Grocery
Tubetti Rigati Pasta
What it is
Tubetti rigati are short, hollow tubes of pasta. The name 'tubetti' means 'little tubes' in Italian, and 'rigati' refers to the ridges on the outside. These ridges are designed to hold sauces well. The pasta is made from durum wheat semolina and water, a common base for many dried pasta shapes. It cooks relatively quickly due to its small size.
How people cook with it
This pasta shape is versatile and works well in many dishes. It is particularly good for absorbing broths and thicker sauces.
- In hearty soups
- With chunky vegetable sauces
- Baked pasta dishes
- As a side dish
To cook tubetti rigati, bring a large pot of 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. Toss immediately with your chosen sauce, adding a splash of the reserved pasta water if needed to help the sauce coat the pasta evenly.
How it differs from similar foods
Compared to smooth pasta like ziti, the ridges on tubetti rigati provide more surface area for sauces to cling to. Its small, tubular shape also makes it ideal for capturing small pieces of ingredients in soups and stews, unlike larger, flatter pasta shapes.
Who it is for
Home cooks looking for a pasta shape that holds sauce and ingredients well in various preparations.
How to keep the rest
Store any leftover uncooked tubetti rigati in a cool, dry place in an airtight container. This will help maintain its freshness and prevent it from absorbing moisture or odors from the pantry. Properly stored, it can last for a long time.