• Pasta, Rigatoni - De Cecco

• 500g

No. 24

Rigatoni, traditional to Rome, have a characteristic ridged external surface and a large diameter and thickness.

The shape is particularly versatile and is perfect with a variety of tomato or vegetable sauces, but the best condiments are sauces made from meat: slow-cooked sauces with meat and mushrooms, made from beef and pork, sausage or giblets. The recipe with pajata (calf intestines) is a classic dish.

Any type of sauce that has sufficient liquid to get inside the pasta and be trapped by the ridges is recommended.