Bob wrote:
>
> I got a box of bucatini once, and found myself unable to come up with a
> recipe which takes advantage of its shape. Most sauce is too thick to
> permeate to the middle of the pasta. Is there some traditional use for it?
> My best guess at this point is that you're supposed to serve it in broth,
> like Japanese udon.
>
> Bob

A Greek friend of mine made an awesome dish with it once - maybe it
wasn't bucatini but the Greek equivalent. I'm not sure what the dish
was - it had a veal/beef sauce which contained (among othe rthings)
cinnamon, and was topped with a fluffy white-sauce-like cheesish layer.
It was great!

-L.