Luigi Vitelli
Rigatoni Pasta by Luigi Vitelli
What it is
This is rigatoni pasta, a type of dried pasta. It is made from durum wheat semolina and water. The pasta is shaped into large, ridged tubes. These ridges help sauces cling to the pasta. Rigatoni is a classic Italian pasta shape. It is a pantry staple for many home cooks. The pasta is dried for a long shelf life. It is a versatile ingredient for many dishes.
How people cook with it
Rigatoni is a popular choice for hearty pasta dishes. It pairs well with a variety of sauces.
- Baked pasta dishes
- Sauces with chunky ingredients
- Pasta salads
- With rich meat sauces
To cook rigatoni, 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, which means it should be tender but still have a slight bite. Drain the pasta well. It can then be tossed with your favorite sauce, added to soups, or used in baked dishes. Reserve some of the pasta cooking water before draining; this starchy water can be used to help emulsify and thicken sauces, making them coat the pasta more smoothly.
How it differs from similar foods
Rigatoni differs from other tube pastas like penne or ziti due to its larger diameter and distinct ridges. The wide opening and deep grooves make it ideal for capturing thicker, chunkier sauces. Its robust shape also holds up well in baked dishes, preventing it from becoming mushy.
Who it is for
Home cooks looking for a substantial pasta shape that can hold up to robust flavors and cooking methods.
How to keep the rest
Store uncooked rigatoni in a cool, dry place in its original packaging or an airtight container. This will protect it from moisture and pests. Properly stored, it can last for a long time, making it a convenient item to keep on hand for quick meals.