Skip to Content

23 Sauces for Noodles: Delicious Recipes to Elevate Your Dishes

I’ve attached a video for every recipe below from my favorite home cooks. There’s nothing quite as satisfying as a bowl of noodles coated in a flavorful sauce. Whether you’re craving something spicy, tangy, creamy, or savory, the perfect sauce can transform plain noodles into a mouthwatering meal.

Sauces for Noodles

Imagine turning your regular dinner into an exciting culinary adventure by trying sauces from various cuisines. From a simple soy sauce blend to creamy Alfredo or spicy Thai red curry, you’ll find that homemade sauces are fresher and more customizable. Plus, making your own allows you to control the ingredients and flavors to suit your taste perfectly.

You don’t need to be a professional chef to create these sauces at home. With easy-to-follow recipes and common ingredients, you can elevate your noodle dishes with minimal effort. Dive in and discover how a few simple ingredients can make a world of difference in your cooking. Prepare to tantalize your taste buds and impress your family and friends with these delicious sauces.

Soy Sauce


  • 2 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar
  • 1 tablespoon water
  • 2 cloves garlic, minced
  • 2 green onions, chopped
  • 1 small red chili, chopped (optional)
  • 1 teaspoon salt
  • 1 teaspoon white pepper


  1. Mix both soy sauces, sesame oil, sugar, and water in a small bowl.
  2. Heat a pan to medium-high and add a drizzle of oil.
  3. Add minced garlic, green onions, and chopped red chili to the pan. Sauté for 2-3 minutes.
  4. Boil noodles according to package instructions, then drain.
  5. Combine noodles with the sauce mixture in the pan. Toss to coat evenly.
  6. Season with salt and white pepper. Serve hot.

Parmesan Butter Sauce


  • 1/2 cup unsalted butter
  • 1 cup grated Parmesan cheese
  • 1/2 cup pasta water
  • Salt and pepper to taste
  • 1/2 tablespoon of minced garlic (optional)


  1. Cook the Pasta: Start by bringing a medium pot of water to a boil. Add about 1/2 tablespoon of salt to the water, then add your noodles. Cook them for 2 minutes less than the package instructions indicate. Save about 1/2 cup of the pasta water before draining the noodles.

  2. Melt the Butter: In a large skillet, melt the unsalted butter over medium heat. If you’re using garlic, add it now and cook for about 1 minute until fragrant.

  3. Add Cheese and Pasta Water: Pour the reserved pasta water into the skillet. Stir in the grated Parmesan cheese until melted and the sauce becomes creamy.

  4. Combine with Pasta: Add the drained noodles to the skillet and toss them in the sauce. Allow the pasta to finish cooking in the sauce for about 2-3 minutes.

  5. Season and Serve: Taste and adjust the seasoning with salt and pepper. Serve immediately while hot.

Enjoy your tasty Parmesan Butter Sauce on your noodles!

Garlic Sauce


  • 4-5 garlic cloves, minced
  • 1/2 cup butter
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped parsley
  • Salt and pepper, to taste
  • 1/4 cup reserved pasta water (optional)


  1. Place a large skillet or small saucepan over medium heat.
  2. Add the butter and allow it to melt completely.
  3. Add the minced garlic and cook until it’s fragrant, about 30 seconds to 1 minute. Be sure not to brown the garlic.
  4. Stir in the lemon juice and chopped parsley.
  5. Cook for another 1-2 minutes until the garlic is softened.
  6. Season with salt and pepper to taste.
  7. If needed, add reserved pasta water to thin the sauce.
  8. Remove from heat and toss with your cooked noodles.

Enjoy your delicious garlic sauce with noodles!

Lo Mein Sauce


  • 3 tablespoons soy sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar
  • 1/2 teaspoon chili-garlic sauce
  • 1/4 cup chicken or vegetable broth


  1. In a small bowl, mix soy sauce, hoisin sauce, oyster sauce, sesame oil, sugar, and chili-garlic sauce.

  2. Add the chicken or vegetable broth to the bowl and stir until everything is well combined.

  3. Set the sauce aside while you prepare your noodles and vegetables.

  4. Once your noodles and veggies are ready, pour the sauce over them and toss everything together in a large pan or wok.

  5. Cook for an additional 2-3 minutes, ensuring the noodles are evenly coated and heated through. Enjoy!

Tsuyu Sauce


  • 1 cup soy sauce
  • 1⅛ cup mirin
  • ½ cup sake
  • 1 piece dried kelp (kombu)
  • 1 cup dried bonito flakes (katsuobushi)
  • Sugar (optional, to taste)


  1. Combine soy sauce, mirin, and sake in a saucepan.
  2. Add the dried kelp to the mixture.
  3. Slowly bring it to a boil over medium-low heat.
  4. Once boiling, reduce the heat to low and let it simmer.
  5. Add the dried bonito flakes and simmer for another 5 minutes.
  6. Remove from heat and let it cool.
  7. Strain the mixture to remove the kelp and bonito flakes.

Teriyaki Sauce


  • 1 cup water
  • ¼ cup soy sauce
  • 5 tablespoons brown sugar
  • 1 tablespoon honey
  • ½ teaspoon ginger (ground or fresh)
  • ½ teaspoon garlic powder
  • 2 tablespoons cornstarch
  • ¼ cup cold water


  1. Mix the Sauce: Combine 1 cup water, soy sauce, brown sugar, honey, ginger, and garlic powder in a medium saucepan.

  2. Heat the Mixture: Place the pan over medium heat and cook until almost heated through, about 1 minute.

  3. Prepare Cornstarch Mixture: In a separate cup, mix 2 tablespoons cornstarch with ¼ cup cold water until fully dissolved.

  4. Thicken the Sauce: Add the cornstarch mixture to the saucepan. Stir constantly until the sauce thickens, about 1-2 minutes.

  5. Cool and Store: Once the sauce has thickened, remove it from heat. You can use it immediately or let it cool and store in the refrigerator for up to two weeks.

Spicy Szechuan Sauce


  • 2 tablespoons Sichuan peppercorns
  • 1 cinnamon stick
  • 2 star anise
  • 1 cup oil
  • 2-3 teaspoons cornstarch (optional for thickening)
  • 2 tablespoons water (for cornstarch slurry)


  1. Toast the Sichuan peppercorns in a dry skillet over medium heat for 1-2 minutes until fragrant.
  2. In a small pot, add the toasted peppercorns, cinnamon stick, star anise, and oil.
  3. Heat over medium-low until the oil reaches 325 degrees Fahrenheit. Turn off heat.
  4. Wait 6-7 minutes, then use a slotted spoon to remove the peppercorns, cinnamon stick, and star anise.
  5. If you prefer a thicker sauce, dissolve 2-3 teaspoons of cornstarch in 2 tablespoons of water and add to the sauce.
  6. Stir and let it thicken for 2-3 minutes.

Sweet and Spicy Chili Garlic Sauce


  • 3 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp brown sugar
  • 1 tbsp chili garlic sauce
  • 1 tsp grated ginger
  • 2 cloves garlic, minced
  • 2 tbsp water
  • 1 tbsp vegetable oil


  1. In a small bowl, mix soy sauce, rice vinegar, brown sugar, chili garlic sauce, grated ginger, garlic, and water.

  2. Heat vegetable oil in a pan over medium heat.

  3. Add the sauce mixture to the pan and cook, stirring constantly, until the sugar has dissolved and the sauce thickens slightly (about 2-3 minutes).

  4. Toss your cooked noodles in the sauce until well coated.

  5. Serve immediately, garnished with diced green onions if desired.

Enjoy your delicious Sweet and Spicy Chili Garlic Noodles!

Alfredo Sauce


  • 1/2 cup butter
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 2-3 cloves garlic, minced (optional)
  • Salt and pepper to taste


  1. Melt butter in a medium saucepan over medium-low heat.
  2. If using garlic, add it to the melted butter and cook for about 1 minute. Don’t let it brown.
  3. Whisk in the heavy cream and bring to a gentle simmer.
  4. Continue to whisk often for 5 minutes to cook out some of the water from the cream.
  5. Add grated Parmesan cheese and whisk until the sauce is smooth.
  6. Season with salt and pepper to taste.

Bolognese Sauce


  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 100g pancetta, finely chopped
  • 400g ground beef
  • 1 cup white wine
  • 2 tablespoons tomato paste
  • 1 can (400g) tomato puree
  • 1 bay leaf
  • Salt and pepper to taste
  • 1 cup milk


  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onion, carrot, and celery. Sauté until they are softened, about 5-10 minutes.
  3. Add the pancetta and cook until it’s slightly crispy.
  4. Stir in the ground beef, breaking it up as it cooks. Brown the meat completely.
  5. Pour in the white wine and cook until it’s reduced by half.
  6. Add the tomato paste, tomato puree, bay leaf, salt, and pepper. Stir well to combine.
  7. Bring the sauce to a gentle boil, then reduce the heat to low. Cover with the lid slightly ajar and simmer for 1.5 hours.
  8. Stir in the milk, then simmer until the milk is absorbed, about 35 minutes.
  9. If the sauce looks greasy, skim off any excess fat.

Enjoy your delicious Bolognese sauce over your favorite noodles!

Marinara Sauce


  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 4 garlic cloves, minced
  • 56 ounces crushed tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons fresh basil, chopped (optional)
  • 1 bay leaf
  • 1 teaspoon sugar (optional)


  1. In a large saucepan, heat olive oil over medium heat.
  2. Add finely chopped onion and sauté until soft and translucent, about 8-10 minutes.
  3. Add minced garlic and cook for 30 seconds until fragrant.
  4. Stir in crushed tomatoes, dried oregano, kosher salt, ground black pepper, and bay leaf.
  5. Bring the sauce to a simmer over medium-high heat.
  6. Lower the heat and simmer gently, partially covered, for about 45 minutes. Stir occasionally.
  7. If desired, add sugar to balance the acidity.
  8. Remove bay leaf and stir in chopped fresh basil.
  9. Season to taste with additional salt and pepper if needed.
  10. Serve over your favorite noodles or store in the refrigerator for up to a week.

Arrabbiata Sauce


  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1-2 teaspoons crushed red pepper flakes
  • 1 large onion, chopped
  • 1 can (28 ounces) whole tomatoes
  • 1 teaspoon kosher salt
  • Fresh basil (optional)


  1. Heat olive oil in a large saucepan over medium-high heat.
  2. Add the minced garlic and crushed red pepper flakes. Sauté for 2 minutes until fragrant.
  3. Add the chopped onion and cook for 5 minutes until softened and translucent, stirring occasionally.
  4. Pour in the whole tomatoes. Use a wooden spoon to gently crush the tomatoes.
  5. Season with kosher salt and stir to combine.
  6. Bring the sauce to a boil, then reduce the heat to medium-low.
  7. Let the sauce simmer uncovered for about 20 minutes, stirring occasionally.
  8. Taste and adjust seasoning with more salt if needed.
  9. If desired, add fresh basil leaves in the last 5 minutes of cooking.

Enjoy your spicy and delicious Arrabbiata sauce with your favorite noodles!

Aglio e Olio

Ingredients Needed:

  • Spaghetti
  • 1 tablespoon kosher salt (for pasta water)
  • 8 garlic cloves, peeled and thinly sliced
  • 6 tablespoons olive oil
  • Red pepper flakes (optional)
  • Fresh parsley, chopped (optional)
  • Freshly ground black pepper (optional)


  1. Bring a large pot of water to a boil. Add 1 tablespoon of kosher salt.
  2. Add spaghetti to the boiling water and cook until just before al dente (about 1 minute less than the package instructions).
  3. Reserve about 1/2 cup of the pasta water. Drain the spaghetti.
  4. In a large skillet, heat 6 tablespoons of olive oil over medium heat.
  5. Add the thinly sliced garlic to the skillet. Cook until the garlic is lightly golden, about 5 minutes.
  6. Add a pinch of red pepper flakes, if using, and cook for another minute.
  7. Add the drained spaghetti to the skillet along with the reserved pasta water.
  8. Toss everything together to combine well.
  9. Plate the spaghetti. Sprinkle with fresh parsley and freshly ground black pepper if desired. Enjoy your meal!

Cilantro Lime Sauce


  • ½ cup tightly packed cilantro
  • ¾ cup sour cream (or Greek yogurt)
  • 1 lime
  • 3 tablespoons lime juice
  • 1 clove garlic
  • ½ teaspoon ground cumin
  • ½ teaspoon fine sea salt
  • 1 tablespoon olive oil


  1. Chop the cilantro and garlic.
  2. Juice the lime.
  3. Combine all ingredients in a blender or food processor.
  4. Blend until smooth and fully combined.
  5. Taste and adjust the salt if needed.

Enjoy your creamy and zesty cilantro lime sauce with your favorite noodles!

Pesto Sauce


  • 2 cups fresh basil leaves
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup olive oil
  • 1/3 cup pine nuts
  • 2 garlic cloves
  • Salt and pepper to taste


  1. Prepare Basil and Nuts: Wash and dry the basil leaves. Toast the pine nuts in a small pan over medium heat until golden brown.
  2. Blend Ingredients: In a food processor, blend the basil, toasted pine nuts, and garlic cloves until finely chopped.
  3. Add Cheese and Oil: Add Parmesan cheese and, with the processor running, slowly pour in the olive oil until the mixture is smooth.
  4. Season: Season with salt and pepper to taste.
  5. Serve: Toss the pesto with cooked pasta, adding a splash of pasta water to reach your desired consistency.

Carbonara Sauce


  • Spaghetti or other pasta
  • 1 cup of reserved pasta water
  • 4 egg yolks
  • 1 cup grated Parmesan cheese
  • Freshly ground black pepper
  • 4 oz pancetta or bacon, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil


  1. Cook pasta according to package directions. Reserve 1 cup of pasta water before draining.

  2. In a bowl, whisk together egg yolks, grated Parmesan cheese, and black pepper. Set aside.

  3. In a skillet over medium heat, add olive oil. Cook pancetta or bacon and garlic until crispy.

  4. Add cooked pasta to the skillet with pancetta. Toss to combine.

  5. Remove from heat. Slowly pour egg mixture over the pasta, stirring quickly to avoid scrambling the eggs.

  6. Add reserved pasta water a little at a time until the sauce reaches desired creaminess.

  7. Serve immediately with extra grated cheese and black pepper on top.

Brown Butter Sauce


  • 1 stick of unsalted butter
  • 10-14 fresh sage leaves, dry
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 1/4 cup grated Parmesan cheese


  1. Cut the butter into large pieces and place it in a light-colored pan over medium-low heat.
  2. Allow the butter to melt and start foaming up.
  3. Once it foams, add the sage leaves.
  4. Cook the butter and sage together for 3-5 minutes until the butter turns a golden brown and has a nutty smell.
  5. Take the pan off the heat and stir in the lemon juice to stop the browning process.
  6. Season the sauce with salt, pepper, and nutmeg.
  7. Sprinkle the Parmesan cheese over the sauce.
  8. Serve immediately over your favorite noodles.

Enjoy this rich and flavorful sauce!

Burro Sauce

Burro sauce, also called “al burro,” is a simple and delicious butter-based sauce that goes perfectly with noodles. This sauce pairs creamy butter with a few key ingredients to bring out rich and comforting flavors.


  • 16 ounces fettuccine or your favorite pasta
  • 1/2 cup unsalted butter, cut into pieces
  • 1/4 cup reserved pasta water
  • 1/2 cup grated Parmesan cheese
  • Salt to taste
  • Freshly ground black pepper to taste
  • Optional: lemon juice and zest, breadcrumbs, chopped parsley


  1. Cook the Pasta: Boil the fettuccine in salted water according to the package instructions until al dente.
  2. Reserve Pasta Water: Before draining, scoop out 1/4 cup of the pasta cooking water and set it aside.
  3. Combine Butter and Pasta: Return the drained pasta to the hot pot. Add the butter and reserved pasta water.
  4. Add Cheese: Sprinkle in the grated Parmesan.
  5. Mix Well: Using tongs, toss the pasta until the butter melts and the cheese blends into a smooth, creamy sauce.
  6. Season and Serve: Season with salt and freshly ground black pepper. For an extra touch, you can add a squeeze of lemon juice and some zest, sprinkle with breadcrumbs, and top with chopped parsley.

Enjoy your pasta with rich, creamy burro sauce!

Cacio e Pepe


  • 12 ounces spaghetti
  • 1 ½ cups pasta cooking water (reserved)
  • 1 cup grated Pecorino Romano cheese
  • 2 tablespoons unsalted butter
  • 2 teaspoons freshly cracked black pepper


  1. Boil the pasta in salted water until it is al dente. Drain it, reserving 1 ½ cups of the cooking water.

  2. In a pot over low heat, melt the butter and add the black pepper. Stir for about one minute until fragrant.

  3. Add the spaghetti to the pot and toss to coat it with the butter and pepper.

  4. Remove the pot from heat. Add the grated Pecorino Romano cheese and ⅔ cup of the reserved pasta water.

  5. Stir the mixture well to form a creamy sauce. Add more pasta water if needed to achieve the desired consistency.

  6. Serve immediately with extra Pecorino Romano on top, if desired.

Clam Sauce


  • Olive oil
  • Garlic
  • Anchovies (optional)
  • Red pepper flakes
  • Minced clams (canned or fresh)
  • Clam juice (reserved from cans or fresh)
  • Butter
  • White wine
  • Salt
  • Black pepper
  • Fresh parsley
  • Linguine pasta


  1. Cook Pasta: Bring a large pot of water to a boil. Add linguine and cook until al dente. Reserve ½ cup of pasta water, then drain the pasta.
  2. Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add garlic and cook until it is soft and fragrant.
  3. Add Anchovies and Flakes: Stir in the anchovies (if using) and red pepper flakes. Cook until the anchovies dissolve into the oil.
  4. Combine Ingredients: Add minced clams, reserved clam juice, butter, white wine, salt, and pepper to the skillet. Bring the mixture to a simmer.
  5. Reduce Sauce: Let the sauce simmer and reduce by about one-third. This should take around 20 minutes. Stir occasionally.
  6. Finish Pasta: Add the cooked linguine and reserved pasta water to the skillet. Toss everything together until the pasta is well-coated.
  7. Garnish and Serve: Sprinkle fresh parsley over the dish. Serve hot and enjoy your clam sauce on linguine.

Puttanesca Sauce


  • 2 tablespoons olive oil
  • 4 anchovy fillets, chopped
  • 3 garlic cloves, minced
  • 1/2 teaspoon red pepper flakes
  • 1 can (28 ounces) crushed tomatoes
  • 1/2 cup pitted black olives, chopped
  • 2 tablespoons capers, drained
  • Salt and pepper to taste


  1. Heat the olive oil in a skillet over medium-low heat.

  2. Add the anchovy fillets and red pepper flakes. Sauté for about 2 minutes until the anchovies melt into the oil.

  3. Stir in the minced garlic and cook, taking care not to burn it, for about 1 minute.

  4. Add the crushed tomatoes, black olives, and capers.

  5. Raise the heat to medium and bring the sauce to a simmer.

  6. Lower the heat and let it cook for 20 to 30 minutes, until thickened to your liking.

  7. Season with salt and pepper to taste.


  • Serve with your favorite pasta.
  • Adjust red pepper flakes for more or less heat.

Ragu Sauce


  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 1 pound ground beef
  • 1/2 pound ground pork
  • 1 cup red wine
  • 28-ounce can crushed tomatoes
  • Salt and pepper to taste


  1. Heat olive oil in a large saucepan over medium heat.
  2. Add chopped onion and garlic. Sauté for a few minutes until the onion is tender.
  3. Add the finely chopped carrot and celery. Cook until the vegetables are soft.
  4. Add the ground beef and pork to the pan. Cook until browned. Drain excess fat if necessary.
  5. Pour in the red wine and simmer until it has reduced by half.
  6. Stir in the crushed tomatoes. Bring to a boil.
  7. Reduce heat to low and let the sauce simmer for 30-45 minutes, stirring occasionally.
  8. Season with salt and pepper to your liking.

Enjoy your delicious Ragu sauce with your favorite noodles!

Sunday Sauce


  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 can (28 oz) whole peeled tomatoes
  • 2 bay leaves
  • Salt and pepper, to taste
  • Fresh basil leaves
  • Parsley, chopped (optional)
  • 1-2 cups water
  • Beef chuck, cut into chunks
  • Italian sausages


  1. Heat the olive oil in a large pot over medium heat.
  2. Add the diced onions and cook until softened.
  3. Stir in the minced garlic and cook for one more minute.
  4. Add the tomato paste and cook for another minute.
  5. Pour in the whole peeled tomatoes. Use the back of a spoon to break them apart.
  6. Add bay leaves, salt, and pepper.
  7. Fill one of the empty tomato cans with water and add it to the pot.
  8. Stir to combine everything.
  9. Brown the beef chuck and Italian sausages in a separate pan, then set aside.
  10. Add the browned meats to the sauce, including any juices.
  11. Bring the sauce to a boil, then reduce heat to low.
  12. Partially cover the pot and let simmer for at least 20 minutes, stirring occasionally.
  13. Add fresh basil leaves and, if desired, chopped parsley.
  14. Taste and adjust seasoning as needed.

Enjoy your Sunday with this hearty sauce over your favorite noodles!

Benjamin Happy Muncher

Hi, I'm Benjamin. I love cooking, long walks, and my girlfriend! Here you’ll find simple and delicious recipes that you can make in 30 minutes or less.