Don't have an Italian nonna to send you home with jar after jar of homemade sauce? We have got you covered. There's nothing quite like the scent of homemade sauce simmering away slowly on your stovetop. Each homemade sauces are, simply put, perfection in a jar. Each recipe is made fresh in-house with high-quality ingredients and according to traditional regional recipes. There's nothing quite like the scent of homemade sauce simmering away slowly on your stovetop. From the rich and hearty to the everyday staple, here are our best Italian sauces.
Ragù alla Bolognese
Made with high-quality ground pork and beef (and a healthy splash of red wine, too), pair with silken egg tagliatelle from our fresh pasta counter to enjoy this signature dish from Bologna in Emilia-Romagna.
Pair with: tagliatelle, pappardelle
Cacio e Pepe
Who doesn't love this creamy, cheese-forward classic? This rich Roman cheese sauce calls for Pecorino Romano DOP and spicy black pepper. It can be notoriously tricky to perfect – so all the more reason to pick up a jar made by the Eataly chefs. Enjoy with spaghetti for a regional meal.
Pair with: maccheroni alla chitarra, spaghetti
Salsa di Pomodoro
A versatile classic, made with vibrant Mutti tomatoes harvested at peak ripeness. If there's one staple in any Italian home, it's a simple tomato sauce. Pair with almost any pasta shape, toss in a few basil leaves, and enjoy!
Pair with: ravioli (almost any kind!), spaghetti
Sugo alla Norma
Legend has it that the poet Nino Martoglio exclaimed that this pasta was "a true Norma" upon trying this dish for the first time – as in, utter perfection, just like its namesake opera. Combining rich, roasted eggplant with bright tomatoes and salty ricotta salata, this Sicilian classic is an umami-rich and comforting classic.
Pair with: penne, ziti, or rigatoni
This fiery – or rather, “angry” – sauce from Roma finds its zip from peperoncini, or chili peppers. (Some say the spicy chili peppers make the eater turn a bit red, but it would be nearly impossible to be angry while eating this dish.) Pair with a short pasta of your choice to spice things up in your next weeknight meal.
Pair with: penne, caserecce
Pesto Genovese is a sauce with origins in the Italian city of Genoa. Traditionally, it consists of basil, garlic, pine nuts, olive oil, and cheeses such as Parmigiano Reggiano or Pecorino. Its name stems from the word pestare, meaning to pound or crush, referring to the original method of making the sauce with a mortar and pestle.
It is said that pesto originated from the ancient Romans who ate a paste called moretum, made by crushing together ingredients such as cheese, herbs, and garlic. Pesto is usually used with pasta, traditionally with trofie or trenette, but can also sometimes be served with sliced tomatoes or boiled potatoes.
Pair with: Trenette, fusilli, linguine
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Courtesy: eataly, tasteatlas