Choosing the right pasta depends on the topping. "The shape should be dictated by the sauce," says chef Sara Jenkins. Keep this easy pairing advice in mind.
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Tubular shapes like penne and ziti are perfect with hearty, thick sauces like ragu. Rigate, the ridged ones, capture even more sauce.See AlsoHow to Cook Pasta Like a ProRibbons
Wide, flat pastas like pappardelle are ideal for sopping up creamy sauces. Generally, the wider the noodle, the heavier the sauce.Rods
Long, round pastas like spaghetti are best with olive oil- and tomato-based sauces, which coat each strand evenly. Go thinner for delicate preparations.Shapes
"Chunky vegetable sauces absolutely go better with short pastas that have lots of crevices to trap the sauce," says Jenkins.
