I've never been much of a fan of normal penne. Maybe it's too many horrid cold pasta salads in the past (a disgusting idea). I recently discovered penne mezze, a much smaller version, very nice too, and I've already mentioned the big pennone that I use in arrabbiata dishes. I tried a spicy, meaty dish with Mrs Steve using paccheri, but she couldn't handle it. Humph. One of our favourites is gigli which looks like little trumpets. It comes from Gragnano and cooks in seven minutes, and it's great with delicate fish dishes.