De Cecco RIGATONI NO. 24

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