Rummo
Rummo Rigatoni No. 50
What it is
Rigatoni No. 50 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 sauces well, making it a versatile pasta shape for many dishes. This pasta is produced by Rummo, a company known for its traditional pasta-making methods.
How people cook with it
This rigatoni is excellent for hearty baked dishes and robust sauces. Its substantial size and texture make it a satisfying choice for family meals.
- Baked pasta dishes
- Hearty meat sauces
- Creamy cheese sauces
- Vegetable-based preparations
To cook, 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, meaning it is tender but still has a slight bite. Drain the pasta, reserving some of the cooking water. Toss immediately with your prepared sauce, adding a little of the reserved pasta water if needed to achieve the desired consistency. This pasta is ideal for absorbing rich flavors.
How it differs from similar foods
Compared to smaller tubular pastas like penne, rigatoni's larger diameter and deeper ridges offer a more substantial bite and a greater surface area for sauce adhesion. Its straight-cut ends also differ from diagonally cut ziti, making it a distinct choice for certain preparations.
Who it is for
Home cooks looking for a reliable and versatile pasta shape that pairs well with a variety of sauces will appreciate this rigatoni.
How to keep the rest
Store any unused dry pasta in a cool, dry place, such as a pantry or cupboard. 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 an extended period.