Cream sauces are used for vegetables, eggs, fish, poultry, hot hors d'oeuvres, and for dishes which are to be gratineed.

A lemon sauce might need less lemon and more seasoning. Tomato sauce holds up well, while delicate cream sauces just seem bland.

Suggested use: suitable for chunky tomato sauces, pesto & cream sauces, this versatile pasta holds up just as well in baked dishes as it does in pasta salads.