Rigatoni

Origin

Rigatoni take their name from the Italian rigato (“ridged”). Larger and wider than penne, with square-cut ends, they are staples of Roman and southern Italian cooking—especially with sausage, ragù, and oven-baked dishes.

How to make them

1. 01

   Boil in salted water until al dente; large tubes need thorough stirring early on.

2. 02

   Toss with chunky sauces so meat and vegetables lodge inside.

3. 03

   For baked rigatoni, undercook slightly, sauce generously, top with cheese, and bake.

4. 04

   Finish skillet versions with pasta water for a silky emulsion.

Storage

Dried rigatoni keeps up to 2 years airtight. Cooked rigatoni refrigerates 3–5 days; baked dishes reheat well covered in the oven.

Popular dishes

• Rigatoni alla Vodka

  Tomato-cream sauce with a splash of vodka coating ridged tubes.

• Rigatoni with Sausage and Fennel

  Crumbled Italian sausage, fennel seed, and tomato or cream.

• Rigatoni al Forno

  Baked with ragù, béchamel or ricotta, and melted mozzarella.

• Rigatoni all’Amatriciana

  Roman chili-tomato-guanciale sauce clinging to the ridges.

• Rigatoni alla Norma

  Sicilian eggplant, tomato, basil, and salted ricotta.