No Meat Yogurt Pesto Sauce

Different Kinds of Pasta Sauces and Noodles

I never knew the differences between the Italian pasta sauces, like for example a Carbonara or an Alfredo? When I cook, I don’t really care what’s the name of the sauce I’m making because I whip it up depending on what’s available at that time. In the same way, when I’m at a restaurant, I just order away without really knowing what exactly I am ordering. My belief in pasta is that much. I know nothing will ever let me down. Haha! In the spirit of learning though, I finally I did some research to educate myself on the differences of at least those I have encountered and of course share it with you. Below is a summary:

Oil-based:

Aglio e Olio (literally, garlic and oil) – garlic, olive oil and parsley

Alle Vongole (literally, with clams) – Aglio e Olio with clams

Tomato-based:

Arrabiata (literally, angry) – tomatoes, red chili peppers and garlic

Bolognese (literally, people of Bologna) – ground beef, tomatoes and herbs

Frutti di Mare (literally, fruit of the sea) – seafood (mussels, clams, prawns, squid, scallops), tomatoes and red pepper flakes

Marinara (literally, mariner’s) – fresh tomatoes (chunks) and basil

Pesto (literally, to crush) – olive oil, pine nuts, basil, garlic and parmesan cheese

Pomodoro (literally, tomato)– Marinara with finely minced tomatoes and cooked longer

Cream-based:

Alfredo (name of recipe creator) – butter, cream, garlic and parmesan cheese

Egg-based:

Carbonara (literally, in the manner of a charcoal maker) – eggs, pecorino cheese, bacon and black pepper

With this, I can say that the dish I make and call Carbonara is actually an Alfredo or a mash-up of the two since bacon is used while I leave out the eggs. Can we call it a Carbredo? =p

For the different type of pasta noodles, I found a comprehensive but simple overview at Pasta Fits.

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