What to do with my dried pasta...
I got as a gift a bag of gourmet dried pasta that I'd like to use, but the shape has me stumped. They are tubes that are about two inches long with a diameter of about an inch. Not unlike a short, squat 35mm fim canister (for those of you who are old enough to remember them...). I am not sure what type of sauce to use with them -- they are too small to stuff. Any ideas? Thanks!!
Any kind of hearty and/or chunky sauce would work with those. You could do a mushroom ragù, for example, or a roasted eggplant sauce; pasta e fagioli, either with chickpeas or romano beans; or a modified pizzoccheri, using your short pasta instead of the traditional long buckwheat noodles.
Or, to keep it seasonal, you could toss them with roasted butternut squash, fresh sage or rosemary, toasted hazelnuts and shaved parmesan. (Mix in some of the pasta water to keep it from getting dry.)
That sounds like Paccheri, or maybe a Mezzi Paccheri. You can search online for recipes using that word. It looks like it is typically not stuffed, but they are boiled and then lay flat in a sauce. But there's no reason you couldn't stuff them if you want to make a baked pasta.
I found this basic recipe. He says it's a common prep for that pasta. Enjoy!