Often considered a plain base for boldly flavored sauces, the pasta itself can shine without overpowering the sauce in a recipe if you cook it in stock or broth.

While chicken broth offers a subtle flavor that isn’t overwhelming, you can also use other types of broth, like vegetable broth, depending on the sauce and protein you plan to use.

Pasta cooked in milk pairs well with sauces or dressings containing milk, cream, or other dairy products, but it may not complement lighter sauces or toppings as effectively.

Fettucini alfredo, penne ala vodka, pasta primavera, mac and cheese, and creamy pasta salads are some of the many recipes that pair perfectly with milk-cooked pasta.

When you cook pasta directly in pasta sauce, it lightly flavors the pasta and reduces cleanup, with the starchy pasta thickening the sauce as it cooks.

While you can cook your pasta in a large pot of classic tomato sauce or creamy pasta sauce, a lighter butter sauce may require extra liquid to cook the pasta effectively.

Just like adding wine to sauces, cooking pasta in white wines, preferably wines like Pinot Grigio and unoaked Chardonnay, acts as a flavor booster for the entire recipe.

White wine goes best with creamy dishes, seafood, and chicken recipes, but you won’t want to use it if you’re adding your pasta to a red sauce or serving it with beef.

Cooking pasta in red wine adds flavor and acidity. It’s a great option for recipes that you’d typically pair with a glass of red wine, such as spaghetti Bolognese.

After cooking your pasta in red wine, be sure to add a small amount of the starchy wine to your pasta sauce to enhance its flavor and thicken the mixture.