Rigatoni Built for the Sunday Sauce.
250g, $6. 500g, $10.
A big, ridged tube of pasta that is built for serious sauce. The ridges grab every bit of what you throw at them, and the hollow center fills up so every forkful is loaded with flavor. Rigatoni is the pasta you want when you have a heavy, hearty sauce that deserves a noodle strong enough to carry it.
Best paired with
- Sunday gravy
- Bolognese
- Sausage and peppers
- Vodka sauce
- Baked ziti-style preparations
- Short rib ragu
- Lamb ragu
- Eggplant and ricotta
- Mushroom cream sauce
Cooking tip
Rigatoni is forgiving and stands up to longer cooking, which makes it the ideal choice for any baked pasta dish you want to finish in the oven. Undercook it slightly on the stove so it finishes perfectly in the bake.
Recipe inspiration
Sunday Rigatoni with Sausage Ragu
A Western Pennsylvania classic. Brown a pound of Italian sausage in a Dutch oven. Add a chopped onion, four cloves of crushed garlic, and a big can of San Marzano tomatoes. Season with salt, black pepper, a pinch of red pepper flakes, and a generous handful of fresh basil. Simmer it slow for a couple of hours while you do other things. Cook a large package of Nonna Campi rigatoni, finish it in the sauce with a splash of pasta water, top it with freshly grated pecorino, and call your family to the table.