Pasta and sauce pairings are steeped in Italy’s deep regional traditions, so much so that experimentation is often discouraged in Italian kitchens. Traditional pasta alla gricia, for example, is always made with rigatoni, and carbonara recipes most often call for bucatini or spaghetti. But with most dishes, you can choose from within categories of similar shapes. Here are some things to keep in mind when pairing pastas with sauces.
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