Pasta Sauce Recipes - White, Red & More | Taste of Home (2024)

FAQs

Which is better white sauce pasta or red sauce pasta in taste? ›

I like pasta with white sauce more than red sauce. I like the creamy texture of pasta with sweet corn and carrot garnished with Rosemary, Basil leaves, oregano and chilli flakes.

What is Pink Sauce Pasta? Pink Sauce Pasta is cooked pasta tossed with equal parts red marinara sauce and white alfredo sauce which combine to make – you got it – a pink-hued sauce. Again, as simple as the combination sounds, it is mind blowingly delicious.

Tossing in strips of basil, a sprig of thyme or some oregano can take your sauce to the next level. Although fresh herbs might pop a bit more, dried herbs and spices can work just as well. Sprinkling in some red pepper flakes, a pinch of parsley and a dash of salt and pepper can liven up your jarred pasta sauce.

One of the key differences is that pasta sauce is more robust and complex, with a longer ingredient list and rich flavor. Marinara does not typically contain meat (while spaghetti sauce does), giving it a thinner texture. Marinara is traditionally used as a dipping sauce, while pasta sauce is not.

Starting with good quality tomatoes and crushing them by hand offers great flavor and texture later on. The combination of butter and oil releases fat-soluble aromatics and gives the sauce a creamy texture. Slowly cooking the sauce in the oven creates rich caramelization without burning.

Anchovy paste is considered a hidden ingredient in spaghetti sauce because most people have no idea it is in there. You do not need much, but even a small amount creates a rich, salty base. You'll find countless tomato sauce recipes that call for anchovy paste online, so the secret is out.

For best flavor, use certified San Marzano tomatoes. Add Parmesan cheese into the sauce while cooking. Use no salt added tomatoes. Use ground beef to cut down on sodium content.

While bechamel sauce is made with milk and flour, alfredo sauce is mainly made with heavy cream and cheese. Both have a creamy texture that thoroughly coats pasta noodles, but bechamel tends to be thicker than alfredo sauce.

White sauce – also known as béchamel – is made with flour, milk, and butter. It's a basic sauce that can be used as a base for other sauces or as a topping for dishes like lasagna. Alfredo sauce, on the other hand, is made with butter, cream, and Parmesan cheese, and has a much richer flavour than white sauce.

What is the real name for white sauce pasta? ›

White Sauce Pasta is simply cooked pasta mixed with a silky smooth & decadent white sauce made of milk, butter and flour. White Sauce also known as Bechamel Sauce has its origin from the Italian & French Cuisines. In classic culinary terms, this is what is known as a mother sauce.

Béchamel is the mother sauce most cooks learn first: A simple white roux of flour and butter, whisked with milk or cream, then simmered until thickened.

Ragu`: Without a doubt, one of the most common and beloved Italian red sauces is a Ragu`. Ragu` is what we typically think of when we picture Mamma or Nonna in the kitchen, slow cooking a sauce for hours on end. Typically, it is a red sauce with meat, and you will see different versions all over Italy.

This red sauce is often more cost-effective, as the ingredients required to make it are typically less expensive. This makes it an ideal choice for families or individuals on a budget. White sauce, on the other hand, can be more expensive due to the cost of ingredients like cream and cheese.

Pappardelle. Pappardelle is my favourite pasta. It holds a good arrabbiata sauce, slightly spiced and finished with goats curd. The British often serve bolognese with spaghetti, but it's better with wide ribbon pappardelle.

White sauce is wonderful. I tried it for the first time.. have always loved white sauce pasta.. just never knew how delicious it could taste when you prepare urself.. this is going to be my go to dish for any occasion. Thanks a lot for sharing the recipe.

Keep this easy pairing advice in mind. Tubular shapes like penne and ziti are perfect with hearty, thick sauces like ragu. Rigate, the ridged ones, capture even more sauce. Wide, flat pastas like pappardelle are ideal for sopping up creamy sauces.