Perhaps no other sauces enjoy greater popularity in the United States than pasta sauces, the majority of which are Italian in origin. These sauces include white sauces (such as alfredo and balsamella) red sauces (such as siciliana, pescatore, napolitan, pizzaiola, amatriciana, arrabbiata, and ragù) and pesto sauces.

Because the foundations of red, white, and pesto sauces differ--they respectively incorporate, dairy, tomato, and oil products--so do rules concerning shelf life and storage. The good news is that most Italian-based sauces --as well as key ingredients such as canned tomato products--can be stored in pantries  for long periods of time prior to opening and consuming them. 


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