Search

An Italian sauce, which uses traditional or country ingredients, with a rustic style of preparation comparable to the region from which it was created.

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

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.

Like many pasta sauces, there are several that are traditional sauces native to their region of origination, such as Bolognese, a traditional Italian sauce originating in Bologna, Italy.

Pasta that is made into a shape that appears similar to the base of a torch. This shape works well to scoop up and hold heavier chunky sauces.

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.

Pasta that has a shape resembling an ear, hence the name, meaning "little ear" in Italian. The pasta is about 3/4 of an inch wide and dome shaped, with the middle being thinner than the outer edges.

A creamy smooth textured pasta sauce that goes well with penne, ravioli, rigatonni, tortellini, or ziti pasta as well as on some poultry dishes or bruschetta appetizers.

A popular and common food made from a paste-type dough consisting of durum wheat flour, salt, and a liquid that may be in the form of water, milk or eggs.

Extremely thin, long strands of pasta, which are available in both strands and nests. It is most suitable for use with light sauces.

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.

A pasta product, typically made from pasta flours such as semolina, that has been blended into a dough, enriched with soy nutrients derived from processed soybeans, and produced in some form of a pasata noodle.

A pasta variety that is shaped like a curved shell with ridges on the outer surface. It is a smaller version of the dried gnocchi pasta.

A type of pasta made by artisans in southern Italy that have a long heritage of producing unique and high quality pastas.

A term commonly applied to mixtures that are served over various foods either as it finishes cooking or for use after it is served.

An Italian sauce that is usually combined with fettuccine noodles and is referred to as fettuccine Alfredo.

Any of a variety of sauces made from fresh ingredients that have not been cooked and are ready to serve on pasta, meat, poultry, fish, and other foods.

Wide pasta noodles approximately 2 inches in length that have been slightly twisted to provide a shape similar to a ruffled strand of ribbon.

A pasta variety that is shaped like a small conch shell. It is commonly used in pasta salads and with meat sauces.

Long strands of pasta that are very similar to Angel hair pasta, only Capellini is slightly thicker....