Italian Pasta and Sauces Guide [Infographic]

Originally Published by Caroline Cassard on noshon.it

So many shapes, so many choices. We encourage getting creative with any type that catches your eye, but everyone tends to gravitate toward one type over another, restocking the pantry with the same old shapes. For most people, Italian pastas feel interchangeable: fresh, homemade marinara sauce tastes just as delicious atop penne as piled on linguine. But traditional Italian cooking holds a method to the unending list of noodles.

Each pasta’s form and texture play a bigger part in sauce pairings, thick or thin, warm or cold. Sturdier noodles stand up to heavy cream-based and meat sauces while more delicate types compliment oil-based entrées. And of course, a few of our favourites play well with nearly any “gravy” out there. We’ve provided a run-through of accessible noodle-sauce pairings for pasta dinners that satisfy everyone around the table.

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Recipe: Zucchini and Schmand Spaghetti Sauce

IMG_4587.PNGGet the Original Recipe here (in German)

This recipe was passed to me by Anja, a friend in Germany. I love it because is simple and delicious 🙂

*“Schmand” is a fresh cream (similar to Crème Fraiche or whipping cream) that has a spoon-firm consistency. It is a lot like sour cream and has a has a lower fat content than Creme Fraiche. It is used in baking and cooking.  If you don’t find something similar, a pureed combination of cream cheese and cottage cheese is a great way to make a substitution for it. Smooth 16 ounces of Cottage Cheese in a blender, then add one 8 ounce package of Cream Cheese and blend well.

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