How to Pair Pasta with the Perfect Sauce

Pasta is one of the most popular dishes in the world. And for good reason: It is relatively inexpensive, versatile, and easy to prepare. When done correctly, it can also be one of the most delicious and satisfying dishes.

A white bowl of linguine topped with a chunky tomato sauce.

But did you know that to get the most flavorful pasta dish, it is important to pair the pasta shape with the right type of sauce? Selecting the right pasta shape and sauce combination can mean the difference between a great dish and an ordinary dish!

Although most home cooks may not give this much thought, a good chef or Italian Nonna certainly will. They want to ensure that the pasta and sauce complement one another rather than compete for focus in the dish.

The shape and texture of the pasta determine how sauces are absorbed and carried. There are over 600 pasta shapes and possibly as many sauces, making the options endless.

So, how do you know which combination is best? There are some general rules you should follow to get the most flavorful bite every time. Below, I have compiled an easy guideline to help you pick the perfect pairing.

Perfect Pasta Shape and Sauce Pairings

A bowl of linguini with a chunky tomato sauce on a table with basil and a bowl of grated cheese.

Long Thin Pasta

Spaghetti, thin spaghetti, linguini, or angel hair is delicious with light tomato, cream, or oil-based sauces, where each strand is evenly coated. A chunky sauce like a ragu would be too heavy for the pasta and only overwhelm the long strands. Most of the bits would be left on your plate rather than carried with the pasta.

Try them with Carbonara, aglio e olio, pesto or marinara. They are also a great option for a light seafood sauce as well.

Ribboned Pasta

Pappardelle, mafalda, or fettuccine are perfect for holding hearty sauces like Ragu or Bolognese. The hearty texture of ribbons like fettuccine makes them perfect vehicles for creamy sauces like alfredo, or Artichioke pesto.

A bowl of pasta alla Norma in front of a glass of red wine a tomato and a decorative black and white canister.

Tubular Pasta

Rigatoni, penne, and other tube-shaped pasta are great options for chunky vegetable sauces (Amatriciana or alla Norma), baked pasta, or cheesy, meaty sauces. The tubes are perfect for capturing the sauce, and the shape compliments the chunky texture of the vegetables or meat in the sauce.

These short shapes are so versatile that they work well with almost all types of sauces.

Spiral or Twisted Pasta

Shapes like fusilli, casarecce, or trofie are suited for smooth, creamy sauces (like Sundried Tomato Sauce), pesto, or smooth tomato sauces. The spirals and twists fill up with the smooth sauce, so you get a perfect ratio of pasta and sauce in every bite.

Shell Pastas

Pasta such as conchiglie, cavatelli, or orecchiette are delicious with rich creamy or meaty sauces, chunky vegetable sauces, or pesto. They are especially good when the sauce has pieces that are small enough to be carried in their small curves.

Filled Pasta

Pasta like ravioli or tortellini doesn’t need anything overpowering because the stuffing has so much flavor. Simple sauces and oil or butter-based sauces are perfect! Try this butter and sage sauce or a simple tomato sauce, for instance. You might also like how Pistachio Pesto compliments cheese-filled tortellini.

Tiny Pasta

Shapes like orzo, ditalini, or pastina are the go-to shapes for soups and broths. They are too small to hold any sauce, but they add texture and heartiness to the light brothy dishes.