Matching pasta shapes to sauces play a bigger part in sauce pairings. Choosing the right pasta depends on the topping.
Tubular shapes like penne and ziti are perfect with thick sauces
Wide, flat pastas like pappardelle are ideal for soaking up creamy sauces, the wider the noodle, the heavier the sauce.
Long, round pastas like spaghetti are best with olive oil- and tomato-based sauces.
Chunky vegetable sauces absolutely go better with short pastas
Choosing a pasta shape to suit the nature of your sauce makes a big difference to the finished dish.