De Cecco · 453g
De Cecco Rigatoni No. 24
What it is
Rigatoni no. 24 is a type of dry pasta made from durum wheat semolina. It is characterized by its large, ridged tubes, which are cut straight at the ends. The ridges are designed to hold sauce well. This pasta is a staple in Italian cuisine and is known for its firm texture when cooked al dente. It is a versatile ingredient suitable for many dishes.
How people cook with it
Rigatoni is a popular choice for hearty baked dishes and robust sauces. Its shape makes it ideal for capturing flavorful ingredients.
- 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, reserving some of the cooking water. Toss immediately with your chosen sauce, adding a little pasta water if needed to achieve the desired consistency. It is excellent in casseroles or served simply with a rich sauce.
How it differs from similar foods
Compared to penne, rigatoni is larger and has deeper ridges, making it better suited for thicker, chunkier sauces. Its wider diameter also allows for more sauce to be held inside the tubes.
Who it is for
Home cooks looking for a substantial pasta shape for family meals.
How to keep the rest
Store uncooked rigatoni in a cool, dry place in its original packaging or an airtight container. Keep away from direct sunlight and moisture to maintain freshness and prevent spoilage. Properly stored, it can last for a long time.