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A long, boat shaped pasta that is oval shaped with ragged or scalloped edges. Similar to cavatelli pasta, cicatelli is longer in length with a more twisted shape.

A spicy sauce that is placed on the ingredients that go into the folded tortilla. Taco sauce is available as either a red or green (verde) sauce.

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.

An green colored herb sauce made from mint leaves, sugar and vinegar. Mint sauce is a common sauce applied as a marinade to poultry, fish or meat, most notably lamb.

A term used to describe a variety of food tastes, methods of preparation, food products, food dishes, wines, and liqueurs that come from the Abruzzo region of Italy.

A spicy herb sauce or marinade that is served with grilled and roasted meats. With orgins credited to Argentina and their use of the sauce, Chimichurri Sauce generally consists of water, salt, garlic, parsley, oregano, pepper, red chile peppers, lemon zest, red or white-wine vinegar, and extra-virgin olive oil.

Italian pasta dishes that are served with a sauce (Carbonara sauce) made with cream, eggs, Parmesan cheese, small pieces of bacon and vegetables, such as peas.

A pasta variety that is cut into very fine strands that are slightly thicker than vermicelli. It is most suitable for boiling and served with a sauce.

A stuffed pasta made in several different shapes, which may be square like ravioli, half circle-shaped like anolini, or twisted into a rounded form to appear like the shape of a small hat similar to cappelletti.

An Italian pasta that is shaped like a snail shell. Lumache pasta is generally served with a heavier chunky sauce.

Tube pasta similar to rigatoni. Tortiglioni is narrower in width than rigatoni and its surface ridges spiral around the tube, rather than run parallel to the length as they do on rigatoni.

A sauce that is derived from a mother sauce and has flavorings and seasonings added to create a new sauce.

A sauce that is derived from a mother sauce and has flavorings and seasonings added to create a new sauce.

Long strands of pasta, resembling fatter versions of spaghetti that have a hollow center running lengthwise through the middle of the pasta.

Thin tube pasta with sharp diagonally cut ends, which resemble the end of a quill pen. Penne pasta is approximately 1 ¼ to 1 ½ inches in length.

A popular sauce in Southeast Asia which is made from peanut oil, peanut butter or ground peanuts, garlic, onions, chiles, and soy sauce.

A derivation of the traditional French hollandaise sauce, this sauce is made with egg yolks and butter.

A savory sauce used to complement barbecued or grilled foods. The sauce can be described as tangy, spicy, and/or sweet and can be prepared in an infinite number of ways.

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.

Translated as "little rag" this pasta is oval shaped with a slight upward curl in the form of a small boat hull.