 |
 |
 hile little is known about the origin of macaroni, we know that rigatoni, which is like the macaroni but larger, originated in Rome and is part of an all-Italian tradition. Characterized by a ridged surface (rigatura in Italian), and by hefty dimensions, rigatoni does a perfect job of "holding" the sauce, conveying every single note of its well-balanced taste to the palate.
Although traditionally associated with rich meat sauces, rigatoni enhances the taste of both refined sauces and the simple tomato ones. In fact, it is also excellent with vegetable sauces, which it holds in its hollow interior, as well as in baked timbales and pasta dishes, which require a type of pasta that is not easily overcooked.
Rigatoni belong to the same pasta group as sedani and sedanini rigati, which have a smaller diameter; tortiglioni, which is identical to rigatoni except that its ridges spiral, and mezze maniche (literally "half sleeves"), which is like rigatoni but larger (it can be twice as large) and shorter (up to half the length).
|
|
Recipes
PASTA 'NCASCIATA
RIGATONI AL PROSCIUTTO COTTO
|