Tubular Pasta

Rigatoni, cannelloni and ziti are all tubular pastas, and taste great tossed in hearty tomato sauces, baked with lots of cheese or added to pasta salads. Rigatoni pairs perfectly with chickpeas, broccoli, lemon juice and garlic for a tasty dish anytime of year, while cannelloni stuffed with roasted carrots and butternut squash make for a delicious autumn dinner. We think ziti is best when baked with tomato sauce and plenty of ricotta, mozzarella and Parmesan cheeses. Whether you’re looking for a fast family-supper recipe or a light lunch idea, Food & Wine’s guide to tubular pasta has a recipe for every occasion.

Most Recent

Shortcut Baked Rigatoni with Meatballs

Rating: Unrated
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Dry pasta and meatballs get baked with mozzarella and marinara in this genius shortcut recipe. Slideshow: More Rigatoni Recipes 

Italian Pasta Salad

With a garlicky dressing, crisp vegetables, and stripes of salami and cheese, this pasta salad will be the hit of your next picnic or makes a great main-dish salad. Slideshow: More Pasta Salad Recipes 

Pasta with Salumi Bolognese

At Monteverde restaurant in Chicago, chef Sarah Grueneberg makes this playful and uber-flavorful play on Bolognese using cured meats. This is a great use for those leftover nubbins of charcuterie after a cocktail party.Slideshow: More Pasta Recipes

Bucatini is the New Black

All respect to the Roman original, but we love the ingenious riffs on bucatini popping up on menus from coast to coast. Here, four knockout variations from chefs who are reinventing the hollow noodle.

Preserved-Tomato Paccheri

Rather than make conventional tomato sauce, Missy Robbins, chef at Brooklyn’s Lilia, uses her preserving skills to marinate tomatoes in a mix of garlic, spices, citrus and olive oil. The result is a supple, incredibly flavorful coating for the thick, tubular paccheri pasta. It’s also versatile enough to match with red or white wine. Robbins loves the high-toned aromatics of La Miraja’s Le Masche Barbera d’Asti, but the generous fruit of Manni Nössing’s Kerner, a white from Alto Adige, plays equally well with the preserved tomatoes.Slideshow: Ziti Recipes

Mostaccioli

A hearty meat sauce, lots of melted cheese and pasta make this dish a crowd-pleaser. Mostaccioli, a smooth, tube-shaped pasta with angled ends, is the go-to here, but penne also works well. Slideshow: More Pasta Recipes 

More Tubular Pasta

Garganelli with Roasted Carrots, Peppers and Lemony Yogurt

At New York City's iconic, reopened Union Square Cafe, chef Carmen Quagliata enhances his colorful vegetarian pasta with Greek yogurt. You can sub in lots of other vegetables, based on the season.Slideshow: Vegetarian Pasta

Risotto-Style Penne with Tomatoes and Zucchini Blossoms

Rating: Unrated
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Fabio Trabocchi, an F&W Best New Chef, likes this unusual method of cooking pasta in the style of risotto to create a rich, silky sauce. "It works beautifully with small shapes like penne," he says. A really good imported slow-dried pasta will be quite porous, which allows it to soak up liquid bit by bit, just as rice does in risotto; it also means the pasta will maintain its shape as it becomes al dente. Slideshow:  More Penne Recipes 

Gluten-Free Penne with Curry-Roasted Cauliflower and Raisins

Rating: Unrated
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Rehydrated raisins pureed with lemon juice add just the right amount of sweetness to this healthy pasta dish. Slideshow: More Gluten-Free Recipes