31 Pasta Sauce Recipes That Are Way More Exciting Than Marinara

We already thought avocados were the best. Then we put them on our pasta and it became fact.

Six ingredients, 20 minutes and an authentic Italian dinner is yours. Pass the cheese, please.

For as rich and decadent as this dish is, you’d be surprised to learn that there’s no butter or heavy cream involved. You can thank the squash for that.

When you’re looking to try something totally new, this herby, cheesy sauce is just the ticket. It’s got roasted poblano chiles for smokiness and Mexican crema for a creamy boost.

So you can’t part with your beloved red sauce. You can still try something new: This tomato-based dish is more spicy than saucy, thanks to Calabrian chiles and a little bit of pancetta.

This back-pocket dinner is bright, cheese-laced and impossibly easy to make. You likely have most of the ingredients in your kitchen already.

This dish has all the gooey goodness of traditional macaroni, plus a helping of green veggies for your health. See? You can have your cake and eat it too.

This is not your nonna’s Bolognese. It’s made with lamb and lots of Middle Eastern spices for a sauce that’s kind of familiar and kind of not (and totally delicious).

This is as simple and enticing as any marinara, with a spice-laden twist to keep it feeling fresh.

The secret to creamy pasta in less than 30 minutes? Goat cheese, which melts and coats each noodle in all the right ways.

Imagine a plate of pasta that’s luscious but light, and you’ll find this spicy number waiting for you to dig in.

The sriracha-spiked peanut sauce starts with peanut butter and comes together in a blender for a dish that’s ready in 25 minutes.

In the same amount of time it takes to toss noodles with jarred sauce, you can spice up things up with coconut milk, red curry paste and stir-fried veggies. This is better than takeout.

Would you believe us if we told you this dish is plant-based? It is. Cashews add richness, while the sweet juice from the fresh corn makes everything saucy.

Behold, the leaner, lighter version of one of our favorite indulgences. Cauliflower, we knew there was a reason we kept you around.

The best part of this dish, beyond having just one pot to clean? Once you’ve mastered it, you can customize the recipe with whatever veggies you please.

This raw coconut milk sauce is tasty on zoodles, but we think it would taste even better as a cold pasta salad.

Normally, you’d cook this pasta and sauce in at least two different pans, but in this 35-minute version, everything comes together in a single pot. Better yet, it makes for the creamiest results imaginable.

We’re using the zucchini noodles as an excuse to load up on as much of this kimchi-red pepper sauce as possible.

With non-dairy sour cream, no one will know it’s vegan.

We highly recommend making homemade gnocchi, but if you’re not up for the challenge, don’t worry. This sauce requires just five ingredients and would pair just as well with any type of pasta.

You’ve had bacon in pasta, but never peaches. There’s a first time for everything.

When elegant yet easy is what you’re after, look no further than this beauty. It’s pretty enough for date night in, but not too fancy to serve on any weeknight.

Charring the chicken breasts for a few minutes adds a little je ne sais quoi to this classic French dish.

Eggplant, basil and pecorino cheese are the stars of the show. Close your eyes, take a bite and you’ll be in sunny Italy.

Regular mac and cheese is great. Spicy mac and cheese with garlic and avocado is even better.

The sauce is made from pureed eggplant, which is unexpected, rustic and just as delicious as any restaurant dish.

When the fresh ricotta hits the warm noodles and mingles with the squash, that’s when you should dive in.

We’d like to be covered in a blanket of cheese, cauliflower and breadcrumbs too, but we can’t all be as lucky as these noodles.

Yep, pasta is on your diet. (Shh, it’s all thanks to low-carb shirataki noodles.)

Mac and cheese from scratch with just five ingredients? You gouda be kidding us. (Sorry, had to!)