what are sauces i can make for pasta dishes?

Spaghetti AOP: garlic, olive oil, peperoni's. heat the oil in a pan, cook the garlic until soft but not brown, add the hot pepper flakes, turn off the heat. Toss the cooked spaghetti in the pan with the flavored oil. Serve with salt on the side.

veggie sauce: Finely chop your aromatics (onion, garlic). Chop or slice your veggies (whatever you have in the fridge, about a cup worth: eggplant and summer squash work well together, but so do a lot of veggies.) Saute the onion and the veggies in olive oil, add the garlic at the end so it doesn't burn, add a liquid: tomato sauce, tomato paste and water, broth, or wine, are all possible. Cover and let it simmer while the pasta water comes to a boil and the pasta cooks. Stir and check it once in a while to make sure it doesn't get too dry. Toss cooked pasta and sauce and serve immediately.

Real carbonara sauce: get freshest eggs you can (or pasteurized eggs if you're in an area that sells those). Crack and separate yolks from whites (one egg per person). Find guanciale if possible, or pancetta is next best. Bacon if you can't find the others. Dice the pork and cook it in hot oil until the fat is rendered and the pork is cooked but not over-browned. Meanwhile, cook the pasta. Once the pasta (spaghetti is traditional) is almost done, "temper" the egg whites with some of the hot oil and then mix it into the pan with the pork. Add the cooked pasta and add freshly grated parmiggiano (at least 1/2 cup). Mix it well. Grind black pepper over the top. Top each portion with one of the fresh, uncooked egg yolks. Everyone can mix it in to their hot pasta which will cook it in the process of being mixed.

It all depends on the type of pasta you want, penne, spaghetti,raviolli, lasagna, rigatoni, So, depending on that, but the main thing is that the sauce stick to the pasta, here you have a simple version of Alfredo Sauce

This is the sauce that has become known to diners throughout the world as all'Alfredo, after the Roman restauranteur who popularized it. Alfredo sauce is basically a Bechamel sauce (which is one of the mother sauces, a Bechamel can become a mounay sauce, another mother sauce is Hollandaise sauce for eggs benedic, it is made with clarified butter, egg yolks, lime: if you add tarragon, cayenne pepper and other ingredients it becomes a Bearnaise sauce)

Ok having said that, here is a good and simple Alfredo sauce from a basic bechamel:

3 tablespoons of butter

3 tablespoons of flour

1 cup of milk

a grating of nutmeg

Procedure:

melt the butter in a sauce pan

add the flour and cook for a minute or two to get rid of the raw flour taste(using a whisk)

add the milk (preferably hot, not boiling little by little whisking to avoid any lumps.

salt and pepper to taste.

2/3 cup of good Parmesan cheese

the sauce should coat the back of a spoon, if it is too thick you can always add more liquid add the cheese at the end, and have some extra at the table. I hope that this was helpful

Milanese: http://www.tried-and-tested-recipes.com/pasta-mila...

Alfredo, marinara, lemon/wine sauces, clam sauce(white or red) the possibilities are endless.

Carbonara (one of the best ever), Milaneze, Bologneze etc.

ratatouille is my favorite....