From pouring hot sauce to adding ketchup, here are the quirkiest ways Brits enjoy pasta – is your go-to on the list?

NOTHING beats a hearty bowl of pasta – but sometimes, the tried-and-tested recipes need an exciting twist.

This is why thousands of foodies in the UK have come up with their own takes on the popular dish, pouring mayonnaise and even mustard.

A poll of 2,000 adults found 46 per cent consider it a crime against to eat pasta without sauce, with one in six (16 per cent) having poured a tin of soup in to lubricate it.

While 19 per cent have opted to add soy sauce and 13 per cent have thrown in a tin of beans.

Other strange foods to add to pasta dishes to make it extra saucy included barbecue sauce, curry sauce and mustard.

The research was commissioned by Dolmio ahead of this year’s World Pasta Day on the 25th October.

Bart Kuzianik, chief sauce taster at the sauce brand, who dedicates more than 30 hours a month to perfecting pasta sauces, said: “What is pasta without the sauce?

”We’re here to remind customers that tasty sauces needn’t be a challenge.

“There’s a true art and science to finding the perfect harmony of ingredients, whether it’s classic tomato and basil, something spicy, or a creamy concoction.”

Of the 43 per cent who have eaten a portion of pasta completely plain, 27 per cent likened it to brushing your teeth without toothpaste and 20 per cent said it was similar to attending a party without music.

Bolognese, tomato and basil and pesto were the most ‘go-to’ sauces, followed by carbonara and a cheese sauce.

While cheese, chicken and beef or pork were the most frequent pairings with pasta according to the data from OnePoll.com.

It also emerged 22 per cent will regularly try new sauces and combinations when serving up a portion.

When it comes to pasta choice, spaghetti was the winner according to 42 per cent, followed by penne (34 per cent) and fusilli (27 per cent), with 28 per cent preferring fresh to dried.

And parmesan (30 per cent) won over cheddar (27 per cent) and mozzarella (14 per cent) as the best cheese accompaniment.

Expert sauce taster Bart Kuzianik’s tips for the best bolognese

The days are getting shorter and colder, which means only one thing – time to get all cosy inside with a warming bowl of bolognese.

And if you’re not sure how to nail the classic dish, expert Bart Kuzianik has come to rescue with three easy tips that will elevate your dinner in no time.

Pasta on the side? Never.

Always mix your pasta in with the mince and sauce before serving. This way, the pasta is coated in all those delicious flavours, giving you a perfect bite every time.

Cheese, please.

To change up the Bolognese game, different cheeses can completely transform the dish.

Pecorino packs a punch with its bold, aggressive flavour, while Parmigiano adds a rich, savoury touch. Mix and match for the ultimate cheesy showdown!

Pasta water is actually magic.

Here’s a secret: save a splash of pasta water before draining. Stirring it into the sauce helps create a silky-smooth texture, making the Bolognese even more delicious.