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A sauce made from artichoke hearts that is served over or stuffed into vegetables, added to pasta or rice, or served as a condiment for a variety of foods and appetizers.

A variety of pasta that is shaped like a very narrow twisted and rolled tube. If it is turned on end it looks like an "S" and is typically made into lengths of 5 cm.

Any sauce intended to season meats and vegetables to be grill cooked. Barbecue, teriyaki, mushroom, and garlic sauces are all examples of sauces used for grilling foods.

A sauce that generally serves as a base for other sauces to flavor meats and vegetables. It is made from a brown meat stock and thickened with cornstarch or roux (flour cooked with butter).

Named and formed into a shape similar to a bumblebee, this pasta is made for holding sauces. With two winged extensions coming out from each side a long round body that is cut in half, Bumbola Pasta is produced so the open body or oval of the pasta can be used to "catch" and retain sauces spread over the pasta.

A wooden utensil used to form ridges in pasta, such as for garganelli pasta or to help form the delicate balls for gnocchi, a dumpling-like creation common in Italy.

A stuffed pasta that is made into the shape of a half circle and crimpled along the edges. This pasta is made by cutting 3-inch diameter circles out of pasta dough, adding a teaspoon of filling to the center and then crimpling the edges securely to keep the filling from falling out.

A ribbon pasta that is typically hand twisted so that it is formed into a round, thick strand of pasta.

A rich sauce made with Marsala wine as a key ingredient is used to enhance the flavor of pasta, poultry, pork, veal, fish, and game.

Long strand pasta, which is made with whole-wheat and has a thickness similar to spaghetti. It has a rough surface, which helps it hold sauces better and absorb its flavor.

A short ribbon of pasta twisted into a shape resembling a screw or spring-like, corkscrew. Fusilli is best when it is boiled and served with a thick, heavy sauce.

Short lengths of triangular shaped pasta that is hollow through the center. Trenne pasta is 2 ¼ to 2 ½ inches in length.

Strands of pasta that are coiled into a shape resembling a spring. Similar to fusilli bucati, only spiralini is shorter and coiled closer together.

Long tube pasta that is slightly slimmer than a pencil and has a small hollowed out center. It is served in casseroles or with a heavy sauce.

Generally used to describe tiny bow tie shaped pasta, but it is sometimes used to describe a wide strand of pasta that has a wavy edge on one side.

Circles of pasta that are folded in half to form a half circle after the filling is added and then twisted to form the shape of a little hat.

Long thin pasta that is a smaller version of spaghetti. It is a good choice with light seafood sauces.

Long, round, thin strands of pasta, which are generally served with a cream or tomato sauce. It is one of the most commonly used pastas in the United States.

A cooking sauce common in India that is generally a mild flavored curry sauce seasoned with a variety of other ingredients.

A sweet and sour sauce that is prepared from a combination of dried plums and apricots, vinegar, sugar, and spices to be served as a condiment with cooked duck or pork.