Grocery
Rigatoni Pasta
What it is
This is a type of dried pasta made from durum wheat semolina. It is shaped into short, wide tubes with ridges along the outside. The pasta is enriched, meaning certain nutrients have been added back after processing. Rigatoni is a staple in many kitchens, offering a satisfying texture and ability to hold sauces.
How people cook with it
Rigatoni is a versatile pasta shape that works well in a variety of dishes. Its tubular form and ridged surface are ideal for capturing and holding sauces.
- Baked pasta dishes
- Hearty meat sauces
- Creamy cheese sauces
- Vegetable-based sauces
To cook rigatoni, bring a large pot of generously salted water to a rolling boil. Add the pasta and stir occasionally to prevent sticking. Cook according to package directions until al dente, which means it should be tender but still have a slight bite. Drain the pasta well, reserving some of the cooking water. Toss immediately with your desired sauce, adding a little pasta water if needed to achieve the right consistency. It is excellent in baked casseroles where it holds its shape.
How it differs from similar foods
Rigatoni differs from other pasta shapes due to its large, ridged tubes. These ridges provide more surface area for sauce to cling to compared to smoother pasta like penne or ziti. Its substantial size also makes it a good choice for heartier, chunkier sauces.
Who it is for
Home cooks looking for a sturdy pasta shape that pairs well with robust flavors and can withstand baking.
How to keep the rest
Store uncooked rigatoni in a cool, dry place in its original packaging or an airtight container. Properly stored, it can last for a long time. Once cooked, refrigerate any leftovers within two hours and consume within three to four days.