Vices
Al Dente
More Pasta Shapes We Adore
All pasta has a purpose.
BUCATINI
Similar to spaghetti, but it’s a hollow tube, which means more surface area for the sauce to cover and a heartier texture. The best-known bucatini preparation is all'amatriciana, a hearty sauce, with guanciale (pork cheek), Pecorino Romano cheese, tomatoes, and onions, but it goes well with any thick, hearty sauce.
ORECCHIETTE
The name literally translates to “little ears,” but a better way to think of them is as little cups — which makes them all the better to scoop up sauce, cheese, olive oil, melted butter, or anything else. It’s a great pasta to maximize flavor, however it’s prepared.
STROZZAPRETI
Usually hand-rolled, this not-quite-tubular short noodle is popular in areas of central Italy like Tuscany and Umbria. It’s commonly served with meat-based sauces, but it also pairs beautifully with a hearty marinara, and it commonly accompanies seafood dishes as well. And it has a great name — it literally translates to “priest strangler!”
CAMPANELLE
It bears a slight resemblance to fusilli, but campanelle is actually cone-shaped with a ruffled edge. It has a fabulous texture and that cone (or bell, since campanelle translates to “little bell”) holds the sauce, so the flavor of even a thin tomato sauce gets amplified. But the best way to serve it is with a thick, hearty sauce like a ragu.
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