Pasta Guide

spaghetti

The traditional staple, this noodle works well with any sauce. Top it with tomato sauce and meatballs and you have America’s favorite pasta dish.

cavatappi

This corkscrew-shaped pasta locks in flavors, and works well with heavy meat sauces and pasta salads.

fusilli

This long, spiraled spaghetti is delicious with traditional sauces and also bakes well in casseroles.

bucatini

Like spaghetti, but thicker and hollow. Goes great with most sauces, and can even be used in a stir-fry for a change of pace.

angel hair

Like spaghetti, but much thinner. Goes great with light sauces, vegetables and some traditional tomato-based sauces.

pappardelle

This flat, ribbon-shaped pasta goes with heavy, rich sauces or olive-oil bases. It’s quite common in winter paired with decadent ragus.

gemelli

This “in” noodle adds style to any pasta dish, whether the sauce is creamy, seafood-infused, dressed up with vegetables or traditional.

penne

This basic noodle pairs especially well with chunky meat or vegetable sauces, whether cream, oil or tomato based.

campanelle

Looks like a small bell or a cone with ruffled edges. It pairs well with lean proteins like chicken and fish, vegetables and olive-oil-based sauces.

egg noodles

With a slightly different texture and flavor than most pastas, this noodle goes well with traditional Stroganoff, casseroles and soups.

orecchiette

Named “little ears,” this pasta is commonly served with an olive-oil base, vegetables and sausage, or in cold pasta salads.

radiatore

This pasta’s shape engulfs the noodle in sauce. It works especially well baked in casseroles, in pasta salads or with tomato-based sauces.

conchiglie

This shell-shaped pasta comes in many sizes, and makes a great addition to soups, pasta salads and Mac N’ Cheese. The largest variety can be stuffed with meat, cheese, sauce and vegetables and baked to perfection.

rotini

This noodle’s twisted shape provides a fun base for almost any sauce, but works especially well with cheesy, thick sauces or baked in casseroles.

tortellini

This stuffed pasta can contain cheese, meat, pesto or vegetables. It’s commonly served in a cream sauce but can also serve as a base for salads or even go in soup.

orzo

This tiny, grain-shaped noodle is typically featured as a side dish and can also be baked in a casserole or added to soups.