Grocery · 6 oz
Santa Sabina Rigatoni Pasta
What it is
Santa Sabina Rigatoni is a type of dried pasta made from durum wheat semolina. It is characterized by its tubular shape with ridges on the outside. These ridges are designed to help sauces cling to the pasta, making each bite flavorful. This pasta is a staple in many kitchens, offering a satisfying texture and a versatile base for a wide range of dishes. It cooks to an al dente texture, providing a pleasant chewiness.
How people cook with it
Rigatoni is a popular choice for hearty pasta dishes. Its shape makes it ideal for holding thick and chunky sauces.
- With meat sauces
- In baked pasta dishes
- With creamy sauces
- In pasta salads
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 it reaches an al dente texture, meaning it is tender but still has a slight bite. Drain the pasta well, reserving some of the cooking water. Toss immediately with your chosen sauce, adding a little reserved pasta water if needed to achieve the desired consistency. Serve hot.
How it differs from similar foods
Rigatoni's defining feature is its large, ridged tubes, which differ from smoother or smaller pasta shapes. This texture and size allow it to capture and hold more sauce compared to shapes like penne or spaghetti. The wider opening also makes it suitable for stuffing.
Who it is for
Home cooks and professional chefs alike use rigatoni for its versatility and ability to pair with robust flavors.
How to keep the rest
Store any leftover uncooked rigatoni in a cool, dry place in an airtight container or its original packaging. Ensure it is kept away from moisture and direct sunlight to maintain its freshness and prevent spoilage. Properly stored, it can last for a long time.