Spaghetti can be served with fresh or canned tomato warm or cold sauces with vegetables and aromatic herbs. Also excellent with quick hot spicy sauces with garlic and Cayen pepper. Also perfect Fish sauces with shellfish and fruit de mer, "white" sauces made with milk cream, mascarpone, soft and melted cheeses, adding spices such as saffron, radish curry and ginger.
The perfect tasty match for this type of pasta is with either warm or cold fresh raw tomato, vegetable or aromatic sauces. Excellent also with quick sauces made with garlic, Cayen pepper anchovies and a drop of extra virgin olive oil. Also superbe with fish and shellfish sauces.
Serve Linguine with fresh or canned tomato sauces, with vegetables and seasoning herbs, with quick hot sauces, such as with a drop of extra virgin olive oil, garlic, red hot peppers and anchovies. Fish sauces with shellfish and fruit de mer, "white" sauces made with milk cream, mascarpone, soft and melted cheeses, adding spices such as saffron, radish curry and ginger.
Penne rigate are perfect both for baked casseroles and dried pasta dishes served with pork or veal meat sauces. Also excellent with vegetable sauces enriched with pepper, courgettes and artichoke.
Farfalle are recommended with delicate gravies: Butter based sauces, with peas and chunks of ham; White delicate sauces with cream ans salmon; Delicate and soft cheese sauces with a touch of saffron or curry.
Pipe rigate are excellent with hearty meat sauces, such as in pork or veal ragùs, with chunky sausage, meat or mushroom sauces; perfect also in summery dishes, light sauces with fresh tomatoes, mozzarella and a touch of basil.
Tortiglioni are excellent with dainty hearty meat ragùs. Very tasty with tomato or tomato and vegetable sauces. This format is also particularly suitable for baked casseroles.
