I get used to asked by those asking me to which Pasta goes with what sort of sauce and does it matter.
The advice I usually give is be experimental use three shapes or designs to use with any recipes.
I would consider looking at those different shapes besides Penne and Fusilli fine to use but did you know over hundreds designs every year or so.
The rules and their are rules but please of course why not be brave and consider some others to use.
As a rule these are the guide lines.
1. Long smooth types of Pasta Spaghetti, Bucatini are ideal for oil based light home made sauces simpler the better.
Tomatoes and simple garlic olive oil be an example with veggies of your choice.
Linguini ideal different choice to use instead of Spaghetti .
2. Egg Pasta such as Fettuccine, Tagliatelle suits creamy sauces .
With Mascarpone Ricotta added Tomato based.
Useful Salmon fish goes well with these types of Pasta.
Or those with vegetables small but not large that can hold the sauce.
3. These my favourites tubular ones so many to choose from.
Used in Ragu Stews and recipes chunky vegetables. Tomato based. Examples as well Rigatoni, Penne.
Others include Conchiglie, Lumaconi, Orecchiette, Pipe Rigate, Elicoidali, Chifferini, Macaroni, just a few.
4. Others to use mix of Sauces fun shapes Rotelle, Fusilli, Farfalle.
I would recommend the best priced Italian brands I find better quality.
Note recall many disasters with those rung me in panic using own brand Pasta from stores supermarket.
I buy whole meal need to cook little longer but better for you.
I thought give you some names of what the Pasta whom you buy described why called.
Spaghetti String
Tagliatelle to cut from Italian Tagliare to cut.
Ziti old word Fiancée used to serve at wedding feasts
Farfalle Butterfly or bow ties Italian cravatta a farfalle.
Conchiglie shells
Eliche screws propellers.
Fusilli corkscrew
Lumanche snail shells.
Linguine little tongues
Penne tip of a pen.
Vermicelli little worms.
Thank you for reading.