Pairing Pasta with the Right Sauce
Yes, the shape of your pasta matters!
Long, Thin Pastas (Spaghetti, Linguine, Tagliolini)
Best with: Light, oil-based or creamy sauces, such as Aglio e olio, carbonara, seafood sauces
These strands are perfect for coating evenly with silky sauces. Spaghetti and linguine wrap easily around your fork when tossed with olive oil, garlic, or even a buttery seafood blend. In coastal spots like Naples or Sicily, you’ll often find them paired with clams, mussels, or anchovies.
Travel Tip: In the Amalfi Coast, try spaghetti alle vongole—a simple dish of pasta with clams, garlic, and white wine that tastes like the sea.
Short, Tubular Pastas (Rigatoni, Penne, Paccheri)
Best with: Thick, hearty sauces, such as Ragù, amatriciana, creamy cheese sauces
Their ridges and hollow centers make them perfect for grabbing onto chunky, meaty, or creamy sauces. Try Rigatoni with a rich beef ragu or Paccheri with a creamy tomato and burrata sauce!
Travel Tip: In Rome, try Pasta alla Gricia — a few simple ingredients, but together, create an unforgettable dish!
Twisted and Curled Pastas (Fusilli, Rotini, Strozzapreti)
Best with: Chunky veggie or pesto-based sauces, such as Pesto, chunky tomato with veggies, sausage crumbles
Their spiral shapes are great at holding onto textured sauces. They’re perfect for veggie-loaded, garlicky tomato sauces or herby pestos that find their way into every crevice.
Travel Tip: Head to Liguria, the birthplace of pesto, and try trofie al pesto. The short, twisted pasta is practically designed for scooping up every bit of that basil-garlic heaven.
Flat, Wide Pastas (Tagliatelle, Pappardelle, Lasagna)
Best with: Rich, meaty sauces, such as Bolognese, wild boar ragù, mushroom cream sauces
Wide, flat noodles have enough surface area to carry a lot of flavor. You’ll find pappardelle served with hearty wild game sauces in Tuscany, while tagliatelle is the traditional partner for Bologna’s signature ragù.
Travel Tip: In Bologna, order tagliatelle al ragù at a local osteria. It’s simple, rustic, and totally worth the trip.
Stuffed Pastas (Ravioli, Tortellini, Cappelletti)
Best with: Light butter or broth-based sauces, such as brown butter and sage, light cream, clear broth.
Stuffed pastas are stars on their own, so you don’t want to drown them in sauce. A light drizzle of browned butter and crispy sage is often all you need. If you're in Emilia-Romagna, tortellini in brodo (served in rich broth) is a holiday favorite.
Travel Tip: Visit Modena during the holidays for their delicious version of tortellini in brodo—it’s comfort food at its finest.
Some food for thought…
- Don’t drown your pasta in sauce—use just enough to coat, not smother.
- Always save a bit of pasta water to help your sauce cling.
- Respect the shape. It was designed that way for a reason!
Want to try these combos with authentic Italian pasta? Check out our online store!
You’ll also find the most beloved traditional recipes in the Fondo Gionino Italian Recipe Book.
