Six Type of Pasta Sauces :: As a Chef You Should Know !!
What is Pasta Sauces?
Italian traditional pasta sauces will generally be categorised together of the following: Tomato sauces, cream sauces, meat sauces, garlic oil base, or pesto with each variation containing a spread of ingredients mixed into the sauce base.
Pasta Sauce Categories:
- Ragout or Ragu
- Seafood Sauces
- Vegetable Sauces
- Cream Sauces
- Garlic-Oil
- Uncooked
1.Ragout or Ragu:
Ragout is defined because the sauce that is still after braising a dish.
The flavorings, meat, or poultry are browned, then a tomato product, stock, water, wine, milk, or cream is added.
Very common in classic Italian dishes within which much of the tougher cuts of meat are cooked during this method then combined into the sauce and poured over the pasta.
Kinds of Ragout :
- Shredded beef ragout
- Bolognaise Sauce
- Braised Beef ragout
- Tomato Ragout
- Mushroom Ragout
- Seafood Ragout
- Slow-Cooked Lamb Ragout, etc.
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(Tomato Seafood Ragout,Shredded Beef Meat Ragout,& Mince Beef or Bolognaise Sauce)
2.Seafood Sauces:
There are two kinds of seafood sauces – White and red.
White seafood sauces are made and flavored with herbs and made with white plain wine or stock and cream.
A red cocktail sauce uses tomato as its base. Very common into Cajun cooking & Central American Cuisine.
Kinds of Seafood Sauce :
- Seafood Marinara Sauce
- Creamy Seafood Sauce
- Vongole Sauce (Spaghetti alle vongole)
- Chimayo Sauce (Pasta Chimayo)
- Creole Seafood Sauce (Spicy Shrimp Tomato Sauce)
- Lobster Sauce
- Creamy Crab Sauce.
- Seafood Sauces
- Seafood Sauces
(Cream Crab Sauce, Seafood Marinara Sauce, and Vongole)
3.Vegetable Sauces:
This type of sauce includes both type of traditional sauce ( flavored with basil,garlic,Made from tomatoes, and white pepper) and modern sauces, such as primavera.
Kinds of Vegetable Sauce:
- Pasta Primavera
- Tomato Sauce
- Chunky Tomato Sauce
- Mushroom Sauce
- Ratatouille Sauce
- Arrabiata Sauce
- Roaster Red Bell Peppers Sauces
- Vegetables Sauces
- Vegetable Sauces
(Primavera, Creamy Mushroom Sauce, and Tomato Sauce)
4. Cream Sauces:
Quite simple. Uses cream or milk and sometimes a roux.
Veloute or bechamel base
Cheese is usually added for increased flavor.
Kinds of Cream Sauce:
- Béchamel Sauce
- Alfredo Sauce
- Three Cheese Sauce
- American Cheddar Cheese Sauce
- Cheese Sauce
- Creamy Mushroom Sauce.
- Cream Sauces
- Cream Sauces
( Bechamel, Alfredo, and American Cheddar Sauce)
5. Garlic-Oil or Pesto:
Olive oil is employed and is flavored with garlic, herbs, and nut.
It are often served hot or cold, cooked, or uncooked.
Pesto is a popular uncooked, cold sauce.
Kinds of Garlic-Oil (Pesto):
- Basil Pesto
- Walnut Pesto
- Parsley Pesto
- Roasted Red Bell Pepper Pesto
- Sun-dried Tomato Pesto
- Cilantro Pesto
(Basil Pesto, Sun-dried Tomato Pesto and Roasted Bell Pepper Pesto)
6. Uncooked Sauces/ Dressing:
Usually for pasta salad
There is an endless type of uncooked sauces which will be used and that they are generally dressings and garnishes like fresh or blanched vegetables.
Vinaigrette base dressing and mayonnaise base or foodstuff dressing
Capers, anchovies, and olives are common because of their strong flavor.
Cubed cheeses can also be used.
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Kinds of Dressing;
- Italian Vinaigrette
- Blue Cheese Dressing
- Mayonnaise
- Yogurt Dressing
- Dressing
- Dressing
(Mayonnaise, Vinaigrette, and Italian Vinaigrette).
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