Grocery
Rigatoni Pasta
What it is
Rigatoni is a type of tube-shaped pasta of Italian origin. It is larger than penne and sometimes slightly curved. The name is derived from the Italian word rigato, meaning "ridged" or "lined." The ridges on the pasta's surface are designed to hold sauces better. This enriched macaroni product is made from durum wheat semolina and 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 preparations.
- Baked pasta dishes
- Hearty meat sauces
- Creamy cheese sauces
- Vegetable-based sauces
To cook 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 well, reserving some of the cooking water. The hollow shape and ridges are excellent for capturing chunky sauces, making it ideal for baked dishes where it can absorb flavors.
How it differs from similar foods
Rigatoni's large diameter and deep ridges distinguish it from other pasta shapes like penne or ziti. These features allow it to hold thicker, chunkier sauces more effectively than smoother or smaller pastas. Its robust structure also makes it suitable for baking without becoming mushy.
Who it is for
Home cooks and professional chefs often choose rigatoni for its ability to pair with substantial sauces.
How to keep the rest
Store uncooked rigatoni in a cool, dry place in its original packaging or an airtight container. Properly stored, it can maintain its quality for a long time. Once cooked, refrigerate any leftovers promptly in a sealed container.