If you’re a pasta fan, then I’m sure you have jars of different types of pasta sauces in your pantry. But do you know what’s better than store-bought pasta sauces? Homemade ones!

6 types of pasta sauce one needs to know about

Yes, homemade pasta sauces are utterly delicious and are game-changers when it comes to making delicious pastas at home (but of course with its taste like one from a restaurant!).

Being a pasta fan myself, I’ve tried and tested multiple different pasta recipes and finally come up with some of the best ones.

Here are 6 types of pasta sauces you must try at home:

1. Carbonara Sauce


  • 100 g / 3.5 oz pancetta or bacon
  • 1 garlic clove
  • 4 large egg yolks
  • 1/2 cup freshly grated cheese (preferably Parmesan)
  • Pepper to taste
  • Salt to taste


Sauté – In a saucepan, cook the chopped pancetta or bacon in a large pan with garlic until the fat is rendered, then discard the garlic.

Carbonara sauce – In a small bowl mix 1 whole egg and 3 egg yolks and freshly grated parmesan cheese until blended.

Cook pasta – Add in the cooked pasta to the pan and give it a quick toss. Add in the egg mixture, and gently toss to combine; season with salt and pepper, to taste.

Garnish and serve – Pour in the pasta water to thin out the sauce. Garnish with parsley and additional Parmesan cheese.

2. Marinara Sauce


  • 5-6 fresh tomatoes or 1 can of crushed tomatoes
  • 1 medium sized onion chopped
  • 2-3 cloves of garlic – finely minced
  • 2 tbsp olive oil
  • ½ tsp oregano
  • 1/4 tsp black pepper – freshly ground
  • Salt to taste
  • Optional – 1 tbsp fresh basil – chopped


Cook tomatoes – Into a saucepan, add olive oil along with onion, garlic and stir for few mins.  Stir in tomatoes and allow to simmer uncovered until tomatoes have mostly broken down, about 25 minutes. Stir often to prevent burning, using a wooden spatula, break up the tomatoes. You can also use 1 can of crushed tomatoes in place of fresh tomatoes.

Herbs & spices – Add in the oregano, black pepper along with some salt to taste. Simmer partially covered for 15 minutes. Finally, add in chopped fresh basil then turn off the heat.

Serve: You can serve it like this or puree it in a food processor/blender for a smoother sauce. Just add it into your boiled pasta, give it a mix and its ready to eat.

3. White Sauce or Béchamel Sauce


  • 2 Tbsp. unsalted butter
  • 2 Tbsp. all-purpose flour
  • 1¼ cups whole milk, heated
  • Pinch of nutmeg powder
  • Kosher salt


Warm the milk on low heat until little bubbles form at the edges; remove from heat.

Into a saucepan, add in the butter and let it melt. Then, add in the refined flour and whisk until it forms a paste. stirring constantly, until the paste cooks and bubbles a bit, but don’t let it brown, about 2 minutes.  Then, little by little add in the hot milk and keep mixing well with a whisk until it forms a smooth and creamy mixture. Bring it to a boil, stirring constantly, as sauce thickens. Add kosher salt and nutmeg powder to taste.

Cheese Sauce: Stir in ½ cup grated cheddar cheese during the last 2 minutes of cooking, along with a pinch of cayenne pepper.

5. Pesto Sauce


  • 2 cups basil leaves
  • 1/2 cup toasted pine nuts or walnuts
  • 2 garlic cloves
  • 1/4 tsp black pepper – freshly ground
  • 1/4 cup olive oil
  • 1 tbsp fresh lemon juice
  • Salt to taste
  • Optional – 1/4 cup parmesan cheese


Blend – Into a blender or food processor, add in nuts, garlic, lemon juice, salt and pepper. Give it a good blend, and add in the basil leaves.

Puree – Blend, while slowly adding in the oil. Continue blending it until it’s a smooth paste ( add in more oil if desired) and it’s ready to mix with your pasta. You can also add in parmesan cheese while blending.

5. Alfredo Sauce


  • 3-4 tbsp Butter
  • 1 Cup Heavy Cream
  • 1/2 Teaspoons Garlic Minced
  • 1/2 Teaspoon Italian Seasoning – recipe here
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Pepper
  • 6-8 tbsp Parmesan Cheese


Cook – Into a saucepan, add in the butter and cream. Simmer on low for 2 mins. Then, add in the garlic, Italian seasoning, salt and pepper. Mix well and then add in the parmesan cheese.

Serve– Whisk until the cheese is melted and toss in your favorite pasta.

6. Arrabbiata Sauce


  • 1.5 tbsp olive oil (or butter)
  • 1.5 tsp chilli flakes
  • ½ onion finely chopped
  • 3 pods of garlic, minced
  • 400 grams of whole tomatoes (boiled and peeled)
  • ¼ cup fresh basil leaves
  • Salt to taste
  • ¼ tsp pepper powder


Into a saucepan, add in all the ingredients and sauté for a few minutes. Using a wooden spatula, break up the tomatoes and let it come to simmer (on low to medium heat) for 15 to 20 minutes. Stir occasionally.

After 30 to 40 minutes, you will some oil float to the top. Mash the ingredients using a masher (or an immersion blender). Be careful during this process as the pot and the mixture are piping hot.

The sauce is ready, just add it into your boiled pasta, give it a mix and its ready to eat.