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
Thomas J. Story
In this tasty dish, chef Samin Nosrat shows how to make orecchiette from scratch. For the sauce, she cooks down half the tomatoes into a savory jam, then adds fresh ones at the end. “I like to layer flavors, to have two levels of deliciousness.” If you can’t find ricotta salata, fresh ricotta works well too—just drain it and stir in some salt.