Organic Pasta(15)

Pairing Pasta and Sauces

Tube-shaped pasta like penne, or shell-shaped pasta like gnocchi sardi, go well with full flavoured sauces. Their diameter as well as their ridges mean they perfectly trap thick sauces on the entire surface, inside and out. Thinner, lighter sauces like those made with fresh tomatoes (using less oil) go best with thin or delicate pastas, like finer spaghetti. The thickest tubular pastas like rigatoni or larger spirals like fusilloni are perfect for baked dishes because they hold up to longer cooking.

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