Rigatoni

Rigatoni is a type of tubular pasta characterized by ridges on the exterior, helping the sauces stick to the pasta, while their hollow interior is also ideal for trapping the sauce on the inside, very suitable for thick and firm sauces. Their name is derived from the Italian rigato, meaning ridged or lined. Their shape makes them perfect for stuffing them. Pair rigatoni with thick meat or veggie sauces. You can also eat them just plainly boiled, with sauce, or you can use them in baked dishes, like casseroles. This is a dish that is sure to please the followers with delicious and attractive food.

This pasta variety is originally from Rome, although it is associated with southern and central Italy, and is a Sicilian favorite. Due to their large size, rigatoni is ideal for dishes with chunky tomato sauces, although they are also often used in baked dishes such as casseroles.

Country: Rome, Italy