It’s a snowy winter evening, and you’re craving a comforting pasta dish with a luscious sauce. With more than 300 varieties of pasta out there, how to choose? Keep in mind: each style was created for a purpose—to shine the spotlight back on the saucy star! Here are some helpful tips.
Long and flat such as thin strands of angel hair and linguine to broader ribbons of tagliatelle or pappardelle. Reach for these when you have butter, cream, or oil-based sauces that will coat the al dente noodles artfully twirled on your fork.
Ruffled and ridged include cavatappi, campanelle, cascatelli, and radiatori. These textured pastas play well with chunky sauces that can ooze into pockets and nooks. You won’t lose a morsel of goodness!
Short from farfalle (butterfly or bowtie) and orecchiette (little ears) to conchiglie (shells) or gemelli (twisted twins). These lyrically named and playful shapes embrace thick, hearty sauces, especially creamy ones, that are easy to spoon up.
Tubes of penne, ziti, and rigatoni. These sturdy workhorses soak up rustic, often meaty sauces and also are ideal for baked pasta dishes.
Buon appetito e mangia!
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