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5 mother sauces, 5 french mother sauces, five mother sauces, five french mother sauces,

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

A thickened liquid that is flavored or seasoned to enhance the flavor of the food that it is to accompany.

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

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 Italian sauce that is very spicy and strong flavored. Traditionally made with garlic, bits of dried chile peppers, capers, and anchovies as key ingredients, this sauce can be mild or well seasoned depending on the type and amount of spices added.

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 winter squash with a flesh that forms translucent spaghetti-like strands when cooked. Quite mild in flavor if not enhanced with other ingredients, the Spaghetti Squash can be cooked easily by baking, boiling or steaming.

Long, round, thin strands of pasta, which are generally served with a cream or tomato sauce. It is one of the most commonly used pastas in the United States.