Pro chef reveals what pasta you should ACTUALLY serve with a Bolognese

From staple Spaghetti to fancy Farfalle, there are around 350 different shapes of pasta available to us, and it can be an overwhelming choice. For busy parents who are looking to bring some excitement to midweek meals without spending too long in the kitchen, Sophie Nahmad, chef at recipe box service Gousto has shared her expert advice on how to elevate these staple pasta recipes by perfectly pairing shapes and sauces. Weekday dinnertimes are sorted...

Tagliatelle  

“Fresh Tagliatelle is delicious and oh so satisfying to twirl onto your fork when you’re tucking into your dinner. Due to the wider shape, it’s a great pasta to pair with a thick, meat-based sauce. In fact, Italians traditionally pair Tagliatelle with Bolognese sauce instead of Spaghetti! Any meat-based ragu-style sauce will pair well with this type of pasta, such as this spicy sausage and creamy tomato sauce recipe, so maybe it’s time to switch up your dinner time traditions and try something new. It might turn into a fresh staple that the whole family will love. Tag Bol, anyone?”  

Spaghetti 

“While many of you might have just learned you’ve been using it wrong your entire lives, it wouldn’t be a pasta round up without a mention of Spaghetti,” says Sophie. “This is the nation’s second favourite pasta shape after Fusilli, and a staple you’ll find in most UK kitchens. When it comes to any long noodle pasta shape, including varieties such as Linguini or Capellini, it’s best to stick to lighter sauces. A simple pesto or arrabbiata sauce are the best choices for these shapes.  

“One of my favourite ways to cook with spaghetti is in this Assassin’s Spaghetti recipe. I love that this dish breaks all the rules! Originating from Puglia in southern Italy, it requires you to char raw spaghetti in a pan and gradually add your spicy tomato sauce. This is a similar technique to risotto, but definitely a style that’s not seen as often.  

“The best equipment to use here is a cast-iron pan, so you can get that perfect crispy texture, but a non-stick pan also works well. If you’re looking to impress your guests at a dinner party, this recipe is a great choice to take them on a taste adventure that packs a punch.”  

Orzo  

“This pasta shape functions in a similar way to risotto and is best served with a creamy sauce like this one-pot creamy chicken and spinach dish, which uses cream cheese to create that delicious sauce to coat the pasta. Often a great way to cook Orzo is by simmering it in vegetable stock, then topping it with Parmesan and a drizzle of lemon juice which will allow it to really soak up the flavours. Orzo is also a great addition to bulk out soups or stews that are looking slightly thin!” 

Gnocchi  

“This is a unique variety of pasta, made from potato, and can be either boiled or fried. Frying will give a crispier texture on the outside with a fluffy middle, and this pairs deliciously with a mushroom and sage sauce. Gnocchi is very versatile, but traditionally cooked with a creamy tomato sauce to really compliment the fluffy texture. A Gousto favourite is this creamy chorizo and spinach Gnocchi.” 

Fusilli  

“On to Britain's favourite pasta shape, the classic Fusilli. The grooves in this shape lend it to heavier sauces, where it will hold the flavour. This also applies to popular shapes such as Conchiglie, Rigatoni or Penne. The ideal sauce pairing would use heavy cream or be rich with vegetables or meat. Pasta bakes are also a great option for this shape. This 10-Min Chicken, Cherry Tomato & Mozzarella Fusilli is a quick and easy mid-week dinner that will satisfy everyone around the table.” 

Farfalle 

“This type of pasta is easily recognised by its distinctive bow shape. A light lemon and garlic sauce, or a simple creamy base will pair well with this pasta, allowing its unique shape to take the limelight and not be overpowered. Make sure to cook it al dente so it has a slight bite; this will ensure it doesn’t lose its shape.”  

Pappardelle  

“Originating from Tuscany, this shape is similar to Tagliatelle but slightly wider. Again, it would be a great pairing with a meat-based sauce like a pork ragu or bolognese. Fish is another good choice with a pasta shape like this, such as crab or cod in a light, lemony sauce. Because this pasta has a larger body, it won’t be overshadowed by the fish.” 

With these tips, elevating your midweek family mealtimes will be a breeze - happy cooking!