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Question by Wisen Smart: What italian sauce, other than tomatoe and alfredo can I use with my pastas?
We are all allergic to tomatoes lately and alfredo is becoming very boring. What other sauce can mix with all other pastas? I want to keep it italian
Best answer:
Answer by Sophia
Garlic butter 
Yum.
Add your own answer in the comments!
linguini and clam sauce DELICIOUS
oil garlic and chili
pesto
broth/gravy
just butter
red peppers and oil
pesto will do nicely
Garlic cream, pesto, 3 cheese sauce ( cheddar, parmesan, mozzarella, ).
Piccatta – lemon, garlic, capers, white wine and a little olive oil
Pesto!
Just toss your pasta with a store bought or homemade pesto and toss. Top with parmesan cheese. Add chicken or seafood if desired.
Or try this:
No Tomato Pasta Sauce
2 servings
Ingredients:
1 Tablespoon olive oil
2 teaspoons crushed garlic
1/2 cup chopped onion
1 T. chopped parsley
4 ounce jar pimientos, undrained
1/4 cup red wine
1/4 teaspoon basil
1/8 teaspoon oregano
Sea salt to taste
1 teaspoon to 1 Tablespoon lemon juice
Pinch of sugar
Directions:
Saute onions and garlic in olive oil over medium heat a few minutes, until onions soften.
Add parsley and stir.
Puree pimientos in food processor or blender.
Add to pan with basil, oregano and salt and sugar. Add lemon juice starting at lower amount and taste, adding more if necessary.
Simmer lightly until thickened.
Serve over cooked pasta.
Or how about this
Linguine with White Clam Sauce
4 main dish servings
Note: For faster and easier preparation you can use canned clams. See instructions below
1/3 cup extra-virgin olive oil
1 medium onion, chopped
6 garlic cloves, finely chopped
3/4 teaspoon dried hot red pepper flakes
1/4 teaspoon dried oregano
1/3 cup dry white wine
1/3 cup bottled clam juice
1 lb linguine
2 lbs. small clams (up to 1 inch across; 5 to 6 dozen), scrubbed well
2 tablespoons cold unsalted butter, cut into small pieces
1/3 cup chopped fresh flat-leaf parsley
Directions:
Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring, until golden, about 4 minutes. Add garlic, red pepper flakes, and oregano and cook, stirring occasionally, until garlic is golden, about 2 minutes. Stir in wine and clam juice and boil, uncovered, stirring occasionally, until slightly reduced, about 3 minutes.
Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.
While pasta is cooking, stir clams into sauce and simmer, covered, stirring occasionally, until clams open wide, 4 to 6 minutes. (Discard any clams that have not opened after 6 minutes.) Remove from heat and stir in butter until melted.
Add pasta to clams along with parsley and salt to taste, then toss with sauce until combined well.
If using canned clams:
Just omit the bottled clam juice and skip the step for cooking the fresh clams. Instead, add a couple cans of clams and the butter to the sauce.
Here’s another one!
Boil the pasta. In a separate pan heat olive oil. Add chopped onions and saute’ a few minutes. Add minced garlic, white wine, fresh or dried oregano, basil and thyme, some capers, lemon juice, salt and pepper. Reduce by half and toss with pasta. You can add some chicken pieces, shrimp, clams or lobster if you like.
(Chef/30 years)
I have never heard of “alfredo” so maybe you are buying it? If so, see what else is on the shelf.
Or make some carbonara, pesto, frutti di mare etc. Google is your friend.