From Better Homes and Gardens

When prosciutto, Italian for air-dried rather than smoked ham, isn't available, cook two extra slices of bacon instead. This rich and creamy pasta dish is as good or better than the popular restaurant version.

Classic Fettuccine alla Carbonara

From Fine Cooking Magazine

This large batch of sauce freezes well and can be used for many a quick meal.

Marinara Sauce

From Fine Cooking Magazine

Try to find freshly made ricotta and mozzarella to see how good this rustic dish can be.

Baked Ziti with Tomato, Mozzarella & Sausage

From Better Homes and Gardens

Try your hand at Italian cooking with this easy, low-calorie recipe. Veal leg slices are pounded thin for fast cooking, then topped with an easy tomato sauce.

Veal Scaloppine

From Parents

Fat-free half-and-half makes a low-fat cream sauce for the pasta, bacon, and peas in this 20 minute dinner.

Healthy Carbonara

From Better Homes and Gardens

Place all the ingredients for this chunky pasta sauce in your slow cooker and forget it while it cooks.

Slow-Cooker Marinara Sauce

From Better Homes and Gardens

Don't be fooled by the low calories and 30-minute preparation time. This clam, pepper, and pasta recipe is loaded with flavor.

Linguine with Clam Sauce

From Better Homes and Gardens

Adding vegetables makes this meaty pasta sauce extra hearty and healthy.

Spaghetti with Meat Sauce

From Fine Cooking Magazine

This is how we do eggplant parmigiana in Italy: no breading and no puddles of cheese, just thin layers of fried eggplant with homemade sauce, a little fresh mozzarella, and good Parmigiano-Reggiano. It doesn't get more authentic than this.

Classic Eggplant Parmigiana

From Better Homes and Gardens

Keep this pesto on hand in the freezer so it's always ready when you need it.

Homemade Pesto

From Better Homes and Gardens

Pine nuts are traditionally added to pesto, but you can substitute walnuts or almonds for this easy sauce. To bring out the full flavor of the nuts, toast them in a dry skillet before processing.

Classic Genovese Pesto

From The Food Channel

This rich Italian gorgonzola sauce has a sharp tangy flavor similar to bleu cheese, with a velvety smooth texture.

Gorgonzola Cream Sauce

From Better Homes and Gardens

Try this buttery sauce on fish, chicken, pork, pasta, or polenta.

Browned Butter Topper

From Food & Wine

Rick Bayless of Chicago's Frontera Grill keeps extra cilantro from going to waste by using it in this pesto, which can stay in the fridge for two months. Try it on fish or add a little to soup.

Chile-Cilantro Pesto

From Food & Wine

A tablespoon of butter makes this speedy sauce especially luxurious. Michael Schlow of Radius in Boston recommends leaving the butter out if you're planning to freeze the sauce, and adding it during reheating.

10-Minute Tomato Sauce

From Fine Cooking Magazine

The combination of roasted red peppers and cream gives this sauce a rich, satisfying feel. You could stir in some sauteed cauliflower or Italian sausage to add a little more substance.

Rigatoni with Red Pepper & Parmigiano Cream Sauce

From Fine Cooking Magazine

Pancetta, cured Italian bacon, is becoming available at many supermarkets; you'll also find it at specialty stores and in Italian markets.

Calabrese Pork Ragu with Fennel

From Fine Cooking Magazine

Ragu is best served with a noodle it can cling to, like these wide, ridged ribbons. This recipe is easily halved, but even if you're cooking for fewer people, you might as well make a whole batch and freeze the leftover sauce.

Beef Ragu Chiantigiana

From Better Homes and Gardens

This pesto is flavored with dried tomatoes and basil. To create new flavors, try using different herbs, such as parsley or cilantro.

Dried Tomato Pesto

From Fine Cooking Magazine

This sauce is for 1 pound of imported Italian dried pasta. You can pair the sauce with any pasta shape, though it clings best to short, ridged types like penne rigate and rigatoni.

No-Cook Tomato Sauce

From EatingWell

Simplicity reigns in this traditional sauce--just basil, garlic, cheese and olive oil. Our one modification? We like omega-3-laden walnuts in the mix for their crunch and delicate flavor, but pine nuts, almonds, pecans or even pistachios may be substituted for the walnuts.

Basic Basil Pesto

From Family Circle

This Italian chicken and pasta recipe stars a peppery tomato sauce called arrabbiata. Serve with a crisp green salad to cool the heat.

Arrabbiata Sauce with Chicken and Mushrooms

From Fine Cooking Magazine

Sausage & Broccoli Raab Ravioli with Roasted Tomato Sauce

From EatingWell

A whole teaspoon of black pepper along with a small amount of Italian turkey sausage deliver a piquant flavor without adding too much in the way of saturated fat and calories in this quick pasta dish. For maximum taste, use a high-quality cheese.

Fusilli with Italian Sausage & Arugula

From Family Circle

Sauces made with ground beef and finely chopped vegetables such as this slow cooker recipe are common in Northern Italy. This meaty sauce makes a lot so serve some over pasta tonight and freeze the remainder for another meal.

Beef Ragu with Beans