What pasta is best for thick sauces?
Choose ridged tubes, cups and broad ribbons that carry thick meat, vegetable and bean sauces without leaving solids behind.
Use rigatoni, paccheri, orecchiette or broad pappardelle for thick sauces. Choose according to whether the sauce contains chunks, mince or a smooth heavy purée.
Choose ridged tubes, cups and broad ribbons that carry thick meat, vegetable and bean sauces without leaving solids behind.
The useful answer changes with sauce, shape and serving context, so the details below explain where the simple rule bends.
Tubes carry pieces
Rigatoni and paccheri accept mince and chopped vegetables inside as well as on their ridges.
Broad ribbons carry weight
Pappardelle and tagliatelle suit ragù whose pieces are small enough to move with the ribbon.
Keep in mind
- Match the cut size to the pasta opening.
- Avoid delicate strands with large loose chunks.
Use the lesson