Without picturing a beautiful bowl of pasta and a tall bottle of wine, it isn’t easy to think of Italian cuisine. There are around 600 types of pasta worldwide? Spaghetti, penne, gnocchi, farfalle, fettuccine, fusilli and many more are available to choose from. But it is not an easy job to make a great pasta dish. There are some tricks to learn that you need.
One thing to note is that there’s a great sauce behind each delicious plate of pasta, and that’s where you need to pay attention.
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Tomato sauce is universal, and practically all forms of pasta can go well with it. Alfredo sauce pairs famously with fettuccine (featuring Parmesan cheese and butter), but these little ribbons also taste great with thick, meaty sauces. With fusilli, pesto sauce is fantastic, as the sauce clings to the pasta’s twists. We all know that a cheesy, creamy sauce does wonders for macaroni, but like a divine Bolognese, it also pairs well with penne.
With ravioli, tortellini, cappelletti, a light butter or oil sauce is usually served as the filling contains a whole lot of flavour. Since these long expanses of pasta require a lot of lubrication, olive oil-based sauces such as pesto or Aglio e olio taste great with spaghetti or linguine.
The most vital part of the recipe is the sauce, and it varies from region to region. Northern Italian recipes use white sauce, while sauces like tomato and basil, arrabiata and carbonara are typical in the south.
Pasta always needs to be added to the sauce, not vice-versa. To boost the taste, you can also add some leftover pasta water to the sauce. It also helps to bind the sauce with the starch in the broth, and also allows the sauce cling to the pasta. Make sure that the sauce is just enough to coat the pasta, as it is never too saucy for typical Italian pasta.