10 Delicious Pasta Sauces That Go Beyond Marinara

Tired of the same old marinara? It’s time to shake things up in the kitchen! From rich and creamy sauces to zesty and spicy options, there’s a whole world of pasta sauces waiting to be explored. Dive into these ten tasty alternatives that are sure to take your pasta experience to new heights, offering fresh flavors and delightful twists that will keep your taste buds excited.

Alfredo Sauce – Buttery And Creamy With Parmesan.

Alfredo sauce is all about rich, creamy goodness that transforms any pasta dish into a delightful experience. It’s buttery and savory, with a hint of nutty Parmesan cheese that makes it super satisfying. Plus, this sauce is surprisingly simple to whip up, which means you can enjoy a restaurant-quality meal right at home without any fuss.

This sauce pairs beautifully with fettuccine, but you can also drizzle it over vegetables or use it as a base for other dishes. Whether it’s a cozy dinner or an elegant gathering, Alfredo will impress everyone at the table. Here’s how to make your own.

Ingredients

• 1 cup unsalted butter
• 1 cup heavy cream
• 2 cups freshly grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and freshly ground black pepper to taste
• 1 pound fettuccine pasta
• Fresh parsley, chopped (for garnish)

Instructions

1. Cook the Pasta: In a large pot of salted boiling water, cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. Prepare the Sauce: In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Add Cream: Pour in the heavy cream, stirring well. Allow the mixture to simmer for a couple of minutes.
4. Incorporate Cheese: Gradually whisk in the Parmesan cheese until melted and the sauce is smooth. Season with salt and pepper as desired.
5. Combine: Add the cooked pasta to the skillet, tossing to coat in the sauce. Cook for an additional minute to heat through.
6. Serve: Plate the pasta and garnish with chopped parsley. Enjoy your delicious Alfredo pasta!

Pesto – Bold Basil Flavor With Pine Nuts.

Pesto is a vibrant sauce that brings bold basil flavor to your pasta dishes. It’s a simple blend of fresh ingredients that creates a rich, aromatic experience. With its nutty undertones from pine nuts and a hint of garlic, pesto is a delightful alternative to marinara. Plus, making it at home is quick and easy, allowing you to enjoy its freshness any time you crave it.

This sauce shines not only with pasta but also as a spread, dip, or drizzle over grilled vegetables. It’s versatile, flavorful, and sure to impress anyone at your dinner table. Here’s a straightforward recipe for homemade pesto that you can whip up in no time!

Ingredients

• 2 cups fresh basil leaves
• 1/2 cup pine nuts
• 2 cloves garlic
• 1/2 cup grated Parmesan cheese
• 1/2 cup extra virgin olive oil
• Salt and pepper to taste

Instructions

1. Blend the Basil: In a food processor, combine basil leaves, pine nuts, and garlic. Pulse until finely chopped.
2. Add Cheese: Add the grated Parmesan cheese and pulse a few more times until mixed.
3. Incorporate Olive Oil: With the processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy.
4. Season: Taste and add salt and pepper as needed. Blend again to combine.
5. Store: Use immediately or store in an airtight container in the refrigerator, drizzled with a bit of olive oil to prevent browning.

Vodka Sauce – Tomato Cream Sauce With A Kick.

Vodka sauce is a deliciously creamy blend of tomatoes, cream, and a hint of vodka that adds a unique depth of flavor to pasta. This sauce strikes a perfect balance between rich and tangy, making it a delightful alternative to traditional marinara. It’s surprisingly easy to whip up, making it a great choice for a weeknight dinner or a special occasion.

The infusion of vodka enhances the overall taste without overpowering the dish, giving it a subtle kick. Pair it with your favorite pasta, and you’ve got a comforting meal that’s sure to impress. Get ready to enjoy a comforting bowl of pasta that’s different from the usual!

Ingredients

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 1/2 cup vodka
• 1 cup heavy cream
• Salt and pepper to taste
• 1/2 teaspoon red pepper flakes (optional)
• Fresh basil, for garnish
• Parmesan cheese, for serving
• Pasta of your choice (about 12 ounces)

Instructions

1. Cook the Pasta: Start by boiling a large pot of salted water. Add your pasta and cook according to package instructions until al dente. Drain and set aside.
2. Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until soft, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
3. Add Tomatoes and Vodka: Pour in the crushed tomatoes and vodka. Bring to a simmer, allowing the mixture to cook for about 10 minutes to let the flavors meld and the alcohol evaporate.
4. Incorporate Cream: Stir in the heavy cream and season with salt, pepper, and red pepper flakes if using. Let it simmer for another 5 minutes until the sauce thickens slightly.
5. Toss with Pasta: Combine the cooked pasta with the sauce, stirring well to coat. Serve hot, garnished with fresh basil and a sprinkle of Parmesan cheese.

Carbonara – Creamy Without Cream; Made With Eggs And Pancetta.

Carbonara is a classic Italian dish that brings a delightful creaminess without using any actual cream. The magic comes from the combination of eggs and pancetta, creating a rich, silky sauce that clings beautifully to pasta. This dish is not only flavorful, thanks to the savory notes of pancetta and the sharpness of cheese, but it’s also incredibly simple to whip up, making it perfect for a weeknight dinner or a special occasion.

With just a few ingredients and minimal cooking time, you can enjoy a comforting bowl of Carbonara that feels gourmet. It’s all about timing; the heat from the pasta helps to cook the eggs just enough to form that creamy texture. Let’s dive into the recipe so you can bring this Italian favorite to your kitchen!

Ingredients

• 400g spaghetti
• 150g pancetta, diced
• 3 large eggs
• 100g Pecorino Romano cheese, grated
• Black pepper, freshly cracked
• Salt, to taste
• Fresh parsley, chopped (optional, for garnish)

Instructions

1. Cook the Pasta: In a large pot of salted boiling water, cook the spaghetti according to the package instructions until al dente. Reserve about 1 cup of pasta water before draining.
2. Prepare the Sauce: While the pasta cooks, heat a large skillet over medium heat and add the diced pancetta. Cook until crispy, about 5-7 minutes. Remove from heat.
3. Mix Eggs and Cheese: In a bowl, whisk together the eggs, grated Pecorino Romano, and a generous amount of black pepper.
4. Combine Everything: Add the hot drained spaghetti to the skillet with pancetta, mixing well. Quickly pour the egg and cheese mixture over the pasta, stirring constantly to create a creamy sauce. If it’s too thick, add a little reserved pasta water to reach your desired consistency.
5. Serve: Plate the Carbonara and sprinkle with extra cheese, black pepper, and chopped parsley if desired. Enjoy your delicious homemade Carbonara!

Putanesca – Briny And Bold With Olives And Anchovies.

Putanesca sauce is a bold and flavorful choice for pasta lovers who want to step away from traditional marinara. This sauce packs a punch with its salty brininess from olives and anchovies, combined with the richness of tomatoes and garlic. It’s a dish that’s quick to whip up, making it perfect for a weeknight dinner or an impressive meal for guests.

As you savor each bite, you’ll notice the umami depth that the anchovies bring, balancing beautifully with the pungent olives and fresh herbs. Best of all, it requires minimal ingredients and time, so you can enjoy a hearty meal without spending hours in the kitchen.

Ingredients

• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 cup green olives, pitted and chopped
• 1/2 cup black olives, pitted and chopped
• 4 anchovy fillets, chopped
• 1 tablespoon capers, rinsed and drained
• 1 teaspoon dried oregano
• Fresh parsley, chopped (for garnish)
• Salt and pepper, to taste
• 1 lb spaghetti

Instructions

1. Cook the Spaghetti: In a large pot of boiling salted water, cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. Make the Sauce: In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
3. Add Tomatoes: Stir in the crushed tomatoes and bring to a simmer. Cook for about 5 minutes, allowing the flavors to meld.
4. Mix in Olives and Anchovies: Add the chopped green and black olives, chopped anchovies, capers, and oregano. Stir well and let simmer for another 5-7 minutes, seasoning with salt and pepper to taste.
5. Combine: Toss the cooked spaghetti in the sauce until evenly coated. Serve hot, garnished with fresh parsley.

Cacio E Pepe – Simple, Cheesy, And Peppery.

Cacio e Pepe is a classic Roman pasta dish that highlights the beauty of simplicity. With just a few ingredients—pasta, cheese, and black pepper—this dish delivers a rich, creamy texture and a bold peppery kick. It’s quick to prepare, making it a favorite for busy weeknight dinners or when you want to impress guests with minimal effort.

The magic happens when the cheese melts into the starchy pasta water, creating a luscious sauce that clings to each strand. This dish is all about balance: the salty cheese pairs perfectly with the heat of the pepper, resulting in a comforting yet exciting flavor profile.

Ingredients

• 400g spaghetti
• 150g Pecorino Romano cheese, finely grated
• Freshly cracked black pepper, to taste
• Salt, for pasta water
• Extra virgin olive oil (optional)

Instructions

1. Cook the Pasta: In a large pot of boiling salted water, cook the spaghetti according to package directions until al dente. Reserve about 1 cup of the pasta water before draining.
2. Prepare the Sauce: In a large mixing bowl, combine the grated Pecorino Romano cheese and a generous amount of freshly cracked black pepper. Add a little bit of the reserved pasta water to create a paste.
3. Combine: Add the hot, drained spaghetti to the mixing bowl with the cheese mixture. Toss vigorously, adding more reserved pasta water as needed to achieve a creamy consistency.
4. Finish: If desired, drizzle with extra virgin olive oil and adjust the seasoning with more pepper. Serve immediately, garnished with additional cheese and pepper if desired.

Aglio E Olio – Garlic, Olive Oil, And Chili Flakes.

Aglio e Olio is a classic Italian pasta dish that highlights the simplicity of garlic, olive oil, and chili flakes. This recipe is all about the rich, aromatic flavors of sautéed garlic that mingle beautifully with the heat from the chili flakes. Despite its elegance, it’s incredibly easy to prepare, making it a go-to for busy weeknights or a quick lunch.

The beauty of Aglio e Olio lies in its minimal ingredients, which pack a punch of flavor. It’s a satisfying dish that lets each component shine without overwhelming your palate. Whether you’re a seasoned chef or a beginner, you’ll appreciate how quickly this dish comes together.

Ingredients

• 400g spaghetti
• 6 cloves garlic, thinly sliced
• 1/2 cup extra-virgin olive oil
• 1 teaspoon red chili flakes (adjust to taste)
• Salt, to taste
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese (optional)

Instructions

1. Cook the Pasta: In a large pot of salted boiling water, cook the spaghetti according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta.
2. Prepare the Sauce: In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and sauté until golden brown, about 1-2 minutes, being careful not to burn it.
3. Add Chili Flakes: Stir in the red chili flakes and cook for an additional 30 seconds to release their flavor.
4. Combine: Add the cooked spaghetti to the skillet and toss to coat in the garlic oil. If the pasta seems dry, gradually add reserved pasta water until desired consistency is reached.
5. Season: Season with salt to taste and toss in chopped parsley for freshness.
6. Serve: Plate the pasta and sprinkle with grated Parmesan cheese if desired. Enjoy your delightful Aglio e Olio!

Brown Butter Sage Sauce – Nutty Richness For Ravioli.

Brown butter sage sauce is a delightful twist that elevates your pasta dishes, especially when paired with ravioli. The nutty flavor from the browned butter combined with the fragrant sage creates a warm, comforting taste that complements the delicate ravioli perfectly. It’s a simple yet elegant sauce that can be whipped up in just a few minutes, making it an excellent choice for both weeknight dinners and special occasions.

This sauce is all about balance; the richness of the butter and the earthiness of the sage work together to enhance the flavors of the ravioli without overwhelming them. Plus, it’s a great way to use fresh herbs, adding a burst of freshness to your meal.

Ingredients

• 1/2 cup unsalted butter
• 8-10 fresh sage leaves
• Salt, to taste
• Pepper, to taste
• Freshly grated Parmesan cheese, for serving
• 1 pound ravioli (your choice of filling)

Instructions

1. Cook the Ravioli: In a large pot of salted boiling water, cook the ravioli according to package instructions. Drain and set aside.
2. Brown the Butter: In a large skillet, melt the butter over medium heat. Continue cooking until it begins to foam and turns a golden brown color, about 3-5 minutes.
3. Add Sage: Add the sage leaves to the skillet and cook for about 1 minute, until they become crispy and fragrant.
4. Toss the Ravioli: Carefully add the cooked ravioli to the skillet, gently tossing to coat them in the brown butter sauce. Season with salt and pepper to taste.
5. Serve: Plate the ravioli, drizzling additional brown butter over the top and sprinkling with freshly grated Parmesan cheese. Enjoy!

Lemon Ricotta – Light And Zesty Cheese Sauce.

Lemon ricotta sauce is a delightful blend of creamy cheese and zesty lemon that brings a refreshing twist to your pasta dishes. This sauce is not only light and bright but also incredibly easy to prepare, making it perfect for a quick weeknight dinner or a weekend gathering.

The creamy texture of ricotta pairs beautifully with the tanginess of lemon, creating a flavor profile that is both satisfying and invigorating. Toss it with your favorite pasta, and you’ll have a dish that feels like a treat without being heavy.

Ingredients

• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• Zest of 1 lemon
• Juice of 1 lemon
• 1 clove garlic, minced
• Salt and pepper to taste
• 1/4 cup fresh basil or parsley, chopped
• 8 ounces of pasta (spaghetti or fettuccine work well)

Instructions

1. Cook the Pasta: In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions. Reserve 1/2 cup of pasta water, then drain the rest.
2. Prepare the Sauce: In a large bowl, combine the ricotta, Parmesan, lemon zest, lemon juice, minced garlic, salt, and pepper. Mix until smooth.
3. Combine: Add the cooked pasta to the ricotta mixture, tossing to coat. If the sauce is too thick, add a bit of the reserved pasta water until you reach your desired consistency.
4. Garnish: Finally, sprinkle the chopped herbs on top before serving. Enjoy your light and zesty pasta dish!

Ragu – Slow-Simmered Meat Sauce, Perfect For Pappardelle.

Ragu is a hearty meat sauce that brings warmth and comfort to any pasta dish. With its rich flavors developed through slow simmering, it pairs beautifully with wide pasta like pappardelle, allowing each ribbon to soak up the savory sauce. It’s a little more involved than a quick tomato sauce, but the deep, satisfying taste is well worth the time.

This traditional Italian sauce typically combines ground meats, tomatoes, and aromatic vegetables, creating a meal that’s both filling and flavorful. As it slowly cooks, the ingredients meld together, resulting in a dish that feels like a warm hug on a plate. Plus, it’s a great opportunity to use up any leftover meat in your fridge!

Ingredients

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 pound ground beef or a mix of beef and pork
• 1 cup red wine
• 1 can (14 ounces) crushed tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• Fresh basil, for garnish
• 1 pound pappardelle pasta

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, and celery, cooking until softened, about 5-7 minutes.
2. Add the ground meat, breaking it up with a spoon and cooking until browned.
3. Pour in the red wine and let it simmer for a few minutes, allowing the alcohol to evaporate.
4. Stir in the crushed tomatoes, tomato paste, oregano, salt, pepper, and bay leaf. Bring the mixture to a boil, then reduce heat to low.
5. Cover and let the sauce simmer for at least 1 hour, stirring occasionally. The longer it simmers, the richer the flavor.
6. While the sauce is cooking, prepare the pappardelle according to package instructions. Drain and set aside.
7. Once the sauce is ready, remove the bay leaf and serve it over the pasta. Garnish with fresh basil before enjoying!