The indispensable cookbook for genuine Italian sauces and the traditional pasta shapes that go with them.
Sauces and Shapes showcases some 150 straight-forward, flavorful, and very Italian recipes for sauces, soups, and handmade pasta, adapted with a minimum of compromise for the American kitchen. And every recipe features the right shapes to accompany the sauce. Why tagliatelle for Bolognese? Why linguine for spicy tuna sauce? Some recipes will be familiar while others may surprise, such as a sauce of spareribs with horseradish or the real Alfredo, but everywhere ingredients rule. As a bonus, the book features 100 illustrations of ingredients and pasta-making techniques and no-nonsense instructions for stocking an Italian pantry, cooking al dente, stuffing ravioli, and choosing cheese. No other cookbook combines such rigorous authenticity with such user-friendly, delicious recipes.