Rigatoni — Artisanal Italian Pasta
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These artisanal rigatoni are a classic Italian pasta made from durum wheat semolina and water. Their wide, ridged tubular shape is designed to capture sauces both inside and out, delivering a satisfying bite and excellent texture.
Slowly dried to ensure firmness and cooking resistance, this traditional format is particularly well suited to hearty sauces and baked dishes. A timeless pasta that brings structure, depth and comfort to everyday Italian cooking.
Ingredients
Allergens
Country of Origin
Net Weight
Rigatoni al Forno
A comforting baked pasta dish built around a classic Italian shape.
Prep
Difficulty
Serves
- Rigatoni
- Tomato sauce
- Mozzarella or scamorza
- Grated hard cheese (Parmigiano or similar)
- Olive oil
- Fresh basil (optional)
- Cook the rigatoni in salted boiling water until just al dente.
- Drain and toss with tomato sauce and a drizzle of olive oil.
- Transfer to a baking dish and add pieces of mozzarella.
- Top with grated cheese.
- Bake in a hot oven until bubbling and lightly golden.
Serve hot with fresh basil and a simple green salad.
