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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.

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

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.

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.

cream, half and half, milk products,

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.

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 cheese sauce made by using Béchamel sauce (white sauce made by cooking flour and butter and then adding milk) as the base with Swiss and Parmesan cheese added to thicken and flavor the sauce.

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

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.

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.

A strand pasta produced in the Umbria region of Italy that is often considered to be a thicker version of spaghetti.

A cooking sauce common in India that is generally a mild flavored curry sauce seasoned with a variety of other ingredients.

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.

Occasionally referred to as parisienne sauce, allemande sauce is made by combining cream cheese, oil, lemon juice, and chervil.

Often referred to as allemande sauce, this sauce is made by combining cream cheese, oil, lemon juice and chervil.

A cream-based soup that is made with bits of asparagus for texture and flavoring. Similar to many other cream soups, Cream of Asparagus can be served as a lunch or dinner soup or it can be added to casseroles to create a savory sauce.

Much like other varieties of cream-based soups, Cream of Mushroom is a thick soup that is commonly used as an ingredient for recipes.

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