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Brief facts about rigatoni:

Rigatoni are a type of pasta. They are larger than penne and ziti, and sometimes slightly curved, but not as curved as elbow macaroni. Rigatoni are characterized by ridges along their length, sometimes spiraling around the tube; unlike penne, the ends of rigatoni are cut perpendicular to the tube walls instead of diagonally. The word rigatoni comes from the Italian word rigato, which means 'ridged' or 'lined', and is associated with the cuisine of southern and central Italy. Rigatoncini are a smaller version, close to the size of penne. Their name takes on the diminutive suffix -ino, denoting their relative size. Rigatoni is a particular favorite pasta shape in the south of Italy, especially in Sicily. Its eponymous ridges make better adhesive surfaces for sauces and grated cheese than smooth-sided pasta like ziti.

Rigatoni con la pajata - Rigatoni con la pajata is a classic dish of the Roman cuisine. It can be found in some traditional trattorias in Rome. Pajata is the term for the small intestine and its contents of an unweaned calf, i.e., fed only on its mother's milk.

Cuisine of Lazio

Types of pasta

Italian cuisine