Ahhh...reliable rigatoni. The short, ridged, tube-shaped pasta that's been around the block with you. It's always there in the deep confines of your cupboard just waiting to come out to comfort you when you need it most, and please a crowd when you need to delight. You've seen it time and time again, the go-to-type, but store-bought dry rigatoni does not stand a chance against our homemade version.
These hollow tubes of pasta come from the Italian word "rigatoni" meaning "ridged" or "lined". Fitting in somewhere between penne and ziti, this pasta is the quintessential "I can handle anything" hearty shape. Because of its durable structure, it is an ideal pasta for everything from chunky sauces with meat or veggies (or both), red sauces, or a simple butter and cheese. The ridges do their job by cradling the sauces and allowing them to adhere to the pasta instead of just sliding off and separating. The hollow design lets sauce get inside the pasta without collapsing like its weaker (but still good looking) macaroni. These noodles work well with sauces both quick and timely, are good for baking as they hold together, and you can add all the cheese your heart desires. Trust us, it can take it.
Get creative with fun recipes, or turn to your always-there-for-you-friend for a quick and easy pasta dinner.
I N C L U D E D
D I R E C T I O N S
Bring a large pot of water to a boil. Season with salt; add the pasta, stir occasionally, and cook to desired texture.
If adding to a meat or cream sauce, cook until about 2 minutes before al dente. Drain, reserving one cup of pasta cooking water. Add drained pasta to sauce in skillet and toss vigorously to coat. Add half a cup of the reserved pasta water and cook until sauce coats pasta and pasta is al dente, about two minutes. Add a little more pasta water if the sauce is too dry.
H O W W E L I K E T O D O I T
Because we know we can throw anything at these noodles and it will, well, stick...we love to use rigatoni as the significant other to our famous bolognese ragu, and go heavy on the freshly grated parmigiano-reggiano. Its versatility allows you to wow your family and friends for dinner, and then eat the leftovers standing over the kitchen sink the next day for dinner...or breakfast, we never judge a fellow carb lover
For a lighter dish, introduce your rigatoni buddies to our pomodoro sauce and finish with a massive dollop of our homemade ricotta cheese and some fresh torn basil.
S T O R A G E + C A R E
Pasta ships fresh
- Store in refrigerator up to 5 days
- Store in freezer up to 60 days
I N G R E D I E N T S
- Semolina Flour, Water, Salt