One of the qualities of pasta is its versatility. Its different varieties mean that we find in this food endless possibilities when cooking. A universe of aromas, flavours and textures that multiply with the sauces that accompany our pasta dishes.
Among the favourites of the Spanish, Bolognese, Carbonara… In Italy, however, each pasta is associated with one (or several) sauces, and it is no coincidence, since certain sauces pair better with certain types of pasta. The objective? To enjoy our ingredients to the fullest and enhance the flavour of our dishes.
Short pasta
Varieties such as Pluma, Fusilloni, Farfalle, Macaroni, Paccheri… are part of this group. In general, this type of pasta combines better with thick, dense-textured sauces, especially those that have an internal cavity, since the idea is for the sauces to impregnate the pieces by entering through their cavities. The sauces that combine perfectly with this type of pasta (Pluma, Macaroni…) are meat-based, such as Bolognese, or with mushrooms as the main ingredient. A recipe to inspire you? Take a look at this Paccheri with Ricotta recipe. The shape of Fusilloni and Farfalle accommodates both light and creamy or hearty sauces, such as pesto, as it stays in their folds. Whose mouth doesn’t water with this Fusilloni with bacon and mushrooms recipe?
If we are talking about stuffed Pasta, such as Ravioli or Tortellini, the ideal is to combine them with mild sauces based on cheese, tomato or simply a little oil, to fully enjoy the flavour of the filling.
We don’t forget to include in this group the smaller pastas, commonly used in soups or salads, such as Conchitas and Tiburones, or in dishes so typical of Spanish gastronomy as Fideuá. Here we explain how to prepare it, in case you feel encouraged.
When cooking the so-called long pastas it is convenient to opt for sauces that adhere well (olive oil is usually one of the protagonists in these cases) and whose ingredients are small in size (but not too much). The idea is that they have the ideal size so that with one bite we can pick up all the ingredients.
Long pasta
Spaghetti, one of the best-known varieties, is one of the most versatile, so it adapts to a wide variety of sauces. And as an example, this delicious Recipe of Spaghetti with sardines and crispy garlic.
At Pastas Romero we also love Tagliarini, Tagliatelle… which combine perfectly with thick sauces made from milk or cheese. Their size, wider than Spaghetti, allows us to accompany them with slightly larger pieces of meat, vegetables or fish. If you are looking for ideas, save this Tagliatelle of spinach with vodka recipe.
