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Red sauces for pasta: beyond Marinara and Pomarola...

The classic simple summer pasta sauce has tomato and at the most small amounts of other ingredients -- what is known as Pomarola, or Marinara sauce in English. There are however a great many tomato based sauces that include other ingredients, especially eggplant, and that is what we have here.

5-Colored Shells and a Sicilian Eggplant Sauce
5-Colored Shells and a Sicilian Eggplant Sauce: The term "Five-Colored" brings Chinese to mind somehow, though these are quite Italian. The colors are given to the pasta by saffron, beet juice, squid ink, and spinach (pale is uncolored). They're about an inch long and half an inch deep. Cooking time: 8 minutes. Possible substitutions: Uncolored shells, fusilli, cavatelli, penne, ziti. A recipe? Sicilian eggplant sauce with tomatoes and olives.

This is a Swiss concoction, creamed macaroni and potatoes with apple sauce. May sound odd to the uninitiated (including your Guide), but it will certainly help keep winter at bay.

Anchovy, Caper and Olive Pasta Salad
Pasta salads area remarkable universe. This pasta salad with capers, anchovies and olives (in addition to tomato) is quite refreshing.

Another Primavera Sauce, Paste all' Ortolano II
Since pasta primavera comes from the garden, and everyone's garden differs, there's an infinite number of variations on this sauce.

Tuscan Tomato Sauce Recipe - Pomarola
There's no dish quite so refreshing on a hot day as a bowl of pasta seasoned with lots of freshly made pomarola and a handful of grated cheese. This recipe expands well, and most households make gallons of it when the flood of tomatoes reaches its peak in August, forcing the prices down. It can also be adapted to canned plum tomatoes.

Butterflies with Bell Peppers and Arugola
Butterflies with a zesty summer sauce of peppers and arugola. If you add tomato, mozzarella, and chill, you've got picnic food!

Busiati With Trapanese Pesto
"Pesto on the west coast of Sicily is quite different from the well-known Genoese variety," says Erica De Mane. "It's made with the addition of almonds, tomatoes, usually a little mint or celery leaves, and sometimes Pecorino..."

Elbow Macaroni with a Bacon and Smoked Scamorza Cheese Sauce
Italians often use pancetta or guanciale in pasta sauces. Northern European or American-stylesmoked bacon is much rarer, but will works well here.

Fresh Bean Medley Mantua Style
A tasty bean-based vegetable medley that will also make a good pasta sauce if you don't cook all the water out of it.

Fusilli with Peppers and Eggplant -- Fusilli con Peperoni e Melanzane
Fusilli with Peppers and Eggplant, or Fusilli con Peperoni e Melanzane: Monzù Gerardo Modugno presented this recipe at the Festival dei Maccheroni held by the Accademia Italiana della Cucina on May 8, 1989, and Caròla Francesconi was able enough to pry the recipe from him.

Greengrocer's Pasta, or Primavera Sauce, Paste all’ Ortolano
This sauce is surprisingly good. The tomatoes, carrot, celery, onion, and parsley are essential; feel free to add other vegetables that are in season.

Hot Pepper Penne with a Zesty Sauce
Among the flavored pastas, hot pepper pasta is perhaps the most popular, and it works very well with this zesty caper and anchovy sauce.

Orecchiette with an Olive and Tomato Sauce
Orecchiette with an Olive and Tomato Sauce: Orecchiette are one of the classic pasta shapes from Puglia, and though they were rare elsewhere when I moved to Italy in 1982, they have by now become commonplace. The name, orecchiette, means little ears because they resemble the human ear in shape. They are especially renowned as being an accompaniment for broccoli rabe, but do nicely with other things too, for example black olives.

Pappardelle with Arugola: Pappardelle al Radicchio
Pasta with a zesty radicchio-and-prosciutto based sauce.

Cavateddi con la Rucola
Cavatelli with an Arugola and tomato sauce, from Clifford Wright.

Pasta Primavera
Zucchini-based this time, and creamy too, with some tomato.

Pasta alle Melanzane e Peperoni
Pasta with eggplant and peppers (not the sausage, which is salsiccia piccante); a tasty looking recipe from The Artisan.

Pasta Primavera: Eliche o Fusilli Primavera
A rich spring recipe with artichokes, peas, and asparagus.

Pasta Snails with Olives -- Chiocciole Saltate Alle Olive
Pasta Snails with Olives, or Chiocciole Saltate Alle Olive: This is one of those quick sauces you can do while the pasta water is heating. Enjoy!

Pasta with Bell Pepper Cream: Pasta con Crema di Peperoni
A refreshing summer pasta sauce made with bell peppers and garlic.

Pasta with Sardines: Pasta Cu li Sardi
Sicily's classic signature sauce features an unusual combination of sardines and fennel, all laced with pine nuts and raisins.

Pasta with Sundried Tomatoes -- Pasta Con Pomodori Secchi
Pasta with Sundried Tomatoes, or Pasta Con Pomodori Secchi: Dried tomatoes are a southern thing in Italy, to the point that a deli owner I bought them from in Florence once told me he didn't know what to do with them. This is a Calabrian recipe.

Penne Rigate With Peppers and Eggplant, Penne Rigate Con Peperoni...
Bell peppers, tomatoes, and eggplant: the classic summer vegetables, and wonderful in pasta sauce! This will take about an hour, and is time well spent.

Pasta Primavera
A delightful vegetable sauce, and an even more interesting digression on gardening, one of the pleasures that many of us no longer think we have time to do. From La Lama Family Secrets.

Pennette with Eggplant -- Pennette alle Melanzane
Pennette with Eggplant, or Pennette alle Melanzane: Eggplant is one of the finest vegetables to accompany pasta with. This recipe is from Lazio, via Diana, whose family hales from the region.

Puttanesca Sauce, Sugo alla Puttanesca
There are a number of stories about the origins of this zesty sauce, the raciest being that a Puttana, or Lady of the Evening, could prepare it in the time it took here to work with a client, and enjoy it while recovering from her exertions. Whatever, it is good.

Reginette with Canned Tomatoes, Eggplant and Salted Ricotta
Canned tomatoes, as opposed to blended tomatoes, add a pleasant richness to the texture of a pasta sauce. Here we have them with reginette, which are wavy-edged, flat and about a half inch (1 cm) wide.You could also use broad fettuccine or tagliatelle.

Riccioli Amalfitani, and an Eggplant and Mozzarella Sauce
Riccioli Amalfitani, and an Eggplant and Mozzarella Sauce for Them: The word ricciolo means curl, and is quite appropriate in this case; it's a shape that will work quite well with chunky sauces. The Sauce: Eggplant is extremely versatile, playing a central role in South Italian cooking, from Sicily's pasta with eggplant through the glorious Neapolitan Melanzane alla Parmigiana. Here it stars in another pasta dish, with mozzarella.

Penne with Grilled Shrimp, Asparagus and Pine Nuts
By Barbara Goodman. I might reduce the rosemary somewhat.

Rigatoni with Zucchini: Rigatoni con gli Zucchini
A quick, light summery pasta sauce.

Sauteed Spinach and Chick Peas with Lemon and Thyme
A tasty pasta sauce.

Short Penne With Wild Fennel and Bell Pepper Sauce
Finocchietto is wild fennel, and one uses the fronds, not the bulb. It adds a distinctive (and very pleasant) touch to many South Italian dishes, and works nicely here, in a sauce made with canned cherry tomatoes and bell peppers.

Sicilian Pesto Sauce -- Pesto alla Siciliana
Sicilian Pesto Sauce, or Pesto alla Siciliana: Almost everyone is familiar with Pesto alla Genovese, the green garlic-and-basil sauce that's one of the symbols of Ligurian cuisine. The verb pestare means "to stomp on," or to crush, and therefore the word pesto describes a process more than a product. Indeed, pesto alla genovese is made by grinding the ingredients in a mortar. So is Pesto alla Siciliana, which is made with tomatoes rather than basil.

Spaghetti alla Norma: with Tomatoes and Eggplant,
When I was quite little my father worked on an excavation in Sicily, and this eggplant sauce is one of the earliest sauces I remember.

Rigatoni With Eggplant and Hot Chilies
"Here is a delicious Sicilian pesto that is always on the menu at Trattoria Stella, in Palermo," says Erica de Mane.

Suppli' al Telefono - Roman Stuffed Fried Rice Balls
Suppli' al telefono are Roman fritters, rice balls with a meat-and-cheese filling that's quite stringy when it's hot. The sight of the strings dangling from somebody's half-eaten suppli' made someone think of phone lines, and hence the name. No, I am not making this up.

Tagliatelle with Leeks and Ricotta
Italians often add vegetables to the pasta water -- in this case potatoes, with a leek-and-ricotta sauce.

Tagliatelle with Lentils -- Tagliatelle con le Lenticchie
One might not think to combine legumes and long pasta, but if you stop to think about it, pasta e fagioli (bean soup with pasta) is an extraordinarily successful dish. Here we have lentils instead, with their richness balanced by zesty tomato accents and much more, in an unusual primavera sauce.

Sunday Gravy
A red sauce for pasta: Classic Sicilian immigrant cooking, with reminiscences of the past.

Tagliatelle with Zucchini: Tagliatelle e Zucchine
Tasty, refreshing, and quick.

Trenette with Eggplant: Trenette con le Melanzane
Another Ligurian specialty, trenette (thin linguine) with eggplant and pesto sauce. And again, quite healthy.

Tagliatelle With Red Peppers, Saffron, and Parmigiano
"Roasted peppers go well with strong flavors such as those of capers and olives," notes Erica de Mane.

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