Mueller's
Mueller's Rigatoni Pasta
What it is
This is a dry pasta product shaped into large, ridged tubes. The ridges are designed to hold sauces well, making it a versatile choice for many pasta dishes. It is made from durum wheat semolina, a common ingredient for pasta that provides a firm texture when cooked.
How people cook with it
Rigatoni is a popular pasta shape that works well in baked dishes and with chunky sauces.
- Baked pasta dishes
- Hearty meat sauces
- Creamy cheese sauces
- Vegetable-based sauces
To prepare 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 thoroughly, reserving some of the cooking water. Toss the drained rigatoni with your chosen sauce, adding a little reserved pasta water if needed to achieve the desired consistency. It can also be used in baked casseroles where it holds its shape during longer cooking times.
How it differs from similar foods
Rigatoni differs from penne by its larger diameter and straight-cut ends, whereas penne is typically cut at an angle. Its wider opening and deeper ridges make it particularly effective at capturing thicker, more substantial sauces compared to smaller pasta shapes.
Who it is for
Home cooks looking for a satisfying pasta base for their favorite recipes will appreciate rigatoni.
How to keep the rest
Store any unused portion of the dry rigatoni in an airtight container or its original packaging in a cool, dry place. This will help maintain its freshness and prevent it from absorbing moisture or odors from the pantry.