arrabbiata: tomato sauce with hot chillibéchamel: white sauce (milk thickened with a butter and flour roux)
bolognese: finely minced meat, tomato and garlic sauce
carbonara: smoked bacon, egg, cream and black pepper
filetto: tomato, garlic, oregano, olive oil
four-cheese: mozzarella, gruyere, fontina, provolone
neapolitan: tomato, garlic, onions,. basil, bay leaf, thyme, oregano, peppercorns, cloves, and mushrooms
pesto: basil, garlic, pinenuts, olive oil and pecorino cheese
pomodoro: tomato, garlic and basil sauce
puttanesca: tomato, garlic, hot chilli, anchovies, capers
vongole: clam, parsley, garlic and olive oil
Did you know?
The béchamel sauce is named after Marquis de Béchamel, a French financier and steward (one who manages another's property, finances, or other affairs) of Louis XIV. The white sauce acquired its name from him for he perfected an ancient type of sauce made from cream originally made by François Pierre de la Varenne (1615–1678), cook of marquis d'Uxelles.
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