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Sauces and Shapes:Pasta the Italian Way

Oretta Zanini De Vita and Maureen B. Fant

Americans tend to throw marinara and cheese on every pasta shape, but that's not the Italian way. Respecting the size and shape of Italy's kitchen staple, the authors of Encyclopedia of Pasta demonstrate the proper pairing of pasta and sauce. Besides authentic recipes for basics like bolognese (good with hearty shapes like rigatoni) and alfredo (best with thick strands like fettucini), there are sauces that use fresh herbs and vegetables for more fragile pasta shapes. With this noodle "manifesto", you can go months without repeating the same dish.