I actually quite like Fusilli (although I know it as Rotini). And really I meant to say penne rigate, i.e. penne with ridges. Penne Lisce and Ziti are C tier at best. Fusilli and Penne Rigate both have sauce-friendly shapes.

Personally, I like my pastas cylindrical because the sauce can take advantage of the topology of the noodle (it has a hole where the sauce can go inside). It seems like Fusilli attempts to solve the problem with a simpler topology, i.e. by basically twisting a flat noodle. And it does a great job at it!