Pasta & Sauce Pairing Guide

Click here to get right to the free download:)


My husband frequently grumbles about dinner out when I want to go to my favorite Italian restaurant. Insert eye roll. He says “why would I want to pay $20.00 for a plate of spaghetti when you make it so much better at home?”  Awe, super sweet, and maybe he has a point!  There are a few tips and tricks about paring and cooking pasta that simply take pasta to the next level.

Pasta Bologanese

Over this past year, I’ve had the joy of collaborating with Cervasi, Kansas City Italian food importers. This has exposed me to a vast range of pasta types and pushed me to explore the sauces that highlight these beautiful varieties of pasta.

pasta puttanesca

So, I thought to myself, this is a thing worth exploring!  Pasta is at its heart a thing of simplicity.  It is basically flour and water.  These, my friends, are not complex ingredients.  Pasta makers have a rich history in understanding what makes a great pasta and how each shape pairs to its perfect complement (or sauce).  Cervasi creates pasta with 100% durum wheat semolina flour which is a very traditional flour for pasta.  It adds a heartiness and texture that will help a variety of sauces cling to the noodles.  It’s also frequently used in dried pasta because it’s an essential ingredient in ensuring the pasta retains its shape as it is cooked. No one wants a flat rigatoni…am I right? 

Cerasi Pasta Cuts

Soooooo, let’s get to it! Let’s explore the different pasta shapes and the most recommended sauce pairings to ensure the perfect bite…..the perfect balance of noodle to sauce.

Click below and download a free copy of my Pasta Pairing Guide!

I’ve included:

  • Which pasta pairs well with every type of sauce.

  • Cooking tips to ensure your pasta will turn out perfect every time.

  • Serving tips so you can enjoy your bowl, I mean “plate” of pasta, just like the Italians.

  • I even threw in the Italian Pronunciation so you can sound super cool and Italian like:)

Buon appetito!

This post was graciously sponsored by KC local importer of Italian foods, Cervasi. Shop local, eat pasta:)

PS Cervasi also has several great recipes here! Just click on a pasta type, and it will take you several perfect recipes. Sweet huh?

Why I do what I do….

2018 Cervasi Inspired Fall PopUp Dinner

This weekend truly encapsulated the essence of my blog……

Lauren Lane Menu

My table united friends, acquaintances and strangers together to share a beautiful 5 course dinner.  Our farm table, set outside in the cool temps of a Kansas fall, serenaded by Italian music with crickets playing percussion created a space for our diners to come together and enjoy a home cooked meal.  Our guests dined together, making friends of strangers and bringing joy and fullness to all.

Fireplace Cocktails
Lauren Lane Water Pitcher

Our experience moved between spaces in our home.  Our grazing began with my riff on a classic Negroni cocktail, seasoned with rosemary from my herb garden (ok, maybe not so classic!). The cured meats were the perfect accompaniment to the fresh figs, clover honey, nutty cheeses and herbed almonds.  All this allowed our guests a comfortable moment of introduction.

Fireplace Toast

The second course was Roman Artichokes, with the artichokes also graciously provided by Cervasi.  This dish was inspired by an amazing dish my sister and I had in Rome. These very tasty artichokes had a perfectly browned and crispy outer crust created by baking breaded artichokes at a high temperature on a sheet pan coated with olive oil.  They were finished off with lemon zest and sea salt and served with a lemon aioli.

Roman Baked Artichokes
Roman Artichokes

Roman Artichokes

The third course was a bit of a challenge between what I really wanted to do and what I realistically could pull off.  The third course was entitled, Orzo “Risotto”.  I wanted to serve a traditional risotto, but opted out because it was to be a 3rd course of a dinner party.  Traditional risotto is made with Arborio rice and takes up to 35-45 minutes and would put me at my stove, carefully stirring in each cup of warm broth. And I didn’t want to use the standard restaurant trick by par-boiling the rice and finishing it later.  Although I LOVE risotto done right, I’m not a fan of the thick, sticky par-cooked versions served at restaurants.  I really wanted something that had the creamy, cheesy rich flavor risotto is so known for, but needed something more conducive to the live dance of cooking for a dinner party. 

Lauren Lane Cooks

I decided to use the same technique but use Cervasi orzo (rice shaped) pasta instead.  I was able to cook it in broth and wine just like traditional Risotto but in half the time to achieve the super al dente pasta I was wanting. I then finished it with a generous amount of freshly grated Cervasi parm and fresh thyme. This was so delicious and tender and exactly what I was looking to create.  I topped this dish with toasted pine nuts; it was simple and comforting.

Cervasi Orzo and Extra Virgin Olive Oil
Lauren Lane serving orzo risotto

The fourth course consisted of grilled herbed shrimp skewers served with a simple squeeze of lemon.  I grilled these with fresh herbs, again from my garden (can you tell I’m getting nervous about the cool fall temps taking my beautiful herbs garden away :) and a drizzle of Cervasi fruity extra virgin olive oil and sea salt.

Herb Grilled Shrimp

The fifth, but not final course, ‘cause you seriously have to go big or go home – well, I am at home – but people pay to join me at my table and letting them down is simply not an option.  Cast Iron Skillet meatballs and marinara.  I've long felt that if I could make the best meatball eva, I would be set for life. There's nothing fancy about it, but that's the point. A meatball is about as unassuming as food can get, but when done well, it packs more flavor and more soul per square inch than anything that humble has a right to do. Marinara made with deep red wine and simmered for hours, created a thick tangy smooth sauce that was a perfect contrast from the other courses. 

Meatballs frying
Cast Iron Meatballs

Finally desert, which, as one might imagine, should be relatively light to lay on top of everything else our guests had enjoyed to this point.  Affogato & Almond biscotti. This lovely mixture of hot espresso and a scoop of ice cream accompanied by homemade almond olive oil biscotti enjoyed by our outdoor fireplace, rounded out a lengthy dining experience that left guests with new friends, great memories, full bellies and content souls.


A big Thank You to Shawna Johnston & Elizabeth Pascoe for all the help in making this event what it was! I also want to thank Brock Hildebrandt for the beautiful photos that captured the essence of this evening….

Lauren Lane in her happy place

I’m full of gratitude for everyone that supports me and encourages me to do what I love to do, may it come back to you 10 fold.….xx, Lauren

Click the button below to learn more about Cervasi, a local Italian speciality food importer bringing Italian deliciousness straight to KC and my very happy belly.

PS Many of the recipes will be posted riiiiiiiight here, very soon!