11 Types Of Pasta That Taste Better Than Spaghetti
The right noodles can make your go-to weeknight dinner taste EVEN BETTER.
Choosing a pasta is a bigger decision than it may seem. Some noodles are meant to hold heavy sauces—others are meant to just be a light vehicle for lower-key seasoning. The thickness and shape of each one varies greatly and with that comes a lot of possibilities.
And while you may very well reach to spaghetti every time as it's a classic go-to (bolognese, marinara, meatballs—it just always works!), you've been neglecting tons of other pasta that may better serve you and your sauce and flavor needs. From cavatappi to mafalda and from bucatini to orecchiete, here's a comprehensive round-up of non-spaghetti noodles and why they may work even better for you, as well as some information on which recipes to try with each kind.
Cavatappi
These corkscrew spirals are like the sprinkles of the pasta world: They make any dish seem a little more fun. (Bonus: The ridges on the pasta mean that cheesy, creamy sauces won't slip right off the noodles.)
Try it in: Buffalo-Ranch Alfredo
Gigli
Just because this pasta shares its name with the 2003 Jennifer Lopez-Ben Affleck flop doesn't mean you should dismiss it as rubbish too. This frilled pasta—also known as Campanelle—has a cone-like shape and a ruffled edge, making it ideal for scooping up heavy sauces.
Try it in: Baked Caprese Pasta
Orecchiette
This pasta's named for its "little ears"—which is a little gross to think about as you chew on it—but that shape's spectacular for cupping crumbled cheeses, ground beef or finely chopped vegetables.
Try it in: Pesto, Feta and Cherry Tomato Pasta Salad
Radiatori
If you can never get enough gooey, melty cheese in every bite, you need to substitute radiatori in your favorite casserole or bake. Those frills aren't just fancy; they catch everything.
Try it in: Table for Two Blog's Spicy Sausage Pasta
Gemelli
Come on, baby, let's do the twist. And by 'twist,' we mean use this twisted gemelli instead of rotini or penne in your favorite pasta dishes, because you like to live dangerously.
Try it in: Healthy Tomato and Broccoli Pasta
Bucatini
You might be quick to dismiss this for plain old spaghetti, and if so, you're missing out. Bucatini is a long, hollow pasta that's perfect for thin, tomato-based sauces: When you toss it, the sauce's flavor drips into the center of the pasta, infusing every bite.
Try it in: Baker By Nature's One-Pan Tomato Basil Pasta
Pappardelle
If you're craving lasagna but don't want to deal with the hassle of layering a casserole dish, try pappardelle. These soft, wide noodles have a similar texture and make your go-to spaghetti sauce seem like a whole new dish.
Try it with: Turkey Bolognese
Mafalda
These noodles are almost as ruffled as Prince's shirts during his Purple Rain days. That makes them incredible at catching crushed tomatoes, herbs and heavy cream sauces.
Try it in: Mafalda with Lamb and Mint (shown) or Lasagna Soup
Ditalini or Tubetti
This tiny, tubular pasta seems designed purely for kindergarten macaroni necklaces, but it turns out it has a second, better use: Making just about any soup a little heartier without turning it into a total carb-fest.
Try it in: Cooking Classy's Olive Garden-inspired Pasta e Fagioli
Rigatoni
Anyone who loves stuffed shells needs to add rigatoni bakes to their repertoire ASAP. They're less of a time-suck to make, and the long, hollow noodles and ridged edges are great for gooey cheeses and chunky sauces.
Try it in: Baked Rigatoni with Bacon and Broccoli
Cavatelli
If you want to make your meal a little heartier, go for cavatelli. It's chewier than your typical pastas, making it a perfect stand-in for any dish that calls for gnocchi.
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