The Best Way to Pair Pasta with the Right Sauce

Food and Wine

Picking the right pasta for the job can be hard, but this professional food stylist shows you the best way to pair different pasta types with the right sauce! In this video, learn the best way to pick out the best pasta shape while you're cooking. No matter the dish, from creamy tomato-based sauces to chunky mixes, you’ll be prepared with the right ingredients.

Transcript

00:00See how dark it is out there? I've been here all day, so you better pick the right shape of pasta.

00:05Starting off with ziti, classic pasta that's going to be baked. You can pack a bunch of

00:09sauce in here. It can fit into all sorts of different baking dishes. Delicious and creamy,

00:13holding all that sauce. Pappardelle. Anything like this is going to be great for a ragu sauce.

00:18All of that delicious meat and sauce is going to cling to that pasta right there. We've got

00:23spaghetti. It works on all sorts of sauces, but with things like carbonara, it's the only one

00:27to use. Silky shape for a silky sauce. Rotini is great for things like pesto, when you want to be

00:32able to catch as much of that herbaceous flavor as possible in each one of those little folds.

00:38Orchiette or little ear. This is great for sauces that are chunky. Things like Italian sausage and

00:43broccoli rabe, fresh peas in a pasta. Think of this as a little spoon to scoop up all the flavor.

00:48All of these are bronze cut, meaning a tool has been used that gives it a rough outer edge. All of

00:53those little bits right there that you can see if you got really, really close up, fold all of your

00:58sauce and your flavor. Do you know how hard I worked on this?

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