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    Product Weight:
    1 lbs.


    With origins in Rome, Rigatoni is a ridged tube-shaped pasta that captures chunkier sauces and meaty ragùs. Rigatoni is great for baked pasta dishes and pairs well with other Southern Italian favorites like spicy peppers and Italian sausage. 

    DeLallo Pasta comes from the town where pasta was born, a region near Naples, at the beginning of the Amalfi Coast. The art of making our pasta begins with the very best quality wheat. We carefully choose wheat with the highest gluten index, gluten content and protein content. All of these characteristics affect how the pasta cooks, as well as its taste and texture. The durum wheat is milled into coarse ground semolina flour and then carefully kneaded with cold, fresh, mineral-rich mountain spring water. We dry our pasta slowly at low temperatures to reproduce the traditional way of making pasta. This method respects the ingredients, preserving the pasta’s color, texture and aroma.

    • Made in Italy with an exclusive blend of the highest quality durum wheat.
    • Extruded with traditional bronze dies for a rougher sauce-capturing surface area.
    • Always cooks up al dente.
    • A ridged, tube-shaped pasta perfect scooping up sauces and ingredients.

    Kitchen and Usage Tips:

    Rigatoni pasta is a ridged tubular pasta perfect for capturing sauces and small ingredients in its generous hollows. Serve it with a hearty Bolognese, a rich tomato sauce or chunky vegetable sauce. Rigatoni is also an incredible cut for cheesy baked Rigatoni pasta dishes with melty mozzarella cheese and Italian sausage. We love it in Pasta alla Gricia with pancetta and Romano cheese.

    Frequently Asked Questions:

    What Is Rigatoni? Rigatoni is a tubular pasta shape named for its outer surface of “ridges.” These ridges help capture pasta sauces. One of the most popular short cuts of pasta, Rigatoni is most commonly served with tomato-based meat sauces of lean ground beef or Italian sausage, or the classic Italian slow-simmered Bolognese. 

    Is Rigatoni A Noodle Or Pasta? Rigatoni is a short cut pasta made with durum wheat semolina flour and water.

    What Is The Difference Between Rigatoni And Mezzi Rigatoni? Mezzi Rigatoni and Rigatoni are both tube-shaped pasta with ridges, but Mezzi Rigatoni are shorter and smaller than Rigatoni.

    What Is The Difference Between Rigatoni And Penne? Both Rigatoni and Penne are tube-shaped pasta cuts, but Rigatoni has larger hollows. Penne pasta is longer and thinner.

    What Is The Difference Between Rigatoni And Ziti? Both Rigatoni and Penne Ziti are tubular pasta shapes, but Rigatoni has larger hollows and ridges. Penne Ziti pasta is thinner and longer.

    What Is The Difference Between Rigatoni And Tortiglioni? While both Tortiglioni and Rigatoni are tubular pasta, Rigatoni is wider and with straight ridges that run along its outer surface. A thinner tube shape, Tortiglioni comes from the word “twist,” which explains its twisted ridges.

    Learn more about pasta shapes.

    What Is Rigatoni Used For? Rigatoni is a sturdy pasta cut with large hollows perfect for scooping up hearty meat sauces and chunky tomato sauces. The ultimate comfort food, Baked Rigatoni pasta recipes of provolone and mozzarella cheese are a popular way to use this tubular shape. Because its shape is hollow, Rigatoni pasta is great at scooping up small ingredients like mushrooms, Italian sausage, onions and garlic, sautéed greens and seasonal vegetables.

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    Try These Recipes

    Rigatoni with Peppers & Sausage

    Pasta alla Gricia

    Rigatoni with Eggplant, Turkey Sausage and Ricotta

     Calabrian Chili and Tomato Pasta Sauce with Rigatoni

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