Description
A typical pasta of the Roman tradition, Rigatoni are characterized by the ridges on their outer surface and their diameter. This pasta type is particularly versatile and pairs well with various sauces, such as tomato or vegetable-based sauces, but meat sauces are best: sauces with braised meat and mushrooms, whether beef or pork, with salsiccia or even ragout with chicken giblets. The classic recipe is with pajata (roasted or grilled intestine from milk-fed calf). Furthermore, we recommend all sauces that have enough liquid to penetrate the inside and the ridges of the pasta. Available in 500g packs.
Nutritional values (g/100 g)
Energy 1490 kJ / 351 kcal
Fats 1.5 g
of which saturated fatty acids 0.3 g
Carbohydrates 69 g
of which sugars 3.4 g
Protein 14 g
Salt 0 g
- Cooking time: 14 min - Al dente: 12 min
