De Cecco RIGATONI NO. 24

As a typical pasta variety of Roman tradition, Rigatoni are characterized by the ridges on their outer surface and their diameter. This type of pasta is particularly versatile and pairs well with various sauces made from tomatoes or vegetables, but they are best suited for meat sauces: sauces with braised meat and mushrooms, whether beef or pork, with Salsiccia, or even ragout with chicken offal. A classic recipe includes Pajata (roasted or grilled intestines from milk-fed veal). Additionally, we recommend all sauces that have enough liquid to penetrate the inside and the grooves of the pasta.