rigatoni

Rigatoni is a type of pasta shaped as large, ridged tubes. It is typically made from durum wheat semolina and water and is commonly sold dried, though fresh versions exist. The form is characterized by a wide cylindrical body, flat ends, and a grooved surface running along its length. Typical rigatoni measure about 2 to 3 centimeters in length and have a diameter near 1 centimeter, with the ridges helping to hold sauce.

The name derives from the Italian rigato, meaning ridged. In Italian usage the form is sometimes called rigatoni rigati to distinguish the ridged variety from smooth tubes. The shape originated in central-southern Italy, with strong associations to Lazio and Rome, and it became widely produced in the 20th century as dried pasta production expanded.

Rigatoni is well suited to thick, chunky sauces because its hollow interior and ridged exterior trap sauce well. Common pairings include meat ragù, tomato-based sauces with vegetables, and creamy sauces. They are often cooked to an al dente texture and used in casseroles or baked dishes such as rigatoni al forno, where the pasta can hold up to substantial toppings and bake without becoming too soft.

In culinary use, rigatoni remains popular in both traditional Italian preparations and broader, especially American, pasta dishes. Its size and shape make it a versatile choice for hearty sauces and baked combinations, and it is widely available in dried form in grocery stores worldwide.