Pasta Sauces

Pairing Pasta Sauces Pasta Shapes

Pureed, creamy or clinging sauces are best served with such long, thick and sleek pasta shapes as spaghetti, fettuccine, cappellini or linguine pastas that will allow the sauce to flow evenly over the face of the noodle.

When the sauce is both thick and chunky, it is appropriate for any shape of pasta. It is viscous enough to coat long pastas such as fettuccini or spaghetti and its chunks are just rights for filling the gaps in a shell or spiral-shaped pasta.

MY SOURCES

I have used the following sources for some of my postings on this blog site:

James Peterson, “Sauces, Classical and Contemporary Sauce Making,” and “What’s a Cook To do?”
Harold McGee, "On Food and Cooking, The Science and Lore of the Kitchen"
Thomas Keller, "The French Laundry Cookbook" and "Ad Hoc Cookbook"
Amy Besa & Romy Dorotan, "Memories of Philippine Kitchens, Stories and Recipes from Far and Near"