I love tomatoes as much as the next person, but once you’ve mastered the basic tomato pasta sauce and made it over and over – and over and over – it starts to get a little boring. There are so many wonderful flavor combinations out there, there just have to be more options when it comes to delicious sauces for pasta— and I’m not talking about just switching over to alfredo! What I have in mind is what Chow has thankfully put together for us all: seven tasty pasta sauce recipes that don’t use tomatoes in any way, shape or form. They’re all different and they’re all delicious! Let’s try:
Balsamic Mushroom Pasta
Balsamic and mushrooms are a match made in heaven, and Girl Gone Gourmet is the angel announcing their arrival. The sauce comes out creamier than you might expect if you’re used to balsamic vinaigrette, and the result is like a super-powered, extra-special version of fettucine alfredo.
One Pot Creamy Pumpkin Pasta
Get excited for fall with this creamy concoction from Kitchen Treaty! The pumpkin flavor is fresh but subtle, and the recipe calls for some of our other favorite ingredients like nutmeg and goat cheese, making a dish that’s really special and out of the same dull routine. Bonus— it’s vegetarian and can be made in only 20 minutes!
Vegetarian Spaghetti Carbonara
Chow calls it “Desperation Spaghetti Carbonara” because the no-frills recipe can be made with bare bones ingredients. You don’t even need the pancetta or bacon most people think of when you say “carbonara”— just eggs, garlic, butter and Parmesan. Throw some peas or parsley in there for extra green!
Spaghetti With Anchovy Garlic Sauce
I know, I know— anchovies? Yes, anchovies! In this sauce from Saveur they add flavor without being overwhelmingly “fishy,” pumping up simple spaghetti and making regular garlic sauce more special.
Linguine With Clams and Chorizo
Chow calls this sauce “surf ‘n’ turf,” and boy am I ready to dive into it! You can make it as spicy or as mild as you want just by the chorizo (a Mexican pork sausage) you choose, then balance it out with the salty clams. Add in olive oil, garlic, pepper, parsley and vodka, and you’ve got yourself the best of land and sea all in one dish!
Milk-Brasied Pork Shoulder Ragu With Fresh Fettuccini
This one from Chow might be the most intimidating on the list, but it’s actually easier to make than you might think! The braising liquid for the pork shoulder also becomes the sauce, giving you a savory and utterly satisfying meal sure to make any weeknight feel like a special occasion.
Spinach Pesto Fusilli
The great thing about this last recipe from Chow is that the pesto sauce – made from spinach instead of traditional basil for a more mild and sweet taste – can be made up to a day in advance for easier planning! Just press a piece of plastic wrap to the surface on the pesto and cover with a plastic lid. Refrigerate until you’re ready to enjoy the delicious combination of spinach, pine nuts, garlic, Parmesan, lemon, olive oil and fusilli pasta!
Want more ideas where those came from? Then be sure to check out Chow’s original post for four more tomato-less pasta sauce recipes. Which one are you going to try first? Do you have any of your own tomato-free sauce recipes to share? Are you one of the people who actually hate tomatoes?