Tre Mari カサレッチェ

The shape really holds onto sauce beautifully, and it's imported from Italy so you get that authentic texture without overcooking. I've already gone through two boxes this month, it's become my go-to for a quick weeknight dinner.

This caserecce has a perfect chewiness that stands up to hearty sauces without getting mushy. Cooking it al dente gives you that rustic, satisfying bite you’d expect from a proper Italian pasta.

The ridged texture of this pasta holds onto sauce way better than any flat noodle I've tried, and it's got that chewy bite that feels genuinely Italian. Cooked it for exactly the time on the box and it came out al dente, no guessing involved. This is my new pantry staple for Sunday ragù nights.