Rigatoni are big ridged tubes and belong to the straight cut dried pasta family, with a 16 mm diameter, an averige length of 45 mm and a thickness ranging between 1,11 and 1,18 mm. Their provenance is uncertain but could easily be a speciality of the Campania region.It is a rather versatile format and is suitable with tomato or vegetable sauces, but the rigatoni are at their best with chunky meat sauces and ragùs stew sauces, meat and mushrooms, veal and pork, sausages and giblets ragùs. All these thick sauces however shoud be moisted enough to allow the sauce to cling to the pasta's ridges and hole.
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