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Any of a variety of savory toppings and mixtures of ingredients that enhance the flavor of the pasta dish being served.

A salty brown Asian sauce used as a seasoning or condiment to enhance and harmonize the flavors of various foods.

Defining one type of sauce as a traditional Mexican Chili Sauce is difficult due to the many different varieties that are made and referred to as a Chili Sauce.

In plant families, the tomato is classified as a fruit (berry), but when eaten it resembles a vegetable, which it is most often considered to be.

A type of seasoning made from fermented or germinated soybeans that is used to flavor a variety of Asian foods.

Fresh tomatoes cooked for several hours and then strained. The strained tomatoes are then cooked longer to reduce them to a thick concentrate.

A condiment that can be made from any one of many different chile peppers, depending on the desired intensity and flavor.

A tomato product that is not as thick as tomato puree but thicker than tomato juice. It generally has its flavor enhanced by the addition of herbs, spices, onion and garlic.

Traditionally, this sauce is a white butter sauce native to France, that is used as a complement to enhance a variety of foods, such as egg dishes, poultry, seafood, and vegetables.

A slow cooked sauce that uses the cooking process to combine all the ingredients into a blend of unique flavors.

Originating in a region of central Italy from a town known as Amatrice located near the Adriatic Sea coast, this sauce is a type of pasta sauce known for its meaty contents.

An amber red to reddish brown colored Sauce produced as a liquid byproduct from fermenting salt-cured fish.

A rich sauce made with Marsala wine as a key ingredient is used to enhance the flavor of pasta, poultry, pork, veal, fish, and game.

puree, pureed,

A sauce made with the juices released from oven roasted or stove top cooked foods, such as meat, poultry or vegetables.

The sauce that is created for the traditional Asian food dish which may consist of some type of cubed meat or vegetables that are marinated, placed on a skewers (bamboo sticks), and then grilled, broiled or roasted on an open fire.

One of the basic white sauces of French origin, which is prepared from a white stock, such as chicken or seafood stock, and a roux.

A type of white pasta sauce that originated in Amatrice, Italy a small town located adjacent to the Gran Sasso massif, a mountain region in the middle of the country.

A traditional cheese-based sauce that is most often used as pasta sauce. The classic Formaggi sauce may be referred to as a "Quattro Formaggi" sauce, referring to the four varieties of cheese mixed in with the other ingredients in the sauce.

Very common in India and Italian dishes, this type of sauce is used as a base for cooking and flavoring dishes with poultry, vegetables, legumes, and pasta.