In general, you want to keep a few rules in mind. That means taking into account how heavy the noodle is compared to your sauce and making sure the two are balanced. Lighter sauces are great with longer-style noodles like fettuccine or spaghetti, Ronnen says. Tagliatelle and pappardelle are also good options, Tonkinson says. Make our no-fail Fettuccine Alfredo. Seafood sauces tend to be lighter, which is why Cameron prefers finer noodles think: angel hair, vermicelli, and thin spaghetti noodles.
Feed your seafood spaghetti craving. Long, thin shapes are great here. Learn how to make the perfect tomato sauce. Orecchiette, both smaller and larger cup sizes, are good to use with this kind of sauce. The meaty chunks in these sauces are easily mopped up by tube-shaped pastas like penne, bucatini, tubini, and tortiglioni. Stuffed pastas are the way to go.
Fusilli, cavatappi, and rotini are good options. When it comes to cold picnic pasta, we like to keep things fun. Pastina, such as Orzo and Acini di Pepe , makes for a fun pasta salad combined with other small bites and a zesty vinaigrette.
Creamy pasta salads do well with frilly Farfalle , Fusilli and the concave shape of Orecchiette. Pesto is best known as the gorgeously green oil-based herb sauce from Northern Italy. Like other oil-based sauces, pesto shines best with long cuts of pasta, but also those that will capture its essence, like the corkscrew shape of Fusilli and the concave bowl shape of Orecchiette. Pasta dishes loaded with seafood—such as clams, shrimp, sea scallops, etc. Because seafood-centric sauces tend to be lighter in texture and often oil-based, a more delicate pasta shape is in order.
We might be biased, but we love pasta in nearly all of our broth-based soups. Pasta is a hearty and filling upgrade to cold-weather comfort food, so much so that there is even a category of tiny pasta dedicated to it. Soup cuts, or pastina, like Orzo , Acini di Pepe and Farfalloni are the perfect addition to classics like Minestrone and Pasta Fagioli.
A lighter tomato sauce is fresh—more water than oil—and much like taking a bite of a ripe tomato fresh from the garden. This tomato flavor is a bit more subtle and perfect for more delicate cuts of pasta. We recommend long, thin pasta, such as Capellini and Thin Spaghetti. Unlike light tomato sauces with a more delicate, fresh flavor, rich tomato sauces are simmered and so more concentrated for a bold and robust presence.
They are more thick and oil-heavy, ready to coat your pasta. Tubular shapes and shapes that will readily capture chunkier sauces are recommended. So many of our favorite pasta dishes are loaded up with roasted vegetables, briny olives, mushrooms, sun-dried tomatoes , capers … you get the idea.
If your vegetable sauce is oil-based with smaller ingredients or in a thicker creamy sauce, stick to pasta that will best capture those chunkier sauces—scoop-shaped pasta and hollow tubes like Orecchiette , Shells , Rigatoni , Penne , etc.
For Baked Pasta Dishes. Recipe: Cheesy Baked Ziti. Recipe: Eggplant Parmesan Baked Ziti. Recipe: Baked Sausage and Cheese Rigatoni. For Butter or Oil Sauces.
Recipe: Pasta a Cacio e Pepe. You will think this pasta recipe calls for an absurd amount of kale, but it will shrink a ton when cooked. Not the biggest fan of lamb? This hearty, soul-warming ravioli recipe will be equally successful if you use beef short ribs instead. Think of this butternut cacio e pepe recipe as pasta cacio e pepe Bursting with the big brash flavors of green olives, anchovies, and capers, this herbaceous pasta sauce isn't afraid to bite back.
Okay, while this one starts with tomatoes, it involves a whole lot more like vodka! Make sure the vodka cooks for a full minute or two to evaporate all the booziness. That parsley in your fridge is lonely! Let it hang with chiles and walnuts for your next weeknight pasta. Real alfredo should never never! Delicata works in this pasta recipe because it cooks quickly in the pan, but you could sub slices of acorn squash or any roasted vegetables you want.
Getting the consistency of the creamy mushroom sauce right is key for this pasta recipe. You want to reduce it just until it clings to the pasta to create a light coating; be careful not to reduce it too much.
Is it necessary to blanch, then shock, the ramp greens? If you want a super-green not khaki pesto, it is. This spicy, sweet, and punchy pasta salad is perfect for a hot summer picnic when you need your dishes perfect at room ahem, air temperature. Mushrooms take the place of the traditional cured pork in this super-satisfying vegetarian carbonara recipe. Alex Lau. View Recipe. Photo by Chelsie Craig, food styling by Kat Boytsova.
A weeknight pasta that utilizes simple pantry ingredients in a luxurious way. The healthyish comfort food recipe you won't be able to get enough of.
This back-pocket pasta can be made with ingredients you have on hand in under 15 minutes. A bright, summertime pasta sauce packed with in-season tomatoes and briny olives. Photo by Alex Lau. The key is to add the basil at the very end instead of blending everything all at once. Photo by Heidi's Bridge. Pantry pasta at its best. Photo by Alex Lau, food styling by Anna Stockwell. Photo by Chelsea Kyle. Buttery, garlicky, irresistible shrimp scampi—but make it pasta.
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