It is a particularly versatile pasta shape that adapts well to various sauces with tomato or vegetables, but the most appropriate sauces are those based on meat: braised meat sauces, meat and mushroom sauces, beef and pork sauces, sausage sauces, or offal ragù. The classic recipe is with pajata (lamb intestines). However, all sauces that are liquid enough to enter the inside of the pasta and be collected by its grooves are recommended.