Description
Typical format of the Roman tradition, Rigatoni are characterized by the grooving on the external surface and by the important diameter and thickness.
It is a particularly versatile format that is well suited to various sauces with tomato or vegetables, but the most appropriate condiments are meat-based sauces: stew, meat and mushroom, beef and pork sauces, sausage or giblet ragu . Classic recipe with pajata.
However, all sauces that are sufficiently liquid to be able to enter the pasta and allow itself to be collected by its inlets are recommended.
Ingredients:
Durum wheat semolina - may contain soy .
