Meat Ragus:  Sturdy pasta shapes pair beautifully with rich sauces:  Fettuccini, Tagliatelle, Rigatone Rigato, Fusilli Bucati Spirili, Mafalde,  and Pancheri are among the favored shapes

Fish/Seafood:  Pair with shapes that match your sauce’s weight.  Use long, flat strands like linguine or spaghetti for light, olive oil-based sauces. For thick, chunky seafood sauces with large pieces of fish, choose sturdy, wide shapes like rigatone, paccheri, penne or fettuccine