A little off topic here; my new favorite noodle to go with a rich Sunday grave with meatballs, or a great Ragu/Ragout is Cavatapi. It's a corkscrew shaped macaroni and pairs with rich tomato-based sauces. I love it with a chunky Ragu that has mushrooms, diced onion, Lots of basil, oregano, rosemary, and thyme, with a bit of black pepper, chopped, ripe red, and yellow bell pepper, and of course, garlic, and grated hard, Italian cheese. I like to put the uncooked noodles right into the sauce with an extra cup of water. The extra water rehydrates the noodles to al dente, and brings all the flavors together.
Seeeeya; Chief Longwind of the North