Pasta,rigatoni

Rigatoni are big ridged tubes and belong to the straight cut 
dried pasta family, with a 16 mm diameter, an average length of 
45 mm and a thickness ranging between 1,11 and 1,18 mm. Their 
provenance is uncertain but they could easily be a Campania 
speciality.


It is a rather versatile format and is suitable 
with tomato or vegetable sauces, but the rigatoni are at their 
best with chunky meat sauces and ragùs: stew, meat and 
mushrooms, veal and pork, sausage and giblet ragùs. All these 
thick sauces however should be moistened enough to allow the 
sauce to cling to the pasta's ridges and hole.