Rigatoni were born in Rome and belong to a typically Italian gastronomic heritage. Barilla interpreted them with its great culture and experience: selected from the best durum-wheats, cooking always al dente, a constant search for perfection.
They were also the main characters of a famous Barilla ad in 1985 by famous movie director Federico Fellini, as they are a superb example of the great value of authentic Italian pasta.
The Shape
Rigatoni Barilla are characterized by a large diameter, a large hole and deep grooves on the outer surface. This rich and full-bodied structure makes them ideal to retain sauces on the entire surface, both inner and outer, enhancing all nuances in a melodious symphony of flavours. Just bring them on the table, with any recipe, from the simplest to the most refined, to recreate an atmosphere of authentic Italian flavours.
Suggestions for use
Traditionally combined with meat sauces, Rigatoni Barilla enhance with their rich consistency both refined sauces or a simple sauce with tomatoes, which you can find in the collection of Barilla Sauces.
With their internal hollow, they're able to imprison even the lightest vegetable sauces. Their generous shape and the capacity of retaining sauces, make them ideal for sumptuous and important recipes such as the classic pasta al forno (oven-baked pasta), with meat sauce and béchamel.
Among the thousand possibilities that this shape is able to suggest, Barilla suggests two traditional recipes: Rigatoni with bell peppers, zucchini, egg plants, small tomatoes and pecorino cheese or with Barilla Bolognese sauce, with ground meat and tomatoes, enriched with mushrooms. |
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