Pasta sauces, tradition and excellence of Italian cuisine.

Pasta sauces are undoubtedly products of excellence in Italian cuisine. The tradition of homemade sauce, made with tomatoes ripened in the sun of the southern regions, brings families together in the preparation of homemade sauce; the classic ragù bolognese, one of the most beloved sauces, varies in the type of meat depending on the region of origin, such as wild boar which identifies Tuscan origins.

The pasta sauces of Italian excellence are prepared according to tradition thanks to experience and ancient recipes passed down through time. The selection of the best raw materials guarantees a product of the highest quality, characterizing the gastronomic nuances of the Italian regions from which the recipes originate. Pasta sauces have one thing in common: in every jar, there are the flavors, colors, and aromas of Italy.

Pasta sauces: a long love story that starts far back in time

Pasta sauces: the story begins in the 1800s in Naples, where the union of spaghetti and tomato sauce took place. Shortly after the French Revolution, in Naples, the famous "pummarola" revolutionized Italian gastronomic history with the publication, in 1837, of the first recipe for spaghetti with tomato sauce written by Ippolito Cavalcanti, which won the approval of the whole world. Spaghetti with tomato sauce thus became a true synonym for made in Italy, preceding and accompanying our national identity.

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Even ragù made its appearance around the 1800s in Emilian recipe books. The ragù bolognese is indeed the most famous worldwide, prepared with beef pulp. Among the most notable is also the ragù typical of Bari, made with brisket, pork ribs, lamb, and beef, while the Neapolitan ragù is not made with minced meat, but with chunks of beef, veal, and pork, much like one would do with stews.

Very quick sauces: the quickest condiments to prepare

Very quick sauces: when you have little time but don’t want to give up on an excellent pasta dish, don’t worry, there are ready-made sauces that are super quick to use.

Try the Neapolitan sauce with Piennolo tomatoes from Vesuviani Flavors: it’s a very easy ready-made sauce to use, prepared with wisdom linked to tradition and top-quality raw materials, to guarantee a unique and delicious flavor, suitable for any type of pasta. If you prefer stronger flavors, try the Norma sauce, a traditional Sicilian recipe from Frantoi Cutrera: it’s exceptional with its strong flavor, enriched with fried eggplant, just like in the traditional Sicilian recipe. All the flavor of stunning Sicily in a single and delicious dish!

Prefer a hearty ragù? Then try the Cinta Senese ragù from Agriturismo Il Poggio, or the hare ragù, or even the wild boar ragù, all offered by the same company. All the strong and decisive flavors of Tuscany, captured in a sauce that will leave a lasting impression. Each product is made with highly selected ingredients to ensure the quality of a unique product that will take you on a journey of Tuscan flavors. If you prefer a milder ragù, Agriturismo Il Poggio also offers the porcini ragù, made with the finest Tuscan porcini mushrooms, fantastic with any type of pasta.

Quick sauces: our tips for a fast and delicious dish

Quick sauces, without giving up on tradition: here are some tips for a delicious pasta dish, which captures all the flavor of Italian tomatoes. Try the Ciliegino Bio tomato purée from SalemiPina, it’s fantastic on pasta with its sweet and fragrant flavor, ideal for a tasty first course with sunny flavors. Or, the Piennolo tomato purée from Vesuvio from Vesuviani Flavors, a rich purée that will make you discover the difference from traditional purée, a unique taste that encompasses all the flavors and the strength of the sea overlooking Vesuvio.

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Pasta condiments: not just sauce!

Among the pasta condiments, there are not only sauce specialties but also pâtés and various types of pesto. For example, we recommend the green olive cream or the black olive cream from Redoro, an exceptional pâté for both dressing pasta and creating tasty canapés, crostini, and other delights for aperitifs. Or the BIO asparagus cream from Fontana BIO, ideal for both pasta and a truly exceptional risotto. A suggestion: try pairing it with shavings of Monte Veronese DOP cheese, it’s an unforgettable combination. The BIO radicchio cream from the same company is also perfect for risottos, especially when paired with Monte Veronese DOP cheese, as per the traditional Venetian recipe.

Intriguing pasta dishes: some kitchen tips

Intriguing pasta dishes: what’s better than a pesto to liven up your pasta and make it truly a sensory experience? Try the Genovese pesto from I Vasetti di Riccardo, ideal for trofie or why not, for truly intriguing lasagna, made with the best Genovese DOP basil. Also try it on zucchini velouté: even kids who struggle with eating vegetables will enjoy it. By the way, there’s also a version without garlic, for kids or anyone who doesn't like the taste.

Tartuflanghe offers its Pearls of pesto: excellent with trofie, and made with Genovese DOP basil. This pesto is called "pearls" precisely for its consistency: small emerald spheres infused with the aromas of the sun and the Mediterranean; an innovative, creative, and elegantly shaped product that transforms pasta into an all-Italian gastronomic experience.

Pasta sauces: a journey of flavors that embraces all of Italy for a unique flavor experience on your table every day.

Antonella Iannò

S&M