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Spinach Basil Pesto

Submitted by: Dianne

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

Spinach, basil, lemon juice, lemon zest, garlic, and Parmesan cheese work together in this tasty pesto recipe.

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Courtney's Three Tomato Pasta Sauce

Submitted by: The Wallace Clan

This rich, hearty sauce goes well with short shaped pastas such as rigatoni and penne, as well as long pastas such as spaghetti and linguine.

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Vincenza's Pasta Sauce

Submitted by: Dr. Burnzo

Home Town: Ashtabula, Ohio, USA

Living In: Cuyahoga Falls, Ohio, USA

Ground beef meatballs are simmered with tomatoes, hot Italian sausage, and pork ribs to make this rich and hearty pasta sauce.

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Nana's Slow Cooked Meaty Tomato Sauce

Submitted by: Lora

Home Town: Albuquerque, New Mexico, USA

Living In: New York, New York, USA

This slow-cooked tomato sauce gets its rich flavor from sweet and spicy Italian sausage, ground beef, red wine, and herbs. Serve over your favorite pasta.

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Marinara with White Wine

Submitted by: Buffy Sullivan

Living In: Longview, Texas, USA

This is a rich marinara with white wine and anchovies. It's rather soupy, so simmer it as long as it takes to reach your desired consistency.

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Mama Palomba's Spaghetti Sauce

Submitted by: LindaT

Living In: San Jose, California, USA

This Italian-inspired tomato sauce is filled with Italian sausage, ground chuck, and the right amount of herbs and spices. It is simmered on the stove for hours, for a flavorful and rich topping for your pasta.

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Quick and Easy Alfredo Sauce

Submitted by: DAWN CARTER

Cream cheese is the secret to this quick Alfredo sauce.

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Italian Spaghetti Sauce with Meatballs

Provided by: Jeremy

Easy but tasty tomato sauce with big meatballs cooks in just about two hours.

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Alfredo Sauce

Provided by: Rebecca Swift

Cream, butter, garlic, parsley and Parmesan cheese make a classic Alfredo sauce for chicken dishes.

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Best Marinara Sauce Yet

Provided by: Jackie

Tomatoes, parsley, garlic and oregano go for a spin in your food processor before simmering with sauteed onion and a goodly dash of white wine. The consistency is smooth and the taste is pleasing indeed.

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Tomato-Cream Sauce for Pasta

Submitted by: Kimber

Creamy red sauce seasoned Italian style with garlic, basil and oregano.

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Alfredo Sauce

Provided by: B.Mason

Butter, cream, egg yolk and two kinds of cheese are cooked together with a dash of freshly ground nutmeg to make a luxurious, classic Alfredo sauce. Buy a whole nutmeg and grate only as much as you need. The unmistakable flavor is well worth it.

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Kay's Spaghetti and Lasagna Sauce

Submitted by: SHERIMA1

This sauce came from a good friend's Italian Mother-in-law. It is easy, and by far the best homemade sauce I know of. Great for both Spaghetti and Lasagna. Pssst...the secret is the sugar! Also, as I am now vegetarian, it tastes great with out the meat! Just substitute two tablespoons olive oil for the beef.

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Easy Alfredo Sauce I

Provided by: Kathy Rose

A heavenly convergence of whipping cream, butter and Parmesan cheese cooks down effortlessly into a velvety, classic Alfredo sauce. You may never go back to the store-bought variety.

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Pesto Sauce

Submitted by: sal

Quick and easy pesto to top your pasta. A great change from red sauce.

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World's Best Pasta Sauce!

Submitted by: Johnchandler

Home Town: Atlanta, Georgia, USA

Living In: Dallas, Texas, USA

This meaty tomato sauce is great on your favorite pasta dish!

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Easy Vodka Sauce

Submitted by: MARRIED

Simple and flavorful-simmered tomatoes, onion, vodka and cream.

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Arrabbiata Sauce

Provided by: Ellen

A sizeable jolt of crushed red pepper revs up this quick and easy tomato sauce.

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Spaghetti Sauce II

Provided by: Melinda Connery

Take a long afternoon to simmer this rich and savory blend of tomatoes, onions, garlic, basil, oregano, bay leaves, white sugar, red wine and as much red pepper as your taste buds crave. You could add sausages towards the end, or not, as you wish.

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Roasted Red Pepper Cream Sauce

Submitted by: BOB BAILEY

A light and creamy sauce with puree of roasted red peppers as the base. It is excellent on any type of pasta, but tortellini or ravioli seems to be the best match. The prep time is rather long, but the result is definitely worth it. Freezes well. In fact, the taste may improve slightly.