Colavita
Colavita Rigatoni Pasta
What it is
Colavita Rigatoni is a classic dried pasta shape made from durum wheat semolina. It is extruded through bronze dies, which gives the pasta a rougher texture. This texture helps sauces cling to the pasta more effectively. Rigatoni are large, ridged tubes with straight-cut ends. They are a versatile pasta shape suitable for many different types of dishes. The pasta is dried slowly to preserve its quality and flavor.
How people cook with it
Rigatoni is a popular choice for hearty pasta dishes. Its shape makes it ideal for capturing thick and chunky sauces.
- Baked pasta dishes
- With meat sauces
- In pasta bakes
- With creamy sauces
To cook rigatoni, 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 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 the drained rigatoni immediately with your prepared sauce, adding a splash of the reserved pasta water if needed to help the sauce emulsify and coat the pasta evenly. Serve hot.
How it differs from similar foods
Compared to smooth pasta like penne lisce, rigatoni's ridges and larger diameter hold more sauce. This makes it a better choice for robust, chunky, or creamy sauces that might slide off smoother shapes. The bronze die extrusion also contributes to its superior sauce adherence.
Who it is for
Home cooks who enjoy preparing classic Italian-inspired meals will find rigatoni a staple in their pantry.
How to keep the rest
Store uncooked rigatoni in a cool, dry place in its original packaging or an airtight container. Keep it away from direct sunlight and moisture to maintain its freshness and prevent it from becoming stale or attracting pests. Properly stored, it will last for a long time.