Pasta! It’s one of the most consumed foods in the world and there’s not much confusion as to why, either. This irreplaceable food staple originating from Italy is as versatile as it is timeless. And with its origins dating as far back as 400 BC, it’s no wonder why there are now an estimated 600 pasta varieties (crazy, right?), each with its own purpose and pairings.
The real question here is which sauce pairs perfectly with the type of pasta you’re serving. Follow along while we go over 20 of the most popular pasta types, along with their ideal pairings that enhance the dish and let the pasta have its Covergirl moment. If this blog makes you hungry (us too), the recipes mentioned—along with a slew of other delectable ones—can all be found at Isabella’s Pantry. Go on and bring the soul of Italy right into your kitchen!
1. Penne Pasta
Hailing from Campania, ‘penne’ means ‘quills’ in Italian, its tubular shape and angled cut resembling an old-style ink pen. This pasta shape is a worldwide favourite because of its robust ability to hold thicker sauces, often paired with cream-based sauces like penne alla vodka, or chunkier meat ragùs.
2. Tortellini
Said to be inspired by the navel of the goddess Venus, it’s no wonder every bite of this decadent pasta tastes divine. Traditionally filled with prosciutto, mortadella, parmesan and egg, it’s served in aromatic broth, aptly named tortellini in brodo, or in creamy tortellini alla panna with fun add-ins like peas and asparagus.
3. Ravioli
Ravioli are like decadently rich, little pillows for the soul. Often stuffed with fillings like ricotta, meats or vegetables. Its simplicity is meant to shine, fantastic with a simple butter-based sauce such as sage and brown butter or a tomato-based sauce with crab ravioli.
4. Gnocchi
Dating back to the Roman Empire, gnocchi takes its name from nocca, meaning ‘knuckle’. Made with potatoes and flour, it fills with steam when cooking, giving them an addictively chewy texture. Perfect for simpler sauces that allow the gnocchi to take centre stage, such as a quick tomato sauce or gnocchi genovese.
5. Rigatoni Pasta
If pasta were architecture (hear me out), rigatoni would be steel beams. Perfect for chunky sauces, rigatoni are a go-to for baked pasta dishes and hearty bologneses, their ridges and wide tube shape brilliant for holding boatloads of sauce and cheese. Yum!
6. Casarecce
This twisted type of pasta has deep Sicilian roots, and was made with one thing in mind—sauce. Its uniquely rustic shape gives it the ability to hold on to practically any type of sauce, making it a versatile pasta that can be used in place of penne or rigatoni for a fun ‘twist’ on lamb ragù.
7. Spaghetti
So iconic that it’s practically a synonym for pasta itself, spaghetti is by far the most popular pasta in the world. The long strands are perfect for soaking up most sauces, especially tomato-based ones like a spaghetti alle vongole or classic spaghetti bolognese.
8. Fregula
When pasta wanted to be a grain and said ‘why not both?’. These toasted semolina pellets produce a type of pasta shape akin to couscous or arborio rice, and can be utilised in a similar way, perfect for soaking up flavour and adding body in a comforting chicken noodle soup or a healthy pasta salad.
9. Fettuccine
As filmmaker Federico Fellini says, “Life is a combination of magic and pasta”, and a creamy fettuccine alfredo is about as good as it gets. These wide ribbons are ideal for cream and butter-based sauces, from fettuccine carbonara, or the even more decadent fettucini al tartufo.
10. Linguine
Linguine actually means ‘little tongues’ in Italian—a bit odd, sure. But its narrow, slightly convex shape makes it great for thinner sauces, so a classic seafood linguine or linguine al limone are the fresher flavours that complement this variety of pasta.
11. Rotolini
Rotolini refers to any rolled pasta dish made with thin sheets. Originating as an Italian-American fusion, the thin sheets allow for bold flavours to be wrapped inside. Bright and creamy flavours pair best here, such as crab and spinach or pumpkin and ricotta rotolini
12. Farfalle
Colloquially known as ‘bowties’, farfalle actually translates to ‘butterflies’, Similar to penne or casarecce, farfalle offers a robust shape that is incredibly versatile. Its variety of grooves and edges make it great for creamy and chunky sauces alike, as well as in salads and soups
13. Orecchiette
Nicknamed ‘the pasta that listens’, orecchiette translates to ‘little ears’, and is praised by many cooks due to its cup-like shape, acting as a mini container for sauces to pool. It is traditionally served with cime di rapa (broccoli rabe) in Puglia, where it originated.
14. Bucatini
Bucatini: because sometimes pasta needs a little extra room for sauce. Originating from Lazio, bucatini is like a type of spaghetti with a hole running through each strand. Like spaghetti, bucatini is incredibly versatile, and is great for any cream-based sauce, or seafood dishes like prawn bucatini.
15. Ziti Pasta
Penne’s straight-edged sibling with a better skincare routine. Its smooth, ridgeless exterior makes it a fantastic choice for baked dishes, and its robust shape has led Nagi of RecipeTin Eats to crown the cheesy, meaty baked ziti as the ‘mother of all pasta bakes’.
16. Pappardelle
From pappare, literally meaning ‘to gobble up’, this pasta shape is made for devouring. Its wide ribbons make it perfect for slow-cooked meaty sauces, such as a classic braised beef ragù, or an elegant creamy mushroom sauce.
17. Ditalini Pasta
A staple for Italian parents, this shape of pasta is commonly used for kids because of its size. Don’t underestimate it though, its short cylindrical form makes it a brilliant choice for dishes like pasta e ceci (Pasta and Chickpea Stew). It’s also perfect for pasta salads, pairing brilliantly with small vegetables and easily soaking up dressings.
18. Macaroni
Thomas Jefferson’s favourite variety of pasta, he loved it so much that after trying it in France, he served it at state dinners himself! This well-known variety is synonymous with a classic mac n’ cheese, but is much more versatile than that, perfect for pasta salads, baked pastas and casseroles.
19. Orzo
The rice impasta (sorry! … kinda). This pasta really can be a stand-in for some traditional rice dishes, like orzotto (orzo risotto). It’s soft and naturally creamier than rice, making it a popular soup add-in. It prefers thinner, butter-based sauces, so something like a simple lemon-herb orzo can be a quick and easy dinner option.
20. Conchiglie
Last but certainly not least is conchiglie, colloquially known as ‘shells’ after their recognisable shape. These sauce magnets originate from Southern Italy, and are fantastic for chunky sauces, the shells acting as perfect little cradles for packing with a meaty, creamy or cheesy sauce.
A Pasta Type for Every Occasion
There are hundreds of varieties of pasta, many more than what can be covered in this blog! Whether you’re craving a hearty soup, a comforting bake or a light and refreshing pasta salad, it’s fair to say that for many, pasta is not just a food, it’s a way of life. If you’re interested in exploring any of the dishes mentioned, plus a whole host of other scrumptious pasta dishes, Isabella’s Pantry is where you’ll find more mouthwatering recipes to take your pasta repertoire to the next level.
