O.K..... I would never have considered this recipe usually.
BUT with the family being on separate diets at the moment this just fitted the bill ...... with everyone. I used both normal and G.F. pasta, in this dish separately.... AND both G.F. and not loved it.
Another find from the Weekly Time's, although adapted to G.F. although I am posting as written.
NOTES FROM RECIPE--
There are reasons that pasta exists in so many forms: it's partly regional (Italian cities big and small always seem to have a specialty pasta), but it's also practical (certain pastas are best eaten with certain sauces).
And a brief over overview. of the recipe posted --
The general rule is that delicate noodles are for delicate sauces while heartier noodles are for heartier sauces. But similar to wine pairing, it's not always that simple.
Of course, these are guidelines, not rules, and you can play with combinations as you wish.
The way you cook pasta can also vary. Baking pasta in the oven, or cooking it in large pots of water are just two options. Some pasta can even be cooked risotto-style.
WHICH PASTA TO CHOOSE
Ridged tubes (penne, rigatoni). This is everyone's favourite pasta, a versatile shape that's a nice medium size and holds lots of sauce in its external ridges and internal hollows.
Corkscrews (fusilli). Fantastic with pesto, tomato or meat sauces. Like the ridged pastas, the advantage of the corkscrew shape is that it "catches" the sauce.
Hollow spaghetti (bucatini). These are essentially very long, thin straws. The classic sauce for these hearty pastas is all'amatriciana.
Spaghetti. Spaghetti is perfect with tomato-based marinara and bolognese sauces.
Flattened forms of spaghetti - pappardelle, fettucine, and linguine - come a close second.
Skinny spaghetti - angel-hair pasta - does best with thinner sauces, such as puttanesca.
Butterflies (farfalle, bow-tie pasta). This is perhaps the most fanciful of pasta shapes, best with a light-to-medium sauce or soup where the shape can stand out.
Macaroni. Though macaroni has a less-than-exotic image, this is perhaps the most versatile of pastas, good with sauces or baked in casseroles.
Stuffed pasta (ravioli, tortellini). Usually filled with cheese, meat, vegetables, or a combination thereof.
Tiny pasta (orzo, cous cous). Frequently seen in pasta salads, orzo is a small, rice-shaped pasta often found in the Greek lemon-egg soup called avgolemono.