Italian Pasta Sauces: Ten Of the Best

Triumphant Tastes: Ten Essential Italian Pasta Sauces

The joy of Italian cuisine lies in the perfect marriage of pasta and sauce. For every shape of pasta, there is an ideal partner sauce, often dictated by regional tradition and local ingredients.

At Carluccio's, we believe the best sauces are made with passion and quality ingredients. Here are ten of the best and most beloved Italian pasta sauces, including some authentic favourites you can find in our online shop.

The Classics: Simple and Legendary

1. Ragù alla Bolognese (Emilia-Romagna)

Not just a meat sauce, but a slow-cooked, rich symphony of minced beef, often pork, and a touch of milk or wine. It's traditionally served with fresh, wide pasta like Tagliatelle or Pappardelle to hold the heavy sauce. And remember... Ragù alla Bolognese is just one regional variety - you must try other regional ragus! 

2. Pesto Genovese (Liguria)

A vibrant, uncooked sauce of basil, pine nuts, garlic, Parmesan, Pecorino, and copious amounts of Extra Virgin Olive Oil. Its light texture is perfect for delicate shapes like Trofie or Linguine.

• 🛒 Carluccio's Must-Have: Our Pesto Genovese is made with high-quality basil and oil giving you that fresh Ligurian flavour instantly.

3. Cacio e Pepe (Lazio/Rome)

The epitome of Cucina Povera simplicity. It requires only three ingredients (pasta, Pecorino Romano cheese, and black pepper) plus a little reserved pasta water to create a creamy, emulsified sauce. Best with Spaghetti or Tonnarelli.

4. Sugo all'Arrabbiata (Lazio)

Meaning "angry sauce" due to its fiery kick! It's a simple tomato sauce seasoned heavily with garlic and Chilli flakes, often served with Penne or Spaghetti.

5. Carbonara (Lazio/Rome)

Pure Roman genius. This sauce consists only of eggs, Pecorino Romano cheese, cured pork jowl (guanciale), and black pepper. It should never contain cream!

Rich, Regional & Robust

6. Sugo all'Amatriciana (Lazio)

A cousin to Carbonara, this sauce adds high-quality tinned tomatoes to the base of guanciale (cured pork jowl) and Pecorino cheese. It is a robust, savoury sauce traditionally paired with Bucatini (a thick, hollow spaghetti).

7. Sugo alle Vongole (Coastal Regions)

A light, coastal specialty featuring fresh clams, garlic, Extra Virgin Olive Oil, white wine, and parsley. It's usually served "in bianco" (white) or sometimes "in rosso" (with a little tomato).

• 🛒 Carluccio's Must-Have: Our Sugo alle Vongole - Clam & Tomato Sauce offers the authentic flavours of the sea for a quick weeknight meal.

8. Sugo al Tartufo (Truffle Sauce) (Umbria/Piedmont)

A decadent, earthy sauce often featuring cream, butter, and black or white Truffles. Its intensity requires little else.

Quick and Creative

9. Sugo al Tonno (Tuna Sauce) (Sicily)

Common in the coastal South, this quick sauce combines tuna (packed in oil), canned tomatoes, capers, onions, and parsley. It’s a great example of Cucina Povera simplicity.

10. Pappa al Pomodoro (Tomato and Bread) (Tuscany)

A thick, Tuscan sauce that turns stale bread, ripe tomatoes, basil, and garlic into a hearty, rustic paste. While technically a soup, it is often served over thick pasta like Pappardelle or used as a sauce for quick weeknight meals.

• 🛒 Carluccio's Must-Have: Our range of high-quality Dried Pasta (like Penne or Spaghetti) is the ideal bronze die cut base for any of these authentic sauces!