Pasta tomato sauce, garlic and herbs. In Northern Italy "white sauce" is more common. However Italian cuisine is best identified by individual regions. Pasta dishes with lighter use of tomato are found in Trentino-Alto Adige and Emilia Romagna. In Bologna, the meat-based "Bolognese sauce" incorporates a small amount of tomato concentrate and a green sauce called "pesto" originates from Genoa. In Central Italy, there are sauces such as "tomato sauce", "amatriciana", "arrabbiata" and the egg-based "carbonara". Tomato sauces are also present in Southern Italian cuisine, where they originated. In Southern Italy more complex variations include pasta paired with fresh vegetables, olives,
Chili sauce available chili sauce is known as bottled "saus cabai". They are also commonly known as bottled "sambal". However, unlike the coarse textured and richly flavored traditional "sambal", this bottled "sambal" or chili sauce has an even gloppy texture similar to those of tomato sauce, and rather simple hot flavor. Unlike traditional "sambal", enrichened with shrimp paste, the commercial sambal sauce usually uses finely blended red chili pepper and garlic, and sometimes a little bit of sugar, without any addition of shrimp paste. Sriracha sauce is a type of hot sauce or chili sauce made from a paste of chili peppers,