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The Honolulu Advertiser
Posted on: Wednesday, June 6, 2001

Cook's Tips
Let the pasta complement the sauce

Match the pasta to the sauce: Pastas with holes, nooks or crannies are best with sauces made of small pieces of meat or vegetables. Thin pastas, such as angel hair, are best with olive oil or butter sauces. Ribbon shapes, such as fettuccine, are best with cream sauces. Short pastas, such as ziti or penne, are best with chunkier sauces.

— Carla Magziar, owner/chef, C&C Pasta Co.