Rigatoni is a type of pasta that is very popular in Italian cuisine. The name “rigatoni” comes from the Italian word “rigato” which means “ridged” or “lined”, referring to the ribs that run lengthwise along the pasta tubes. Rigatoni is a cylindrical pasta shape with ridges down the length of the tube. It has a larger diameter than penne and ziti pasta shapes, with rigatoni tubes typically being 1–1.5 cm (0.4–0.6 in) in diameter. Rigatoni holds more sauce than other long pastas, while the ridges help grab onto sauce.
Etymology
The name rigatoni originates from the Italian word “rigato” meaning lined or ridged. This refers to the lined pattern running lengthwise across the pasta tubes that distinguishes rigatoni from other cylindrical pasta shapes like ziti or penne. The ridged texture helps rigatoni hold onto and absorb sauces better.
Some sources suggest rigatoni got its name specifically from the Italian word “rigaglie” meaning “scraps” or “bits and pieces”. This may refer to how rigatoni was originally made from pasta scraps or leftovers. However, the ridged texture of the pasta is likely the more definitive origin of the name rigatoni.
History
Rigatoni has its roots in Italian cuisine, originating in southern Italy. Dried pasta shapes similar to modern rigatoni were already known in Italy by the late 13th or early 14th century. These early pasta shapes were consumed by the wealthy and made with higher quality ingredients than ordinary pasta for common people.
Rigatoni as we know it today became popular across Italy in the 19th century during the Italian Unification. Standardized machines for mass producing pasta shapes like rigatoni were developed in the late 19th century, allowing it to become more widely available.
Today, rigatoni remains a quintessential pasta shape associated with Italian cooking. It is most common in southern Italian regional cuisines like Neapolitan, Sicilian, and Calabrian cooking. Some regions have their own unique variations of the rigatoni shape.
Regional Variations
Rigatello
Rigatello is a smaller, thinner version of rigatoni popular in the Tuscany region of Italy. The name means “small ridges” in Italian. Rigatello has finer ridges and is slimmer than traditional rigatoni, often reaching just 3-6 mm diameter.
Rigatella
Rigatella is another thinner version of rigatoni used in Roman and Lazio cuisines. It is slightly larger than rigatello at around 7-9 mm diameter on average. The ridges of rigatella may also be more shallow and subtle compared to rigatoni.
Rigani
Rigani is Sicilian dialect for rigatoni. The ridges of Sicilian rigani are often more pronounced and the shape tends to be larger and more substantial than standard rigatoni. Sicilian pasta dishes like pasta alla Norma traditionally use rigani.
Rigagne
In Calabrian cuisine, a slightly elongated and irregular form of rigatoni is produced called rigagne. The ridges of rigagne may be less uniform than commercial rigatoni. Artisanal rigagne is still made by hand in some parts of Calabria.
Pairings in Italian Cuisine
Some classic Italian sauce pairings for rigatoni include:
Bolognese Sauce
The thick, meaty tomato sauce called ragù alla bolognese is a popular pairing. The large ridges of rigatoni grab the chunky bolognese sauce.
Amatriciana Sauce
This spicy tomato sauce with guanciale (cured pork cheek), pecorino cheese, and chili is a quintessential Roman pasta dish made with rigatoni.
Arrabbiata Sauce
Rigatoni pairs well with arrabbiata meaning “angry” sauce. The simple tomato-based sauce with chili pepper packs a spicy kick.
Vodka Sauce
A tomato cream sauce flavored with vodka is a modern Italian American invention that coats rigatoni nicely.
Pesto
Basil pesto is a classic Ligurian sauce for pasta. The ridges of rigatoni hold the oily green sauce well.
Carbonara
Rigatoni carbonara with crispy pancetta, egg, parmesan, and black pepper is a popular Roman dish.
Sausage Ragu
Hearty sausage ragu with ripe tomatoes, red wine, and herbs pairs nicely with rigatoni. Italian sausage varieties like fennel and chili work well.
Cacio e Pepe
This simple Roman pasta uses black pepper and pecorino romano cheese to coat rigatoni in a creamy emulsion without cream.
Ricotta and Spinach
A filling of creamy ricotta and cooked spinach pairs nicely with the hearty texture of rigatoni.
Common Uses in Italian Cuisine
Here are some of the most popular ways rigatoni is used in Italian cooking:
Baked Pastas
Rigatoni’s large size makes it ideal for baked pasta dishes like rigatoni al forno. It can stand up to extended baking.
Pasta Salads
The ridges help grab dressing and vegetables in pasta salads. Rigatoni makes an ideal base for Italian pasta salads.
Hearty Winter Dishes
The substantial texture of rigatoni works well in hearty meat and vegetable dishes for the winter. It stands up to robust sauces and fillings.
Seafood Pastas
Rigatoni pairs nicely with seafood like shrimp, scallops, clams, and mussels. The ridges catch and hold seafood sauces.
Oven-Baked Pastas
Casseroles or pasta bakes with rigatoni maintain their shape and absorb liquid and flavors. The tubes don’t fall apart with extended baking.
Vegan Dishes
The large surface area of rigatoni makes it a good choice for plant-based sauces and dairy-free dishes that need to cling to the pasta.
Pasta Salads
Rigatoni pasta salads are popular for picnics and potlucks. The ridged tubes hold vegetables, proteins like tuna, and dressings.
Macaroni and Cheese Style Dishes
In Italy, rigatoni is used in oven-baked pasta dishes similar to macaroni and cheese to hold cheese sauce.
Hearty Pasta Bakes
For dishes like rigatoni alla vodka that get baked with sauce and cheese, rigatoni’s large ridges absorb flavor while keeping their shape.
Nutrition
Here is the basic nutrition profile of rigatoni pasta:
| Nutrient | Amount |
|---|---|
| Calories | 131 kcal per 100g |
| Carbohydrates | 25.1g per 100g |
| Protein | 4.6g per 100g |
| Fat | 1.3g per 100g |
| Fiber | 1.9g per 100g |
Rigatoni and other pasta made from just semolina flour and water are naturally low in fat and sodium. They provide an energy boost from their carbohydrate content. The fiber content is moderate but can be increased by eating rigatoni with vegetables. Overall, rigatoni offers a nutritious base for healthy Italian-style meals.
Where to Find Rigatoni
Here are some places where you can find authentic Italian rigatoni and rigatoni recipes:
Italian Delis and Markets
Authentic imported Italian dried rigatoni can be found at many Italian delis, specialty food stores, and markets, especially in major cities. Fresh rigatoni may also be available.
Italian Restaurants
Look for family-style Italian restaurants that serve classic pasta dishes from regions like Rome, Naples, and Sicily to find rigatoni offerings.
Italian Cookbooks
Classic Italian cookbooks focused on regional cuisines often include recipes for rigatoni and sauce pairings like rigatoni alla bolognese.
Online or Mail Order
High-quality Italian brands like Barilla and De Cecco produce dried rigatoni that can be ordered online or shipped from gourmet food websites.
Food and Wine Festivals
Italian food and wine festivals, especially those celebrating southern Italian food, may highlight rigatoni dishes and offer sampling opportunities.
Cooking Classes
Italian cooking classes providing instruction in regional dishes often incorporate rigatoni into the curriculum and cover classic ways to sauce and serve it.
Conclusion
In summary, rigatoni refers to a popular ridged tube-shaped pasta that originated in southern Italy. The name comes from the Italian word rigato meaning ridged or lined. Rigatoni’s unique shape is designed to grab and hold sauces. It is served with hearty meat and tomato sauces, as well as vegetable and creamy cheeses sauces. Rigatoni remains a pasta staple in Italian restaurants and home kitchens, especially for robust seasonal dishes. Trying authentic rigatoni pasta and classic Italian rigatoni recipes is a great way to experience a taste of Italy.