Rigatoni

Rigatoni is a type of pasta that is larger than penne and ziti, with a ridged exterior and a hollow center. It is available year-round and is a staple in Italian cuisine, particularly in Southern and Central Italy. Rigatoni is often used in hearty, robust dishes such as baked pasta or pasta with chunky sauces, as its shape holds up well to thicker sauces and its hollow center allows it to capture bits of meat or vegetables.

Rigatoni Synonyms

Rigate
Large Grooved Pasta

Rigatoni Substitutes

Penne

Different Forms/Types of Rigatoni

Dried

Rigatoni pasta that is dried and packaged, ideal for long-term storage and convenience.

Fresh

Rigatoni pasta that is freshly made, typically found in the refrigerated section of a grocery store. It has a shorter shelf life but a more tender texture.

Gluten-Free

Rigatoni pasta made from alternative flours like rice or corn, suitable for those with gluten intolerance or celiac disease.

Whole Wheat

Rigatoni pasta made from whole wheat flour, offering a more robust flavor and higher fiber content.

How to Choose Rigatoni

When purchasing dried rigatoni, look for packages where the pasta pieces are intact and not broken. For fresh rigatoni, ensure that it is well within its use-by date and that the packaging is sealed and undamaged. Whole wheat and gluten-free rigatoni should be chosen based on personal dietary needs or preferences. Always check the ingredient list to ensure the product meets your dietary requirements.

Cooking/Prep Tips for Rigatoni

Rigatoni, a tube-shaped pasta, is a versatile ingredient that can be used in a variety of dishes. The large, hollow shape of rigatoni makes it perfect for holding onto robust sauces and for baking dishes. When cooking rigatoni, ensure that the water is at a rolling boil before adding the pasta. Add salt to the boiling water to season the pasta. Cook the rigatoni until it is al dente, or firm to the bite, as it will continue to cook in the sauce or in the oven if you're making a baked dish. Remember to reserve some pasta water before draining, as it can be used to adjust the consistency of your sauce.

Shelf Life of Rigatoni

Dried rigatoni should be stored in a cool, dry place in its original packaging or an airtight container. It can last for up to two years if stored properly. Fresh rigatoni should be kept in the refrigerator and used by the date on the package, typically within a few days of purchase. Whole wheat and gluten-free rigatoni should be stored in the same way as regular dried rigatoni. Once cooked, rigatoni should be stored in an airtight container in the refrigerator and consumed within three days.

Recommended Brands for Rigatoni

dried rigatoni: Barilla

fresh rigatoni: Buitoni

gluten-free rigatoni: Barilla

whole wheat rigatoni: De Cecco

Cooking Techniques for Rigatoni

Baking: Rigatoni is often used in baked pasta dishes. After boiling, mix the rigatoni with your chosen sauce and ingredients, transfer to a baking dish, top with cheese, and bake until golden and bubbly.

Boiling: This is the most common method of cooking rigatoni. Boil the pasta in salted water until it is al dente. This usually takes about 12-15 minutes, but it's always best to taste a piece to ensure it's cooked to your liking.

Sautéing: After boiling, rigatoni can be sautéed with vegetables, meats, or sauces. This method helps the pasta absorb more flavor from the other ingredients.