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Dec 3, 2012 08:56 PM

Pairing pastas to sauces

I bought some rigatoni to go with the puttanesca sauce I am making tomorrow. Then I got to thinking, I always see puttanesca with spaghetti at restaurants. I'm sure it'll still be awesome =) haha . Anyways, just wanted to see what everyone's favorite (and possibly least favorite!) shapes of pasta to pair with different sauces. And why/why not.

Sorry if this is a repeat post.. .

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  1. I'm into spaghetti made with a simple sauce of butter,cheese, walnuts and s&p. I'm growing as a cook and am finding that less is definitely more. In fact , I think the mark of a good cooking is ability to transport the diner with just a few, common ingredients. I like pasta in all shapes but I'm not impressed with use of ingredients that may come from a particular region in Italy. I usually get a box of good tasting mac or spaghetti from ....OMG Safeway.

    1 Reply
    1. re: hetook

      Oh yes, I agree with simplicity's greatness. I also agree that spaghetti sounds like the best pasta for the dish you described! I was just in the mood for puttanesca sauce haha! Next week I'll probably do a white bean/farfalle/garlic dish.

      Oh and by the way everyone, upon further browsing, I did find very similar, very recent threads. My bad, I don't get on the computer enough haha.

      1. Sure you can use Rigatoni with Puttanesca sauce, but it's sort of a waste. Rigatoni is SO very suited to thicker sauces - especially meat sauces - or baked dishes with lots of cheese. Puttanesca will just slip out of those tubes.

        In my opinion (& again - this is just MY opinion & personal preference), Puttanesca goes best with what it was originally meant for - plain old spaghetti.

        1 Reply
        1. re: Bacardi1

          You know you're right. Haha. Just had it for dinner and the rigatoni shape was a bit odd for the sauce. But I also wanted to use up an eggplant I had from the week before, and thought rigatoni would be more suited to the 1 inch pieces of eggplant I had sauteed. But next time I make Puttanesca I'll use spaghetti.

        2. Puttanesca sauce sounds interesting is that with capers?

          2 Replies
          1. re: hetook

            Yep, capers, olives, and anchovy paste are some of the star ingredients. It's a good thing =) lol

            1. re: Meowzerz

              I had to give up t.v. a few years ago (due to LiLo overload) ..I get ur reference.

          2. kids won't eat mac and cheese unless it's elbows or rotini. brown butter sage sauce is always with tagliatelle or gnocchi. Fettucini or linguine for all brocolli-chicken-beef or something stir fry