Creamy white sauce made with butter and heavy cream. Often topped with parmesan cheese and/or parsley.

Naples-originated tomato sauce sometimes infused with garlic, herbs, and onions

Crushed garlic, basil, and European pine nuts mixed with olive oil, parmesan cheese, and Fiore Sardo

Cream, olive oil, and vegetables mixed with threads of a spice from the Crocus flower

Eggs, romano or parmesan cheese, bacon, and black pepper. Sometimes added with green vegetables such as peas or broccoli.

A soffrito of garlic and olive oil, often finished with parmesan cheese. Cream may be (rarely) added.

Chopped garlic and anchovies sautéed in olive oil, then mixed with chopped chili peppers, olives, capers, diced tomatoes, and oregano. Topped with parsley.

Finely diced onions sweated in butter added with flour to create a roux, then mixed with hot (but not boiling) milk. Topped with salt, white pepper, and a pinch of nutmeg.

Olive oil, garlic, lemon juice, and parsley mixed with minced shellfish. Hot pepper flakes may be added.

Meat-based sauced sometimes topped with finely grated cheese, usually used to accompany tagliatelle

Olive oil, basil, and tomato purée

Popular in Rome; tomato base mixed with garlic, grated cheese, and cured pork jowl or bacon

Garlic, tomatoes, red chili peppers cooked in olive oil. Sometimes topped with basil and/or parsley.

Ripened tomatoes combined with (often the following) parmesan, ricotta, provolone, and romana cheeses. Mozzarella may be substituted for ricotta.

Mixture of tomatoes and cream, producing a pink color

Olive oil and cream mixed with chopped onion, bacon, and sliced mushrooms. Often topped with parsley.