Orecchiette — "little ears" — from Puglia, where the shape exists for a reason: those small cups grab chunky sauce, and the rough surface holds onto it. This is the I Sapori del Vallo Sapori Antichi version. Cook them in heavily salted water and pair with the classic Pugliese combo of broccoli rabe, garlic, anchovy, and chili. Sausage and tomato also works. So does olive oil, pecorino, and not much else.