I, along with many others I've known, mix pasta with other culture's foods. Especially here, where Thais aren't usual pasta eaters, will mix like you have and although it's not traditional Italian, it's different, and they do blend well. I love Bucatini, and usually have it around. My girlfriend wasn't a real pasta lover, but she loved the meatballs I made, a recipe I got growing up around Italians my first 30 years in New Jersey, where many Italians moved to from Italy, and brought their recipes with them. This is why the NYC-New Jersey metro area has some of the best Italian food along with the pizzas there in the world. San Antonio and Austin have quite a few excellent restaurants run by native Italians also, and one had one of the best Chicken Marsala I've had, being my favorite dish along with Cacciatore and Parmigiana which I make myself occasionally. My Godfather's parents were from Sicily and her pasta sauce is still the best I ever tried, among hundreds. When I visit texas yearly, I bring back cheeses from Texas, real Italian from Italy. Parmesan and Pecorino Romano, and Asiago, along with Emmentaler and Gruyere from Switzerland. I like the difference between Romano and parmesan for different times and sauce combinations. HEB markets in Texas carry a load of imported foods from all European nations, especially Italy. I also bring back Pastina and Orzo, and you can use them in soups, but I just use spray butter on them, along with black pepper. Sauces too, and some jar sauces are excellent and HEB, along with Whole Foods Markets and other specialty stores and Italian markets carry imported sauces that I carry back in bubble wrap in my luggage when I visit home.
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