Pasta, ubiquitous yet sublime staple that it is, has a way of inserting itself into the fabric of our lives, evoking remembrances of Sunday family dinners, dinner dates, and passionate debates over the perfect sauce mate. It can have the chance to cross cultures, from the humble Italian trattoria to the classic American kitchen, and become a universal language of comfort and joy. With Americans eating nearly 6 billion pounds of pasta annually, as Julia Child most assuredly would confirm, pasta enthusiasts are really the best kind of people united by the passion for its endless possibilities. With so many shapes, sizes, and sauces, though, how do you select the best one? Go on a taste journey with renowned chefs to find out their passionate pasta picks, the art of pairing, and the shapes that make food magic.
Not only is the magic of pasta in the flavor, but also in how it tells a story. Each shape, from fragile capellini to thick rigatoni, comes with a surrounding history, cultural spin, or individual recollection that renders it irretrievable. Whether twirled spaghetti on a fork or chewed pappardelle, pasta reminds us to slow down, stay, and converse. This is not about food it’s about the passion, heritage, and imagination that is generated by pasta, so every forkful is an act of reverence for living simply.
To dive deeper, we’ve consulted chefs from around the globe, each offering a unique perspective on their favorite pasta shapes. Their choices reveal not just culinary expertise but also personal connections to this beloved dish. From Chicago to Hong Kong, these chefs share why certain shapes resonate with them, how they elevate a meal, and why pasta remains a timeless muse in their kitchens.
Get the facts about pasta
Equipment
- 1 Large Stock Pot For cooking pasta
- 1 Large Skillet or Pot For the vegetable sauce
- 1 Cutting Board
- 1 Chef’s knife
- 1 Colander For draining pasta
Ingredients
Main
- Cook time: 25 Min
- Prep time: 20 Min
- Ingredients:
- 1 box Barilla PLUS rotini
- 4 tablespoons 50 ml extra virgin olive oil
- 1 medium yellow onion cut into 1” dice
- 3 cloves garlic chopped
- 2 anchovies chopped
- 1 large red pepper seeded and cut into 1” dice
- 1 large yellow pepper seeded and cut into 1” dice
- 1 medium eggplant peeled and cut 1” dice
- 1 medium zucchini halved sliced thin
- 1 medium yellow squash halved and sliced thin
- 15 oz. can quartered artichoke hearts packed in water drained
- 28 oz. can whole peeled tomatoes and juice
- To taste salt and black pepper
- 1 teaspoon Italian seasoning
- 1/4 cup pine nuts toasted
- 1 bunch fresh basil julienned
Instructions
- Bring a large pot of salted water to a boil for the pasta.
- Heat olive oil in a large skillet or pot over medium heat.
- Add onion and cook until softened, about 5-7 minutes.
- Stir in garlic and chopped anchovies, cooking for 1-2 minutes until fragrant and anchovies dissolve.
- Add red and yellow peppers, eggplant, zucchini, and yellow squash; cook until vegetables begin to soften, about 10-15 minutes.
- Stir in drained artichoke hearts, canned tomatoes and their juice (breaking up whole tomatoes), Italian seasoning, salt, and pepper.
- Bring the sauce to a simmer, then reduce heat and cook for at least 20 minutes, or until vegetables are tender and flavors meld.
- While the sauce simmers, add the rotini pasta to the boiling water and cook according to package directions until al dente.
- Toast the pine nuts in a dry small pan over medium heat until golden brown.
- Drain the pasta, add it to the sauce, toss to combine, stir in toasted pine nuts and julienned basil, and serve immediately.
Notes
Pappardelle: The Elegant Ribbon of Comfort
For Chicago owner-chef Carlos Gaytan of Tzuco, pappardelle is pasta heaven. “I adore the pappardelle pasta because it’s easy to cook and eat, and it pairs well with many sauces,” he says. Its broad, flat strands so remind one of a canvas, so graciously able to contain rich, meaty ragus or decadent cream sauces, elevating a humble dish to one of opulence. What is enjoyable about pappardelle is that it is a way of transforming every plate into a work of art, its wide surface radiating the glow of a decadent sauce.
Why pappardelle is so special is that it’s the perfect combination of plain and elegant. It’s not a dominating form but rather one which complements and partners, allowing the sauce to be the star and giving a filling, comforting chew. With either long-cooked Bolognese or light mushroom cream sauce, pappardelle offers a perfect combination of texture and taste that makes it a chef favorite who loves presentation and taste alike.
Besides its tastiness, pappardelle also carries sentimental meaning. It’s a dish whose flavor is that of an hug, reminiscent of balmy evenings and eating together. Due to its width, which is quite big, it pushes one to eat slowly and enjoy every mouthful, ensuring attentiveness in the dining room. For home chefs, preparation and consumption of pappardelle is simple, something to share with Italian nonnas without decades of training under one’s belt.
- Mass ribbons wrap rich sauces such as Bolognese or ragu of wild boar.
- Culinary delight, making any dish restaurant material.
- Easy to make, with a relaxed texture that’s perfect for beginners and professionals alike.
Bucatini All’Amatriciana
Equipment
- 1 Large Pot For cooking bucatini pasta.
- 1 Large Skillet For preparing the Amatriciana sauce.
- 1 Slotted Spoon To remove garlic from oil.
- 1 Cheese Grater For freshly grating Pecorino Romano cheese.
- 1 Tongs or Pasta Spoon For tossing pasta with the sauce.
Ingredients
Main
- 5 ounces bucatini pasta
- ¼ cup extra-virgin olive oil
- 3 crushed garlic cloves
- 1 ½ ounces guanciale cured pork cheek, sliced
- ¼ cup sliced red onion
- 1 pinch red pepper flakes
- ½ 8 ounce can crushed San Marzano tomatoes
- salt and ground black pepper to taste
- 1 ounce freshly grated Pecorino Romano cheese
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bucatini and return to a boil. Cook, uncovered, stirring occasionally, until bucatini is tender, about 11 minutes. Drain.
- Heat oil in a large skillet over medium-high heat. Add garlic cloves; cook until golden brown, about 1 minute. Remove with a slotted spoon and discard. Add guanciale; cook and stir until crisp and golden, about 4 minutes. Add onion and red pepper flakes; cook and stir until onion is translucent, about 3 minutes. Stir in tomatoes, salt, and black pepper. Simmer tomato sauce until flavors combine, about 10 minutes.
- Stir bucatini and Pecorino Romano cheese into tomato sauce and toss until evenly coated.
Notes
Conchiglione: The Amazing Sauce Catcher
Wahaca London owner Thomasina Miers is addicted to conchiglione, those enormous pasta shells that provide drama. “I am totally in love with conchiglione at the moment because they are just such a huge pasta dish so pretty and so good for scooping huge amounts of ragu,” she says. These enormous shells are made for drama, their enormous cavities perfectly sized to fill with generous blobs of sauce, so that each mouthful is bursting with flavour.
Conchiglione is more than functional. There is something celebratory about these shells, as if to serve as a birthday ornament of some sort. Stuff them with a rich ricotta filling or fill them full of a hearty meat ragu, browned and cooked golden what results is a dish that is celebratory in nature, regardless of whether it is a weeknight dinner or Christmas feast. Their bulk ensures that they are a conversation starter, inspiring your guests to appreciate the masterminds of pasta innovation.
To Miers, and also to conchiglione, is versatility. Filled, baked, or simply chucked with sauce, they will adapt to a range of cuisines and palates. Such versatility makes them a hit with creative cooks who love experimenting with new recipes, providing them with limitless chances to showcase season’s freshest produce or generation-old family staples.
- Perfect for filling with cheese, vegetables, or meats for a comfortable meal.
- Grasps chunky sauces firmly, serving up flavor with every bite.
- Ideal for baked pasta, bringing celebratory spirit to any dinner.
Trofie Pasta with Creamy Poblano Sauce (Espagueti Verde) recipes
Equipment
- 1 Baking Sheet For roasting poblano peppers
- 1 Blender For making the creamy poblano sauce
- 1 Large Pot For cooking pasta
- 1 Large Skillet or Sauté Pan For finishing the sauce and tossing with pasta
- 1 Tongs For handling hot peppers
Ingredients
Main
- 4 poblano peppers
- 8 oz. uncooked pasta I used trofie
- ½ cup cilantro leaves rinsed and patted dry
- 1 cup Mexican crema
- ½ cup milk
- 2 tablespoons unsalted butter
- 2 tsp minced garlic
- 1 vegetable bouillon cube
- ½ tsp kosher salt or to taste
- ¼ tsp freshly ground pepper
- ½ cup crumbled queso fresco
Instructions
- Preheat your oven or broiler to high (or use a gas burner) to char the poblano peppers.
- Place the poblano peppers on a baking sheet and roast or broil, turning occasionally, until the skins are completely blackened and blistered on all sides.
- Transfer the charred peppers to a bowl and cover with plastic wrap or place them in a sealed plastic bag for 10-15 minutes to steam, making them easier to peel.
- Once cooled, peel the skin from the poblanos, then remove the stems, seeds, and membranes. Roughly chop the peeled peppers.
- Cook the trofie pasta according to package directions in a large pot of salted boiling water until al dente. Reserve about ½ cup of the pasta cooking water before draining.
- While the pasta cooks, combine the chopped poblanos, cilantro, Mexican crema, milk, vegetable bouillon cube, kosher salt, and freshly ground pepper in a blender. Blend until completely smooth.
- In a large skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Pour the blended poblano sauce into the skillet with the garlic. Bring the sauce to a gentle simmer and cook for 2-3 minutes, stirring occasionally, allowing the flavors to meld.
- Add the drained pasta directly to the skillet with the creamy poblano sauce. Toss well to ensure the pasta is evenly coated, adding a tablespoon or two of the reserved pasta water if the sauce is too thick.
- Serve the pasta immediately, garnished generously with crumbled queso fresco.
Notes
Spaghetti: The Classic Crowd-Pleaser
Spaghetti, the default champion of pasta, remains a go-to favorite among professionals and home chefs alike. Chanthy Yen, owner of Montreal restaurant Touk, recalls, “The world’s best shape of pasta has got to be spaghetti.” I recall having had my first pasta experience spaghetti and meatballs like falling in love at first sight.” Its long, thin strands are a tabula rasa, able to accommodate everything from a simple aglio e olio to a scorching arrabbiata, and thus a world favorite.
Jamie Halsall at Brighton’s Cin Cin concurs, saying, “Everybody’s got a spaghetti memory.” Whether that is the comforting bowl of ragu on a cold winter’s evening or a summertime convenience dish made with clams and served with white wine, spaghetti is a memory food and adaptable. Its ability to be paired with light or hearty sauces makes it a perennial favorite, a shape that never falls out of fashion.
Ho Wai-Kong of Hong Kong’s Bibi & Baba adds, “Spaghetti is similar to a very thin, Chinese noodle that is long. It is simple to cook and it is a crowd-pleaser.” Such trans-cultural appeal is what makes spaghetti so special its simplicity enables it to be a world without borders, a crowd-pleaser in every kitchen. Wrapping a fork around the spaghetti is almost a ritual to bind us all together with food and friendship.
- Pairs effortlessly with light oil-based sauces or hearty meat ragus.
- Quick to cook, making it ideal for busy weeknights.
- Evokes nostalgia, linking us to childhood memories and family traditions.
Butternut Squash Lasagna
Equipment
- 1 Heavy large skillet For cooking the butternut squash.
- 1 Food Processor Essential for pureeing the squash and amaretti cookies until smooth.
- 1 Heavy Medium Saucepan For preparing the béchamel sauce.
- 1 Whisk Crucial for preventing lumps in the béchamel sauce.
- 1 13x9x2 inch glass baking dish Standard size for lasagna, ensuring even cooking and presentation.
Ingredients
Main
- 1 tablespoon olive oil
- 1 1 1/2 to 2-pound butternut squash, peeled, seeded, and cut into 1-inch cubes
- Salt and freshly ground black pepper
- 1/2 cup water
- 3 amaretti cookies crumbled
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 3 1/2 cups whole milk
- Pinch nutmeg
- 3/4 cup lightly packed fresh basil leaves
- 12 no-boil lasagna noodles
- 2 1/2 cups shredded whole-milk mozzarella cheese
- 1/3 cup grated Parmesan
Instructions
- Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper.
- Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.
- Position the rack in the center of the oven and preheat to 375 degrees F.
- Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.
- Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.
- *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Notes
Rotini: The Playful Spiral of Flavor
Boston’s Revolution Health Kitchen’s Heather Costa likes rotini because it’s packed with each ingredient. “I like a lot of greens and vegetables in my pasta, and the rotini encloses the goodness in those noodles for a perfect bite every time,” she says. Its close spiral is like a net that captures small veggies, herbs, and sauce, providing a balanced, flavorful mouthful with each forking.
Andō’s Agustin Ferrando Balbi lends whimsy to rotini, remembering, “When I was a child, I called it telephone cable because it kind of resembles it.” The sugary nickname captures the charm of rotini its unusual shape lends a whiff of whimsy to whatever it shows up in, and children and adults swoon. Its chew and spiral capacity to cling to sauce makes even mundane recipes shine.
Rotini’s versatility extends to cold pasta salads, casseroles, or warm dishes with creamy sauces. It’s a shape that invites creativity, encouraging cooks to mix and match ingredients without fear of losing flavor. Whether tossed with roasted vegetables or swirled in a cheesy sauce, rotini ensures every bite is a delightful explosion of taste and texture.
- Spirals trap small ingredients like veggies or herbs for balanced bites.
- Easy to serve for hot dish, salads, or casseroles baked.
- Friendly, casual shape which will be adored by all ages.
Bolognese Tagliatelle
Equipment
- 1 Large heavy-bottomed pot 4-quart or larger, for simmering the Bolognese sauce
- 1 Large pan or skillet For cooking pancetta and vegetables
- 1 Large pasta pot For cooking tagliatelle
- 1 Wooden Spoon or Spatula For stirring and breaking up meat/tomatoes
- 1 Colander For draining pasta
Ingredients
Main
- 4 ounces pancetta bacon finely diced
- 3 carrots finely diced
- 3 stalks celery finely diced
- 2 onions finely diced
- 3 tablespoons extra-virgin olive oil
- 1 pound 85% lean ground beef
- 1 pound ground pork
- ½ cup dry white wine
- 1 28 ounce can San Marzano whole peeled tomatoes, drained
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon crushed red pepper
- 1 cup beef stock
- ¼ cup heavy cream
- 1 16 ounce box tagliatelle pasta
- ¼ cup grated Parmesan cheese or to taste
Instructions
- Cook pancetta in a pan over medium heat until it has released its fat and is crisp, 7 to 8 minutes. Add carrots, celery, and onions; cook until vegetables soften and onions are translucent, 7 to 8 minutes. Set aside.
- Heat olive oil in a 4-quart pot over medium heat. Break ground beef and pork into small chunks and add them to the pot; cook, stirring lightly, until browned, 7 to 8 minutes.
- Stir pancetta-vegetable mixture into ground meat. Add wine. Reduce heat to medium-low and stir, breaking up meat until finely ground, until wine has evaporated and the pot is almost dry, 13 to 15 minutes. Add tomatoes, nutmeg, salt, and red pepper. Use the back of a spoon to break up tomatoes and continue to break down meat mixture into tiny bits, about 5 minutes.
- Pour beef stock and heavy cream into the pot and reduce heat to lowest setting. Simmer, partially covered and stirring occasionally, for at least 2 hours.
- Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook tagliatelle at a boil until tender yet firm to the bite, about 8 minutes. Reserve 1 cup pasta water and drain well.
- Stir pasta into Bolognese sauce and mix well, adding a little reserved pasta water if needed to develop a satiny coating. Top with grated Parmesan cheese.
Notes
Pici: The Rustic Tuscan Treasure
London’s Top Cuvée’s Max Venning is matter-of-fact about pici: “The uneven thickness is such that the sauce actually clings, and you’ve got different textures on the plate.” This Tuscan hand-rolled pasta, with its charmingly uneven strands, possesses a rustic beauty that cannot be denied. Its uneven thickness provides an lively meal to eat, some mouthfuls soft and some pleasantly chewy.
The greatest thing about pici is how homemade and imperfect it is. Unlike machine-cut noodles, pici is labor of love, with each strand being unique and imperfect, similar to one would have if eating a homemade meal with family. It is also created for hearty sauces like wild boar ragu or garlicky aglione, where its texture is enhanced by the hearty nature of the dish.
For all those who dream of laying hands on a bit of Italian heritage, pici is an awakening. It is not just a course a meal that speaks of Tuscan traditions, of hand-rolling the pasta and savoring the fruits of one’s labor. Its versatility as a meal makes it easy to prepare at home, and its one-of-a-kind texture ensures a memory that never grows old.
- Hand-rolled for rough, authentic texture.
- Irregular thickness adds to texture and hold of sauce.
- Best suited for dense, meat sauces like ragu or aglione.
Asian Chicken-N-Dumplings Five-Spice Chicken Noodle and Shiitake-Dumplings
Equipment
- 1 Large Stock Pot For simmering the chicken and broth.
- 1 Sharp Knife For preparing ingredients and shredding chicken.
- 1 Cutting Board Essential for safe and efficient prep.
- 1 Fine-mesh Sieve For straining the broth to ensure clarity.
- 1 Large Mixing Bowl For preparing the dumpling dough.
Ingredients
Main
- 1 free range chicken 3 to 4 pounds
- 1 teaspoon five-spice powder
- 1 tablespoon soy sauce
- 8 slices ginger
- 6 scallions cut into 2-inch pieces
- 1 medium zucchini turned into spaghetti
- 1 medium peeled carrot turned into spaghetti
- Salt and white pepper to taste
- 2 eggs
- 1/2 cup milk
- 4 tablespoons oil
- 2 cups sifted all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped parsley save half for garnish
- 2 tablespoons chopped cilantro
- 1 tablespoon minced fresh thyme
- 2 tablespoons Sauteed sliced scallions
- 1/2 cup sauteed and minced shiitake mushrooms
Instructions
- In a large stock pot, place chicken in and cover with cold water. Add five-spice, soy, ginger and scallions. Bring to a slow boil and simmer for 20 minutes only. Cover pot tightly, seal with foil, turn off heat and let steep for 1 hour. Season with salt and white pepper. Carefully remove chicken from bones and shred by hand. Add chicken back to strained broth. Keep hot. Add zucchini and carrot spaghetti to hot soup 3 minutes before serving. Check for seasoning.
- PLATING Ladle the soup and spaghetti over the hot dumplings. Garnish with chopped parsley.
Notes
Orecchiette: The Little Ear of Joy
Chicago’s Bill Kim of Urbanbelly is a huge fan of orecchiette, Apulian ear-shaped pasta. “The center is thinner, and the edge is an irregular texture for any sauce or dressing to stick to,” he explains. Its curvaceous shape is basically a sauce catcher, and it’s perfect for anything from vegetable-studded dishes to hearty meat sauces.
Orecchiette’s charm lies in its ability to hold food, so every bite is flavorful. Its rough texture, traditionally made through hand-rolling, is just perfect for catching sauces, with a pleasing chew that adds richness to even humble meals. Served with broccoli rabe or rich ragu, orecchiette turns a meal into an experience.
This pasta is also full of cultural heritage, one born out of Southern Italian customs. It’s a shape that is well-suited to storytelling and bringing consumers in touch with the Apulian women who lovingly prepared it over many years. For home cooks, it’s a simple-to-make dish that’s simple to prepare and pairs well with many ingredients, making it a staple for any lover of pasta.
- Facile-to-collect concave shape to accept sauces and ingredients.
- Smooth texture offers best sauce adhesion.
- Suitable for thin vegetable sauces and thick meat sauces alike.
Homemade Cavatelli Pasta
Equipment
- 1 Large Mixing Bowl Alternatively, a clean marble or wooden work surface for mixing and kneading.
- 1 Plastic Wrap For covering dough during resting to prevent drying.
- 1 Measuring Cups For precise ingredient measurements.
- 1 Bench Scraper or Sharp Knife For portioning the dough rope into small pieces.
- 1 Large, Clean Work Surface For rolling dough ropes, shaping cavatelli, and drying the finished pasta.
Ingredients
Main
- 2 ¼ cups durum wheat semolina flour such as Bob’s Red Mill®
- 1 pinch salt
- 1 cup water or as needed, at room temperature
Instructions
- Mix semolina flour and salt in a large bowl or on a marble work surface. Make a well in the center.
- Pour water into the well a little at a time, mixing it with flour. Add as much water as needed to make a sticky but compact dough.
- Knead dough with your hands by flattening the ball, stretching it, and folding top toward center. Turn 45 degrees and repeat until dough is elastic and smooth, but not too soft, about 10 minutes.
- Shape dough into a ball. Place in a bowl and cover with plastic wrap. Let rest at room temperature for about 30 minutes before using. If you are using cavatelli within a few hours or the following day, wrap in plastic wrap and chill in the refrigerator.
- Work with one portion of dough at a time, keeping remaining dough covered to keep it from drying out. Dust a work surface with semolina flour; roll out dough to make a rope, about 1/3 inch thick.
- Cut off little 1/3-inch-thick pieces. Press and gently drag a small piece of dough toward you with your index and middle finger. The two sides will curl inwards, leaving hollow spaces.
- Proceed the same way with rest of dough. Transfer cavatelli to a floured surface and sprinkle with more semolina flour. Do not overlap cavatelli or they will stick together. Let dry for about 30 minutes before cooking.
Notes
2. **Dough Hydration:** The initial dough should be ‘sticky but compact’. As you knead, it will become ‘elastic and smooth, but not too soft’. This balance is crucial for a pliable dough that holds its shape. Avoid over-hydrating, which can make the pasta too soft, or under-hydrating, which makes it brittle.
3. **Kneading Technique:** The 10 minutes of kneading are essential for developing gluten, which gives cavatelli its characteristic firm, chewy texture. Don’t skip or shorten this step.
4. **Resting:** The 30-minute rest allows the gluten to relax, making the dough much easier to roll and shape without snapping back. It also helps in even hydration.
5. **Preventing Sticking:** When shaping, dust your work surface and the finished cavatelli generously with semolina flour. Crucially, do not overlap the cavatelli as they dry, or they will stick together and lose their distinct shape. Allow sufficient air circulation.
6. **Sauce Pairings:** Cavatelli’s hearty texture pairs beautifully with rustic sauces. Think beyond simple tomato: a rich lamb or beef Bolognese, a hearty broccoli rabe and sausage sauce, or even a spicy ‘nduja and tomato sauce would be excellent choices.
Bucatini: The Hollow Hero
Los Angeles chef Nyesha Arrington proclaims bucatini the holy grail of pasta forms. “The tube-like shape of the pasta is best for sauce retention,” she says, citing its potential to provide a crave-worthy texture. The hollow center provides space for sauce to seep in, creating a flavor-filled bite that’s chewy and rich.
The design of Bucatini is a work of genius, with a distinct texture that outshines that of its close relative, spaghetti. Either with an authentic amatriciana or a rich carbonara, it guarantees that each strand is coated with sauce, so every mouthful is an experience. It is so versatile that it is used by chefs who enjoy working with strong flavors.
Beyond its culinary prowess, bucatini feels like a discovery, a shape that surprises and delights with its ingenuity. It’s a reminder that pasta is not just sustenance but an art form, crafted to maximize pleasure. For home cooks, it’s a chance to elevate a simple meal into something extraordinary, with minimal effort.
- Hollow center captures sauce for intense flavor.
- Chewy texture adds depth to every bite.
- Came with beautiful old-world as well as contemporary sauces.
Brooklyn Girl’s Penne Arrabiata
Equipment
- 2 Large Skillets
- 1 Large Pot
- 2 Small bowls One for eggs, one for breadcrumbs
- 1 Cutting Board
- 1 Chef’s knife
Ingredients
Main
- ½ cup olive oil divided
- 6 cloves garlic sliced
- 1 teaspoon red pepper flakes
- 1 28 ounce can diced tomatoes with garlic and olive oil
- 1 bunch fresh basil chopped
- ½ cup tomato sauce
- 1 12 ounce package dried penne pasta
- 2 large eggs
- 2 cups bread crumbs
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon ground pepper
- 1 pound thin chicken breast cutlets
Instructions
- Heat ¼ cup olive oil in a large skillet over medium heat. Add garlic; cook until fragrant, about 30 seconds. Add red pepper flakes; cook for 1 minute. Add diced tomatoes, basil, and tomato sauce; simmer, stirring occasionally, about 20 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook penne until tender, about 8 minutes. Drain.
- Beat eggs together in a small bowl with a fork. Place bread crumbs in a separate bowl; stir in garlic powder, salt, and black pepper. Dip 1 chicken cutlet into egg; lift up so excess egg drips back into the bowl. Press into bread crumb mixture until completely coated. Place breaded cutlet, unstacked, onto a plate. Repeat with remaining chicken cutlets.
- Heat remaining ¼ cup olive oil in a large skillet over medium heat. Add chicken cutlets; cook until dark brown, about 5 minutes per side.
- Transfer cutlets to a cutting board; cut into slices. Stir chicken into sauce; simmer about 10 minutes. Add penne; simmer until soaks up flavors, 3 to 5 minutes more.
Notes
Ravioli: Pocket of Love
Masti in Dubai head chef Prashant Chipkar is a ravioli lover because of its homely charm. “It requires loads of love, being a handiwork, but the filling and dough proportion is just right,” he explains. With each frail purse filled with cheese, meat, or vegetables, one is able to feel love and imagination that has gone into the making of pasta.
Ravioli is more than a meal it’s an experience, a time-consuming work of art that delights the cook and the consumer. The waltz of the tender dough and the savory filling is a symphony of a bite, yielding endless permutations for variation. From classic ricotta to far-fetched lobster fillings, ravioli invites gastronomic exploration.
For many, ravioli evokes memories of family gatherings, where making it was a communal affair. Its versatility makes it a favorite for special occasions, whether served in a light broth or a rich sauce. For home cooks, it’s a chance to channel their inner chef, crafting a dish that feels like a gift to those who share it.
- Handmade for a personal, heartfelt touch.
- Ideal filling-to-dough proportion for a perfect bite.
- Versatile enough for use with any fillings and sauces, plain or fancy.
Mediterranean Orzo Salad
Equipment
- 1 Large Pot For cooking orzo pasta
- 1 Colander For draining and rinsing pasta
- 1 Large Mixing Bowl For combining salad ingredients
- 1 Small Mixing Bowl For preparing the vinaigrette
- 1 Whisk For emulsifying the dressing
Ingredients
Main
- ½ 16 ounce package uncooked orzo pasta
- ½ pint cherry tomatoes halved
- ½ cup diced red onion
- 1 cup diced cucumber
- 1 cup pitted Mediterranean olives cut in half
- 1 cup finely diced Asiago cheese
- 1 ½ teaspoons minced fresh garlic
- ½ cup extra-virgin olive oil
- ½ cup red wine vinegar
- ½ lemon juiced
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ cup chopped fresh basil
- 2 tablespoons chopped fresh parsley
Instructions
- Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain well. Rinse with cold water and drain well again.
- Combine orzo, cherry tomatoes, red onion, cucumber, olives, and Asiago cheese in a large bowl.
- To make the vinaigrette: Whisk garlic, olive oil, red wine vinegar, lemon juice, salt, and pepper together in a small bowl; drizzle over orzo mixture and toss lightly to combine. Add basil and parsley and mix well. Let sit for 20 minutes for flavors to blend, stirring occasionally.
Notes
Linguine: The Flat Strand of Sophistication
Chef Tony and Nashville’s Yolan’s Cathy Mantuano sing the solo praises of linguine, especially for dishes such as linguine con vongole. “As tailored as it is to a strand of spaghetti, linguine’s tailored flat shape provides more surface area for the light but luscious garlic and wine sauce to stick to,” they observe. The oval shape is also ideally suited to light seafood sauces, with added balance.”.
London’s Cocotte Romain Bourillion offers a sensory aside: “There’s something about linguine for me. The ritual of eating it: rolling the pasta around your fork, trying to get it all in your mouth.” Linguine’s ritual quality elevates it beyond food it’s an experiential one, evoking the seduction of Italian food.
The versatility of linguine reaches more simplified preparations like cacio e pepe or aglio e olio, where its flat face glistens. It’s a genteel but non-threatening form that invites cooks to mess around with flavors while displaying an uncompromisingly superior texture. Linguine proves pasta lovers that the greatest forms are those that are simplest.
- starvation Flat shape has improved sauce absorption, especially for seafood varieties.
- Ideal for twirling, adding ritualistic pleasure to mealtime.
- Flexible for light and hearty sauces.
Spinach and Cheese Stuffed Pasta Shells
Equipment
- 1 Large Stockpot For boiling pasta shells
- 1 Colander For draining cooked pasta and spinach
- 1 Large Mixing Bowl For preparing the spinach and cheese filling
- 1 9×13 inch Baking Dish For assembling and baking the stuffed shells
- 1 Aluminum Foil For covering the baking dish during baking
Ingredients
Main
- 32 jumbo pasta shells
- 2 cups ricotta cheese
- 2 10 ounce packages frozen chopped spinach, thawed and drained
- 1 cup grated Parmesan cheese
- 2 tablespoons fennel seed
- 2 teaspoons dried basil
- 4 cloves garlic minced
- salt and pepper to taste
- 3 ½ cups spaghetti sauce
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a large pot of salted water to a boil. Gently place pasta shells in boiling water; return water to a boil. Cook until shells are just tender; drain well.
- Squeeze spinach dry and place in a large mixing bowl. Add ricotta, 1/3 cup Parmesan cheese, fennel, basil, and garlic. Season with salt and pepper; mix well.
- Spread 1/2 cup spaghetti sauce evenly over the bottom of a 9×13-inch baking dish.
- Fill each pasta shell with spinach-cheese mixture. Arrange shells, filling-side up, in the baking dish. Spoon remaining spaghetti sauce over shells. Sprinkle remaining Parmesan cheese on top of shells.
- Cover the pan loosely with aluminum foil and bake in the preheated oven until heated through, about 30 minutes.
Notes
2. Cook the jumbo shells to a firm al dente, slightly less than package directions, as they will finish cooking in the oven. Rinse briefly with cold water after draining to prevent sticking.
3. For enhanced flavor, lightly toast the fennel seeds in a dry pan for 1-2 minutes until fragrant before adding them to the filling mixture.
4. The quality of your spaghetti sauce is paramount; consider a high-quality store-bought option or homemade. A pinch of freshly grated nutmeg can elevate the ricotta mixture. Finish with fresh basil for a vibrant aroma and color.
Cavatappi: The Corkscrew Contender
Chicago’s Cleo’s Southern Cuisine’s Kristen Ashley is a cavatappi devotee. “It has these beautiful ridges that trap every last bite of sauce, veggie, and meat but most importantly, my personal favorite, cheese,” she says. Its corkscrew shape is a taste magnet, and it’s the centerpiece of her award-winning macaroni and cheese.
Cavatappi’s architectural design is its strength, with ridges and twists that cling to every ingredient, ensuring a rich, cohesive bite. It’s a shape that feels playful yet purposeful, perfect for hearty dishes where flavor is paramount. Whether baked in a cheesy casserole or tossed with a robust sauce, cavatappi delivers satisfaction.
For home cooks, cavatappi is a forgiving and fun choice, easy to cook and pair with a variety of ingredients. Its ability to hold onto cheese and sauce makes it a favorite for comfort food, evoking memories of indulgent meals shared with loved ones. It’s a shape that proves pasta can be both practical and poetic.
- Ridges and spirals capture sauce and ingredients for bold flavor.
- Fun for cheesey foods like macaroni and cheese.
- Nice, playful.shape that goes well with comfort food.
Cowboy Spaghetti recipes
Equipment
- 1 Large Pot For cooking spaghetti
- 1 Large Skillet or Dutch Oven For preparing the meat sauce
- 1 Chef’s knife For chopping vegetables and bacon
- 1 Cutting Board For safe and efficient prep work
- 1 Colander For draining cooked pasta
Ingredients
Main
- salt
- freshly ground pepper
- 1 pound spaghetti
- 1 tablespoon olive oil
- 3 slices bacon
- 1 pound ground sirloin
- 1 onion chopped
- 4 cloves garlic chopped
- 2 teaspoons hot sauce
- 2 tablespoons Worcestershire sauce
- 1/2 cup beer
- 1 14 ounce can crushed fire roasted tomatoes
- 1 8 ounce can tomato sauce
- 8 ounces cheddar cheese shredded
- 4 scallions sliced
Instructions
- Bring a large pot of heavily salted water to a boil; cook spaghetti according to package directions until al dente. Drain, reserving about 1 cup of the pasta water.
- While pasta cooks, in a large skillet or Dutch oven, cook the bacon over medium heat until crisp. Remove bacon, reserving rendered fat in the pan. Crumble bacon and set aside for garnish.
- Add olive oil and ground sirloin to the skillet. Brown the sirloin, breaking it up with a spoon, until no pink remains. Drain any excessive fat, leaving a small amount for flavor.
- Add chopped onion to the skillet and sauté until softened, about 3-5 minutes. Stir in chopped garlic and cook for another minute until fragrant.
- Deglaze the pan with beer, scraping up any browned bits from the bottom. Allow it to simmer and reduce for 1-2 minutes.
- Stir in hot sauce, Worcestershire sauce, crushed fire-roasted tomatoes, and tomato sauce. Bring the mixture to a gentle simmer.
- Reduce heat to low, cover, and let the sauce simmer for at least 15-20 minutes, allowing flavors to meld. Season generously with salt and freshly ground pepper to taste.
- Add the cooked spaghetti directly to the sauce, tossing to combine thoroughly. If the sauce is too thick, add a splash of the reserved pasta water to reach desired consistency.
- Stir in most of the shredded cheddar cheese until melted and creamy, reserving some for garnish.
- Serve hot, garnished with the crumbled bacon, remaining shredded cheddar cheese, and sliced scallions.
Notes
Trofie and Mafalde: The Rustic and Refined Pair
Los Angeles’ Baltaire chef Travis Strickland is a trofie’s largest enthusiast, a hand-rolled Ligurian pasta. “Small, made by hand, pointed at both ends and served with Genovese pesto,” he swoons, loving its homemade quality and rapid disappearing act. The subtle variation in each of them is half the fun, and it’s a joy to consume and prepare.
English chef Jeff Baker from Farmison & Co prefers the mafalde, ribbon pasta with ruffled edges. “It is ideally paired with a grass-fed beef that is rich, red wine, and a ripe tomato ragu,” he suggests. Its refined, ribbed texture holds onto sauce for maximum value and thus is an upscale choice for indulgent dinners.
Both trofie and mafalde encapsulate the paradox of pasta simple yet complicated, crude yet refined. Both entice cooks to hold onto tradition while experimenting with bold flavors, a platform for gastronomic creativity. To pasta lovers, these shapes recall the joy of both preparation and consumption.
- Trofie’s hand-rolled texture provides coarse texture and elegance.
- Crinkled edge of Mafalde allows for improved sauce retention when served in hearty sauces.
- Both offer a balance of flexibility and tradition.
Arugula Pasta Salad
Equipment
- 1 Medium Pot
- 1 Colander
- 1 Serving Bowl
- 1 Tongs or Large Spoon For tossing ingredients
- 1 Cutting Board and Knife For preparing tomatoes and garlic
Ingredients
Main
- 3 cups water
- ½ cup rotini pasta
- 7 medium cherry tomatoes halved
- 2 tablespoons olive oil
- ½ medium lemon juiced
- 1 teaspoon minced garlic
- salt and ground black pepper to taste
- ¾ cup arugula
Instructions
- Bring 3 cups water in a medium pot to a boil; add rotini and cook, uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain; cool for 3 minutes.
- Place rotini in a serving bowl. Add tomatoes, olive oil, lemon juice, garlic, salt, and black pepper; toss to coat. Add arugula; toss until well combined.
Notes
The Art of Pairing: Balancing Pasta and Sauce
Renato Poliafito of New York’s Pasta Night emphasizes harmony: “The shape of the pasta must be harmonious with the sauce.” This is the pasta golden rule, the recipe for pasta nirvana, so each bite is a stunning harmony of flavor and texture. Having the perfect shape can transform a dish from good to legendary, and it is an art in itself to discover a match.
Long, thin pastas like spaghetti or bucatini pair well with light, oily sauces like marinara or carbonara, where the thin pasta allows the sauce to shine without overwhelming it. Thick pieces like beans or gargantuan meatballs ruin this balance, falling off and producing an unbalanced bite. This information assures a balanced meal that’s easy on the senses.
For richer sauces, wide noodles like tagliatelle or pappardelle are perfect, their big surface areas soaking up creamy Alfredo or meaty Bolognese with ease. Short shapes like fusilli or orecchiette are perfectly paired with chunky sauces, trapping ingredients in their bowls for a flavor experience. This careful pairing elevates every meal to gastronomic standard.
- Balance thin pastas with light, saucy preparations.
- Use broad noodles for heavy, creamy, or meat sauces.
- Use short shapes for heavy ingredients to achieve optimum flavor uptake.
Spicy Pumpkin Pork Noodles
Equipment
- 1 Large Skillet Preferably non-stick or cast iron for browning pork
- 1 Large Pot For boiling bucatini noodles
- 1 Spatula or wooden spoon For stirring and breaking up pork
- 1 Tongs For transferring noodles
- 1 Chef’s Knife and Cutting Board For prepping aromatics and garnishes
Ingredients
Main
- 2 teaspoons vegetable oil
- 8 ounces ground pork
- salt and freshly ground black pepper to taste
- ¼ teaspoon smoked paprika
- 2 cloves minced garlic
- ⅓ cup sliced green onions
- 2 tablespoons hoisin sauce
- 6 ounces bucatini dry
- 1 tablespoon reserved oil from cooking pork
- ½ cup pumpkin puree
- 2 tablespoons gochujang Korean hot pepper paste
- ½ cup sliced green onions
- 1 teaspoon sesame oil
- 2 tablespoons diced hot chile peppers
- 1 lime juiced
- ¼ cup chopped fresh cilantro
Instructions
- Gather all ingredients. ALLRECIPES / DIANA CHISTRUGA
- Heat oil in a skillet over medium high heat and cook pork, while breaking up into small pieces, 2 to 3 minutes. Season with salt, pepper, and smoked paprika and keep cooking and stirring until pork is crumble and is browned up, about 5 minutes. ALLRECIPES / DIANA CHISTRUGA
- Lower heat to medium and add garlic and green onions. Cook for 30 seconds until fragrant. Mix in hoisin sauce and cook until sauce has glazed over all the pork pieces, 1 to 2 minutes. Transfer pork topping to a bowl. ALLRECIPES / DIANA CHISTRUGA
- Pour out cooking grease but leave 1 tablespoon of grease in the skillet. Add pumpkin puree, gochujang, green onions, sesame oil, and chili peppers. Cook and stir over medium heat for 2 minutes. ALLRECIPES / DIANA CHISTRUGA
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook bucatini the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Fish out noodles and drop into the skillet with the pumpkin sauce. Reserve about 1/2 cup pasta cooking water. ALLRECIPES / DIANA CHISTRUGA
- Squeeze lime juice on top of the noodles. Add about 2 tablespoons pasta water on top and mix noodles with the sauce until well combined. Keep adding pasta water, a little at a time, until sauce has reached your preferred consistency. ALLRECIPES / DIANA CHISTRUGA
- Turn off heat and stir in chopped cilantro. Transfer noodles to a plate and top with ground pork. ALLRECIPES / DIANA CHISTRUGA
- Serve and enjoy! ALLRECIPES / DIANA CHISTRUGA
Notes
Navigating the Restaurant Pasta Scene
Eating out, the ideal pasta can be all the difference. The Pasta Queen, Nadia Caterina Munno, recommends spaghetti due to its classic popularity: “Many restaurants make the spaghetti on-site, so it is very high quality.” Its tough resilience when overcooked and generous drenching in sauce render it a safe but satisfying choice.
Tagliatelle, naturally, with the hand-cut, artisanal charm, is a chef’s favorite too. Natalie Gullish at Sesame Collective in Portland comments, “Anything that’s labeled as tagliatelle will suggest a hand-cut noodle.” Its laborious requirement assures high-end quality, perfect for those who desire to be genuine.
Paccheri, a tube-shaped pasta that is robust, is highly recommended by Joey Maggiore for its “nice al dente bite” and ability to grab rich sauces like Bolognese. Its strength makes it a great restaurant choice, ensuring an excellent texture and taste with each bite.
- Spaghetti is best for consistency in quality and versatility.
- Tagliatelle is ideal for a hand-made, old-fashioned experience.
- Paccheri is worth a try for an old-fashioned, saucy good meal with just the perfect bite.
Rigatoni al Segreto (Rigatoni with Secret Sauce)
Equipment
- 1 Saucepan For simmering the ‘secret sauce’
- 1 Large Pot For cooking rigatoni pasta
- 1 Colander For draining cooked pasta
- 1 Wooden Spoon or Spatula For stirring sauce and pasta
- 1 Chef’s Knife & Cutting Board For prepping onion, garlic, and basil
Ingredients
Main
- 4 tablespoons olive oil
- 1 cup diced onion
- 1 teaspoon salt plus more to taste
- 2 cloves garlic crushed (or more to taste)
- 1 pinch red pepper flakes
- 1 28 ounce can San Marzano (Italian) tomatoes, blended smooth
- ½ cup water to rinse out can of tomatoes
- 1 8 ounce package uncooked rigatoni pasta
- ½ cup fresh basil leaves thinly sliced
- 4 tablespoons cold butter cubed
- 1 cup grated Parmigiano-Reggiano cheese plus more for serving
Instructions
- Heat olive oil in a saucepan over medium-high heat. Add onion and salt. Cook until no longer white and starting to turn translucent, about 5 minutes. Stir in garlic; cook about 1 minute. Add red pepper flakes, then blended tomatoes with water. Bring to a simmer; adjust heat to medium or medium-low. Simmer gently, stirring occasionally, for 45 to 60 minutes. Reduce heat to low.
- Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes (5 minutes from doneness).
- Add about 2/3 of the basil to the sauce. Stir in butter. When butter melts, add cheese in 3 increments.
- Drain pasta; transfer to sauce. Stir until rigatoni are evenly coated with sauce. Serve sprinkled with the remaining basil and a dusting of grated cheese. Chef John
Notes
Overrated and Underrated: The Great Pasta Debate
Some pasta shapes, like cappellini, can be avoided in restaurants. Marcellino Verzino warns that its delicate strands are prone to cling together, giving it a clumpy, adhesive texture. Penne also has the potential to disappoint, as Natalie Gullish writes that its failure to hold together if overcooked cannot help but hold sauce adversely.
On the other hand, underappreciated dishes like spaghetti chitarra deserve more accolades. Salvatore Marcello praises its square cut, which is made on a specialty wooden machine, for its characteristic texture and sauce-sticking ability. Paccheri is also underappreciated due to its capacity to stand up to robust sauces, delivering a hearty bite that propels any meal forward.
The overrated vs. underrated pasta argument points out the individuality of taste as well as refers to the attribute of conscious choice. By paying attention to these untapped forms, clients are able to discover new favorites and value more the diversity of the pasta world.
- Avoid cappellini for its tendency to clump and dilute sauce.
- Reconsider penne due to its structural instability.
- Embrace spaghetti chitarra and paccheri for their unique textures and sauce compatibility.
Oregano & Fresh Tomato Pasta Sauce recipes
Equipment
- 1 Large Pot For cooking pasta
- 1 Saucepan or Skillet For preparing the tomato sauce
- 1 Chef’s knife For halving tomatoes
- 1 Cutting Board
- 1 Colander For draining pasta
Ingredients
Main
- 250 gr piccadilly tomatoes cherry tomatoes are ok too
- 2 teaspoons of extra-virgin olive oil
- 1 handful oregano fresh or dried
- 160-180 gr long pasta I used Tuscan pici once and linguini the second time
- salt
Instructions
- Halve the piccadilly or cherry tomatoes.
- Bring a large pot of generously salted water to a rolling boil for the pasta.
- Heat the extra-virgin olive oil in a saucepan or skillet over medium heat.
- Add the halved tomatoes to the pan and cook, stirring occasionally, until they begin to soften and release their juices, about 5-7 minutes.
- Add the fresh or dried oregano and a pinch of salt to the tomatoes. Continue to simmer gently.
- Cook the long pasta in the boiling salted water according to package directions until al dente.
- Before draining, reserve about 1/2 cup of the pasta cooking water.
- Drain the cooked pasta thoroughly.
- Add the drained pasta directly to the tomato sauce in the saucepan. Toss well to combine, adding a splash or two of reserved pasta water if needed to achieve a desired consistency and help the sauce cling to the pasta.
- Taste and adjust seasoning with salt if necessary. Serve immediately.
Notes
Conclusion: Coming Together in Pasta’s Timeless Wonder
Pasta is not just something to consume it is a form of memory, fantasy, and communion. From pici’s homespun opulence to the refined wraps of pappardelle, every shape has a voice that invites us into a realm of fresh tastes and traditions. With the technique of match and the passion of cooks, we can make each pasta dish a moment of bliss.
Regardless of whether it’s swirled in a busy trattoria or wrapped around homemade ravioli with loved ones, pasta invites us to enjoy the moment. Its diversity allows for a shape for every mood, occasion, and taste so that pasta can be claimed as a culinary icon.
So the next time you have a plate of pasta, turn it into a celebration of the little things in life. With every mouthful, you’re part of a global community of pasta lovers bound by love for this old dish. Salud to pasta thank God for its magic.
