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Sauces & Shapes: Pasta the Italian Way Hardcover – October 14, 2013

by Oretta Zanini De Vita (Author), Maureen B. Fant (Author)

28 customer reviews

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Winner of the International Association of Culinary Association (IACP) Award

The indispensable cookbook for genuine Italian sauces and the traditional pasta shapes that go with them.

Pasta is so universally popular in the United States that it can justifiably be called an American food. This book makes the case for keeping it Italian with recipes for sauces and soups as cooked in Italian homes today. There are authentic versions of such favorites as carbonara, bolognese, marinara, and Alfredo, as well as plenty of unusual but no less traditional sauces, based on roasts, ribs, rabbit, clams, eggplant, arugula, and mushrooms, to name but a few.

Anyone who cooks or eats pasta needs this book. The straightforward recipes are easy enough for the inexperienced, but even professional chefs will grasp the elegance of their simplicity.

Cooking pasta the Italian way means:

Keep your eye on the pot, not the clock.
Respect tradition, but don’t be a slave to it.
Choose a compatible pasta shape for your sauce or soup, but remember they aren’t matched by computer. (And that angel hair goes with broth, not sauce.)
Use the best ingredients you can find―and you can find plenty on the Internet.
Resist the urge to embellish, add, or substitute. But minor variations usually enhance a dish.
How much salt? Don’t ask, taste!

Serving and eating pasta the Italian way means:

Use a spoon for soup, not for twirling spaghetti.
Learn to twirl; never cut.
Never add too much cheese, and often add none at all.
Toss the cheese and pasta before adding the sauce.
Warm the dishes.Serve pasta alone. The salad comes after.
To be perfectly proper, use a plate, not a bowl.

The authors are reluctant to compromise because they know how good well-made pasta can be. But they keep their sense of humor and are sympathetic to all well-intentioned readers.

24 pages of color photographs; black-and-white drawings

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Editorial Reviews

From Publishers Weekly

Starred Review. Picking up where the Encyclopedia of Pasta (2009) left off, this manifesto on Italian noodles is meant to provide recipes for home cooks preparing dishes in modern kitchens. While the previous work focused on cataloguing and describing Italian pasta, this book is meant to help those out outside of Italy cook like Italians. With sections on every step of making pasta dishes—e.g., the types of wheat employed, the various forms and how to create them, how to cook the noodles properly, when and how to add sauce, which ingredients to have in the pantry, and which equipment is necessary to get the best results—every aspect of making one of the world's favorite comfort foods is covered. Of course, no noodle would be complete without the right condimento (anything that goes on a noodle), and this cookbook covers those in great detail as well. From last-minute sauces, made primarily with ingredients one has lying around, to fresh vegetable, herb, and mushroom sauces, selected based on which ingredients are in season; fish and seafood sauces; and meat sauces, you can go months without ever repeating a dish. The book also contains helpful hints, like which sauces taste better when prepared a day before serving and which wines pair well with each dish. (Oct.)

From Booklist

Each author unquestionably expert in the history and culture of pasta, Zanini de Vita and Fant open up the secrets of Italian pasta cookery. The most familiar of Italian dishes and soul of the Italian table, pasta in its many forms holds Americans of all ages in thrall with its versatility and mass appeal. But many Americans freeze up when confronted with an unusual pasta shape or a novel sauce, and they wonder how properly to match the right sauce with the right pasta, fearing they may violate some hallowed tradition. The authors offer a host of sauces to accompany both fresh and dried pastas, and for each they list the pasta shapes to best complement the sauce in perfect harmony. Cooks wanting to achieve their own pasta shapes get complete instructions for handmade egg pasta and plain flour-and-water versions. --Mark Knoblauch

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Product details

Hardcover: 400 pages
Publisher: W. W. Norton & Company; 1st edition (October 14, 2013)
Language: English
ISBN-10: 0393082431
ISBN-13: 978-0393082432
Product Dimensions: 8.4 x 1.4 x 10.3 inches
Shipping Weight: 2.5 pounds (View shipping rates and policies)
Average Customer Review: 28 customer reviews
Amazon Best Sellers Rank: #347,827 in Books (See Top 100 in Books)
- #101 in Books > Cookbooks, Food & Wine > Cooking by Ingredient > Pasta & Noodles
- #305 in Books > Cookbooks, Food & Wine > Italian Cooking
- #1238 in Books > Cookbooks, Food & Wine > Regional & International > European

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Toni Vicalvi

For anyone who has a real interest in cooking

June 24, 2014

Verified Purchase

This is a book you have to READ not just grab recipes from. I LOVE this book. If you want to learn about Italians' idea of pasta this it the book for you. It's not about the shapes or the sauces but a philosophy of flavor that can teach things to be used in anything you cook. These women have opinions and they state them without being snarky or condescending. I've learned a whole new way of thinking about what I cook. Very glad I bought it.

12 people found this helpful13 people found this helpful

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Mrs. Bill

... to cook for friends - she thought it was great! she opened it by accident to one of ...

August 31, 2014

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got this as a gift for an Italian friend who loves to cook for friends - she thought it was great! she opened it by accident to one of her favorite family recipes - a great choice for a reader who is also a foodie -

5 people found this helpful6 people found this helpful

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Kindle Customer

A good reading book as well as cookbook

February 26, 2018

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All of the photographs are at the end, so this book tells more than shows. However, the breadth of material covered is broad, the tone is intimate and chatty.

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Roberta W DeSanto

Really good

February 27, 2018

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Real Italian - great reipies. Loved the ones I have tried so far.

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Sam C.

Five Stars

June 5, 2018

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One of my favorite Italian cookbooks. Clear and written with obvious expertise. A standout in a crowded field.

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Carl Conger

Great Book!

March 2, 2014

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I love pasta, but have gotten into a rut in terms of how to prepare it. This book has many great ideas and teaches how to select various shapes and sizes of pasta depending upon the sauce being used.

4 people found this helpful5 people found this helpful

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frances

wonderful!

January 9, 2014

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delighted with this fabulous book! the recipes are excellent and easy to follow and the descriptions are mouthwatering and fun too! perfect!

7 people found this helpful8 people found this helpful

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Judith Halfacre

Five Stars

April 2, 2018

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I would buy this book again.

One person found this helpful

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