De Cecco Rigatoni

Typical format of the Roman tradition, Rigatoni are characterized by the grooves on the outer surface and by the large diameter and thickness. It is a versatile format that adapts well to a variety of sauces with tomato or vegetables, but the most appropriate condiments are meat-based sauces: stew, meat and mushroom, beef and pork, sausage or ragù sauces. giblets. The recipe with the pajata (Roman dish based on calf intestines) is classic. However, it is recommended that all sauces be liquid enough to enter the interior of the pasta and settle into its grooves.