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Beyond bolognese: A primer to 6 delectable, lesser-known pasta sauces that deserve some love

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Many are familiar with the customary stalwarts of the Italian and Italian-American pasta sauce lexicon, from bolognese and amatriciana all the way to vodka and alfredo. However, some exponentially delicious sauces have "fallen through the cracks" in terms of cultural and culinary appeal — and it's time that that changes.

The interplay between pasta and sauce can be a marvelous thing. Pasta dishes, at their core, strike a perfect harmony between sauce, pasta and garnishes. The disparate components should work in tandem — allowing for a final dish that is greater than the sum of its parts.

While some dishes are referred to as their sauce first and foremost (like primavera, cacio e pepe or carbonara), others are very dependent on the noodle primarily, like spaghetti and meatballs.

Furthermore, some sauces more or less require a particular pasta shape or type in order to be properly enjoyed; for example, I primarily eat bolognese with orecchiette, the little 'ears' filling up with copious amounts of sauce and positively walloped with grated cheese. Another "genre," if you will, is stuffed pasta — ravioli, cannelloni, manicotto, tortellini and tortelloni and agnolotti — which are excellent, but aren't necessarily the kinds of pasta you'd eat on a daily basis.

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One of the first, if not the first, recipes I ever mastered was Rachael Ray's Gemelli with Roasted Red Pepper Sauce. The brightness and pungency of the pepper-laced tomato sauce, the chew of the pasta, the........

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