Grocery
Rigatoni Pasta
What it is
This is a type of dried pasta. It is made from durum wheat semolina and water. The pasta is shaped into large, ridged tubes. The ridges help sauces cling to the pasta. It is a common staple in many kitchens. This pasta is a versatile base for a variety of dishes. It cooks to a tender yet firm texture.
How people cook with it
Rigatoni is excellent for baked dishes and hearty sauces. Its shape holds up well to robust flavors.
- Baked pasta dishes
- Hearty meat sauces
- Creamy vegetable sauces
- Pasta bakes
To cook, bring a large pot of 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 is tender but still has a slight bite. Drain the pasta well. It can then be combined with your favorite sauce. For baked dishes, layer the cooked pasta with sauce and cheese, then bake until bubbly and golden.
How it differs from similar foods
Rigatoni is larger than penne and has straight-cut ends, unlike the angled cut of penne. Its wider diameter and deep ridges make it ideal for chunkier sauces and baking, as it holds more sauce inside and out compared to smaller pasta shapes.
Who it is for
Home cooks preparing family meals or entertaining guests will find this pasta useful.
How to keep the rest
Store any remaining uncooked pasta in its original packaging or an airtight container. Keep it in a cool, dry place away from direct sunlight. Properly stored, it will maintain its quality for a long time.