The best sauces used in Italian food are the protagonists of each dish of spaghetti, fettuccini, ravioli or ñoquiss that we serve daily in Montanari.

Soft pastas are ideal to be mixed with all kinds of flavors without being overloaded.

We think that without a good sauce that accompanies the pasta, it wouldn’t make sense at all, right?

That’s why, today we bring you the 5 best sauces used on Italian food that you should know.

 

Top 5 sauces used in Italian food

The sauces used on Italian food are mostly made with typically mediterranean ingredients. Here we talk about the most popular.

 

Amatriciana

In one of the pasta sauce that has the more history, tradition and, of course, flavor. With ingredients such as tomato, onion, chilli and bacon, you can make a very powerful sauce with a traditional flavor.

 

This recipe takes approximately 50 minutes to make.

 

The origin of this sauce is humble, it was born among shepherds. The Amatriciana sauce was elaborated by the shepherds with those ingredients they had on hand in the mountains while guiding their flocks in the eras of transhumance.

 

Before they only used bacon and cheese. At that time, the Amatriciana sauce was white … the tomato arrived much later.

 

In the 19th century, when a large part of the population of Amatrice emigrated to Rome because of the grazing crisis, the Amatriciana sauce spread throughout Italy, and it remained a typical Roma sauce.

 

Puttanesca sauce

Puttanesca sauce is one of the most complete accompaniments for pasta. It is tasty and powerful, but easy and quick to prepare.

 

About its origin there are several theories, but all place it in the south of Italy. Apparently it is linked to brothels, where it was prepared to satisfy and seduce customers of this type of premises. Hence its peculiar name.

 

Its traditional ingredients are olive oil, chili pepper or pepper, anchovy fillets that have been in brine, fresh parsley, fresh oregano, black olives in brine, tomato puree, garlic; you can add grated onion and carrot and even a few drops of wine, all these ingredients in proper proportions.

 

Carbonara sauce

Another of the most popular pasta sauces on the planet is carbonara sauce, whose origin is found in Rome itself. Egg, Parmesan and Pecorino cheese, bacon, butter, garlic, salt and black pepper are the ingredients that make up this traditional recipe.

 

The term “carbonara” is intimately related to coal. The origin of the recipe is in The Apennines, an area of ​​northern Italy where mining activity was really important. Therefore, due to the fact that it was the charcoal makers who mainly drank pasta dishes that had to be served as soon as they were cooked so that the egg did not curdle, they received that name.

 

In addition, there are those who also point out that the black pepper that was sprinkled on those plates was a kind of homage to charcoal, so perhaps the name “carbonara” could be due to the appearance of this recipe

 

Vodka sauce

People often believe that alcoholic beverages are just for making cocktails, but the truth is that they can also be used for cooking, and not only the typical wine, but also vodka, rum, or or whatever you prefer.

 

The secret of Vodka sauce is to find the exact point at which the sauce takes advantage of the flavor of the drink without being saturated with alcohol.

 

This is one of those simple recipes, but at the same time delicious and a sample of how you can make a fast and delicious dish.

 

The necessary ingredients for Vodka sauce are garlic, chives, olive oil, skinless tomatoes, fresh tomatoes in cubes, ground pepper, cream, vodka, all-purpose wheat flour and salt.

 

Mac and Cheese

The recipe for the famous Mac and Cheese is collected for the first time in the Liber de Coquina, an anonymous treatise written in Latin at the end of the thirteenth century, in the south of the Italian peninsula. It is the first book in which Italian pasta recipes such as ravioli or lasagna are published.

 

This cheese sauce for macaroni is made with grated cheddar cheese, all-purpose flour, butter, milk, salt and pepper.

 

During the Great Depression in the thirties, the dish came to the North American market as a precooked product. An economical and easy to prepare option.

 

However, its total and final installation in the pantry of American homes occurred during the Second World War, when women had to replace men in the factories and needed a cheap, nutritious and fast-food meal, with which to feed his family in times of economic straits and meat scarcity.

 

 

Are you interested in trying some of these sauces used on Italian food? Visit us in Kathy, Texas, and order your favorite pasta with any of these sauces.