If pasta is a blank canvas, the sauce is the brushstroke of colour that makes it unique. Seasoning pasta is an art form based on tradition, creativity and technical expertise.
From Italian to international cuisines, every sauce tells the story of a region, a flavour and an emotion.
To find out more about the flavours and combinations with different shapes of pasta, let’s take a journey through the most popular sauces and their history.
The most popular Italian sauces
Tomato and basil: the flavour of Italy
If there is one sauce that represents the simplicity and elegance of Italian cuisine, it is this one. Created in southern Italy after tomatoes arrived from America, this recipe has become a symbol of the Mediterranean.
The secret lies in the quality ingredients: ripe tomatoes, extra virgin olive oil, a pinch of salt and fresh basil leaves.
Perfect with spaghetti o linguine Valdigrano Qualità Superiore, because their thin profile envelops the sauce and captures every fragrant note. It is proof that, sometimes, perfection lies in simplicity.
Garlic, oil and chilli pepper: a classic combination
Three ingredients and a centuries-old history: garlic, extra virgin olive oil and chilli pepper. Originally a poor man’s dish in rural tradition, today it is an icon of quick meals, enjoyed at night or with friends.
A useful tip: sauté the garlic slowly in the oil without burning it and measure the chilli pepper carefully for a balanced spiciness.
Valdigrano spaghetti are the perfect accompaniment: thin, elastic and able to absorb the flavoured oil. A simple recipe that wins you over with its essential strength.
Bolognese sauce: the king of sauces
Ragù is a gastronomic monument of Emilia-Romagna. Slow, patient, cooked for hours: a mixture of minced meat, sautéed vegetables, wine and tomatoes that smells like home. It is not just a condiment: it is a ritual that unites generations, especially during celebrations.
For a ragù worthy of the name, you need pasta that can hold its own: Valdigrano rigatoni and sedani rigati Valdigrano rigati, with their robust structure and porous surface, are perfect for retaining the sauce without losing their shape during cooking.
Pesto alla genovese: green and vibrant
A spoon of pesto is an explosion of freshness. Created in Liguria in the 19th century, it is the queen of raw sauces: basil, pine nuts, garlic, extra virgin olive oil and Parmesan cheese are processed cold to preserve their aroma and colour. Its intense aroma and creamy texture make it perfect for coating pasta.
Try it with fusilli Valdigrano: the spirals capture the pesto and hold it between their curves, for uniform pleasure in every bite.
Sauces around the world
Mexican arrabbiata: a spicy touch from Central America
Inspired by the famous Roman arrabbiata sauce, this version adds jalapeño chillies and coriander for an international twist. A spicy, lively sauce, perfect for those who love strong flavours.
To stand up to the intense flavour, penne rigate Valdigrano are the ideal choice: its short shape and ridges hold onto the sauce and pieces of chilli pepper, creating a bold and harmonious dish.
Creamy Indian curry: the charm of spices
If you love culinary journeys, this is the ideal sauce for you. Coconut milk, curry and a blend of Indian spices create a smooth, fragrant cream. It is the perfect condiment for those seeking enveloping and slightly exotic flavours.
Perfect with Valbio wholemeal fusilli fusilli Valbio integrali: the wholemeal pasta brings out the spicy notes and makes the dish complete, balanced and rich in fibre.
American cheese sauce: boundless deliciousness
Direttamente dagli USA, la salsa che ha reso famoso la ricetta Maccheroni Cheese, meglio nota come Mac and Cheese: cremosa, vellutata, a base di formaggi fusi e latte. Perfetta per i giorni di festa, quando si cerca comfort food senza compromessi.
Da abbinare ai Celentani Valdigrano per esaltare al meglio il sapore: la loro struttura trattiene il formaggio fuso, creando un boccone ricco e filante.
French lemon sauce: elegance at the table
A refined dressing inspired by the mother sauces of French cuisine. Butter, lemon juice and aromatic herbs combine to create a fragrant, delicate and surprising sauce. Ideal for those who love simple yet sophisticated dishes.
Perfect with linguine Valdigrano, whose flat surface collects the sauce and enhances its lightness.
Sauces are stories of flavour that change shape depending on the dish and tradition. With Valdigrano, pasta becomes the perfect companion for any condiment: from the most authentic Italian recipes to international influences.
