While white sauce is a key component of many Italian dishes, there are also many sauces based on tomato or vegetables and various spices. Popular savory sauces used for dressing meats, fish and vegetables include Bang caudal from Piedmont, Salmoriglio from Sicily, Gremolata from Milan and Salsa verde from Emilia-Romagna and Tusany whereas most well known savory sauces for pasta dishes are Ragu alla Bolognesse, Pestro from Genoa and Carbonara and Amatriciana from Lazio.
Reference: Sauce Wiktionary, Wikipedia