Rigatoni, which is a typical type of traditional pasta from Rome, have the characteristic ridged external surface and a large diameter and thickness.
The shape is particularly versatile and is perfect with a variety of tomato or vegetable sauces, but the best condiments are sauces made from meat: slow-cooked sauces with meat and mushrooms, made from beef and pork, sausage or giblets.
Any type of sauce that is sufficiently liquid to get inside the pasta and be trapped by the ridges is recommended.
Available in 500g packs
Cooking time: 14 min - Al dente: 12 min