Pasta is an incredibly versatile food consumed all over the world. But with so many different shapes and textures to choose from, it can be tough to know which pasta shape to use for each type of sauce. Not all pastas are created equal and some pair better with certain sauces than others. The texture and shape of a particular pasta as well as the consistency of a sauce are all important factors to consider. If you’re looking to up your pasta game, here are some tips on how to pair your pasta with the perfect sauce every time.
Tomato Sauces
For sauces like marinara, Pomodoro, or arrabbiata, you want to choose pasta with ridges or nooks and crannies that will help hold onto the sauce. Shapes like penne, fusilli, or rigatoni will catch chunks of tomato and bits of garlic and herbs, making sure every bite is bursting with flavor.
Cream Sauces
For cream-based sauces like alfredo or carbonara, long, ribbon-like pasta are the gold standard. The smooth surface of pasta like fettuccine, linguine, or pappardelle creates space for the sauce to coat every strand, ensuring you end up with a creamy, decadent dish.
Oil-Based Sauces
Choose a light pasta for oil-based sauces, such as aglio e olio or pesto. Thin strands of angel hair or spaghetti will allow the flavors of the olive oil, garlic, and herbs to shine through without overwhelming the dish.
