Spaghetti bolognese fans beware…
Did you know that each pasta shape is designed for a specific sauce?
Whilst the ingredients may be exactly the same, combining your sauce with the right pasta shape actually makes a huge difference to the overall flavour and experience of your dish.
But how do you know which one goes with which?
Luckily, we’ve put together a quick guide on how to pair your sauce with the perfect pasta shape, so you get the best flavour out of every dish.
Nonna would be proud!
What’s the Best Sauce for Pappardelle Pasta?
Ribbon-shaped pasta such as pappardelle, tagliatelle and fettuccine are best paired with meaty sauces and ragù. These long and wide strips are perfect for catching tender chunks of meat. This ensures none of those rich flavours end up sinking to the bottom of the bowl.
What’s the Best Sauce for Linguine Pasta?
If you’re planning on serving up spaghetti, linguine, or tagliolini you should opt for either pesto, an olive-oil based sauce, or a creamy sauce such as a carbonara.
These sauces are on the lighter side, so they combine perfectly with any thin and silky pasta shape. Using these sauces ensures each strand is delicately and evenly coated, giving you undeniable flavours with every bite.
While we would rarely say no to a rich and hearty ragù, avoid pairing it with any of the more delicate pasta shapes, as they will be overwhelmed by the sauce’s thick consistency.
What’s the Best Sauce for Tortelloni?
When it comes to tortelloni, we all know that the filling is the star of the show. Coating tortelloni with a heavy or rich sauce will drown out all of the delicious flavours sealed inside these delicate pasta parcels. The same rules apply to any other kind of filled pasta, whether it’s tortelloni, ravioli or girasoli.
To ensure that those fillings get the attention they deserve, try drizzling over some extra-virgin olive oil or a herby butter for a subtle backdrop of flavour.
Here’s a bonus tip from our chefs - to take your pasta dish that extra step further, try adding a crunch garnish such as grissini crumbs or pine nuts for added depth and texture.
What’s the Best Sauce for Penne Pasta?
At Pasta Evangelists, we appreciate fresh pasta for its flavour and texture. However, we cannot deny that pasta works best as a vessel for those much-loved sauces that Italians have spent generations perfecting.
Pasta tubes such as penne, rigatoni or maccheroni are a great example of this philosophy. You’ll want to serve these pasta shapes in a baked dish, or with a chunky vegetable sauce. The holes in these fresh tubes capture the sauces perfectly, with zero risk of any dryness or bland flavours.
What’s the Best Sauce for Spiral Pasta?
There is no denying the popularity of spiral pasta shapes. Those looking to add a twist on a spaghetti dish will often substitute the long pasta strands for some fresh spindles of fusilli. This is sure to be successful, providing the pasta twirls are paired with either pesto or a smooth sauce. The shallow grooves found in fusilli, casarecce and trofie are designed to capture any accompanying sauce. The end result is a satisfying mix of textures and flavours.
If you find yourself craving any of the dishes mentioned above but don’t have all day to spend in the kitchen stirring a hearty ragù, head over to our weekly menu to order an artisan pasta box straight to your door. Use code BLOG10 at checkout, and we'll even give you 10% off your first order.