I like to experiment with different kinds of pasta and I wanted to recommend one that I found at the Western in Mountain Brook. It holds sauce really well and has a great bite to it. I made my quick pasta and sauce dish, which is:
1 -1/2 lb ground chuck, drained
1 large jar Ragu Traditional sauce
pasta, cooked al dente
fresh parmesan cheese for topping
This is quick and easy, and this rosette pasta was especially good in it.