I like penne if I'm using a sauce that I'm starch-bonding to the pasta by baking or something similar. Rotini all the way for wet, oil-based builds.
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Hmmm interesting *adjust glasses, scribbles notes* I would need direct observation to be certain, but I do presume your sauce is too fluid - should be way more (sorry for the technical terms) goopy and pulpy.
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I like shells... they capture a good portion of sauce but it doesn’t hush like penne...
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Everyone has a little box in their lives they can slide off the shelf sometimes, and into which they can whisper, "there must be order!" and the ranks of penne salute as one.
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That’s why I only dress penne with light sauces like pesto or just toss it with olive oil/garlic/veggies/sausage. And lots of parmigiano! Can you tell I’m hungry rn

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ur making *me* hungry
End of conversation
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