Thanks to their name, derived from the Italian verb rigare (to stripe), Rigatoni is synonymous with maximum sauce adherence. Unlike Penne, Rigatoni is cut at right angles and straight. These wide, robust tubes form the foundation of classic Roman and Southern Italian cuisine:
Perfectly Straight Opening: Due to the angular, straight cut, pieces of guanciale, sausage, and vegetables easily stay on filled plates or fill the wide tube.
Deep Outer Ridges (Rigate): The pronounced parallel grooves catch liquid fats, melted cheese, and rich sauces so that not a drop is lost.
Porous Bronze-drawn: Thanks to the traditional bronze die (trafilata al bronzo) from Pastificio Caccese, the pasta has a chalky, rough texture. This ensures that the sauce does not slide off but clings to the outer wall.
Made by the renowned Pastificio Caccese — honourably mentioned in the guide of Gambero Rosso — this pasta shape represents the absolute pinnacle of Italian craftsmanship. Made from 100% home-grown durum wheat and slowly dried at low temperatures for hours to achieve a formidable, firm al dente bite.
For Which Dishes Do You Use Rigatoni?
Thanks to the wide diameter and deep ridges, Rigatoni is built for heavy, rich, and pronounced sauces.
Rigatoni alla Carbonara: The absolute dream combination. The creamy mixture of egg yolk, Pecorino Romano, and crispy guanciale clings perfectly to the rough ridges.
Rigatoni all'Amatriciana: A robust alternative to Perciati, where the pieces of crispy bacon and the rich tomato sauce disappear into the straight tubes.
Rigatoni con la Pajata / Rich Stew: Classically combined with slow-braised veal, beef ragù, or a hearty sauce of Italian fennel sausage.
Rigatoni al Forno: Perfect for casseroles with minced meat, meatballs, and melted mozzarella, as the tubes retain their sturdy shape and bite in the oven.
Rigatoni Rigate is a wide, straight hollow pasta shape with square-cut ends and a deeply ridged outer wall. With its generous inner channel and bronze-extruded surface, it is the ultimate pillar for rich Roman sauces such as Carbonara, Amatriciana, and robust baked dishes. The best Rigatoni is artisanally made by Pastificio Caccese (praised in Gambero Rosso) from 100% Italian durum wheat from its own estate.
Model & Shape: Wide, straight hollow cylinders with square-cut ends and deep outer ridges (Rigatoni).
Why this shape: Holds heavy, creamy, and meaty sauces optimally thanks to the deep grooves and wide inner channel.
Ideal Sauces: Pasta alla Carbonara, Amatriciana, rich beef or sausage ragù and gratin dishes.
Brand & Quality: Pastificio Caccese — mentioned in Gambero Rosso for traditional bronze dies, own grown wheat without glyphosate and slow drying at low temperature.
Availability: Exclusively available to order via Kelvini.com.
