Which sauce goes with which pasta?
There’s nothing better than a steaming plate of pasta, but not all pasta is created equal. At least, not if you ask the Italians. They don’t choose pasta to go with the sauce, but sauce to go with the pasta. They have very clear philosophies about this, involving shape, texture and weight. And, of course, tradition, because almost every city or region has its own speciality. So which pasta actually goes with which sauce?
There are dozens of dried and fresh pasta varieties that pair with specific dishes. Already feeling dizzy when you see all those varieties on the shelf? As a general rule: the finer the pasta, the lighter the sauce. The sturdier the pasta, the richer the sauce.
Small and delicate
Small and delicate pasta varieties such as vermicelli and capelli d’angelo (angel hair) are mainly used in broths and light soups. Tortellini is also traditionally served in broth. This makes them well suited to lunch or as a light starter.
Long and thin
Long and thin pasta varieties such as spaghetti and linguini are served with creamy sauces like carbonara, or light sauces based on oil and white wine, such as vongole. The secret to the perfect sauce lies mainly in the briny liquid released by the clams themselves.
Short and sturdy
Short pasta varieties such as the well-known penne and rigatoni, and the lesser-known malloreddus (Sardinia’s pasta), pair perfectly with hearty sauces, such as a ragù or chunky vegetable or tomato sauce. For example, penne all’ amatriciano with spicy tomato sauce and pancetta. Ridged varieties hold on to the sauce even better, ensuring the perfect ratio of pasta to sauce with every bite.
Flat and wide
Flat and wide pasta varieties such as tagliatelle and pappardelle can handle a hearty sauce. Traditionally, pasta bolognese is therefore not made with thin spaghetti, but with one of these sturdier varieties. Also delicious with a slow cooked ragù made with rabbit or wild boar.
Curled and twisted
Curled or twisted pasta varieties such as fusilli (little spirals) or farfalle (bows or butterflies) are delicious with a light sauce or pesto. These pasta varieties are also perfect for eating cold as a salad; leftovers can simply go in the fridge.
Fresh and filled
Crazy about fresh filled pasta such as ravioli or agnolotti (those soft little pillows with ridged edges)? Always choose a subtle and light sauce such as browned butter with sage or a very simple tomato sauce, so you can properly taste the filling.
Dried and filled
There are also dried pasta varieties that can be filled. One of the best known is cannelloni. You can, for example, fill these round tubes with spinach and ricotta. Like lasagne, you don’t cook this pasta in a pan of water, but in an oven dish with (tomato) sauce.
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