Mostaccioli, known in Italy as ‘penne lisce’, are a specialty of the Campania Region in Southern Italy, which includes the cities of Naples, Capri and Sorrento. This pasta is smooth in texture, tube-shaped with angled ends cut to resemble a quill or pen point.
Without realizing it, the pasta shape we choose plays an important role in the outcome of the dish. Long or short, smooth or ridged, thick or thin, with or without curves and crevices, different shapes of pasta capture sauce differently.
Shaped pastas pair well with sauces that have some texture. The crevices and twists will give pieces of meat and veggies a place to nestle into.
Short tubular pastas are great for sauces that are thick and chunky.
Long, thin, dried pasta need lots of lubrication. Olive-oil based sauces will coat, but not drown the pasta. The thicker pasta, like fettuccine can stand up to cream sauces and ragus. If your adding vegetables or herbs, cut them string-like rather than in cubes for ease in blending them.
This is a quick, low-cost meal but has good flavor.