Editing Pasta (section)

===Sauce===
Pasta is generally served with some type of sauce; the sauce and the type of pasta are usually matched based on consistency and ease of eating. Northern Italian cooking uses less tomato sauce, garlic and herbs, and [[béchamel sauce]] is more common.<ref>{{cite news|url=http://www.aspenbusinessjournal.com/article/id/736/sid/16 |work=The Aspen Business Journal |title=Lidia Bastianich on the quintessential Italian meal |date=19 June 2011 |access-date=1 January 2012 |first1=Gail |last1=Montany |url-status=dead |archive-url=https://web.archive.org/web/20120130083057/http://www.aspenbusinessjournal.com/article/id/736/sid/16 |archive-date=30 January 2012 }}</ref> However, Italian cuisine is best identified by individual regions. Pasta dishes with lighter use of tomato are found in [[Trentino-Alto Adige/Südtirol|Trentino-Alto Adige]] and [[Emilia-Romagna]] regions of northern Italy.<ref>{{cite book | last1=Bastianich | first1=Lidia | author-link=Lidia Bastianich | first2= Manuali | last2=Tania | title=Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes | edition=1st}}</ref><ref>{{cite book | last1=Bastianich | first1=Lidia | author-link=Lidia Bastianich | first2= Mariani | last2=John | title=How Italian Food Conquered the World | edition=1st}}</ref> 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]], {{lang|it|[[amatriciana]]}}, {{lang|it|[[arrabbiata]]}}, and the egg-based [[carbonara]].

Tomato sauces are also present in [[Southern Italy|southern Italian]] cuisine, where they originated. In southern Italy more complex variations include pasta paired with fresh vegetables, olives, capers or seafood. Varieties include {{lang|it|[[puttanesca]]}}, {{lang|it|[[pasta alla Norma]]}} (tomatoes, eggplant and fresh or baked cheese), {{lang|it|[[pasta con le sarde]]}} (fresh sardines, pine nuts, fennel and olive oil), {{lang|it|[[Spaghetti aglio e olio|spaghetti aglio, olio e peperoncino]]}} ({{literally|spaghetti with garlic, [olive] oil and hot chili peppers}}), {{lang|it|[[pasta con i peperoni cruschi]]}} (crispy peppers and breadcrumbs).<ref>{{cite web |url=https://www.the-pasta-project.com/cavatelli-pasta-with-peperoni-cruschi/|title=Cavatelli pasta with peperoni cruschi (Senise peppers)|website=the-pasta-project.com|date=25 September 2017|access-date=18 August 2020}}</ref>

Pasta can be served also in [[broth]] ([[pastina]], or stuffed pasta, such as [[tortellini]], {{lang|it|[[Cappelletti (pasta)|cappelletti]]}} and {{lang|it|[[agnolini]]}}) or in vegetable soup, typically [[minestrone]] or bean soup ({{lang|it|[[pasta e fagioli]]}}).