The concave cut of orecchiette, which means “little ears” in Italian, makes it perfect for capturing chunky meat or vegetable sauces. Originating from the southern Puglia region, orecchiette is popular all over Italy today. Thin around the edges and thicker in the middle, it has a pleasant extra “bite” that makes it a satisfying choice with a variety of dishes. Try it sautéed in olive oil with broccoli rabe and sausage.