Tag Archives: spaghetti

A Sweet and Tangy Spaghetti Dish

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How to make a fast sauce that’s always great

A number of years ago I taught a cooking class I called “ten sauces, ten pastas, ten wines.” The animating idea was to become a good match-maker. Some sauces need a particular form of pasta. Meat sauces, for example, instead of spaghetti or linguini or tagliolini, are best paired with wheels or fusilli or a wide noodle like fettuccine or tagliatelle. Tengono il sugo, they say in Italian. The pasta holds the sauce. And wine? I didn’t know much about wine then, and still don’t. The class was an excuse to try ten different wines from all over Italy. Continue reading