The small version of rigatoni (“ridged”) tubes. Larger than a penne rigate, but cut across rather than slanted. One of the most popular southern Italian shapes.

Serve with a spicy tomato sauce, alla gricia (pecorino and pancetta) as in Rome, or with tomato and sardine sauce topped with wild fennel pollen for a Sicilian variation.

1.1 lb.

Rigatoncini Pasta

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