Despite being a classic, there are many alternatives to Bolognese sauce to try that maintain the essence of traditional Italian cooking

5 alternatives to bolognese sauce

We share five very tasty and easy-to-prepare sauces to accompany the pasta, beyond the classic bolognese or carbonara.

BY Mariona Fernández | 23 March 2026

Pasta is, without a doubt, the star dish of Italian cuisine and one of the most popular dishes worldwide, thanks to how easy it is to prepare. It is an extremely versatile ingredient, allowing it to be paired with any type of sauce, cheese, or vegetables you fancy.

 

New Flavours and Alternatives to Bolognese Sauce

The most well-known and widespread recipe is spaghetti Bolognese. With just four ingredients – carrot, onion, celery, and garlic – a splash of wine, tomato, and minced meat, you get a hearty and energy-packed dish.

The origin of this sauce lies in the Emilia-Romagna region during ancient Rome, although it was not until the late 20th century that it became established as one of the most famous traditional Italian recipes. In fact, in 1982, the recipe was officially recorded at the Bologna Chamber of Commerce to preserve its authenticity.

Despite being a classic, there are many alternatives to Bolognese sauce to try that maintain the essence of traditional Italian cooking, such as arrabbiata sauce, pesto, or caponata.

 

How to Cook Pasta the Italian Way

Although pasta packages from the supermarket indicate the cooking time, there are simple tricks to achieve a perfect Italian-style texture. Chef Roberta, a content creator and cook specialising in Italian cuisine, shares the basic kitchen rules. Here are her recommendations for achieving perfectly cooked pasta:

  • Boil 1 litre of water for every 100 grams of pasta.
  • Add salt once the water is boiling – one tablespoon per litre.
  • Do not break the pasta before adding it to the pot.
  • For al dente pasta, remove it 2–3 minutes before the suggested cooking time.
  • Use the cooking water, as it adds creaminess to the sauce and helps to integrate the flavours.

 

But even great pasta doesn’t shine if it isn’t well accompanied. That’s why we share five sauces that elevate the flavour of a good pasta dish and, at the same time, serve as alternatives to Bolognese sauce.

5 sauces to accompany pasta

Pesto sauce

Pesto sauce

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Pesto sauce is globally renowned for both its intense flavour and its versatility. It pairs perfectly with pasta, although it can also be enjoyed spread on focaccias or as a dressing for salmon.

The original recipe contains seven ingredients, including pine nuts, which can be replaced with any other nuts, such as almonds or pistachios. You can even swap the basil, the main ingredient, for any other type of fresh herb, such as parsley, coriander, or rocket.

For this recipe, the original version of pesto sauce is used.

 

Ingredients:

  • 100 g of fresh basil leaves 
  • 160 ml extra virgin olive oil 
  • 130 g Parmesan cheese
  • 70 g Parmigiano Reggiano 
  • 75 g pine nuts 
  • 2 garlic cloves 
  • Salt to taste 

 

Method:

  1. Separate the basil leaves from the stems (as the stems can make it bitter) and gently pat dry. Next, chop the garlic cloves, removing the inner germ.
  2. Place the ingredients in a blender along with the pine nuts, salt, and oil. Blend until a thick, smooth texture is achieved.
  3. Transfer the mixture to a larger bowl and add the cheese. Stir thoroughly until fully combined—and it’s ready to be served! 

Salsa alla puttanesca

Salsa alla puttanesca

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There are several theories regarding the exact origin of this sauce, although all link it to the brothels of Naples in the 20th century. Today, pasta alla puttanesca is highly regarded for its quick and simple preparation, as well as its intense, maritime flavour, making it an ideal alternative to Bolognese pasta. 

 

Ingredients:

  • 50 g pitted black olives 
  • 1 tin of anchovies 
  • 2 garlic cloves 
  • 1 tablespoon capers 
  • 1 chilli 
  • 300 ml chopped tomatoes 
  • Parsley and oregano to taste 
  • Salt to taste 

 

Method: 

  1. Heat olive oil in a frying pan over medium heat. At the same time, chop the garlic, parsley, and olives.
  2. Fry the garlic in the pan until it releases its aroma, taking care not to burn it.
  3. Add the chilli to taste and the capers. Allow to cook for a few minutes so the flavours blend. Next, add the anchovies and stir until they have fully dissolved.
  4. Add the chopped tomatoes and cook for 10 minutes over medium heat, stirring frequently to prevent sticking. Adjust the sauce’s acidity with a little sugar and add salt to taste.
  5. Stir in the chopped black olives along with the capers and cook for a few more minutes.
  6. Before serving with the pasta, sprinkle with parsley and oregano to taste.

Caponata sauce

Caponata sauce

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Caponata sauce is perhaps the least known of this selection of recipes. However, it is a staple of Sicilian cuisine and can be served cold or hot. It is vegetable-based, with aubergine as the star ingredient, although it is believed that originally it included capone, a prized and expensive white fish.

Caponata has a sweet and sour flavour that makes it ideal as an appetiser, but it also pairs perfectly as a side dish with meats, focaccias, or pasta.

 

Ingredients:

  • 2 aubergines 
  • 2 sticks of celery 
  • 1 onion 
  • 400 g chopped tomatoes 
  • 2 tablespoons capers 
  • 100 g pitted black olives 
  • 1 tablespoon vinegar 
  • Extra virgin olive oil 
  • Salt and pepper to taste 

 

Method:

  1. Cut the aubergines into large chunks and place them in a bowl with plenty of salt. Leave to rest for 30 minutes to remove some of the bitterness. Rinse the pieces and pat dry with kitchen paper.
  2. Peel and chop the onion. Then, dice the celery and olives into small pieces.
  3. Cook the aubergines in a pan preheated with olive oil. Set aside in a separate dish.
  4. In the same pan, sauté the onion until golden. Add the celery and cook until the vegetables are tender.
  5. When the vegetables are soft, add the aubergines along with the chopped tomatoes and simmer over low heat until the sauce thickens.
  6. Stir in the capers, olives, and black pepper. Cook for a few minutes, and it’s ready to accompany any pasta dish.

Tartufo e funghi sauce

Tartufo e funghi sauce

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The tartufo – the Italian term – is considered a highly valued gourmet ingredient in fine dining. However, in recent years, the use of truffles has become popular in modern cuisine. In supermarkets, it is increasingly common to find truffle-flavoured products such as oils, cheeses or snacks. At the same time, many restaurants are incorporating it into various dishes to give them a more intense flavour.

Truffle has a very distinctive and unique flavour that pairs well with any dish and is one of the best alternatives to Bolognese pasta. 

 

Ingredients:

  • 200 g mixed mushrooms 
  • 1 truffle in oil (available in supermarkets) 
  • 250 ml double cream 
  • Extra virgin olive oil 
  • 1 onion 
  • Salt and pepper to taste 

 

Method:

  1. Chop the onion and sauté it in a pan preheated with oil. Add the mushrooms and stir until lightly golden. Set aside in another dish.
  2. In the same pan, pour in the cream with a pinch of salt and simmer gently. When it starts to boil, add the mushrooms and the grated truffle.
  3. When serving with pasta, top with thin slices of truffle for decoration. 

Arrabiata sauce

Arrabiata sauce

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Arrabbiata sauce is common in the Italian regions of Abruzzo, Molise and Lazio. Its preparation is basic, and what stands out most about this condiment is the aroma of fresh basil combined with a spicy kick that enhances any pasta dish.

 

Ingredients:

  • 3 garlic cloves 
  • 6–7 large fresh basil leaves 
  • 6 whole chillies or peperoncini (Italian hot peppers) 
  • 2 tins of chopped tomatoes 
  • Fresh chopped parsley 
  • Aromatic herbs to taste 
  • Extra virgin olive oil 
  • Parmesan cheese 
  • Salt and black pepper to taste 

 

Method:

  1. Peel and slice the garlic cloves. Separately, cut the chillies or peperoncini.  
  2. Sauté the chopped garlic in a pan for a few seconds to release its aroma. Add the peperoncini or chillies and stir until lightly golden. 
  3. Add the chopped tomatoes. At this stage, you can remove the previous ingredients or blend them to achieve a thick, smooth sauce.  
  4. Cover the pan and simmer gently for 40 minutes, stirring frequently with a wooden spoon.  
  5. Add the aromatic herbs, fresh basil and pepper. Adjust the flavour with salt, and it’s ready! 

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