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,
Tomato sauce The Italian-American community of New Orleans, however, is largely Sicilian in origin and takes great pride in its Creole-Italian cuisine largely based on what is known locally as "red gravy" (tomato sauce). American supermarkets commonly carry a variety of prepared tomato sauces described as "spaghetti sauce" or "pasta sauce." Common variations include meat sauce, marinara sauce, and sauces with mushrooms or sweet red peppers. A spicy tomato sauce known as "sauce piquante" is common in Louisiana Cajun cuisine, that can contain any seafood, poultry, or meats such as wild game. It is typically served over white rice. In Louisiana Creole