Pasta should only be allowed to swim in the much-loved clear broths and soups. Otherwise the sauce should be portioned so that the pasta completely absorbs the liquid. If the sauce is thin, then the pasta must be more absorbent and the hollow than for a thicker sauce.
Aglio e olio - crushed garlic, parsley and cold pressed olive oil with spaghetti, spaghettini, vermicelli and linguine.
Ai frutti di mare - with seafood.
All'amrtriciana - bacon and tomato sauce which good for bucatini, spaghetti, gramigna.
Alla napolitana (Sugo di pomodoro) - tomato sauce with all kind of pasta, regardless of shape and consistency.
Alla panna - in cream (with lots of pepper) comes with tortellini and regatoni.
Alla siciliana - tomato sauce with fresh sardines, goes with vermicelli and bucatini.
Allo spezzatino - with braised fish. Eaten with maccheroni, marelle, fusilli, penne, rigatoni, pappardelle and other ribbon noodles.
Burro e salvia - sage butter, made from butter and crispy fried leaves of sage. Goes well with all kinds of pasta.
Carbonara - bacon, cheese and eggs. Goes with spagetti and other long noodles.
In brondo - clear broth (usually chicken). With anolini, cappeletti and tortellini.
Pesto- basil sauce eaten with filled or unfilled noodles , especially with trenette, fettuccine, tagliatelle, linguine and farfalle.
Salsa cruda - "raw", i.e. an uncooked sauce with raw eggs or uncooked tomatoes, parsley, basil and Parmesan cheese. Eaten with ribbon noodles.
Salsa di noci - sauce with wallnuts and Ricotta cheese. Goes with ribbon noodles.