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My grocery store finally started carrying that new Cascatelli pasta shape. They also had swordfish on sale, so decided I to make Daniel Gritzer's Rigatoni Con Pesce Spade recipe a go. Both of them are worth a try!
I don’t cook a ton of pasta at home, so at this point I’m just glad I got to try it without having to buy six pounds of it online. They definitely got a lot of hype, but I can see the shape working in the right saucy dish.
I imagine given their reputation of absorbing a lot sauce, a light thin sauce is probably what they are good at IMO. (correct me if i am wrong, please)
So basically exactly what you have here! Kudos!