Colavita
Colavita Roman Rigatoni Pasta
What it is
This is a type of dried pasta, specifically rigatoni, made from durum wheat semolina and water. Rigatoni are large, ridged tubes of pasta, wider than penne and cut straight at the ends. The ridges are designed to hold sauces well. Colavita is a brand known for its Italian pasta and olive oil products.
How people cook with it
Rigatoni is a versatile pasta shape that works well with a variety of sauces and baked dishes.
- 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 the drained rigatoni with your chosen sauce, adding a little reserved pasta water if needed to help the sauce coat the pasta evenly. It can also be used in casseroles and baked pasta dishes.
How it differs from similar foods
Rigatoni's large diameter and deep ridges make it ideal for capturing chunkier sauces and ingredients. Unlike smoother pasta shapes, the exterior grooves of rigatoni provide more surface area for sauces to cling to, ensuring each bite is flavorful. Its sturdy structure also holds up well in baked dishes.
Who it is for
Home cooks and professional chefs who enjoy preparing classic Italian-inspired meals will find this pasta useful.
How to keep the rest
Store any unused dried rigatoni 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, dried pasta can last for a long time.