Grocery
Rigatoni Pasta
What it is
This is a type of dried pasta, shaped into short, wide tubes with ridges running along the outside. The name 'rigatoni' comes from the Italian word 'rigato,' meaning 'lined' or 'ridged.' These ridges are designed to help sauces cling to the pasta, making each bite more flavorful. It is made from durum wheat semolina and water, a common base for many pasta varieties. This particular product is enriched, meaning certain nutrients have been added back after processing.
How people cook with it
Rigatoni is a versatile pasta shape that works well with a variety of sauces and preparations.
- 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 well, reserving some of the cooking water. You can then toss it directly with your prepared sauce, adding a splash of the reserved pasta water if needed to help the sauce emulsify and coat the pasta evenly. It is also excellent for layering in baked dishes.
How it differs from similar foods
Compared to smooth pasta shapes like penne or ziti, the exterior ridges of rigatoni provide more surface area for sauces to adhere to. This makes it particularly good for thicker, chunkier sauces that might slide off smoother pasta.
Who it is for
Home cooks looking for a satisfying pasta base for their favorite dishes.
How to keep the rest
Store any unused, uncooked rigatoni in a cool, dry place in an airtight container to keep it fresh. Avoid storing it in humid conditions, which can cause the pasta to clump together or spoil.