What Is Rigatoni?

Rigatoni is a classic Italian pasta from Rome. Named for their ridged exteriors, the medium sized, hollow tube shaped pasta are experts at capturing hearty sauces and ingredients like bolognese, ground beef, sausage, and peppers. Their hefty size also makes them good for baking, tossed with sauce and topped with melty cheese for good measure.

The Origin Of Rigatoni And And Its Brief History

Rigatoni comes from Rome, and its production wasn’t possible until some mechanization was introduced into pasta making. The pasta’s signature ridges (rigatoni translates to “ridged”) cannot be added by hand, so the pasta must be extruded through dies to produce its unique texture. Still eaten in Rome, the pasta is popular in various parts of Italy, but especially Sicily.

How Is Rigatoni Made And What Is It Made Of?

Rigatoni is made by creating a dough of semolina flour and water. The dough is then fed into a machine and forced through bronze dies which form the pasta’s hollow, tubular shape with distinct ridges on the outside. The tubes are cut into medium lengths, and the pasta is either sold fresh or, more commonly, dried and packaged.

How To Cook Rigatoni

To cook rigatoni, bring a large pot of water to a boil. Season generously with salt and add the pasta. Give it a stir to ensure no pasta sticks to the pot, and boil until al dente according to the package instructions, around 12 to 13 minutes. Drain well, then toss with your favorite sauce.

If you plan to use the cooked rigatoni in a baked pasta dish, be sure to cook it just until al dente; when you taste a noodle, it should be tender but still be chewy (not hard) in the center. This will help keep the pasta from over cooking in the oven.

The Best Rigatoni Pasta - The Delallo Difference

DeLallo rigatoni 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.

Rigatoni Recipes And Usage Ideas

Thanks to its shape and size, rigatoni is often tossed with meaty sauces like bolognese, but is equally delicious with other ingredients like eggplant, fresh tomatoes, Italian sausage, peppers, cheese, and more. Try this classic Rigatoni Bolognese or this Rigatoni with Peppers and Sausage recipe. On the Italian coast, it is sometimes eaten with fish and in seafood stews. In Rome, it is used to make the classic dish rigatoni con la pagliata.

Since rigatoni is a substantial pasta, it holds up well in baked pasta dishes tossed in meat sauce or a simple marinara sauce, perhaps some other ingredients like meats and vegetables, and topped with cheese, like this Baked Sausage Rigatoni. You can even use the pasta to make Rigatoni Mac and Cheese.

For more rigatoni ideas, see our recipes here.

The Best Sauces For Rigatoni

Opt for heartier, more flavorful sauces with rigatoni. Rigatoni bolognese is a classic dish; the hearty tubes pick up the meaty sauce effortlessly. Rigatoni alla vodka, with a classic creamy, tangy sauce, is a tasty option. Simpler sauces like carbonara and pomodoro, while less traditional, are also a fun choice for rigatoni.

Rigatoni Substitutes

Rigatoni’s size, hollow center, and ridges make it unique, so it is worth seeking out. If you don’t have rigatoni available, mezzi rigatoni (a smaller, shorter version) is a good substitute, as are penne and ziti. Ziti is thinner with a smaller interior, but it has the same ridges and tubular shape. It also pairs nicely with hearty sauces and is good in pasta bakes. Tortiglioni, a similar pasta, is a good substitute for the same reasons.

DeLallo Rigatoni: FAQ

What Does Rigatoni Mean In Italian?

Rigatoni means “ridged” in Italian. The pasta is named for its signature ridges, visible on the outside of the tubes.

How Much Rigatoni Should I Cook Per Person?

Depending on how hungry you are and if you’re serving anything alongside, one pound of pasta will feed four to eight people. For a hungry group that’s just eating pasta, plan to cook four ounces per person. If you’re serving side dishes, you can cook as little as two ounces per person.

What Does Rigatoni Look Like?

Rigatoni is a medium, hollow pasta. The wide, hollow tubes have ridges on the outside; similar to ziti, but larger.

Can I Freeze Rigatoni?

Cooked rigatoni can be frozen, but, like all pasta, it will lose much of its signature texture during the process. Cooled, sauced rigatoni can be stored in an airtight container and frozen for up to a month. Defrost before reheating.

Rigatoni Vs Mezze Rigatoni - What Is The Difference?

Mezze rigatoni is a slightly smaller, much shorter version of rigatoni. Both pastas are tubular with hollow centers and ridged exteriors. Mezze rigatoni makes a good substitute for rigatoni in recipes, and vice versa.

Rigatoni Vs Penne - What Is The Difference?

Rigatoni is much larger than penne, with a much wider opening. Both pastas are hollow tubes with ridges on the outside. Penne is also typically cut at a diagonal, while rigatoni is straight cut. The two pasta are used in similar dishes, but rigatoni is better for capturing larger ingredients like sausage and peppers thanks to its bigger size.

Rigatoni Vs Ziti - What Is The Difference?

Rigatoni and ziti look similar, as they are both short, tube pastas with ridges on the outside. Both pastas are often paired with meat and tomato sauces and are used in pasta bakes. However, rigatoni is much bigger with a roomier interior. Rigatoni and ziti make good swaps for each other in recipes, but stick to rigatoni for especially hearty, chunky sauces.

Rigatoni Vs Fusilli - What Is The Difference?

Rigatoni and fusilli are both classic Italian pasta shapes, but that is where their similarities end. Rigatoni is a short, tube pasta that is relatively large with ridges on the outside. It’s good for serving with chunky sauces, often involving meat. Fusilli is a short spiral pasta that’s smaller than rigatoni. It’s not hollow or ridged, and is a popular choice for pasta salads.

Rigatoni Vs Paccheri - What Is The Difference?

Rigatoni and paccheri are both large format short pastas. They are both large tubes that freely capture sauce in their interiors. Paccheri is a thinner pasta with smooth edges, and is better at capturing less hearty, sometimes creamy sauces. Rigatoni is thicker with ridges, making it better for pairing with meaty sauces.

Rigatoni Vs Rotini - What Is The Difference?

While rigatoni and rotini have similar names, they are very different pastas. Rigatoni is a tube-shaped pasta with ridges, while rotini is a corkscrew-shaped pasta. They tend to be used in different types of dishes (rigatoni in bakes and tossed with bolognese, rotini in pasta salads and tossed with pesto) and have very different looks and textures.

Rigatoni Vs Mostaccioli - What Is The Difference?

Mostaccioli is similar to penne but with smooth sides instead of ridges. It is tubular short pasta that is cut on the diagonal. Rigatoni is a much wider pasta with a bigger opening and straight-cut sides. It also has ridges. Mostaccioli is a good choice for simple tomato-based sauces and some pasta bakes.

Where To Buy DeLallo Rigatoni?

Order DeLallo rigatoni online or find it at most major supermarkets across the country.