One of the secrets of making good pasta is understanding what sauce to pick for each pasta shape. Here are some of our favorite matchups
The sweet butterfly shape traps and holds chunky sauces—made with anything from bits of meat to caramelized onion to chopped vegetables. Farfalle (a.k.a. bow-tie pasta) does well with smoother sauces, too, as long as they’re bold; because the pasta is thick, it needs assertive flavor from the sauce.
Farfalle with Artichokes, Peppers, and Almonds
Ground almonds take the place of pasta's usual parmesan, making this a good vegan choice. Trim raw artichokes down to the very tender hearts and slice them quite thin, so they're crisp but not chewy.