavor, but all of the sauces have some important basics in common.

Creamy Pasta Sauce Recipes From Scratch

White Sauce

Melt butter in a medium saucepan, add garlic and cook for 1 minute over medium heat. Add flour and cook for an additional minute, stirring constantly. Add milk and broth, stirring constantly. Cook until sauce boils and thickens. Add parsley and parmesan cheese, salt, and pepper. Stir until cheese has melted. Your sauce is ready.

Four Cheese Sauce

In a medium saucepan combine 2 cups whipping cream and ½ cup butter. Bring to a simmer over medium heat, stirring frequently until butter melts. Gradually stir in ½ cup grated Parmesan cheese, ½ cup grated mozzarella cheese, ½ cup grated provolone cheese, and ½ cup grated Romano cheese. Reduce heat to low, and continue to stir just until all cheese is melted. Serve immediately, sauce will thicken upon standing.

Italian Pasta Sauces

Italian Creamy Sauce

All you need is cream, freshly grated parmesan cheese and salt to make this sauce.

Tomato-Cream Sauce

• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 tablespoon dried basil leaves
• ¾ teaspoon white sugar
• ¼ teaspoon dried oregano
• ¼ teaspoon salt
• ⅛ teaspoon ground black pepper
• ½ cup heavy cream
• 1 tablespoon butter

In a saucepan, saute onion and garlic in olive oil over medium heat. Make sure it doesn’t burn. Add tomatoes, basil, sugar, oregano, salt and pepper. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates. Remove from heat; stir in whipping cream and butter. Reduce heat and simmer 5 more minutes.

Pasta Sauce Recipes With Fresh Tomatoes

Pasta Sauce With Fresh Tomatoes

• ¼ cup olive oil
• 1 onion, chopped
• ½ teaspoon garlic powder
• 4 pounds fresh tomatoes, peeled and chopped
• 1 tablespoon white sugar
• 1 tablespoon dried basil
• 1 tablespoon dried parsley
• 1 teaspoon salt

Heat olive oil in a large skillet over medium heat. Add onion and garlic powder; cook and stir until onion is translucent about 5 minutes. Add tomatoes, sugar, basil, parsley, and salt. Bring to a boil. Reduce heat and simmer, stirring occasionally, until sauce thickens, 1 to 2 hours.

Fresh Tomato Pasta Sauce

• 1 tbsp olive oil
• 3 large brown onions, finely chopped
• 4 garlic cloves, crushed
• 4kg tomatoes, peeled, chopped
• 2 tbsp brown sugar
• 2/3 cup shredded fresh basil leaves

• Heat oil in a large, heavy-based saucepan over medium heat. Add onion. Cook, stirring, for 5 to 6 minutes or until onion has softened. Add garlic. Cook, stirring, for 2 minutes or until fragrant.
• Add tomato and sugar. Bring to a simmer. Reduce heat to low. Simmer, stirring occasionally, for 2 hours or until slightly thickened. Remove from heat. Stir in basil and season with salt and pepper. Serve.

Easy Pasta Sauce Recipes

Creamy Garlic Butter Sauce

• ⅓ cup butter
• 2 teaspoons minced garlic
• 1 tablespoon all-purpose flour
• 1 cup whole milk
• 1 pinch dried oregano
• 1 pinch dried basil
• 1 pinch dried parsley

Melt butter in a small saucepan over medium heat. Add garlic and cook until fragrant, 30 seconds to 1 minute. Whisk in flour and stir until combined and the flour loses its raw smell, 30 seconds to 1 minute. Gradually whisk in milk, oregano, basil, and parsley, and bring to a simmer, 3 to 5 minutes. Continue cooking, stirring constantly, until thick, about 5 minutes.

Easy Pasta Sauce Recipe

• 2 tablespoons olive oil
• 1 medium onion finely diced
• 3-5 cloves garlic minced or put through a garlic press
• 2 teaspoons dried basil
• pinch red pepper flakes about 1/4 teaspoon
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon granulated sugar
• 1 pat butter, about 2 teaspoons
• 1 28 ounce can crushed tomatoes
• 1/4 cup water

• Heat the olive oil over high heat until it shimmers. Saute the onions, stirring frequently, until they soften and shine, about three minutes. The onions should sizzle and hiss as they cook. Add the garlic. Stir to combine. This prevents the garlic from burning. Cook an additional two minutes. Add the basil, red pepper flakes, salt, and sugar. Stir to combine. Add the butter. Stir, cook for about a minute.
• Add 1/2 can of the crushed tomatoes. Scrape the bottom of the pan to remove any stuck on bits. Reduce heat to low. Add remaining tomatoes. Stir in 1/4 cup water. If the sauce seems too thick, add additional water.
• Allow sauce to simmer for 10 minutes to up to one hour. If simmering for a longer, stir the sauce occasionally and add additional water as needed to keep the sauce at the correct consistency.

The Best Pasta Sauce Recipe

World’s Best Pasta Sauce

• 1 pound sausage, sliced
• ¾ pound lean ground beef
• ½ cup minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (6.5 ounce) cans tomato sauce
• ½ cup water
• 2 tablespoons white sugar
• 1 ½ teaspoons dried basil
• ½ teaspoon fennel seed
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon ground black pepper

In a large pot or Dutch oven over medium heat, cook the sausage, beef, onion, and garlic until well browned; drain fat. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Mix in sugar and season with basil, fennel seed, Italian seasoning, salt, and pepper. Reduce heat to low, cover, and simmer 1 1/2 hours, stirring occasionally.

Mushroom Sauce

• 2 tbsp dried mushrooms
• 1 tsp butter
• 2 onion, finely diced
• 200g chestnut mushrooms, sliced 200g crème fraîche

Pour 100ml of boiling water over the dried porcini and leave to stand for 5 mins. In a saucepan, heat the butter and add the shallots, frying gently until they are soft and translucent. Add the chestnut mushrooms and cook for 5 mins more. When they are cooked, pour in 1 tbsp of the liquor from the porcini and discard the rest. Chop the porcini and add them to the pan. Fold in the crème fraîche, bring to a simmer then season.