Which pasta type is commonly used in creamy sauces and soups?

Cavatappi is the correct choice for pasta commonly used in creamy sauces and soups due to its unique spiral shape and hollow center, which allows it to hold onto sauces more effectively. This texture creates a delightful mouthfeel and enhances the overall flavor experience with each bite, making it ideal for creamy preparations that benefit from the pasta capturing and clinging to the sauce.

The other pasta types listed, while versatile, do not possess the same qualities that lend themselves so well to creamy applications. Pappardelle, for example, is a wide, flat pasta that is excellent for hearty sauces but may not hold as much creaminess in the same way as cavatappi. Paccheri, a large tubular pasta, can be used in a similar manner, but its size and shape are often better suited for chunky sauces or fillings. Gluten-free rotini is designed to mimic the spiral shape of traditional pasta, offering a viable option for those with dietary restrictions, but the word "gluten-free" does not inherently make it the best choice for creamy sauces.

Overall, cavatappi's ability to catch and hold cream sauces makes it the most suitable option for these types of dishes.