Fettuccine – The wide, flat shape holds the creamy sauce well. Penne – Tube-shaped pasta absorbs the sauce for a rich bite. Spaghetti – Works well with lighter white sauce variations. 1. Boil the ...

Boil water in a sauce pan. Add the penne pasta and let it cook till al dente. Drain and cool. 2. Heat olive oil in a pan. Add the garlic and tomatoes and saute for 3-4 minutes. 3. Add the chorizo and ...

This will allow you to cook them a minute longer with the sauce without them becoming too mushy and unpalatable. You can find ...

Spring vegetables shine in these delicious pasta recipes, like our creamed spinach pasta and creamy green pea pesto pasta.

Drain the penne, reserving a little of the water, then tip the pasta into the sauce and stir. Add a couple of spoonfuls of pasta water to the pan, then season well with black pepper. Serve ...

In order to put all of the focus on the pasta, the penne was tasted al dente and without sauce. Then, we rated each type on a scale of one to 10 for smell, texture, and taste, as well as aftertaste.

Heat the sauce, vodka, basil and pepper in a 3-quart saucepan over medium heat until the mixture comes to a boil. Remove from the heat and stir in the cream. Put the pasta in a large serving bowl.

Then, I added the arrabbiata sauce and checked on my pasta. "This recipe calls for penne, but so many shapes would work well with the sauce — try it with angel hair, for instance," Carbone said.