Sauce Pairings With Chef Cesare Casella
- Corkscrews (rotini, fusili, etc) are best for creamy, thick sauces because they “catch” the sauce better
- Hollows (penne, ziti, etc) are best for meaty, hearty sauces because they better hold the weight of the meats and combine well
- Spaghettis and long flat pastas are best for tomato based and thinner sauces.
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