Pasta and sauce, a match made in heaven

When we cook our own pasta at home, too often we just grab whatever pasta we have in the cupboard and prepare a sauce, or the other way around. But in Italy, every pasta shape is traditionally associated to a sauce, and for good reason. Sure, any high-quality pasta can be enjoyed simply with a drizzle of extra virgin olive oil and grated cheese, but if you want a dish that’s more than just pasta with oil and cheese, it’s worth thinking carefully about which sauce to pair with which pasta.

Some classic Italian recipes are sacred in their combinations. Changing the pasta or sauce in these dishes is considered almost sacrilegious. Think penne all’arrabbiata or tagliatelle al ragù, the pairing is literally in the dish’s name, and changing it would be considered almost sacrilegious. But for the countless other Italian pasta dishes, there are a few general rules to guide you.

General Rules for Pairing Pasta and Sauce

Thicker Pasta = Richer Sauces: The bigger and thicker the pasta, the more robust the sauce it can handle. It is worth pointing out that pasta should always be cooked al dente. Drain it a minute before it’s fully done and finish cooking it in the sauce so that all the flavors blend together beautifully.

Smooth Pasta

Smooth pasta shapes like mezze penne, penne, or spaghetti are perfect for thicker, creamier sauces that cling to the pasta rather than slipping off. These include cream-based sauces, cheese sauces, or egg-based sauces like a classic Carbonara.

Furrowed Pasta

Pasta with ridges or grooves, such as rigatoni or tortiglioni, is excellent for holding onto even the smallest ingredients and more liquid sauces. The grooves trap the sauce, ensuring every bite is full of flavor.

Long Pasta

Long strands like spaghetti, bucatini, or linguine work wonderfully with tomato-based sauces, seafood sauces (think mussels or clams), and light cream sauces such as pesto. Richer sauces pair beautifully with egg-based pasta like tagliolini and tagliatelle, whether you’re using meat, mushrooms, or even creamy vegetable sauces.

Twisted Pasta

Twisted pasta shapes, such as fusilli or elbow macaroni, seem almost made for chunky tomato-based sauces that contain small pieces of meat, vegetables, or fish. The twists catch the sauce perfectly in every bite.

Short, Flat Pasta

Short, flat pasta like lasagne is best for rich sauces, such as bolognese or cheese or vegetable creams enriched with parmesan and spices. These sauces fill the layers and coat each piece evenly.

Pasta is a staple of Italian cuisine, and with so many shapes, sauces, and regional variations, the possibilities are endless. But by following these simple rules, anyone can cook a pasta dish that tastes authentically Italian and perfectly balanced.

For authentic Italian pasta recipes check here and discover our range of authentic pasta and sauces .