Pasta Sauces

Pasta Sauces Buy Online for every shape of pasta!

In Italy there are many Pasta Sauces, and generally, every region has its own typical sauce. However, there are many different ways to make just one sauce. For example, it is possible to make a pesto sauce with or without garlic, almonds, tomatoes or ricotta cheese and nuts.

The most widely known and used sauces are Pesto, Bolognese (pronounced ‘boh-loh-neh-seh’), Arrabbiata, Tomato Sauce, Amatriciana, and Carbonara.


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Discover Pasta Sauces

Each region, in Italy, has its symbol sauce recipe and its own preferred pasta shape.

The basic types of pasta sauces are pesto, ragu, meat based, tomato based, cheese or cream based. Different ingredients may be used to create each type of sauce. This allows each region, each family, and each cook to place their own spin on a sauce while still keeping its basic taste and texture. The type of the pasta sauce should be decided by the shape of pasta that will accompany it. It is from there that the chef can become imaginative.

Every pasta sauce gives a different taste to the dishes, delighting the palette with distinctive flavours. The most common ingredients used in Italian pasta sauces are tomato, parmesan, ricotta, olives, capers, mushrooms, seafood, beef, basil, garlic, and parsley.

Recipes Pasta Sauces

Tomato Sauce Pasta

Tomato sauce pasta is the symbol dish of Italian cuisine. It is a very easy recipe but it ‘s important to cook correctly to have a great result. For this recipe, you can use the format of pasta that you prefer long and short: penne, fusilli, spaghetti, tagliatelle....

Penne with Amatriciana Sauce

Pasta with Amatriciana sauce is a traditional, zesty Italian pasta sauce, based on guanciale, (salt-cured pork jowl), pecorino cheese and tomato. Originating from the town of Amatrice (in the mountainous Province of Rieti of Lazio region), the Amatriciana is one of...

Spaghetti with Bolognese Sauce

Bolognese ragu may be the most famous Italian sauce in the world, along with pesto. Outside Italy spaghetti with bolognese sauce is usually thought of as a spaghetti sauce, but this goes against tradition. It is usually used with special kinds of pasta like...

Pizza Margherita

Pizza Margherita is to many the true Italian flag. According to popular tradition, in 1889, 28 years after the unification of Italy, during a visit to Naples of Queen Margherita of Savoy, wife of King Umberto I, chef Raffaele Esposito of Pizzeria Brandi and his wife...

Rice Arancine

Rice Arancine are stuffed rice balls, which are coated with breadcrumbs, and fried. Arancini are usually filled with ragù (meat and tomato sauce), mozzarella, and peas. There are a number of local variants that differ in fillings and shape. The name derives from their...


Polpette (meatballs) in Italy are generally eaten as a main course or in a soup. The main ingredients of an Italian meatball are beef and/or pork and sometimes poultry, salt, black pepper, chopped garlic, olive oil, Romano cheese, eggs, breadcrumbs, and parsley, mixed...


Cacciucco is an Italian fish stew native to the western coastal towns of Tuscany and Liguria. It is especially associated with the port city of Livorno in Tuscany and the town of Viareggio to the north. It is a hearty stew consisting of several different types of fish...


Calzone is an Italian filled oven pizza, originating in Naples, and shaped as a folded pizza. It resembles a half-moon and is made of salted bread dough. A typical calzone is baked in an oven and stuffed with salami or ham, mozzarella, ricotta, and parmesan or...

Eggplant Parmigiana

Eggplant Parmigiana called "parmigiana di melanzane" or "melanzane alla parmigiana", is an Italian dish made with a shallow or deep-fried sliced aubergine filling, layered with cheese and tomato sauce, and then baked. Parmigiana made with a filling of eggplant (also...