Sagne are two different pasta shapes: either flat cut pieces of pasta, or ribbons rolled into spiral tresses (sagne incannulate). Sagnatelle and sagnette are the smaller version.
Often topped with ceci (chickpeas), and/or mussels, or tomato sauce, or ragú with pork. In the Abruzzo, you may get them with beans, garlic and chilis: sagne e fagioli.
Images by: Fabiana