How To Correctly Pair Pasta Shapes With Sauces

Pin it for later!Allie FolinoFor a light cream sauce…Ethan Calabrese

Lighter sauces are great with longer-style noodles like fettuccine or spaghetti, Ronnen says. Tagliatelle and pappardelle are also good options, Tonkinson says. “They carry the sauce well and add some good texture to counteract the thin and smooth sauce,” he says.

Make our no-fail Fettuccine Alfredo.

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For a seafood sauce…Brad Holland

Seafood sauces tend to be lighter, which is why Cameron prefers finer noodles (think: angel hair, vermicelli, and thin spaghetti noodles). “Lighter-style noodles match the texture and lightness of the seafood,” he explains.

Feed your seafood spaghetti craving.

For a tomato-based sauce…Parker Feierbach

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For a vegetable-based sauce…CactuSoup//Getty Images

Orecchiette, both smaller and larger cup sizes, are good to use with this kind of sauce. “They lend themselves to a good texture on the palate and hold the sauce well so you get a perfect bite on the spoon,” Cameron says.

For bolognese or ragu…Clay McLachlan//Getty Images

The meaty chunks in these sauces are easily mopped up by tube-shaped pastas like penne, bucatini, tubini, and tortiglioni. “The meat can enter the tubes and the pasta acts as a great vehicle to carry the sauce,” Tonkinson says.

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For an oil- or butter-based sauce…zi3000//Getty Images

Stuffed pastas are the way to go. “A filled pasta like ravioli or tortellini is like a present where all the good stuff is inside,” Cameron says. “With an oil- or butter-based sauce, you’re able to get a nice coating of flavor to glaze what’s inside the pasta.”

For pesto…Lilechka75//Getty Images

Fusilli, cavatappi, and rotini are good options. The curves and grooves in each “hold pesto sauces well and allow for the herb-based oil to stick to the pasta,” Tonkinson says.

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For a broth-style sauce…olgna//Getty Images

If you’re dealing with a thin broth, your pasta isn’t going to catch much of anything—but it can help enhance the dish. “Orzo, fregola, and ditalini are best bets here,” Tonkinson says. “These pasta shapes will add texture to the broth or soup.”

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