We’re gonna start it off with a simple one-a step up from penne but still easier to find than some others on this list. These 11 options are a great place to start. Each type of pasta has its own way of embracing condiments ORECCHIETTE CAVATELLI STROZZAPRETE CASERECCE PENNE RIGATE RICCE SEDANINI RIGATI TUBETTINI.
Take it from a girl who never switched it up and somehow convinced herself pasta was boring: For a lasting relationship, diversify your collection. You might need to visit a specialty store or shop online to find pasta shapes of this variety, but in my opinion, it’s worth it. But if you can stand to branch out to something a little more interesting (with ruffles! folds! a unique shape!), you’ll be rewarded with a bowl that’s more engaging to eat and that plays with your favorite tried-and-true sauces in new and different ways. The classics are classic for good reason-namely, they’re versatile, widely available, and hardworking. Instead, I’m presenting a simple truth that’s proven itself again and again, with every new batch of carbs I boil: Fun pasta shapes are better than basic ones. I am not here to offer you a power ranking of pasta shapes from best to worst that is a personal system that only you can develop for yourself. With time (and lots of Parmesan), a hierarchy emerged. I ate bowls of big shapes, and small kitschy shapes, and rustic ones, and noodles, and stab-able shorties. For the next few months, I bought a new-to-me shape on every single grocery trip and then flipped endlessly through the Epi archives for sauce inspiration. So I made it my mission to expand my pasta horizons. There was variety to be had, if only I were willing to buy a different box. I had clearly dug myself so deep into a basic pasta trench that I couldn’t see out of it toward the myriad other shapes that would bring interest, excitement, and possibly even a strongly held opinion to my life. For Italians the multiplication of pasta shapes is not only a food tradition but one of the foundations of its material culture. I realized that I’d chosen a specific vibe at some point in the semi-recent past and not deviated, eating only tiny ears and big ol’ tubes for what felt like years. Boxes of orecchiette and rigatoni, orecchiette and rigatoni, over and over, filled a whole corner shelf. The range? Suffice to say, she did not have it. One look in my pantry was enough to explain exactly how I came to that conclusion.
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