Cora
Cora Rigatoni Pasta
What it is
This is a package of rigatoni, a type of dry pasta made from durum wheat. Rigatoni is characterized by its large, tube-like shape with ridges running along the outside. The pasta is enriched, meaning certain nutrients have been added back after processing. It is designed to be cooked in boiling water until it reaches a tender yet firm texture, often referred to as al dente.
How people cook with it
Rigatoni is a versatile pasta shape that works well with a variety of sauces and preparations. Its hollow center and ridged exterior are excellent for holding onto chunky or thick sauces.
- Baked pasta dishes
- Hearty meat sauces
- Creamy casseroles
- Vegetable-forward meals
To prepare, bring a large pot of generously salted water to a rolling boil. Add the rigatoni and stir occasionally to prevent sticking. Cook according to package directions until the pasta is tender but still has a slight bite. Drain the pasta, reserving some of the cooking water. The rigatoni can then be combined with your chosen sauce, tossed with olive oil and vegetables, or incorporated into baked dishes. The reserved pasta water can be used to help emulsify and thicken sauces.
How it differs from similar foods
Rigatoni differs from other tube pastas like penne or ziti primarily in its size and the presence of ridges. Rigatoni is typically wider and shorter than ziti, and its pronounced ridges are more pronounced than those on penne. This shape makes it particularly good at capturing thicker, chunkier sauces.
Who it is for
Home cooks looking for a substantial pasta shape that can stand up to robust flavors and textures.
How to keep the rest
Store the unopened package of rigatoni in a cool, dry place, away from direct sunlight and moisture. Once opened, transfer any remaining pasta to an airtight container to maintain freshness and prevent it from absorbing odors or becoming stale. Properly stored, it will remain good for an extended period.