This smaller version of rigatoni ("ridged" tubes) is one of the most popular southern Italian shapes. Similar to penne rigate, but cut straight across the ends rather than slanted, rigatoncini are excellent with thick, chunky or cheesy sauces. Grooves on the outside and a wide open tube through the middle mean that the entire noodle is working to hold onto that mouthwatering sauce. Serve it alla Gricia (with Pecorino Romano and pancetta) as they do in Rome, or for a Sicilian option, with tomato and sardine sauce, toppped with wild fennel pollen. Rigatoncini are also excellent in brothy seafood dishes or baked in casseroles.
About the Producer
In the town of Pianella in Italy's Abruzzo region, artisan pasta maker Gianluigi Peduzzi of Rustichella d'Abruzzo maintains a proud tradition started by his grandfather. He starts by choosing the best semolina from select durum wheat and mixing it with pure mountain spring water. The dough is then shaped using the same hand-carved bronze dies that Gianluigi’s grandfather used a century ago, giving the pasta just the right texture to capture all kinds of sauce. Lastly, slow drying in temperature controlled chambers for at least 56 hours imparts flavor and texture unlike any ordinary mass-produced pasta.
Always quality pasta from Rustichella d’ Abruzzo Rigatonicini was outstanding
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Rebecca
Rustichella d’Abruzzo is the best
We’re are long term fans of this brand but Rigatoncini is new shape for us - and perfect for using with a variety of sauces as well as soups, stews, and casseroles.
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Mark Donovan
Rigatoncini Pasta from Rustichella d'Abruzzo
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Shane Gasbarra
Best Factory-Made Pasta
We go out of our way to buy Rustichella because of its superior quality relative to other, more readily available brands. Our favorite is the rigatoncini because they are the perfect "mid-size" shape to serve as the vehicle for countless sauces.
