This is a delicious recipe! And so easy!! I see many people have used different pasta shapes than rigatoni and thats quite fine. However, with this type of sauce (thick and chunky) you really want to avoid the thin noodle type pastas (like spaghetti or fettucini) as these pasta shapes are typically used with much thinner or just creamy sauces like your basic tomato or alfredo sauce. The chunky sauces like this one is work MUCH better with larger shaped pasta that have holes or nooks and crannies in them to "trap" the chunky sauce in. Perfect examples are fusilli, cavatelli, penne, bow ties, shells, rotini, or even elbow macaroni. Point is, the sauce gets trapped in these large holes so you get a taste of all the ingredients in every bite. If you use spaghetti or fettucini noodles, the cunky sauce just slides right off the pasta and you're left with a big pile of sauce at the end that you have to eat with no pasta. Hope this helps everyone out in finding the perfect pasta shape for your meal! Have fun with it!
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This is a delicious recipe! And so easy!! I see many people have used different pasta shapes...