Before I post the pasta recipe, I think it would be a good idea to first have some basic knowledge about pasta. There are so many shapes and sizes and is impossible to know the names of all them – much less what kind of sauce works well with what shape. I will cover some of the basics.
Shaped pastas pair well with all kinds of sauces. The smaller shaped pastas work well with a simple sauce but most shaped pastas can be paired with a chunkier sauce because they are sturdy enough to hold up with the other ingredients. They are also used in pasta salads and casseroles. The shape tends to make it look appetizing with an aesthetic visual.
Short, tubular pastas go well with sauces that are thick or chunky. Keep the size of the ingredients in mind: tiny macaroni won't hold a chickpea, while rigatoni may feel too large for a simple tomato sauce, where penne would work better. Ridged pastas provide even more texture for sauces to cling to.
Long Strand Pasta Noodles
Long, thin dried pasta, such as capellini, spaghetti, or linguine, marry best with olive-oil-based sauces. These long expanses of pasta need lots of lubrication. Oil coats the pasta completely without drowning it. Thicker strands, like fettuccine and tagliatelle, can stand up to cream sauces and ra'gu. (a meat-based sauce, which is traditionally served with pasta. Typical Italian ragù include ragù alla bolognese (sometimes known as Bolognese sauce). When cutting vegetables or herbs for long pasta, cut them string-like rather than in cubes to help them blend better.