We'd been out to dinner the night before at an American seafood restaurant in Philly. They had an interesting sounding seafood penne pasta special so we tried it. It was okay, but just not quite right. A major problem was that the penne were not coated by the sauce, which was just abundantly dropped on top. In authentic pasta, a minimal amount of sauce is usually used to coat the surface of every piece of pastapasta shape and texture are in fact linked to the type of sauces which best accommodate each other in this sense. And the combination of ingredients in the sauce didn't seem to blend together into a flavor enhanced mixture.
So ms_ani rummaged through the fridge for something to throw together for a fresh pasta sauce, fusilli was the shape choice, and came up with this. It was far superior to the restaurant and the light bulb went on signaling part of the reason whythe sauce coatability, in contrast with the previous night's experience.