Learn How to Pairing Pasta with Sauces! We help you know which is the best pasta to match with each sauce. Take note!
Long and thin noodles like spaghetti, angel hair, Capellini and Spaguettini.
These delicate filaments are best suited for light sauces, such as tomato sauce or olive oil with garlic, which will cover the strands uniformly and will not feel heavy when wrapped in a fork. Small, light additions, such as chopped fresh herbs, diced tomatoes or shredded crunchy bacon, add layers to a dish without overwhelming simple pairing.
Long flat noodles like noodles, Fettuccine, Linguini and Pappardelle
Tape-shaped flat pasta is best suited for rich or creamy sauces, because the surface area of flat pasta helps you to work well with the weight of a thick sauce. As a general rule, match the richer and thicker sauces with the wider noodles: Wide ribbons like Pappardelle go well with rich meat sauces, while thin flat noodles like Fettuccine or Linguini combine best with simple cream sauces, Like Alfredo, or delicate proteins like shellfish.
Tubular noodles like Perciatelli and Bucatini
These long tubes of pasta resemble the spaghetti, but with a tube that runs through the center. They have more texture when you bite them, which is ideal for stronger and brighter flavors, such as crushed red pepper flakes or strong and spicy bacon. The thin tube shape lends itself to the loose and more fluid sauces, so that the sauce goes through the center to give more flavor to each bite.
Short-cut pasta such as Penne, Rigatoni, Ziti, Cavatappi and Campanelle
Versatility belongs to the short tube pasta, which works well in soups, salads, stews and pasta dishes with sauces ranging from creamy to rich and thick. The larger the tube, the greater potential to catch the creamy sauces with pieces of meat or vegetables. If the pasta name includes the word “rigate”, the shape of the pasta will include marks, which make sauces like pesto, adhere easier to pasta.
Small tube pasta like macaroni and Ditalini
The narrow tubes found in these pastes make them ideal for baked pasta dishes filled with creamy cheese sauces. The light bite behind these small slender tubes of pasta also make them ideal for soups and salads, although their small size makes them less compatible with abundant, meaty sauces.
Pasta short such as Farfalle, Conchiglie, fusilli, Gemelli, Orecchiette, Rotelle, Rotini, Cavatelli and Campanelle
The structural shape of this pasta variety, which includes ruffles, crests, curls and cones, gives it a more sturdy mouthful or mouthfeel, which is ideal for capturing or holding thicker sauces and textures of various proteins and vegetables .