Pasta is a really versatile ingredient. Did you know that the shape influences the way pasta blends with sauce? So to make the most of your pasta dish, choose the right shape for the right sauce.
- Spaghetti, cappellini or linguine: They are great for smooth sauces.
- Rigatoni, penne, cannelloni and cavatappi: Great with chunky sauces or in pasta bakes.
- Tortellini and conchiglie: Good with tomato or meat sauces – stuff conchiglioni shells with ricotta and spinach, then bake in your oven.
- Farfalle and fusilli: try them in pasta salads.
If you have a food intolerance, it’s now easy to substitute with wheat or gluten-free pasta: corn, rice and quinoa pasta.
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