17 Lesser-Known Pasta Shapes Italians Still Reach For

You already know spaghetti and penne, but Italy’s pantry hides shapes that make sauces sing. These pastas were engineered for grip, texture, and that perfect saucy bite you chase at trattorias.

Try a few and you will feel your weeknight cooking jump a level without fancy tricks. Ready to discover the shapes Italians actually reach for at home?

1. Orecchiette

Orecchiette are little ear shapes with a natural cup that cradles sauce. You can feel the rim grip onto bits of sausage, greens, or tomatoes so every forkful tastes complete.

If you want a shape that rewards chunky sauces, this one delivers without fuss.

Try it with broccoli rabe, garlic, and chili for a slightly bitter, savory combo that sticks beautifully. The texture stays pleasantly chewy, making simple olive oil sauces feel special.

Toss in breadcrumbs for crunch and a handful of pecorino to finish.

Cooking tip: salt the water generously and keep the pan sauce loose. Scoop some pasta water to emulsify and swirl until glossy.

You will taste the difference.

2. Cavatelli

Cavatelli are small, slightly hollow ridges that hug sauce like a pro. Their shape makes thicker ragùs cling, so every bite feels meaty and satisfying.

Even a simple tomato sauce turns richer because it nestles into the grooves.

You will love them with sausage and fennel or a creamy bean and rosemary situation. The gentle chew pairs nicely with hearty greens too.

When tossing, add a splash of starchy water to make everything silky and cohesive.

They cook quickly and hold up well for leftovers. If making by hand, dust with semolina and flick to form that telltale pocket.

Finish with chili flakes and lemon zest for brightness.

3. Trofie

Trofie are short, twisted strands that catch pesto in every groove. In Liguria, they are the default for basil pesto with potatoes and green beans.

The twist lets the sauce emulsify around each noodle, so you taste herbs, cheese, and nuts together.

Boil potatoes and beans in the same pot for ease, then toss with pesto off the heat. You will get a creamy, vibrant coating without breaking the sauce.

A squeeze of lemon can brighten the basil beautifully.

The texture is tender with a pleasant bite, making even quick weeknight pesto feel intentional. Toasted pine nuts add crunch.

Finish with a light shower of grated Parmigiano or pecorino and a thread of good olive oil.

4. Malloreddus

Malloreddus, often called Sardinian gnocchetti, are ridged shells perfect for hearty sauces. They are small but sturdy, so sausage ragù or a saffron-kissed tomato sauce clings in the grooves.

The shape gives a satisfying chew that stands up to bold flavors.

Try browning sausage with fennel, onion, and a touch of chili. Deglaze with white wine, add tomato, and simmer until thick.

When you toss the pasta in, it drinks up the sauce like it was made for it.

Finish with pecorino sardo and a splash of pasta water for gloss. You will get a restaurant-level bowl with minimal drama.

Leftovers reheat beautifully without turning mushy.

5. Strozzapreti

Strozzapreti are long, hand-rolled twists that grab sauce like they mean it. The ridges and folds hold onto creamy mushrooms or rich meat ragù effortlessly.

Every bite feels saucy without drowning the pasta.

Sauté mushrooms until deeply browned, then add garlic, thyme, and a splash of cream. Toss in the strozzapreti with pasta water to create a glossy coating.

You will get layers of flavor that cling to the twists.

They are equally great with tomato and basil if you prefer lighter. A sprinkle of pecorino and black pepper finishes things cleanly.

Keep portions generous, because this shape disappears fast at the table.

6. Pici

Pici are thick, hand-rolled strands that bring rustic charm to simple sauces. Their thickness makes aglio e olio feel luxurious.

The chew is unapologetic, so you slow down and enjoy each twirl.

You will love them with garlicky olive oil, chili, and toasted breadcrumbs for crunch. A quick anchovy melt in the pan adds depth without fishiness.

Save starchy water to build a silky emulsion that hugs the noodles.

Pici also shine with cacio e pepe or tomato sugo. The shape resists overcooking, so it is forgiving for multitasking nights.

Finish with parsley, lemon zest, and a generous pour of good oil.

7. Casarecce

Casarecce are short, rolled curls with a central groove that traps sauce. Chunky tomato, eggplant, or pesto grips the twist so every bite has texture.

The shape feels playful without being fussy.

Roast eggplant until jammy, then toss with tomatoes, garlic, and capers. Fold in the casarecce with a splash of pasta water to glaze.

You will get a saucy, clingy finish that tastes bigger than the ingredients list.

They also pair brilliantly with pistachio pesto or sausage and peppers. Keep basil and pecorino nearby for a final lift.

It is the kind of weeknight bowl that feels like a small celebration.

8. Fusilli Lunghi

Fusilli lunghi are elongated spirals that look dramatic on the plate. The extended twist means maximal sauce contact, so even light tomato sauces cling deliciously.

They feel festive without extra work.

Try a spicy arrabbiata or roasted pepper sauce to highlight the coils. Twirl generously and let the ridges carry flavor to every bite.

You will notice how the shape holds heat and stays saucy longer.

They are fun for dinner parties because they look special with minimal plating. Break them in half if your pot is small.

Finish with olive oil, basil, and a snow of grated cheese for a satisfying finish.

9. Busiate

Busiate come from Sicily, shaped like spiraled cords that hold bold sauces. They shine with pesto alla Trapanese, a tomato-almond pesto that is vibrant and nutty.

The spiral surface grabs the coarse texture beautifully.

Pulse tomatoes, almonds, basil, garlic, and olive oil until rough and glossy. Toss with busiate and a splash of pasta water for body.

You will love how the nuts add creaminess without heavy dairy.

This pasta also pairs with pistachio pesto or swordfish and mint. The chew is lively, making each forkful satisfying.

Finish with crushed almonds and a drizzle of fruity olive oil for crunch and aroma.

10. Radiatori

Radiatori look like tiny radiators with stacked fins. Those ruffles trap thick sauces, melted cheese, or creamy vegetables so nothing slides off.

It is the shape you want when texture matters most.

Roast zucchini and peppers, then fold into a cheesy, peppery cream sauce. Toss with radiatori and watch the grooves load up.

You will get big flavor in every bite without over-saucing.

They make great pasta salads because ridges hold dressings well. Rinse only if going cold, otherwise keep the starch for cling.

Finish warm bowls with breadcrumbs fried in olive oil for crunch and contrast.

11. Garganelli

Garganelli are hand-rolled tubes with ridges, like penne’s artisanal cousin. The open ends and textured exterior make creamy sauces and ragù grip nicely.

They look elegant but feel cozy.

Simmer shallot, prosciutto, and peas in cream with Parmesan until glossy. Toss in the garganelli and swirl with pasta water to coat.

You will love the way sauce tucks into the tubes.

They also handle duck ragù or porcini beautifully. The bite stays springy, so the dish never feels heavy.

Finish with black pepper and a thread of olive oil for balance.

12. Paccheri

Paccheri are big, wide tubes that feel luxurious and substantial. They cradle seafood ragù, slow-cooked sauces, or baked fillings effortlessly.

Each tube becomes a little vessel for flavor.

Try a tomato-based seafood mix with shrimp and calamari, finished with parsley and lemon. Toss gently so the tubes stay intact.

You will love how the sauce pools inside for a burst with every bite.

Paccheri bake well too, layered with ricotta and spinach. The texture remains plush without getting gummy.

Serve on a warm plate and finish with olive oil for a sleek, restaurant-level feel.

13. Mafaldine

Mafaldine are flat ribbons with wavy edges that hold delicate sauces. The ruffles increase surface area, so butter, cream, or ragù coats evenly.

They look regal without trying.

Try a butter and sage sauce with lemon zest for lift. Toss in the hot pasta with starchy water until glossy.

You will notice how the waves keep sauce in place, giving balanced bites.

They also pair with slow-cooked meat sauces that seep into every fold. The texture feels plush, perfect for date nights at home.

Finish with finely grated cheese and black pepper for a clean, aromatic finish.

14. Lumache

Lumache, shaped like little snail shells, are built to hold sauce inside. Thick tomato or creamy cheese sauces find a cozy pocket in each piece.

You get a surprising burst of flavor when you bite down.

Sweat garlic in olive oil, add tomatoes, and simmer until sweet and thick. Toss with lumache so the shells fill themselves.

You will love the concentrated sauciness in every shell.

They excel in baked dishes with mozzarella and basil. The shape stays intact and pleasingly tender.

Finish with a drizzle of olive oil and a scatter of torn basil for freshness.

15. Ditalini

Ditalini are tiny tubes that excel in soups, especially pasta e fagioli. Their size makes spoonfuls balanced, with pasta, beans, and broth in each scoop.

It is comfort you can count on.

Cook beans with rosemary and garlic, then add tomatoes and stock. Stir in ditalini near the end so they stay al dente.

You will get a creamy, starchy broth as the pasta releases just enough starch.

They also work in chilled salads with tuna, olives, and lemon. Keep seasoning bold because the pieces are small.

Finish bowls with good olive oil and cracked pepper for warmth.