hey guys, i'm back, yay ♥
So if found this article online and i thought i would show it to you :)
In a pinch, you can use most any kind of pasta with most any kind of pasta sauce. Would you turn down meaty, cheesy lasagna sauce poured over bow tie pasta? Of course not. But some types of pasta do pair better with certain types of sauce. Read on for the full scoop.
Angel Hair;; The long, delicate strands of angel hair pasta (a.k.a. capellini) are best served in light or creamy sauces. The thin strands can go M.I.A. in chunky, meaty sauces.
Bow Tie Pasta;; Use bow tie pasta to dress up any dish that calls for small pasta shapes, such as penne or shells. Also known as farfalle.
Bucatini;; These long, hollow spaghetti-like tubes (a.k.a. perciatelli) are unusual and fun! Try them in casseroles or Asian stir-fries, or tossed with a fresh tomato sauce.
Cannelloni;; Large, tubular pasta with a smooth texture. Cannelloni is usually boiled, stuffed with a cheese or meat filling, and baked in a sauce, like its cousin manicotti, which is slightly smaller.
Ditalini;; Medium-sized, very short tubes with smooth sides. Like most short pasta shapes, ditali are excellent used in soups, pasta salads, and to stand up to chunky sauces.
Egg Noodles;; These noodles add heartiness to soups, stews and casseroles.
Fettuccine;; An egg pasta cut into long, narrow ribbons. It is often served with cream sauces, as in the classic Fettuccine Alfredo. You can use fettuccine in any recipe that calls for linguine or spaghetti.
Rotini;; They look like radiators, hence the name. Like other sturdy pasta shapes, radiatore stand out in hearty sauces or tossed with veggies in a pasta salad.
Ravioli;; Little square pillows of dough, packed with finely ground or chopped fillings--from cheese to meat to pureed veggies. Serve ravioli with sauce, in soups, or just drizzled with olive oil.
Rigatoni;; Short, grooved, tube-shaped "riggies" can be used in pretty much any setting, from sauces to salads to baked casseroles.
Rotelle;; Shaped like wagon wheels (and also sometimes called by that name) these small, round pastas are fun for the kiddos. Use them to liven up goulash or mac and cheese.
Shells;; Shell pasta comes in many different sizes. Stuff large shells with cheese and bake, like you would with manicotti, use medium-sized shells in casseroles and with meat sauces, and use the smallest shells in soups and stews. Also known as conchiglie and cavatelli.
Spaghetti;; The classic long, thin, cylindrical tubes you know and love. Spaghetti is just thick enough so it doesn't get lost in that hearty family meat sauce recipe, but thin enough to serve with cream sauce, or even with just a light dressing of olive oil and garlic.
Tagliatelle;; A long, flat, thin noodle, similar to fettuccine. The classical pairing is with meat sauces, but you can use with light sauces as well.
Tortellini;; Stuffed rings of pasta you can eat with sauce, put in soup, or just drizzle with olive oil. Sometimes sold in different colors, with the addition of beets, tomatoes, or other dyeing agents.
Vermicelli;; These long strands of pasta are thinner than spaghetti but thicker than angel hair. You can use just as you would either of those. Also known as spaghettini.
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