Want to break the shackles of your regular pasta routine?
This is a quick guide to Italian sauces, and good pasta pairings.
Know the lingo-explore the cuisine, and get with a bit more knowledge about this family favourite.
The general simple rule when it comes to pasta is the thinner the sauce, the thinner the pasta-although there are exceptions. Stuffed pasta can often be accompanied by thinner broths or oil/butter sauces so that the filling stands out and the pasta is nicely softened, this is also true of the very small pasta styles such as Risoare which would be served in soups rather than a sauce.
If the sauce is heavier and richer the larger surface area of the thicker and chunkier pasta styles can be the best accompaniment. It provides a good foil for spicier sauces and can be baked al forno to achieve interesting texture differences.
Seafood and oil based with sauces go well with the thinner shapes… Spaghetti, linguine, fusilli lunghi, vermicelli
The rich meatier sauces with the longer flatter shapes.. Tagliatelle,pappardelle, fettuccine lend themselves well.
The below list does not claim to be comprehensive, restrictive or necessarily authentic, but hopefully provides a good quick recommendation to the intimidated.
Once you have tried all of the wonderful sauces and pairings below why not put your feet up try some great wine and explore Italian flavours from our cosy new restaurant in North London?
Opening this October is Punto, Stone baked pizza and authentic family Italian classics using the freshest local and authentic Italian ingredients. Become a regular and let us look after you.
Click here to get in touch.
Alfredo– butter, cream and grated cheese-
served with fettuccine and green veg
Amatricana— sauce of fresh tomatoes, chopped bacon, onion and garlic, served with grated Pecorino
–great with spaghetti, penne, fusilli
Marinara– sauce of fresh tomatoes, olive oil, garlic and basil
-served with spaghetti & linguini
pesto– oil, grated cheese, pine nuts, basil and garlic
Pomidoro– tomato sauce
Tagliatelli, fettucine, papparadelle
Vongole– clam sauce with onions, tomatoes, olive oil and garlic.
Arrabbiata Sauce This fiery sauce is made up of garlic, olive oil and dried red chilli
Carbonara prosciutto or crisp bacon, black pepper and eggs.
Bolognese a rich meat sauce flavoured with tomatoes, wine
Penne, rigatoni, papparadelle