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.
Durum wheat semolina - may contain soy .