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All sorts of pasta can be used, from thin sheets of lasagne to stubby penne or rigatoni.
Garganelli pasta is like penne but the tube is ridged so it holds more sauce.
I usually try to order the penne pasta at Italian restaurants because they tend to give you less than if you order the longer noodles, especially the angelhair pasta.
There's a very simple, effective penne pasta tossed with Italian sausage in a basil-flecked tomato cream; at $6 it's enough to share.
If you don't have any corkscrew-shaped fusilli, then quill-like penne or almost any tubular pasta is just as good.
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