Choosing the best sauce for a pasta dish is as important to your meal’s success as selecting the right wine. Considerations are the shape, texture and density of the pasta and how they complement the varying weights and ingredients of the sauce.
Just in time for National Sauce Month, Chef Marie offers these tips for pairing pasta and sauces:
- Angel hair pasta, with its delicate shape, is best paired with a rich broth or a light sauce such as tomato pomodoro, marinara or pesto.
- Spaghetti and linguine or tubular pastas such as penne or ziti work best with sauces bursting with chunks of sausage, meats, garden fresh vegetables or seafood as these shapes hold sauce well.
- Fettuccine, lasagna and other flat, thick noodles are made to be paired with heavier meat or cream-based sauces, such as alfredo or bolognese.