H-E-B
H-E-B Rigatoni Pasta
What it is
This is a type of dry pasta shaped into large, ridged tubes. The ridges are designed to hold sauces well, making it a versatile choice for many dishes. Rigatoni is made from durum wheat semolina, a common ingredient for pasta that provides a firm texture when cooked. It is a staple in many kitchens for its ability to absorb flavors and its satisfying chew.
How people cook with it
Rigatoni is a popular choice for hearty pasta bakes and saucy dishes. Its shape makes it ideal for capturing chunky sauces.
- Baked pasta dishes
- Hearty meat sauces
- Creamy cheese sauces
- Vegetable-forward preparations
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 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 with your chosen sauce immediately, adding a splash of the reserved pasta water if needed to help the sauce coat the pasta evenly.
How it differs from similar foods
Rigatoni differs from penne in its larger diameter and straight-cut ends, whereas penne is typically cut at an angle. Its substantial size and deep ridges make it particularly good at holding thicker, chunkier sauces compared to smaller pasta shapes.
Who it is for
Home cooks preparing family meals and Italian-inspired dinners will find this pasta useful.
How to keep the rest
Store any unused rigatoni in a cool, dry place in an airtight container or its original packaging. This will help keep it fresh and prevent it from absorbing moisture or odors from the pantry. Properly stored, dry pasta can last for a long time.