Sauces are the heart of Italian cooking. Convito Italiano recipes are authentically Italian, specially created for us in Italy then tested again in our own kitchen.

Cooking Instructions

Heat in a saucepan or the microwave. Pour over pasta. Toss until sauce is spread evenly over pasta.

Note: One container of sauce is generally enough for 1 lb. of pasta. Sauces with cheese in them need to be carefully heated or defrosted to room temperature then added to hot pasta. Some sauces need to be thinned. If so, after warming, add 1/2 Tbsp. of the boiling pasta water to thin out.

Sauces

Meat/Fish Sauces Vegetable/Cheese Sauces Bolognese Delicate meat and vegetable. Tomato Fennel Savory tomato and fennel. Tomato Bacon Flavorful tomato and bacon. Bell Pepper Tomato Hearty tomato and sweet peppers. Puttanesca Exotic tomato, anchovy and olives. Pesto Flavor-packed basil, cheese and garlic. Hearty Mushroom Distinctive prosciutto, mushroom and vegetable. Tomato Basil Delicate tomato and basil. Paesana Rich chicken, cream, cheese and olive. Robust Tomato Tomato and wine. White Clam Delicate clams, wine, garlic and butter. Four Cheese Hearty Meat Spicy meat and tomato. Spinach Gorgonzola Unusual spinach and gorgonzola. Sausage Ragu Piquant sausage and tomato. Sun Dried Tomato Tangy sun-dried tomato and cheeses. Red Clam Rich tomato and clams. Alfredo