Rigatoni are a form of tube-shaped pasta of varying lengths and diameters originating in Italy. They are larger than penne and ziti, and sometimes slightly curved, though not as curved as elbow macaroni.
Rigatoni characteristically have ridges down their length, sometimes spiraling around the tube, and unlike penne, rigatoni’s ends are cut square (perpendicular) to the tube walls instead of diagonally.
The word rigatoni comes from the Italian word rigato (rigatone being the augmentative and rigatoni the plural form), which means “ridged” or “lined”, and is associated with the cuisine of southern and central Italy. Rigatoncini are a smaller version, close to the size of penne.
Rigatoni is a particular favourite pasta shape in the south of Italy, especially in Sicily. Its namesake ridges make better adhesive surfaces for sauces and grated cheese than smooth-sided pasta like ziti.
The large diameter and ridges of Rigatoni make it ideal for holding sauces on the entire surface, inside and out! Try Rigatoni with chunkier meat or vegetable-based sauces, refined dairy-based sauces, like a mushroom cream sauce, tomato sauces, or spicy sauces. Rigatoni is also delicious in baked pasta dishes, known as ‘pasta al forno’.
- Great source of energy
- Low Glycemic Index, keeping you fuller for longer
- Source of Iron and B vitamins
- Made from durum wheat semolina
- Cooks in 12 minutes