Article-Saucing the Pasta

The traditional pasta sauces will generally be categorized as one of the following: a tomato or vegetable-based sauce, a cream or butter-based sauce, a cheese sauce, a meat sauce, a herb-based sauce, or an oil-based sauce, with each variation containing a variety of ingredients mixed into the sauce base

Find here some tips about how to combine the different Types of pasta with different types of sauce

Shaped Pasta: Conchiglie, farfalle, fusilli, gemelli, gnocchetti, gramigna, lumache, lumaconi, orecchiette, radiatori, route and rotini.

Sauce: Thick tomato sauces, meat sauces, chunky sauces, and cheese sauces thick tomato sauces, pesto, sauces with herbs, meat sauces, chunky sauces, and cheese sauces.

Tubular Pasta: Canneroni, cannolicchi, cavatappi, garganelli, macaroni, maccheroncelli, manicotti, penne, rigatoni, tortiglioni, and ziti

Sauce: Thick tomato sauces, meat sauces, chunky sauces, and thick cream sauces

Strand Pasta: Angel hair, capellini, chitarra, fedelini, spaghetti, and vermicelli

Sauce: Light tomato sauces, butter based sauces, light oil based sauces, and light cream based sauces

Ribbon Pasta: Fettuccine, lasagne, linguine, pappardelle, riginette, tagliatelle, and trenette

Sauce (For the wider dried pastas): Meat sauces, thick tomato sauces, and thick cream sauces

Sauce (For narrow or fresh pastas): Light tomato sauces, butter based sauces, light oil based sauces, and light cream based sauces

Soup Pasta: Acini di pepe, alphabets, anellini, conchigliette, ditali, farfalline, orzo, pastine, risi, stele, stortini, and tubetti

Sauce: Light sauces, mainly used in broth or soups with a light base.

Stuffed Pasta: Agnolotti, pansotti, ravioli, tortelli, and tortellini

Sauce: Light tomato sauce, light cream based sauce, and broth

Asian Noodles: Asian noodles, Asian wheat noodles, Asian rice noodles, bean thread noodles, cornstarch noodles, seaweed noodles, and soba noodles

Sauce: Generally not eaten with a sauce. Used in stir-fries, soups and salads.