19 Pasta Sauces To Use Instead Of Red Sauce

Red sauce is a legend, but sometimes you crave a new lane for pasta night. Think creamy, herby, nutty, brothy, spicy, and even a little weird in the most delicious way.

These sauces are quick to pull together and pair with whatever shape is hiding in your pantry. Ready to upgrade twirl time with something fresh and unforgettable?

1. Brown Butter And Sage

Brown butter and sage turns simple pasta into something cozy and special. Let the butter foam and deepen until it smells nutty and toasty, then add sage leaves so they fry and crisp.

Toss with hot pasta, parmesan, and a few cracks of black pepper for instant magic.

This sauce loves long ribbons like pappardelle or fettuccine that catch every glossy drop. Add lemon zest if you want brightness, or a splash of pasta water for extra silk.

Toasted walnuts bring crunch, while a pinch of nutmeg leans warm. It tastes quietly luxurious, fast.

2. Lemon Garlic Olive Oil

This is the breezy, bright sauce you make when dinner needs to feel clean and lively. Warm good olive oil with thinly sliced garlic until fragrant, not browned.

Add lemon zest, a squeeze of juice, and a little pasta water to emulsify into a glossy coating.

Toss with spaghetti, shower with chopped parsley, then finish with parmesan for savory lift. Chili flakes bring a gentle kick if you like heat.

Capers or olives tilt it briny, while toasted breadcrumbs add texture. It is sunshine in a bowl, proof that a few perfect ingredients carry big flavor.

3. Pesto (Basil Or Any Herb)

Pesto is a flavor universe where herbs do the heavy lifting. Classic basil is sweet and peppery, but arugula, parsley, cilantro, or spinach make stunning variations.

Pulse with nuts, garlic, parmesan, and olive oil until creamy but still textured, then loosen with pasta water.

Swap pine nuts for almonds, walnuts, or pistachios to change the vibe. Add lemon for brightness, or chili for a kick.

It shines on trofie or fusilli that trap the sauce, but honestly works on anything. Keep it uncooked to preserve color and aroma.

Fresh, herby, endlessly customizable, and weeknight fast.

4. Creamy Alfredo

Alfredo is about buttery richness and unapologetic comfort. Melt butter, warm cream, and slowly whisk in plenty of finely grated parmesan until smooth.

Use hot pasta and a bit of starchy water to create that silky restaurant texture you crave.

Season simply with salt and black pepper, then let the cheese sing. If you want nuance, grate fresh nutmeg or add lemon zest for lift.

Crispy prosciutto or peas turn it playful without stealing the show. Choose wide noodles that carry sauce beautifully.

It is impossibly simple, indulgent, and always a table-pleaser.

5. Cacio e Pepe

Cacio e pepe is minimalism turned luxurious. Toast cracked black pepper in butter or oil, then toss with pasta and pecorino.

Add hot starchy water gradually, stirring off heat, to melt the cheese into a creamy emulsion without clumps.

The secret is finely grated cheese and patience. Use a bowl or pan technique, whichever keeps things smooth.

Tonnarelli or spaghetti work perfectly, gripping every peppery bit. It tastes bold, salty, and wonderfully focused, with just three core ingredients doing the heavy lifting.

When you want intensity fast, this is your Roman shortcut to bliss.

6. Carbonara

Carbonara is silk in sauce form without a drop of cream. Render guanciale until crisp, then toss hot pasta with egg yolks, pecorino, and pepper, using residual heat to thicken.

Add splashes of pasta water to reach a glossy, custardy coat.

Work off direct heat to avoid scrambling. Guanciale is classic, but pancetta works in a pinch.

Choose spaghetti, rigatoni, or bucatini for perfect bites. The flavor is salty, porky, and deeply comforting, yet astonishingly quick.

Master the timing, and you will have a weeknight stunner that tastes like Rome after a long day.

7. Garlic Butter And Parmesan

When decision fatigue hits, garlic butter and parmesan save dinner. Melt butter gently with minced garlic until fragrant, then toss with hot pasta and a handful of parmesan.

Add a splash of pasta water so everything clings and turns glossy.

Finish with cracked pepper and chopped parsley for color. Toasted breadcrumbs or crushed kettle chips add a fun crunch.

You can stir in a squeeze of lemon or chili flakes if the mood calls. It is comfort without effort, and it plays nice with any shape, from shells to spaghetti.

Pantry-friendly, kid-approved, endlessly reliable.

8. Mushroom Cream Sauce

Brown mushrooms hard to unlock their deep, woodsy flavor. Let their edges caramelize, then add garlic, thyme, and a splash of white wine to deglaze.

Pour in cream and simmer until velvety, finishing with parmesan and a knob of butter for shine.

Pappardelle or tagliatelle feel luxurious with this sauce. Add spinach for greens or truffle oil for drama.

The result tastes like a full meal in a bowl, savory and satisfying. Keep the mushrooms varied for texture contrast.

It is earthy comfort that feels fancy without demanding much, perfect for crisp evenings or any time hunger meets ambition.

9. Gorgonzola Cream Sauce

Gorgonzola cream is unapologetically bold. Melt the cheese into warm cream with a splash of pasta water, whisking until smooth and speckled.

Balance its salty intensity with black pepper and a touch of honey or pear on the plate.

Walnuts add crunch, while fresh thyme or chives bring lift. It hugs gnocchi, penne, or shells beautifully.

A little goes a long way, so keep portions modest and flavors focused. Expect a powerful sauce that feels steakhouse-level rich.

When you want drama and depth without many ingredients, this is the blue cheese dream.

10. Aglio e Olio

Aglio e olio is pantry alchemy. Gently sizzle sliced garlic in olive oil until golden at the edges, then bloom chili flakes.

Toss with spaghetti and a splash of pasta water to make it silky instead of greasy.

Finish with parsley and a shower of parmesan if you like. Keep the heat low so the garlic does not burn and turn bitter.

It is the dependable answer when groceries run low but cravings stay high. Clean flavors, quick technique, big reward.

You will make it once and crave it forever.

11. Vodka Cream Sauce (Pink Sauce Without Marinara Vibes)

Vodka cream sauce brings tang and lushness without shouting tomato. Sweat shallots, add a tiny squeeze of tomato paste, then deglaze with vodka to cut richness.

Stir in cream, butter, and parmesan until the color turns soft pink and irresistibly glossy.

Keep the tomato minimal so it stays silky and pale. A pinch of red pepper flakes adds momentum.

Penne is classic, but rigatoni or shells are great too. Finish with basil or chives if you want freshness.

It is modern, balanced, and company-worthy, minus the heavy marinara vibes.

12. Sun-Dried Tomato Cream Sauce

Sun-dried tomatoes deliver intense, tangy sweetness that feels luxurious. Blitz a few with their oil, then simmer with cream, garlic, and a spoon of parmesan.

The color turns a warm blush, and the flavor lands somewhere between savory and bright.

Fusilli or rotini catch the tomato bits perfectly. Add spinach for greens or a squeeze of lemon to sharpen.

Chili flakes bring heat if you want contrast. It is a great bridge for red sauce lovers wanting something creamier but still bold.

Keep the sauce slightly chunky for texture and visual appeal.

13. Roasted Garlic And White Bean Sauce

Roasted garlic and white beans blend into a silky, protein-friendly sauce. Roast whole heads until jammy and sweet, then puree with cannellini beans, lemon, olive oil, and a splash of hot pasta water.

Season generously with salt and pepper.

It is creamy without dairy and tastes soulful, especially with rosemary or thyme. Orecchiette or shells scoop every bit like tiny spoons.

Add sautéed greens, chili, or crispy breadcrumbs for contrast. This is weeknight nourishment that still feels special, proof that humble pantry items can deliver big comfort and body.

14. Butternut Squash Sauce

Butternut squash makes a naturally sweet, velvety sauce that feels like a sweater for your pasta. Roast cubes until caramelized, then blend with stock, a touch of cream, and parmesan.

Stir in brown butter or nutmeg for warmth and depth.

Rigatoni or shells catch the puree beautifully. Balance sweetness with lemon juice or chili flakes.

Add sautéed mushrooms or wilted kale for heartiness. It is a soothing, golden bowl that tastes like peak fall, but honestly works year-round.

Serve with crispy sage for that restaurant finish and a whiff of elegance.

15. Creamy Corn Sauce

Creamy corn sauce is sunshine and sweetness twirled around noodles. Blend fresh or frozen corn with sautéed garlic, a splash of cream, and parmesan until smooth.

Simmer briefly to thicken, adjusting with pasta water for silk.

Char a few kernels for smoky pops of texture. Basil, chives, or lime zest wake everything up.

Tagliatelle feels elegant, while shells catch those golden bits. Add bacon for smoky depth or jalapeño for heat.

It tastes like peak summer, even in winter, when a bag of frozen kernels saves the day.

16. Tahini Lemon Sauce

Tahini and lemon make a nutty, bright sauce with gentle bitterness in the best way. Whisk tahini with lemon juice, garlic, and warm water until it loosens and turns silky.

A drizzle of olive oil and salt rounds it out.

Toss with warm pasta, adding splashes of pasta water to keep it creamy. Parsley, toasted sesame, and chili crisp add layers.

Chickpeas or spinach make it dinner. The result is unexpected yet totally comforting, proof that sesame belongs on noodles just as much as salad.

Clean, plant-forward, and deeply satisfying.

17. Peanut-Sesame Sauce

Think cold or warm noodles slicked in a savory, creamy peanut-sesame sauce. Whisk peanut butter with soy sauce, rice vinegar, sesame oil, garlic, ginger, and a little honey.

Thin with hot water until it coats like velvet.

Add chili oil for heat and depth. Toss with cucumbers, scallions, and roasted peanuts for crunch.

Spaghetti, ramen, or udon all work beautifully. It is addictive, picnic-friendly, and perfect for packed lunches.

The sauce stores well, so you can meal-prep and feel smug later when hunger strikes and flavor arrives fast.

18. Miso Butter Sauce

Miso butter is salty-sweet umami magic. Melt butter, whisk in white or red miso, and loosen with a bit of pasta water until glossy.

Add garlic if you want extra aroma, then toss with noodles so every strand shines.

Sautéed mushrooms or spinach turn it into a full bowl quickly. A squeeze of lemon or mirin balances richness.

Sprinkle scallions or sesame seeds for finish. It is the fastest way to make pasta taste restaurant-level without much effort, delivering depth that surprises with every bite.