By Marie-Antoinette Issa.
When it comes to pasta, the sauce pairing can make or break the dish. However, according to Head Chef Dario Nencioni of popular Italian eatery Bottega Coco, getting the right combination is pasta-tively essential. Here are his top tips to help you master the art of pasta and sauce pairings:
The perfect pasta match
According to Dario the shape and texture of the pasta are critical when deciding which sauce to use: "Delicate sauces like a light seafood or simple olive oil-based sauce work best with thin, smooth pasta like spaghetti, while hearty ragu or cream-based sauces cling better to ridged or thicker pasta like pappardelle or rigatoni,” he says.
Matching the two ensures balance, preventing the sauce from overwhelming the pasta while enhancing its flavour and texture.
Balance in every bite
Creating harmony between pasta and sauce is all about balancing flavours. For Dario, it’s essential to match the intensity of the sauce with the right pasta.
"A rich, bold sauce like wild boar ragù pairs well with sturdy pasta, ensuring neither element dominates," he says. He also highlights the importance of freshness and seasoning, noting that fresh herbs, citrus, or a hint of spice can elevate heavier sauces, while butter can soften overly tangy or spicy elements.
Tried and tested tastes
Some pasta and sauce combinations have stood the test of time and for good reason. "Tomato and basil, Pecorino Romano with black pepper (as in cacio e pepe) and seafood with garlic, chilli and olive oil are all classic pairings,” Dario shares.
These combinations work because they balance acidity, saltiness and richness, creating a perfect synergy. "The simplicity of garlic-chilli olive oil enhances seafood’s natural sweetness, while Pecorino and black pepper create a creamy, peppery sauce that clings beautifully to thick pasta.”
Pasta pitfalls
Many home cooks make the mistake of over-saucing their pasta or mismatching textures. "Thin sauces don’t adhere well to large, ridged pasta, while thick, chunky sauces can overwhelm delicate noodles like angel hair,” Dario cautions.
He advises using a lighter coating of sauce to let the pasta’s flavour shine and suggests reserving some pasta water to mix with the sauce for the perfect consistency. "The starch from the water helps emulsify the sauce, making it smoother and more cohesive," he adds.
Talking texture
The texture and type of pasta are vital in achieving the perfect bite. "Smooth, long pasta like spaghetti works well with light olive oil-based or seafood sauces, while ridged or wide pasta like rigatoni or pappardelle is perfect for hearty ragus,” Dario explains. The texture ensures the sauce clings properly, giving each mouthful the right balance of pasta and sauce.
Break tradition. Not your pasta!
For those looking to step outside the traditional, Dario suggests trying pappardelle with wild boar ragu or pici with garlic and breadcrumbs.
"Pappardelle’s wide, flat shape complements the richness of the wild boar, while the thick, hand-rolled pici absorbs the garlicky sauce and is elevated by the crunch of breadcrumbs,” he says. These regional dishes from Tuscany showcase the beauty of local ingredients and unconventional but deeply flavourful combinations.
