Italian Sauces

One of the most striking aspects of Italian cuisine is the astounding variations in standard recipes. Regions and cities argue endlessly over whose version of amaretti or zuppa de pesco is the real, the best, and, in fact, the only one. In no category is this more true than with sauces. Forget cities and districts: every Italian and every citizen of other countries who is of Italian descent believes that his or her marinara sauce is unsurpassable.

That’s why it’s all the more surprising that there is a market for commercially prepared sauces. That’s also why those commercial sauces are so good. Marinara sauce is probably the most common of all prepared sauces, with its basic ingredients of tomatoes, olive oil, and garlic. Again, the variations are tremendous–some use onions, some use black olives–but they’re all delicious.

There are other Italian sauces besides marinara and its kin. In the last decade, pesto sauce has gained on the red sauces. Classic pesto is made of basil, ground pignolas, garlic and Pecorino cheese. Again, variations abound. One of the best uses hazelnuts and asiago cheese in place of the pine nuts and Pecorino.

Salsa Tartufata, a very rich sauce made with wine, butter, onion, garlic and the revered black truffle, is a divinely indulgent topping for steaks or roasted meats. At Gourmet Pantry, we carry Tartufata, along with a luscious sauce made of truffles with porcini mushrooms and cream. We also have a selection of black truffles, whole, sliced or chopped, if you want to come up with your own unsurpassable sauce.

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