A popular southern Italian shape, larger than penne but cut straight across. The question is: what can't this pasta do?
Lather it in a spicy tomato sauce with a touch of cream, or imbuepecorino and pancetta (Gricia) until silken and rich as they do in Rome. Go old school and fling tomatoes, sardines, fennel and breadcrumbs as they might do in Sicily. Or roast then puree a butternut squash, season generously with salt, pepper, then coat the pasta with sauce and more olive oil. The choice is yours.