Grocery
Rigatoni Pasta
What it is
This is a type of dried pasta shaped into large, ridged tubes. The ridges are designed to hold sauces well. Rigatoni is a popular choice for many Italian-inspired dishes. It is made from durum wheat semolina and water. This pasta is a staple in many kitchens.
How people cook with it
Rigatoni is a versatile pasta shape that works well with a variety of sauces and ingredients.
- Baked pasta dishes
- Hearty meat sauces
- Creamy vegetable sauces
- Pasta salads
To cook rigatoni, bring a large pot of salted water to a rolling boil. Add the pasta and stir occasionally to prevent sticking. Cook according to package directions, typically 10-12 minutes, until al dente. Drain the pasta, reserving some of the cooking water. Toss immediately with your favorite sauce, adding a splash of the reserved pasta water if needed to help the sauce coat the rigatoni evenly. It can also be used in baked dishes where it will continue to cook and absorb flavors.
How it differs from similar foods
Rigatoni is larger than penne and ziti, with wider openings and deeper ridges. These features make it particularly good at capturing chunky sauces and baked cheese toppings. The larger size also means it has a more substantial bite compared to smaller pasta shapes.
Who it is for
Home cooks looking for a satisfying pasta base for robust dishes will appreciate rigatoni.
How to keep the rest
Store any leftover uncooked rigatoni in a cool, dry place in an airtight container to maintain freshness. Once cooked, refrigerate any leftovers promptly. It is best to consume cooked pasta within 2-3 days.