Tubular shaped pasta is great for capturing thicker sauces.

Shapes: Penne, Rigatoni, Ziti, Orecchiette, Campanelle, Cannelloni, Elbow

Sauces: Alfredo, Bolognese, 

Stuffed pasta has fillings that are based on creamier cheeses such as ricotta, mozzarella, and burrata.

Shapes: Ravioli, Tortellini, Conchiglie, Cappelletti, Gnocchi 

Sauces: Sage Brown Butter, Marinara, Butter & Garlic,...

Squiggly-shaped pasta is designed to hold any sauce, particularly thicker sauces or even grated cheese.

Shapes: Rotini, Fusilli, Cavatappi

Sauces: 

These noodles tangle beautifully with many types of sauces, particularly simple, oil-based sauces, like puttanesca, or creamier sauces, like Chrissy’s 

These thicker, wider ribbons are the perfect canvas for nearly any sauce thrown at them. They’re often paired with heavier sauces.

Shapes: Fettuccine, Tagliatelle, Pappardelle, Lasagna

Sauces: Ragu, Bolognese, Alfredo