Looking for ideas for your next culinary experience? Inspired by the enchanting Italian towns like Palermo and Bologna, spaghetti sauces can be made in a non-standard way. As for the ingredients, do not worry! We are sure that each of you have them in the refrigerator. We have selected chefs who reveal their secret for a tasty pasta.

Paul Bartolotta and his spaghetti with salsa Palermitana

Chef Paul Bartolotta is a native American, with Italian ancestry and impressive culinary skills, including the ever-tempting pasta. His restaurant “Bartolotta, Ristorante di Mare” in Las Vegas has won many awards over the years for his first-class food and service. One of his most unique pasta creations is related to the Palermitana sause. This recipes was introduced to him in the 80s in Palermo, and although he remained very impressed, he did not take up on the preparation of this dish, until he received his first delivery of fresh fish from the Mediterranean. Adds fresh Italian ingredients such as garlic, Sicilian olive oil, capers, olives, tomatoes, fresh Oregano and lemon juice to the delicious al dente pasta, the result is simply magnificent!

(Sources: Gold in September, EatingWell)

Giuliano Hazan and Bolognese Ragu sauce with cellentani pasta

Chef Giuliano Hazan is a winner of numerous awards as the author of culinary readings. His own cooking school is one of the most popular in North Italy. His most famous pasta sauce comes from the Bologna region. In his words, everyone from this part of Italy prepares their version of this spaghetti sauce, which changes bit by bit with each generation. The famous chef learned this family recipe for Bolognese Ragu sauce from his mother, who in her turn had mastered it from her mother. It is best combined with Cellentani pasta or any other type of macaroni in the form of Penne or Tagliatelle.

(Sources: EatingWell, Guliano Hazan)

Lidia Bastianich and her salsa Capricciosa with spaghetti

Chef Lidia Bastianich has many awards for her achievements in the kitchen, her own restaurant and a TV show. Her pasta sauce, Capricciosa, is very tasty and it is made with simple ingredients (it is a combination of hot peppers, onions, garlic, bacon and tomatoes). It is a part of the special line of pasta sauces, the preparation of which Bastianich follows thoroughly. She advises half of the salsa to be mixed with tasty al dente pasta by choice and the rest to be placed on top, accompanied by grated Grana Padano cheese.

(Sources: Pittsburg Magazine, EatingWell)

Each sauce adds a new feeling to your food. Which one do you like?