Hailing from the regions of Piedmont and Liguria, sugo d’arrosto is a simple Italian sauce that is prepared with the drippings and juices released from roasted meat such as veal, pork, chicken, or beef. Butter or olive oil, wine, meat broth, garlic, and aromatic herbs such as rosemary or sage are some of the usual additions to the base, enhancing its flavor in the process.

The sauce is traditionally served with pasta such as tajarin (a type of tagliarini made with the deep orange yolks of local eggs) or agnolotti, although it also pairs nicely with tagliatelle or almost any fresh egg pasta.

The perfect accompaniment to a pasta dish dressed with this flavor-packed sauce is a glass of fine white or red Piedmontese wine. Sugo d’arrosto is also known by the name tocco d’arrosto.