Description
Typical Roman traditional format, Rigatoni are characterized by the ridges on the external surface and by their large diameter and thickness.
It is a particularly versatile format that is well suited to various tomato or vegetable sauces, but the most appropriate condiments are meat-based sauces: stew sauces, meat and mushroom sauces, beef and pork sauces, sausage sauces or giblet ragù. The classic recipe is with pajata.
However, all sauces that are liquid enough to enter the pasta and be collected by its grooves are recommended.
Available in 500 g packs.
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