Barilla Dry Pasta Rigatoni 500g

Barilla Rigatoni, 500g — the short, wide tube with straight-cut ends and deep ridges running along the outside.

Rigatoni is built for heavy sauces. The ridges hold what a smooth pasta would shed, and the wide bore traps sauce inside the tube as well as around it, so it is the shape to use for ragù and bolognese, for sausage and cream sauces, for amatriciana, and for baked pasta al forno where it keeps its shape under cheese and time in the oven.

Cook in plenty of well-salted boiling water to al dente, drain a minute early if it is going into the oven, and keep a ladle of the cooking water to loosen the sauce. Store the pack sealed in a cool, dry cupboard.