This shape is slightly twisted with ridges that hold sauce very well.
Similar to rigatoni and mille righe pasta, tortiglioni stand out for the curvature of their ridges that put them into the family of fusilli (along with eliche, riccioli and other gemelli).
Tortiglioni are a traditional gastronomic speciality of southern Italy, although this shape has now become indispensable in the pasta industry and one of the best sold in Italy.
Tortiglioni are traditionally used with tomato sauces, especially spicy ones such as the Roman all’arrabbiata condiment and ragù with lamb or pork. They also lend themselves very well baked au gratin with bechamel, mozzarella and vegetables.