The most popular types include penne, spaghetti, and macaroni.
Rigatoni is usually ridged, and the tube's end is square-cut like ziti, not diagonal like penne.
It is a key ingredient in penne alla vodka, although it may well have been a sauce before its popularization in the 1970s.
There is also pennoni (big quills), which is a wider version of penne.
It is larger than penne and ziti and sometimes slightly curved.
Traditionally, the sauce is served with spaghetti, although it also goes well with penne, bucatini, linguine and vermicelli.
Pastas served with this dish are typically smaller shapes, such as penne.
The cross-sectional shapes of pasta vary from simple bar or tube shapes (such as linguine or penne) to more elaborate extrusions (such as rotelle, fiori, or rotini).
