Image of a bowl of tubular spaghetti, yes you read correctly with the finest selection of mushrooms hand picked from my backyard. Topped with a sliver of finger skin (I swear it was only a little bit. Promise) with fresh garlic.
When one isa eating ze pasta one must speaka Italiano though ze entirety of ze meal no.
If you cook it until it's about 85% cooked, then finish the cooking in a gently simmering sauce, you should indeed have sauce up your tube.. er, so to speak. Sauce source: me, who makes bucatini for work every so often. It's actually my favourite long pasta, but not everyone likes the same things :)
I am so sorry but I can't understand how anyone enjoys the mouth feel of tubular pasta?? It feels too thick and chewy even cooked al dente. Like, good forbid i say it, tinned spaghetti.