Elicoidali is a variety of Italian pasta that’s quite similar to the rigatoni. It’s larger in size and the ridges help retain the sauce for a better eating experience.  This recipe has a tomato and bell pepper sauce with Pecorino cheese for an amazing flavour.  The sauce also stays inside the pasta making each morsel a tasty delight.  It’s made with zucchini and eggplant that’s fried in olive oil.  A delicious vegetarian recipe.