Posted on: Wednesday September 26, 2012
Pasta is best sauced while still hot but there are some broad rules on pasta-sauce pairing to ensure you spend more time savouring your first course rather than spending hours trying to get good ratios of pasta and sauce chunks on your fork. While tomato sauces go well with any pasta, things get more complicated with more complex profiles:
Contoured pastas – Are great for trapping chunks of vegetable or meat
Tubular, short pastas–Are perfect for holding viscous sauces
Long, thin pasta – Are best with oil- or cream-based sauces
Mechanics would dictate that the heftier sauces should be used with the more sturdy pastas which would do a better job of trapping the sauce, avoiding the dreaded separation phenomenon.