Though thought of as primarily French, New Orleans has a rich Italian heritage. A great many neighborhood restaurants are described as serving "seafood and Italian". Italian cuisine boasts a rich variety of pasta sauces, each with unique flavors and ingredients. Here's a list and description of some of the most popular types:
Tomato-Based Sauces
- Marinara
- Ingredients: Tomatoes, garlic, onions, herbs (basil, oregano), olive oil.
- Description: A simple and quick sauce with a fresh tomato flavor, often used as a base for more complex dishes.
- Pomodoro
- Ingredients: Tomatoes, garlic, olive oil, basil.
- Description: A light, fresh tomato sauce similar to marinara but cooked quickly to maintain the brightness of the tomatoes.
- Arrabbiata
- Ingredients: Tomatoes, garlic, olive oil, red chili peppers.
- Description: A spicy sauce named after the Italian word for "angry," due to the heat from the chili peppers.
- Amatriciana
- Ingredients: Tomatoes, guanciale (cured pork cheek), Pecorino Romano cheese, onions, white wine, chili.
- Description: A robust sauce from Amatrice, known for its smoky, savory flavor.
Meat-Based Sauces
- Bolognese (Ragù alla Bolognese)
- Ingredients: Ground beef and pork, tomatoes, onions, carrots, celery, wine, milk or cream.
- Description: A rich, slow-cooked meat sauce from Bologna, typically served with tagliatelle or used in lasagna.
- Ragù alla Napoletana
- Ingredients: Large chunks of meat (beef, pork, sausage), tomatoes, onions, red wine.
- Description: A southern Italian ragù that uses larger meat pieces, creating a hearty, flavorful sauce.
Cheese-Based Sauces
- Alfredo
- Ingredients: Butter, heavy cream, Parmesan cheese.
- Description: A creamy, rich sauce originally from Rome, often served with fettuccine.
- Cacio e Pepe
- Ingredients: Pecorino Romano cheese, black pepper, pasta water.
- Description: A simple yet intensely flavored sauce made by emulsifying cheese and pepper with starchy pasta water.
Herb and Pesto Sauces
- Pesto alla Genovese
- Ingredients: Basil, pine nuts, garlic, Parmesan cheese, Pecorino cheese, olive oil.
- Description: A fresh, herbaceous sauce from Genoa, typically served with trofie or trenette pasta.
- Pesto alla Trapanese
- Ingredients: Almonds, tomatoes, basil, garlic, Pecorino cheese, olive oil.
- Description: A Sicilian variation of pesto, using almonds and tomatoes for a slightly different flavor profile.
Seafood Sauces
- Frutti di Mare
- Ingredients: Mixed seafood (shrimp, clams, mussels, squid), tomatoes, garlic, white wine, olive oil, parsley.
- Description: A seafood-rich sauce often served with spaghetti or linguine, highlighting the fresh flavors of the sea.
- Puttanesca
- Ingredients: Tomatoes, garlic, anchovies, olives, capers, chili peppers, olive oil.
- Description: A bold, salty sauce believed to have originated in Naples, known for its strong, assertive flavors.
Vegetable-Based Sauces
- Primavera
- Ingredients: Mixed fresh vegetables (zucchini, bell peppers, tomatoes, peas), garlic, olive oil, Parmesan cheese.
- Description: A light and colorful sauce celebrating the freshness of spring vegetables.
- Alla Norma
- Ingredients: Tomatoes, eggplant, ricotta salata cheese, basil, garlic.
- Description: A Sicilian sauce that combines fried eggplant with a simple tomato base, topped with grated ricotta salata.
Wine and Butter-Based Sauces
- Aglio e Olio
- Ingredients: Garlic, olive oil, red chili flakes, parsley.
- Description: A minimalist sauce that relies on the flavor of garlic and olive oil, with a touch of heat from chili flakes.
- Carbonara
- Ingredients: Eggs, Pecorino Romano cheese, guanciale, black pepper.
- Description: A creamy sauce made without cream, using eggs and cheese to create a rich coating for pasta, typically spaghetti.
Miscellaneous
- Vodka Sauce
- Ingredients: Tomatoes, cream, vodka, garlic, onions.
- Description: A creamy tomato sauce with a hint of vodka, adding depth to the flavor.
Each of these sauces has its own unique history and regional variations, reflecting the diverse culinary traditions of Italy.