Rummo
Rummo Rigatoni No. 50
What it is
This is a type of dried pasta. It is made from durum wheat semolina. The pasta is shaped into large, ridged tubes. These tubes are cut straight at the ends. The ridges are designed to hold sauces well. It is a common pantry staple for many households.
How people cook with it
Rigatoni is a versatile pasta shape. It works well with a variety of sauces and ingredients.
- Baked pasta dishes
- Hearty meat sauces
- Creamy vegetable sauces
- Pasta bakes
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, reserving some of the cooking water. The pasta can then be tossed with your favorite sauce, or used in baked dishes where it will absorb flavors as it cooks.
How it differs from similar foods
Rigatoni differs from penne by its larger diameter and straight-cut ends, whereas penne is typically cut on an angle. The prominent ridges on rigatoni also provide more surface area for sauce adhesion compared to smoother pasta shapes.
Who it is for
Home cooks looking for a substantial pasta shape to pair with robust sauces will appreciate this rigatoni.
How to keep the rest
Store any remaining uncooked pasta in a cool, dry place, such as a pantry. Keep it in its original packaging or an airtight container to protect it from moisture and pests. Properly stored, it will maintain its quality for a long time.