Mostaccioli also works well in a pasta bake. Now take your rigatoni with its crafted ridges. This is best served with chunkier sauces where the grooves invite the sauce to cling to the outside.

One of the pastry shops I visited in Otranto was selling ‘mostaccioli’, diamond-shaped ... (not to be confused with the tube-shaped pasta of the same name). They are rich and spicy with ...