Pasta is probably the most versatile of foods. It is made into literally thousands of variations around the world. But the secret of pasta's variety isn't just in the many different shapes. By far the greatest variety in pasta dishes results from variations of the sauce or topping used to add flavor to the pasta. And even if we focus on primarily European variations, the choices are still too numerous to count. In this book, we have collected a virtual buffet of tastes and styles, for healthy appetites and light eaters; for those with simple tastes, and those with a passion for the exotic. Indeed pasta pleases everyone. A five-year-old with spaghetti and meatballs is enjoying his supper every bit as much as a dinner guest savoring truffles in wine sauce.

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