This kind of pasta is a masterpiece
Big, tough, with an exceptional taste and a strong body which never overcook
I like them with a very simpla dressing made of tomato sauce (small tomatoes with olive oil, garlic and a taste of chili) mixed with fresh ricotta (sheep ricotta the better).
You can prepare the dressing during their cooking time and then mix together in a large fry pan (I normally use a wok to prepare dressings and always finish my pasta in it).
You can either enjoy it with a red wine like dolcetto or white wine like sauvignon (prosecco can be a good choice too) or, why not, a belgian "blanche" beer.