On Apr 23, 6:44�pm, Melba's Jammin' >
wrote:
> Today is our wedding anniversary and we took in a flick ("Wild Hogs")
> and went to a quasi-Italian eatery nearby. *They had Mostaccioli on the
> menu described thusly: "Sausage, mushrooms, onions, garlic & spices
> tossed with penne and tomato sauce and baked with mozzarella." * Now,
> I'm thinkin' that mostaccioli is a type of pasta, not the finished dish. *
> May we have a vote, please, so that I can tell them they're wrong about
> that, too. *I had the Cappellini al Fresco, "Cappellini al Fresco
> Angel hair pasta tossed with fresh tomatoes, fresh basil, garlic and
> olive oil." *There was a fair amount of salt on the tomatoes, a lot of
> garlic (burp) and it was really good. *The waiter got a good tip in
> spite of referring to me as "the lady" when he took our order. *If he'd
> been asking Rob for my order, that would have been one thing, but the
> dufus was looking right at me. *"And what will the lady have?" *"Your
> head, Bucko."
>
> Mostaccioli: *finished dish or type of pasta? *You decide!

Mostaccioli is definitely a type of pasta (means little mustache), NOT
a dish, essentially the same as penne; either may be smooth or ridged
(rigati)... but generally mostasccioli is a smaller diameter and
shorter length... although I've discovered each brand makes pasta
shapes slightly different.

http://www.ilovepasta.org/shapes.html

http://www.professionalpasta.it/dir_1/go_1(1).htm

I don't think that dish you describe is even Italian, except that it's
a hodgepodge of unrelated ingredients, which make it more garbage, and
that would definitely make it a dago dish. hehe

I have a box of Price Chopper brand mostaccioli right here in front of
me, they are about 1/3 smaller than the Price Chopper brand penne that
I also have right here in front of me. Each are a one pound box but
the box of mostaccioli is also about 1/3 smaller than the penne box.

I hope your anniversary celebration was hog wild!

Sheldon