This is a unique cookbook—there isn’t a single picture of prepared food in the book. But there are lovely drawings of pasta — in fact, the book jacket unfolds into a poster. But, really, this book is about sauces to dress up pasta; that’s it! No meat courses, no desserts; just pasta and their sauces. Kennedy and Hildebrand believe the secret to serving great pasta is to pair the appropriate sauce with the right noodle. In order to review this book, I made five different dishes in one week (my husband was thrilled) and though I wasn’t able to find the exact pasta shaped called for, I did try to come close. I don’t know if the shape made the difference, but I do know the recipes were straight-forward, easy to prepare and delicious — all of them! Our favorite sauces? The Green Olive and Tomato sauce, the Tuna and Eggplant sauce and the Cabbage and Sausage sauce. Delicioso! ~Patti