The pasta shape called Elicoidali is similar to penne but a bit thicker and slightly curved. Their ridges exhibit a distinct helix pattern hence the pasta’s name.  

Their tubular shape and ridges make them perfect for both light and heavy sauces incorporating meat and vegetables.

Here I have folded them through sauce made with sour cream, pasta water, lots of Parmigiano-Reggiano and pecorino:

Enjoy,

PK

Here are some more pasta shape and pasta recipe posts.