Description

Rigatoni is a popular type of tube-shaped pasta characterized by its large diameter and prominent ridges (grooves) running along its length. The name comes from the Italian word “rigato,” which means “ridged” or “lined”. 

Key Characteristics
Shape and Size: Rigatoni is significantly larger and wider than other popular tube-shaped pastas like penne and ziti. The ends of the tubes are cut straight (perpendicular to the wall), not diagonally or at an angle like penne. It can sometimes be slightly curved.
Texture and Function: The defining ridges and hollow center are designed to capture and hold both creamy and chunky sauces, meat, and vegetables, inside and out. This makes every bite flavorful and satisfying.
Origin: Rigatoni originated in the Lazio region of Italy, particularly Rome, and is a staple in the cuisine of southern and central Italy, especially Sicily.
Culinary Uses: It is a versatile pasta well-suited for hearty meat sauces (like ragù or Bolognese), rich cream sauces, and is a popular choice for baked pasta dishes or casseroles known as pasta al forno. Classic Roman dishes include Rigatoni alla Carbonara or Rigatoni all’Amatriciana.