For me it's aglio, olio, e peperoncino. I like it with spaghettini, and funny enough it's the only pasta dish I like with spaghettini. If someone else makes it, spaghetti is still okay-ish, but I don't like it with any other pasta shape, not even spaghettoni. I usually only buy spaghettini when I want to make it, otherwise I never have them at home.
by SteO153
39 Comments
Clam sauce spaghetti or linguine
Lasagna
Same, aglio e olio
Carbonara must be made with either spaghetti or bucatini. Dried, not fresh.
I only like penne with an Alfredo sauce. Not sure why!
Anything cream based? Casarecce
Anything tomato based? All/any of the other shapes
Seafood? Linguine
Bucatini with Carbonara
Penne with this chipotle pasta I make
Those are really the only shape requirements I have.
I only use angel hair pasta when I make spaghetti
I love all pasta. But my go to is thick spaghetti tossed in burned butter sprinkled with Parmesan cheese.
Hawaii style mac salad. I’ve tried it with spaghetti in a moment of desperation. The moment I put it in my mouth, it felt fundamentally wrong.
It’s literally why different pasta shapes exist in the first place
I only like orecchiette with pesto, I mean, it’s good with other things, but never the same
Yep I was going to say this. I love thin spaghetti but just for this.
Carbonara with Spaghetti, Smoked salmon pasta with Farfalle, Prosciutto & Piselli with Fusilli
Linguine with clam sauce
I think in general I prefer short pastas with red sauces. Oil-based dishes are much better with longer pastas. And then white sauces are usually great with either shape.
The concept of Mac and cheese served with spaghetti would be haunting for me
Rigatoni is my go to unless its spaghetti 🙂
Um yeah. Lots of them actually. I prefer my shrimp and spaghetti with thick spaghetti. I like vodka sauce with, wait for it…..gnocchi. Mac’n’cheese is fine with elbow mac but you can really step it up with shells. Linguine tossed with olive oil, clams and red pepper flakes is a bomb plate. ….fuck man, I will never be skinny.
I would argue that most pasta dishes go better with specific pasta shapes!
Spaghetti: cacio e pepe, carbonara, bolognese, or w/ meatballs
Penne: vodka sauce
Fettuccine: alfredo/parm
Linguine: scampi, vongole
Linguine with feta cheese and pasta
Bolognese / ragu with small shells. I don’t like spaghetti/linguini with meaty red sauce because it doesn’t carry enough sauce.
Linguine puttanesca.
Pastina made with stellini or fuck right off… Just isn’t right
I make a quick tomato sauce with sausage and it just doesn’t hit the same with anything other than ziti
Pasta base
The Italians and Mexicans are running the same con. We’ll use the same ingredients for all our dishes, but give them different shapes and names.
What is this dish? It looks tasty
When I cut hot sausages into coins, I only like it with long pastas.
I make a meat sauce that I always serve with rigatoni.
I have a list of don’ts.
Penne in a soup equals surprise tunnel of hot soup burning your tongue, so no.
Runny sauces with long stringy pasta equals all the sauce gets left behind, so no.
Otherwise I’m surprised to say I’m ok with mixing it up.
Orzo – pasta, feta cheese, onion, garlic and spinach.. don’t know if that dish has a name but I’ve made it as my fancy dish since I started and ended poor
Yes. Different shapes are meant for certain dishes but you can go rogue and use whatever shape turns you on!
Penne for Alfredo.
Thin Spaghetti for any Marinara/Meat Sauce.
Wide Egg Noodles for Cacio e Pepe or any basic buttered noodle/Parmesan dish.
Scampi is only good with angel hair pasta.
When I make ‘spaghetti’ (just red meat sauce like my mom used to make) I always use spaghetti noodles
I have no favorite pasta shape. I enjoy my spaghetti meat sauce on spaghetti, spirals, bow ties and and even stuffed rutinni
Don’t sleep on fried spaghetti. My Nonna showed me this and I never looked back. Best in a cast iron or griddle, but non stick works just fine. Heat your pan on medium high, good olive oil and a pat of butter, put your spaghetti in and spread it out gently pushing down (like you’re making hash browns) when the one side is crisp flip it over (use a plate over the top if needed) then while the other side crisps up drop spoons of sauce over the top and mozzarella and cover till cheese is melted. Crispy spaghetti with your leftovers.