Spaghetti is a versatile pasta shape that can be successfully matched with almost any sauce. Here are some general pairing rules for other shapes.

Long, thin pastas, like linguine and angel hair, go well with light sauces (simple tomato, garlic and oil, clam) that don’t overwhelm their delicate texture.

Long, thick pastas, like fettuccine, are sturdy enough to handle creamy or robust sauces, like Alfredo and carbonara.

Thick, tubular pastas, such as penne and rigatoni, help scoop up chunky, full-flavor sauces, like a meat ragu, and bind together well in casserole dishes made with cheese.