The world of pasta shapes is vast with so many shapes and sizes, each with their own purpose and intended use. Thin strands go best with lighter sauces, while long flat strands go well with a more robust sauce. Shapes with ridges will help the sauce cling to the pasta, while shells will cup the sauce. And somehow, they each taste a bit different because of the shape, and the sauce each are paired with. I happen to adore gemelli pasta. The double strand coiled together holds the sauce well, with a toothsome texture.
This recipe come together quickly and is enjoyed by all ages. If you like your foods a bit more spicy, increase the pinch of red pepper flakes to the amount that will make you happy. This is not a saucy red sauce. The pasta carries just a blush of color from the tomato pasta. Much of the flavor comes from the sausage so buy one that you particularly enjoy.