Originally from the city of Catania, Pasta alla Norma is a traditional vegetarian pasta dish of the Sicilian cuisine, in Southern Italy. It is made of fried eggplants in rich tomato sauce, topped with basil leaves and sprinkled with grated ricotta salata or parmesan cheese.
This savory sauce is usually served as a first dish with short pasta shape such as rigatoni, which can easily collect the tomato sauce, but it can also be deliciously eaten with spaghetti.
Traditionally used as a bargaining chip since Roman times, Bottarga is originally from Sardinia region. The main ingredient is bottarga di muggine (mullet roe), which is flavored with garlic, extra virgin olive oil, parsley and a pinch of pepper.
Bottarga is commonly served as a simple but savory first dish, gently grated on the top of spaghetti pasta.
Pesto alla Genovese is a traditional Italian pasta sauce originating in Liguria region, in Northern Italy. It consists of fresh basil leaves blended with extra virgin olive oil, Parmesan and Pecorino cheeses, pine nuts and seasoned with garlic and salt.
Pesto sauce is traditionally eaten as a first dish with Ligurian trofie and trenette pasta shapes, but it is also delicious with fettuccine, spaghetti and linguine.
Originally from Naples, in Campania region, Spaghetti Aglio Olio e Peperoncino is a simple and delicious Italian pasta dish consisting of sliced garlic, fresh chili pepper, flavored with extra virgin olive oil, parsley and grated Parmesan cheese.
This sauce is commonly eaten with spaghetti pasta shape and served as the main course of the meal.
(Photo © AleFer, 2020 RicettaSprint.it)
Taking the name from the Greek word “laganon”, a flat dough sliced into strips, Lasagna is a traditional Italian dish of the Emilia-Romagna region, in Northern Italy.
Commonly served as the main course of the meal, Lasagna consists of stacked layers of flat pasta alternated with ragù sauce and béchamel cheese sauce, sprinkled at the top with grated Parmesan cheese.
Amatriciana is a traditional savory pasta sauce originating from the town of Amatrice, in the Lazio region. It is made of guanciale pork meat, San Marzano tomatoes, dried chilies, topped with pecorino Amatrice cheese and black pepper.
Amatriciana is commonly eaten as a first dish with bucatini pasta, but it also goes perfectly with spaghetti and rigatoni pasta shapes.
Ragù alla Bolognese is a typical Italian meat sauce originating in Bologna, in Emilia-Romagna region. It is traditionally made of minced beef and pork meat, tomato sauce and vegetables.
Ragù can be served as a first dish with long and short pasta types such as the classic tagliatelle, rigatoni, conchiglie or spaghetti. In addition, it is an essential ingredient to prepare other traditional Italian dishes such as Lasagne alla Bolognese and Cannelloni.
(Photo © 2020 AtlasMedia Ltd.)
Originally from Lazio region, Pasta alla Carbonara is a traditional Italian dish of the Roman cuisine made with guanciale pork meat, pecorino romano cheese and eggs, sprinkled with black pepper.
Carbonara is commonly eaten with spaghetti as the main course of the meal, but it goes very well with other pasta shapes such as fettuccine, rigatoni and linguine.