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Mmmhmm, let's talk pasta. If you think there's only one type of pasta, then honey, you clearly haven't been to Italy. There's a whole world of pasta shapes and sizes out there that deserve your attention.
Spaghetti who?
First we have the classic spaghetti, thin and long like my patience waiting in line at the DMV. But don't be fooled, there's more to the pasta world than just spaghetti. Have you tried fusilli? It's like a springy curly cue, perfect for holding onto sauce. Or how about penne, with its tube-like shape ready to embrace any saucy goodness it comes across. And let's not forget about rigatoni, with its ridges that trap sauce like a criminal trapped by the long arm of the law.

Bucatini, you say?
But wait, there's more! Ever heard of bucatini? It's like spaghetti's thick cousin, with a hole running through its center perfect for capturing chunky sauce. And speaking of chunky, we have farfalle, also known as bow tie pasta, ready to add a little bit of class to any meal. And let's not forget about gnocchi, small pillows of potato goodness that make your mouth want to sing.

Get cooking
Now that you know the different types of pasta out there, it's time to get cooking! Here's a simple recipe using your favourite pasta shape:
Penne Arrabbiata Recipe
Ingredients:
- 1 pound penne pasta
- 1 large can of tomatoes
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon red pepper flakes
- Salt and pepper to taste
Instructions:
- Cook the pasta in a large pot of salted, boiling water until al dente. Reserve 1 cup of pasta water.
- In a large pan over medium heat, saute the onion and garlic in olive oil until softened.
- Add the can of tomatoes, red pepper flakes, salt, and pepper. Let the sauce simmer for 20 minutes.
- Add the cooked pasta and pasta water to the pan with the sauce. Toss to coat.
- Serve hot with freshly grated parmesan cheese.
See? Cooking pasta is easy as pie. Or should I say, easy as penne arrabbiata. Now go out there and try a new type of pasta, your taste buds will thank you.
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MY RECIPE

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