{"id":4693570781269,"title":"Rigatoni #17, 1 lb","handle":"rigatoni-17","description":"\u003cp\u003e\u003cspan id=\"m_-5240390500720693922gmail-p0\"\u003e\u003cspan id=\"m_-5240390500720693922gmail-274-275-68\"\u003eLooking\u003c\/span\u003e\u003cspan id=\"m_-5240390500720693922gmail-68\"\u003e for\u003c\/span\u003e a chunkier type of \u003cspan id=\"m_-5240390500720693922gmail-242\"\u003epasta\u003c\/span\u003e?\u003c\/span\u003e\u003cspan id=\"m_-5240390500720693922gmail-p1\"\u003e Then why not \u003cspan id=\"m_-5240390500720693922gmail-49\"\u003etry\u003c\/span\u003e \u003cspan id=\"m_-5240390500720693922gmail-24\"\u003eDivella\u003c\/span\u003e Rigatoni the next time you \u003cspan id=\"m_-5240390500720693922gmail-50-276-277\"\u003etry\u003c\/span\u003e to \u003cspan id=\"m_-5240390500720693922gmail-278-279\"\u003eserve\u003c\/span\u003e your \u003cspan id=\"m_-5240390500720693922gmail-243-244\"\u003efamily\u003c\/span\u003e a baked pasta dish?\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cspan id=\"m_-5240390500720693922gmail-p2\"\u003e\u003cb\u003eWhat \u003cspan id=\"m_-5240390500720693922gmail-287-288\"\u003eis\u003c\/span\u003e Rigatoni?\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan id=\"m_-5240390500720693922gmail-p3\"\u003eRigatoni \u003cspan id=\"m_-5240390500720693922gmail-295-296\"\u003eis\u003c\/span\u003e a tube-shaped pasta with \u003cspan id=\"m_-5240390500720693922gmail-263-264\"\u003eridges\u003c\/span\u003e on the outside but is smooth on the inside.\u003c\/span\u003e\u003cspan id=\"m_-5240390500720693922gmail-p307\"\u003e It is larger than penne and ziti with square-cut ends and slightly curved, although not as curved as the elbow macaroni pasta.\u003c\/span\u003e\u003cspan id=\"m_-5240390500720693922gmail-p301\"\u003e It varies in length but is normally less than two inches.\u003c\/span\u003e\u003cspan id=\"m_-5240390500720693922gmail-p6\"\u003e The \u003cspan id=\"m_-5240390500720693922gmail-65\"\u003eword\u003c\/span\u003e rigatoni \u003cspan id=\"m_-5240390500720693922gmail-297-298\"\u003ecome\u003cwbr\u003es\u003c\/wbr\u003e\u003c\/span\u003e from the Italian \u003cspan id=\"m_-5240390500720693922gmail-66\"\u003eword\u003c\/span\u003e “\u003cspan id=\"m_-5240390500720693922gmail-42\"\u003erigato\u003c\/span\u003e” which \u003cspan id=\"m_-5240390500720693922gmail-267-268\"\u003emeans\u003c\/span\u003e “ridged” or “lined.”\u003c\/span\u003e\u003cspan id=\"m_-5240390500720693922gmail-p300\"\u003e Rigatoni is famous in Sicily, associating it with southern Italian cuisine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cspan id=\"m_-5240390500720693922gmail-p8\"\u003e\u003cb\u003e\u003cspan id=\"m_-5240390500720693922gmail-53-269-270\"\u003eSauces\u003c\/span\u003e that Work Best with Rigatoni\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan id=\"m_-5240390500720693922gmail-p9\"\u003e\u003cspan id=\"m_-5240390500720693922gmail-85-p9-pv\"\u003eDue to\u003c\/span\u003e\u003cspan id=\"m_-5240390500720693922gmail-p9-pv\"\u003e its hearty size, rigatoni can be \u003c\/span\u003e\u003cspan id=\"m_-5240390500720693922gmail-82-p9-pv\"\u003eused\u003c\/span\u003e\u003cspan id=\"m_-5240390500720693922gmail-p9-pv\"\u003e \u003c\/span\u003e\u003cspan id=\"m_-5240390500720693922gmail-79-p9-pv\"\u003ein\u003c\/span\u003e\u003cspan id=\"m_-5240390500720693922gmail-p9-pv\"\u003e \u003c\/span\u003e\u003cspan id=\"m_-5240390500720693922gmail-80-p9-pv\"\u003epretty\u003c\/span\u003e\u003cspan id=\"m_-5240390500720693922gmail-p9-pv\"\u003e \u003c\/span\u003e\u003cspan id=\"m_-5240390500720693922gmail-81-p9-pv\"\u003emuch\u003c\/span\u003e\u003cspan id=\"m_-5240390500720693922gmail-p9-pv\"\u003e any setting, from \u003c\/span\u003e\u003cspan id=\"m_-5240390500720693922gmail-54-271-272-p9-pv\"\u003esauces\u003c\/span\u003e\u003cspan id=\"m_-5240390500720693922gmail-p9-pv\"\u003e, \u003c\/span\u003e\u003cspan id=\"m_-5240390500720693922gmail-273-p9-pv\"\u003esalads\u003c\/span\u003e\u003cspan id=\"m_-5240390500720693922gmail-p9-pv\"\u003e to baked dishes.\u003c\/span\u003e\u003c\/span\u003e\u003cspan id=\"m_-5240390500720693922gmail-p10\"\u003e But if you’re \u003cspan id=\"m_-5240390500720693922gmail-280-281-70\"\u003elooking\u003c\/span\u003e\u003cspan id=\"m_-5240390500720693922gmail-70\"\u003e for\u003c\/span\u003e the \u003cspan id=\"m_-5240390500720693922gmail-51\"\u003ebest\u003c\/span\u003e \u003cspan id=\"m_-5240390500720693922gmail-55\"\u003esa\u003cwbr\u003euces\u003c\/wbr\u003e\u003c\/span\u003e that pair really \u003cspan id=\"m_-5240390500720693922gmail-52\"\u003ewell\u003c\/span\u003e with rigatoni, \u003cspan id=\"m_-5240390500720693922gmail-69\"\u003eher\u003cwbr\u003ee\u003c\/wbr\u003e\u003c\/span\u003e are some \u003cspan id=\"m_-5240390500720693922gmail-245-246\"\u003esuggestions\u003c\/span\u003e:\u003c\/span\u003e\u003cspan id=\"m_-5240390500720693922gmail-p11\"\u003e  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ethick, creamy \u003cspan id=\"m_-5240390500720693922gmail-56\"\u003esauces\u003c\/span\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003echunky tomato \u003cspan id=\"m_-5240390500720693922gmail-57\"\u003esauces\u003c\/span\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003ebaked cheese dish\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003echunky meat or vegetable sauces\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cspan id=\"m_-5240390500720693922gmail-p16\"\u003eRigatoni is well-known for its tubular shape and \u003cspan id=\"m_-5240390500720693922gmail-247-248\"\u003eridges\u003c\/span\u003e.\u003c\/span\u003e\u003cspan id=\"m_-5240390500720693922gmail-p305\"\u003e It is the go-to-pasta if you are planning to make thick, red, or creamy sauces.\u003c\/span\u003e\u003cspan id=\"m_-5240390500720693922gmail-p303\"\u003e Why?\u003c\/span\u003e\u003cspan id=\"m_-5240390500720693922gmail-p304\"\u003e The sauce can adhere to the ridges better compared to pasta with smooth surfaces.\u003c\/span\u003e\u003cspan id=\"m_-5240390500720693922gmail-p302\"\u003e Its wide center can also capture the sauce, vegetable, or small pieces of meat perfectly if these were added to your sauce.\u003c\/span\u003e\u003cspan id=\"m_-5240390500720693922gmail-p21\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan id=\"m_-5240390500720693922gmail-p22\"\u003e You \u003cspan id=\"m_-5240390500720693922gmail-291-292\"\u003ehave\u003c\/span\u003e to remember though that compared to smaller, thinner pasta \u003cspan id=\"m_-5240390500720693922gmail-61\"\u003esizes\u003c\/span\u003e, rigatoni takes longer to cook \u003cspan id=\"m_-5240390500720693922gmail-84\"\u003edue to\u003c\/span\u003e its \u003cspan id=\"m_-5240390500720693922gmail-62-260-261\"\u003esize\u003c\/span\u003e and \u003cspan id=\"m_-5240390500720693922gmail-262\"\u003ethickness\u003c\/span\u003e.\u003c\/span\u003e\u003cspan id=\"m_-5240390500720693922gmail-p306\"\u003e It takes approximately 9-12 minutes for rigatoni to become al dente.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eOrigin: \u003c\/b\u003eItaly\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eStorage: \u003c\/b\u003eS\u003cspan\u003etore in a cool dry place\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eNet Weight:  \u003c\/b\u003e500g (17.6 oz)\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eRecipe Suggestion:\u003c\/b\u003e  \u003c\/p\u003e","published_at":"2020-06-08T10:57:19-06:00","created_at":"2020-06-08T10:58:52-06:00","vendor":"Divella","type":"Pasta","tags":["17","Divella","Rigatoni"],"price":169,"price_min":169,"price_max":169,"available":true,"price_varies":false,"compare_at_price":0,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":32431156887637,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"1","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Rigatoni #17, 1 lb","public_title":null,"options":["Default Title"],"price":169,"weight":454,"compare_at_price":0,"inventory_management":"shopify","barcode":"020475000176","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0272\/2601\/3781\/products\/1452617604_8005121000177_immaginePacco.jpg?v=1603371380","\/\/cdn.shopify.com\/s\/files\/1\/0272\/2601\/3781\/products\/1447416091_rigatoni_pasta.jpg?v=1603371408"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0272\/2601\/3781\/products\/1452617604_8005121000177_immaginePacco.jpg?v=1603371380","options":["Title"],"media":[{"alt":"A pack of Divella Rigatoni 17 Pasta di Semola di Grano Duro","id":7080132280405,"position":1,"preview_image":{"aspect_ratio":1.0,"height":1000,"width":1000,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/2601\/3781\/products\/1452617604_8005121000177_immaginePacco.jpg?v=1600275180"},"aspect_ratio":1.0,"height":1000,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/2601\/3781\/products\/1452617604_8005121000177_immaginePacco.jpg?v=1600275180","width":1000},{"alt":"Two pieces of Divella Rigatoni 17 Pasta","id":7105007976533,"position":2,"preview_image":{"aspect_ratio":1.0,"height":1000,"width":1000,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/2601\/3781\/products\/1447416091_rigatoni_pasta.jpg?v=1600275183"},"aspect_ratio":1.0,"height":1000,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/2601\/3781\/products\/1447416091_rigatoni_pasta.jpg?v=1600275183","width":1000}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cp\u003e\u003cspan id=\"m_-5240390500720693922gmail-p0\"\u003e\u003cspan id=\"m_-5240390500720693922gmail-274-275-68\"\u003eLooking\u003c\/span\u003e\u003cspan id=\"m_-5240390500720693922gmail-68\"\u003e for\u003c\/span\u003e a chunkier type of \u003cspan id=\"m_-5240390500720693922gmail-242\"\u003epasta\u003c\/span\u003e?\u003c\/span\u003e\u003cspan id=\"m_-5240390500720693922gmail-p1\"\u003e Then why not \u003cspan id=\"m_-5240390500720693922gmail-49\"\u003etry\u003c\/span\u003e \u003cspan id=\"m_-5240390500720693922gmail-24\"\u003eDivella\u003c\/span\u003e Rigatoni the next time you \u003cspan id=\"m_-5240390500720693922gmail-50-276-277\"\u003etry\u003c\/span\u003e to \u003cspan id=\"m_-5240390500720693922gmail-278-279\"\u003eserve\u003c\/span\u003e your \u003cspan id=\"m_-5240390500720693922gmail-243-244\"\u003efamily\u003c\/span\u003e a baked pasta dish?\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cspan id=\"m_-5240390500720693922gmail-p2\"\u003e\u003cb\u003eWhat \u003cspan id=\"m_-5240390500720693922gmail-287-288\"\u003eis\u003c\/span\u003e Rigatoni?\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan id=\"m_-5240390500720693922gmail-p3\"\u003eRigatoni \u003cspan id=\"m_-5240390500720693922gmail-295-296\"\u003eis\u003c\/span\u003e a tube-shaped pasta with \u003cspan id=\"m_-5240390500720693922gmail-263-264\"\u003eridges\u003c\/span\u003e on the outside but is smooth on the inside.\u003c\/span\u003e\u003cspan id=\"m_-5240390500720693922gmail-p307\"\u003e It is larger than penne and ziti with square-cut ends and slightly curved, although not as curved as the elbow macaroni pasta.\u003c\/span\u003e\u003cspan id=\"m_-5240390500720693922gmail-p301\"\u003e It varies in length but is normally less than two inches.\u003c\/span\u003e\u003cspan id=\"m_-5240390500720693922gmail-p6\"\u003e The \u003cspan id=\"m_-5240390500720693922gmail-65\"\u003eword\u003c\/span\u003e rigatoni \u003cspan id=\"m_-5240390500720693922gmail-297-298\"\u003ecome\u003cwbr\u003es\u003c\/wbr\u003e\u003c\/span\u003e from the Italian \u003cspan id=\"m_-5240390500720693922gmail-66\"\u003eword\u003c\/span\u003e “\u003cspan id=\"m_-5240390500720693922gmail-42\"\u003erigato\u003c\/span\u003e” which \u003cspan id=\"m_-5240390500720693922gmail-267-268\"\u003emeans\u003c\/span\u003e “ridged” or “lined.”\u003c\/span\u003e\u003cspan id=\"m_-5240390500720693922gmail-p300\"\u003e Rigatoni is famous in Sicily, associating it with southern Italian cuisine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cspan id=\"m_-5240390500720693922gmail-p8\"\u003e\u003cb\u003e\u003cspan id=\"m_-5240390500720693922gmail-53-269-270\"\u003eSauces\u003c\/span\u003e that Work Best with Rigatoni\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan id=\"m_-5240390500720693922gmail-p9\"\u003e\u003cspan id=\"m_-5240390500720693922gmail-85-p9-pv\"\u003eDue to\u003c\/span\u003e\u003cspan id=\"m_-5240390500720693922gmail-p9-pv\"\u003e its hearty size, rigatoni can be \u003c\/span\u003e\u003cspan id=\"m_-5240390500720693922gmail-82-p9-pv\"\u003eused\u003c\/span\u003e\u003cspan id=\"m_-5240390500720693922gmail-p9-pv\"\u003e \u003c\/span\u003e\u003cspan id=\"m_-5240390500720693922gmail-79-p9-pv\"\u003ein\u003c\/span\u003e\u003cspan id=\"m_-5240390500720693922gmail-p9-pv\"\u003e \u003c\/span\u003e\u003cspan id=\"m_-5240390500720693922gmail-80-p9-pv\"\u003epretty\u003c\/span\u003e\u003cspan id=\"m_-5240390500720693922gmail-p9-pv\"\u003e \u003c\/span\u003e\u003cspan id=\"m_-5240390500720693922gmail-81-p9-pv\"\u003emuch\u003c\/span\u003e\u003cspan id=\"m_-5240390500720693922gmail-p9-pv\"\u003e any setting, from \u003c\/span\u003e\u003cspan id=\"m_-5240390500720693922gmail-54-271-272-p9-pv\"\u003esauces\u003c\/span\u003e\u003cspan id=\"m_-5240390500720693922gmail-p9-pv\"\u003e, \u003c\/span\u003e\u003cspan id=\"m_-5240390500720693922gmail-273-p9-pv\"\u003esalads\u003c\/span\u003e\u003cspan id=\"m_-5240390500720693922gmail-p9-pv\"\u003e to baked dishes.\u003c\/span\u003e\u003c\/span\u003e\u003cspan id=\"m_-5240390500720693922gmail-p10\"\u003e But if you’re \u003cspan id=\"m_-5240390500720693922gmail-280-281-70\"\u003elooking\u003c\/span\u003e\u003cspan id=\"m_-5240390500720693922gmail-70\"\u003e for\u003c\/span\u003e the \u003cspan id=\"m_-5240390500720693922gmail-51\"\u003ebest\u003c\/span\u003e \u003cspan id=\"m_-5240390500720693922gmail-55\"\u003esa\u003cwbr\u003euces\u003c\/wbr\u003e\u003c\/span\u003e that pair really \u003cspan id=\"m_-5240390500720693922gmail-52\"\u003ewell\u003c\/span\u003e with rigatoni, \u003cspan id=\"m_-5240390500720693922gmail-69\"\u003eher\u003cwbr\u003ee\u003c\/wbr\u003e\u003c\/span\u003e are some \u003cspan id=\"m_-5240390500720693922gmail-245-246\"\u003esuggestions\u003c\/span\u003e:\u003c\/span\u003e\u003cspan id=\"m_-5240390500720693922gmail-p11\"\u003e  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ethick, creamy \u003cspan id=\"m_-5240390500720693922gmail-56\"\u003esauces\u003c\/span\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003echunky tomato \u003cspan id=\"m_-5240390500720693922gmail-57\"\u003esauces\u003c\/span\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003ebaked cheese dish\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003echunky meat or vegetable sauces\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cspan id=\"m_-5240390500720693922gmail-p16\"\u003eRigatoni is well-known for its tubular shape and \u003cspan id=\"m_-5240390500720693922gmail-247-248\"\u003eridges\u003c\/span\u003e.\u003c\/span\u003e\u003cspan id=\"m_-5240390500720693922gmail-p305\"\u003e It is the go-to-pasta if you are planning to make thick, red, or creamy sauces.\u003c\/span\u003e\u003cspan id=\"m_-5240390500720693922gmail-p303\"\u003e Why?\u003c\/span\u003e\u003cspan id=\"m_-5240390500720693922gmail-p304\"\u003e The sauce can adhere to the ridges better compared to pasta with smooth surfaces.\u003c\/span\u003e\u003cspan id=\"m_-5240390500720693922gmail-p302\"\u003e Its wide center can also capture the sauce, vegetable, or small pieces of meat perfectly if these were added to your sauce.\u003c\/span\u003e\u003cspan id=\"m_-5240390500720693922gmail-p21\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan id=\"m_-5240390500720693922gmail-p22\"\u003e You \u003cspan id=\"m_-5240390500720693922gmail-291-292\"\u003ehave\u003c\/span\u003e to remember though that compared to smaller, thinner pasta \u003cspan id=\"m_-5240390500720693922gmail-61\"\u003esizes\u003c\/span\u003e, rigatoni takes longer to cook \u003cspan id=\"m_-5240390500720693922gmail-84\"\u003edue to\u003c\/span\u003e its \u003cspan id=\"m_-5240390500720693922gmail-62-260-261\"\u003esize\u003c\/span\u003e and \u003cspan id=\"m_-5240390500720693922gmail-262\"\u003ethickness\u003c\/span\u003e.\u003c\/span\u003e\u003cspan id=\"m_-5240390500720693922gmail-p306\"\u003e It takes approximately 9-12 minutes for rigatoni to become al dente.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eOrigin: \u003c\/b\u003eItaly\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eStorage: \u003c\/b\u003eS\u003cspan\u003etore in a cool dry place\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eNet Weight:  \u003c\/b\u003e500g (17.6 oz)\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eRecipe Suggestion:\u003c\/b\u003e  \u003c\/p\u003e"}

Rigatoni #17, 1 lb

Product Description

Looking for a chunkier type of pasta? Then why not try Divella Rigatoni the next time you try to serve your family a baked pasta dish?


What is Rigatoni?

Rigatoni is a tube-shaped pasta with ridges on the outside but is smooth on the inside. It is larger than penne and ziti with square-cut ends and slightly curved, although not as curved as the elbow macaroni pasta. It varies in length but is normally less than two inches. The word rigatoni comes from the Italian word “rigato” which means “ridged” or “lined.” Rigatoni is famous in Sicily, associating it with southern Italian cuisine.


Sauces that Work Best with Rigatoni

Due to its hearty size, rigatoni can be used in pretty much any setting, from saucessalads to baked dishes. But if you’re looking for the best sauces that pair really well with rigatoni, here are some suggestions:  

 

  • thick, creamy sauces
  • chunky tomato sauces
  • baked cheese dish
  • chunky meat or vegetable sauces

 


Rigatoni is well-known for its tubular shape and ridges. It is the go-to-pasta if you are planning to make thick, red, or creamy sauces. Why? The sauce can adhere to the ridges better compared to pasta with smooth surfaces. Its wide center can also capture the sauce, vegetable, or small pieces of meat perfectly if these were added to your sauce. 

 You have to remember though that compared to smaller, thinner pasta sizes, rigatoni takes longer to cook due to its size and thickness. It takes approximately 9-12 minutes for rigatoni to become al dente.

Origin: Italy

Storage: Store in a cool dry place

Net Weight:  500g (17.6 oz)

Recipe Suggestion:  

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