Grocery · 16 oz
Sendik's Cellentani Rigatoni Pasta
What it is
This is a type of dried pasta made from durum wheat semolina. It is shaped like corkscrews, with ridges along the outside. The name 'cellentani' refers to the spiral shape. This pasta is a pantry staple for many households, offering a versatile base for a wide range of dishes. It cooks to an al dente texture, providing a satisfying bite.
How people cook with it
Cellentani rigatoni is excellent for holding sauces. Its unique shape makes it a fun addition to weeknight meals.
- Sauce-holding spirals
- Baked pasta dishes
- Cold pasta salads
- Hearty main courses
To cook, bring a large pot of salted water to a rolling boil. Add the cellentani 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 chew. Drain the pasta well. It can then be tossed with your favorite sauce, added to soups, or chilled for a pasta salad. The ridges and hollow center are perfect for capturing chunky or creamy sauces.
How it differs from similar foods
Unlike smoother pasta shapes, cellentani rigatoni's spiral form and ridges provide more surface area. This allows it to grip sauces more effectively, ensuring every bite is flavorful. The hollow center also traps sauce, adding an extra layer of taste.
Who it is for
Home cooks looking for a fun and functional pasta shape will appreciate this variety.
How to keep the rest
Store any unused, uncooked pasta in a cool, dry place in its original packaging or an airtight container. This will help maintain its freshness and prevent it from absorbing moisture or odors from the pantry.