Pasta sauce

If you think of pasta sauce as that red, jarred stuff you buy at the grocery store, you’re not alone. In America, pasta sauce is often thought of as a convenience food, something to be bought pre-made and used as a time-saving shortcut in the kitchen. But in Italy, pasta sauce is a serious business.

Italians take their food seriously, and that includes pasta sauce. In Italy, there are regional variations of pasta sauce, with each area boasting its own unique take on the classic dish. In the north, where tomatoes are not as plentiful, pasta sauces are often made with cream or butter. In the south, where tomatoes are more abundant, tomato-based pasta sauces are more common.

No matter where in Italy you go, you’ll find that pasta sauce is made from scratch and with fresh ingredients. It’s not the kind of thing that’s meant to be bought in a jar at the store.

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Recipes

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Mushroom Pasta Sauce

  • chicken stock
  • portobello mushroom
  • shiitake mushroom
  • basil
  • rosemary
  • thyme
  • salt
  • white wine
  • pepper
  • cayenne pepper
  • heavy cream
  • butter
  • garlic
  • fettuccine
  • parsley

Ingredient Breakdown

 
salt
garlic
olive oil
onion
black pepper
butter
tomato
parmesan cheese
basil
sugar
pasta
tomato paste
red wine
oregano
carrot
pecorino romano cheese
parsley
white wine
thyme
heavy cream
red pepper flake
bay leaf
italian sausage
milk
nutmeg
white pepper
blue cheese
fontina cheese
pine nut
non dairy milk
pumpkin puree
nonfat greek yogurt
fettuccine pasta
water
ricotta cheese
cherry tomato
spaghetti
red chili
pepper grinder black pepper
sweet yellow onion
celery
meat
butternut squash
lemon juice
white
cacio de roma
chicken stock
portobello mushroom
shiitake mushroom
rosemary
pepper
cayenne pepper
fettuccine

Insights

Correlated with Higher Ratings

  • salt

Staple Ingredients

  • salt 92%

Common Ingredients

  • garlic 75%

Usual Ingredients

  • olive oil 50%
  • onion 50%

Rarey Ingredients

  • butter 42%