The Top One Hundred Pasta Sauces: Authentic regional recipes from Italy by Diane Seed

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Notes about this book

  • maldenruths on May 25, 2011

    This is a great little cookbook. Oddly organized, but I use it a lot.

Notes about Recipes in this book

  • Rigatoni with Norcia sauce

    • Cheri on June 10, 2019

      This dish is quite indulgent and truly delicious. I have been making this one for 20+ years. I’d say that’s a keeper!

  • Spaghetti with creamed eggplant and walnuts

    • wester on March 15, 2015

      Good vegetarian weekday dish. I liked the crunch of the coarsely chopped walnuts, but the rest of the family asked if they could be chopped finer next time. I prefer much less pasta - we used half and still had pasta left over (and no sauce).

  • Bucatini Amatrice style

    • mcvl on January 08, 2021

      I'm unsatisfied with the way I made this recipe -- I think I cut back too much on the amount of bacon and then compounded the error by not cutting it fine enough. I'll try again some time soon.

  • Spaghetti alla Puttanesca

    • AnnBecker on September 24, 2010

      Very good. An old favorite of mine from SF days.

    • Hellyloves2cook on March 07, 2013

      This is the recipe I use for Puttanesca- very easy and flavoursome!

    • tui on January 03, 2013

      I went back to this with pleasure too. After a lot of holiday food it seemed just right. Capers are not a family favourite so were omitted, and I added some mild fresh red chillies.

  • Tagliatelle with mascarpone and spinach

    • FJT on March 10, 2020

      Subtle flavours and quite rich. Thought it could maybe have benefitted from some nutmeg and will try that next time. My only bugbear was the use of 3 pans for a simple pasta sauce dish!

  • Penne all'Arrabbiata

    • Hellyloves2cook on November 02, 2012

      Made this years and years ago.happened to be my first time at making this sauce. It's a great one too.

  • Tagliatelle or spaghetti with tomato sauce

    • Wlow on November 10, 2018

      This became our go-to tomato sauce more than 10 years ago. Consistently good! We use a 28oz can of Muir Glen tomatoes, with or without basil, plum or regular shape. Whole tomatoes or not, since we use a food mill at the end anyway.

  • Baked pasta shells with a green sauce

    • VineTomato on August 20, 2020

      I think it would be impossible for this to be bad - butter, cheese, spinach, pasta. What is not to like? It wasn't great though! The spinach didn't really come together in a thick creamy sauce but rather a watery cheesy spinach. The spinach then clumped together, I would rather give the pasta and spinach a good mix before baking rather than layer the shells and spinach. The topping was divine, crispy parmesan and breadcrumbs! Won't be making this one again.

  • Tagliatelle with onion sauce

    • JLDuck on July 25, 2020

      Extremely tasty. Reduced the liquid to minimum

  • Chick peas and pasta

    • JLDuck on February 09, 2017

      If using canned chickpeas try the vegetables first. It is quicker. Note that this recipes is mainly about chickpeas not so much pasta. The fried pasta works!

  • Tagliatelle with tuna

    • JLDuck on August 23, 2019

      Do not stint on the olive oil. Delicious.

  • Linguine with spinach

    • JLDuck on May 04, 2020

      The fresh leaves added at the end lift this from tasty to delicious. Easy recipe.

  • Bucatini with mushrooms

    • JLDuck on June 06, 2019

      Very tasty and very quick. An excellent meal for those times when time is poor. Pretty good any time really.

  • Spaghetti with rocket

    • mjes on September 20, 2021

      A nearly perfect midnight snack spaghetti - quick to make, delicious to eat.

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  • ISBN 10 0950918237
  • ISBN 13 9780950918235
  • Published Aug 28 1987
  • Format Hardcover
  • Page Count 128
  • Language English
  • Edition 5th
  • Countries United Kingdom
  • Publisher Rosendale

Publishers Text

In this book, the author has drawn together one hundred of the best pasta sauce recipes, encountered after many years of living, eating and cooking in Italy. Many of them are simple sauces that can be cooked in a few minutes. Others are elaborate confections from the kitchens of great Italian families. All of them adapt well to the needs of other countries, and other climates.

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