Italy is really representing in October. By now, you’ve probably heard us mention that it’s National Pizza Month — but it also happens to be National Pasta Month. Oh, AND it’s National Pasta Day today…welcome to Carbtober! (Can we get that trademarked?)
You could be a lover of linguine or a fool for fettuccine, but when you have your perfect pasta picked out — what’s the sauce you can’t get enough of? Here are a few you can choose from, if you haven’t quite figured out your sauce identity yet. Andiamo…
This tried and true tomato-based sauce can be made with many different ingredients…but try and find a pasta that marinara sauce doesn’t go well with. Why not start with a classic like spaghetti and meatballs?
Cream, butter, cheese…have you ever heard three more beautiful words? Decadent and creamy, alfredo sauce will fill you up. Give it a go with a longer, thinner pasta like fettuccine that holds up well with a creamy sauce.
When tomato sauce meets heavy cream, Italian herbs and a splash of alcohol, you have vodka sauce. The sauce sticks to the ridges (and even inside of) penne quite nicely.
When marinara sauce gets meaty…you have bolognese. This hearty sauce typically features ground beef or pork and goes great with a strong, wide pasta like tagliatelle or pappardelle.
You’ll know this colorful sauce from a mile away. Pesto’s unique green coloring comes from copious amounts of basil, blended with pine nuts, garlic, olive oil, cheese and herbs. Pair this oil-based sauce with a thin pasta (like linguine) or even a spiral pasta (like fusilli).