Originally Posted by
bensyd
Yeah, I prefer penne (specifically the rigate typem which is sort of roughed up so holds a sauce even better) for marinara. And for oil based stuff or something like carbonara then I'd use spaghetti. .
Originally Posted by
kipper
I agree. I much prefer penne and some of the shaped pastas for marinara.
Discovering that different pastas hold sauces differently changed my pasta experience a few years ago. I often still have to Google the matchups, but it makes a difference. Last night I made bucatini with an olive oil sauce (EV olive oil, pasta water, crushed red pepper, anchovy paste, shallots, garlic, parsley) and shrimp. Grated parm. I had only used bucatini in carbonara previously, but this was a good combo.