spaghetti or linguine, hands down.
Amanda is a co-founder of Food52.
I like rigatoni because the ridges catch the sauce.
My first instinct is spaghetti since that's what I'm used to.
Also, I just read this today which you may find useful: http://www.cooksillustrated...
Rigatoni and penne are rigid enough to hold the sauce, and tagliatelle is wide enough to get a decent covering too. That's what I use when I'm in a Lady and the Tramp mood, rigatoni the rest of the time.
(Anna del Conte's book Pasta is a fantastic guide to pasta shapes / sauce matches)
tagliatelle or rigatoni
Thanks so much everyone!
If you get rigatoni or penne, make sure to get the rigate so that you have the ridges!
pierino is a trusted source on General Cooking and Tough Love.
Well, if you were actually in Bologna they would say pappardelle or tagiatelle. Which is not to talk trash on you rigatoni or penne fans, but that's the way it is.
Please enter a valid email address.
Well played. You deserve a cookie.
And how to make it yourself
Marlene Dietrich's Favorite Cocktail
What it Was Like to Grow Up Around a Professional Cook
A One-Pot, No-Mixer Chocolate Cake
27 Genius Recipes for the Grill
Pick-Your-Path Potato Salad
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)