Rigatoni
See why ridged rigatoni suits ragù, chunky sauces and pasta bakes, with cooking tips and useful penne substitutions.
- Format
- Large straight tubes with ridges and square-cut ends.
- Surface and bite
- Substantial walls and a deeply ridged exterior.
How to recognise rigatoni.
Rigatoni is a broad, straight tube with square-cut ends and prominent lengthwise ridges. It is wider and more substantial than penne.
Dried rigatoni is extruded from durum-wheat semolina and water; the ridged bronze-die styles often have an especially rough surface.
Rigatoni is common in central and southern Italian cooking, including Roman pasta dishes.
Substantial walls and a deeply ridged exterior.
Stir early so tubes do not nest together. For bakes, drain about 3 minutes before al dente.
Why the geometry matters.
The hollow centre traps sauce and small pieces, the ridges hold more on the outside, and the strong walls withstand chunky ragù and oven baking.
- Meat ragù
- Pasta bakes
- Chunky tomato and vegetable sauces
Do not confuse it with…
Rigatoni vs Penne
Penne is narrower and cut diagonally; rigatoni is larger with straight ends.
Rigatoni vs Paccheri
Paccheri is much wider and is often smooth rather than deeply ridged.
See the paccheri guide →Famous dishes
- Pasta alla Norma
- One-Pot Tomato Chicken Pasta
- Roasted Vegetable Pasta Bake