Rigatoni nº50

Thanks to its good Format, its consistency and its ribbed surface, this essential short pasta typical of the Roman gastronomy combines perfectly with all kinds of recipes: alla amatriciana, alla boscaiola, alla arrabiata, with cheese sauces, with ragout of meat... Although rigatoni are undoubtedly ideal for a preparation that will surprise your guests: pasta cake au gratin 'al forno', a good pasta dish presented as if it were a cake for which rigatoni are perfect, since their thickness and their cut without diagonal will make them stand upright, while their diameter will make it easy to fill them with the tasty sauce of your choice.