Italian pasta is a popular food worldwide, with over 500 different varieties. Packaged dry pasta is readily available in supermarkets. While it is easy to cook and can be prepared in various ways, there are some general principles to keep in mind when pairing pasta with sauces.
Long strands of pasta like tagliatelle and spaghetti are best suited for smoother sauces, such as those made with olive oil. These sauces coat the pasta without making them soggy.
When slicing vegetables for long strands of pasta, it is advisable to slice them into thinner strips instead of dicing them. This allows the vegetables to mix evenly with the sauce and pasta.
Twist or shell-shaped pasta pairs well with many types of sauces, particularly thick sauces with meat, vegetables, and beans. The twists of the pasta trap these ingredients, making it easier to eat.
Tubular and shorter types of pasta are well-suited for thick sauces.
The size of the ingredients also plays a role in determining the type of sauce. For example, small curved macaroni tubes are not ideal for pairing with chickpeas, while rigatoni pasta may be too grand for a simple tomato sauce. Penne pasta, a medium-sized tubular pasta with pointed ends, is a better match for tomato sauce. Pasta with wavy edges helps the sauce adhere more easily. Lasagna, a wide, flat pasta, is suitable for baking as the sauce can cover the layers of pasta when baked.
