Pasta for sauce is pasta that is designed to catch and hold the maximum amount of sauce.
The design methods used can be shape, surface texture, or both.
The pasta is almost always boiled first to soften it, tossed in the sauce. Occasionally a recipe may have you cook the dry pasta in the sauce, but such recipes are usually exceptions.
Related entries
- Alfredo Sauce
- Amori
- Angel Hair Pasta
- Bigoli
- Bucatini
- Capellini
- Casarecci
- Cavatappi (aka Scoobi Doo)
- Cavatelli
- Chitarra Maccheroni
- Conchiglie
- Corn Pasta
- Culurgiones
- Dried Gnocchi
- Elicoidali
- Farfalle
- Fettuccine
- Fusilli
- Garganelli
- Gemelli
- Genovesini
- Gigli Pasta
- Gnocchi
- Gnucchitieddi
- Lagana
- Linguine
- Lumache
- Malloreddus
- Mezze Penne
- Pappardelle
- Penne
- Pizzoccheri
- Radiatori
- Rascatieddi
- Rotini
- Spaghetti
- Spaghettini
- Strangozzi
- Strozzapreti
- Tagliatelle
- Tagliolini
- Testaroli
- Tortiglioni
- Trenette Pasta
- Trenne Pasta
- Trennette Pasta
- Trofie
- Vermicelli
- Vermicelloni
- Whole Wheat Pasta
- Whole Wheat Penne Rigate
- Ziti