Pronunciation:  rig-uh-TOE-nee

Rigatoni are thick- ridged tubes. It has a ridged outer surface and straight cut ends. They are used in dishes served as the main course: this robust shape is perfect for meat and sausage sauces, fresh tomato sauces, vegetable sauces, and baked timballi. Cooking time 11 min.

 

The Recipe:

Rigatoni alla Napoletana (Neapolitan Style Rigatoni)
(preparation time: 20 minutes)

Ingredients for 4 people:
20 ounces rigatoni
17 ounces fresh tomato
Seasoned ricotta cheese 100 g
Basil 10 leaves
Mint 6 leaves
Olive oil 2 tablespoons
Salt to taste
Pepper to taste

Preparation:
Finely cut up a few leaves of basil and mint. Dip for a few seconds the tomatoes in boiling water, then peel them and chop them. In a skillet warm up the oil and pour in it the tomatoes. Bring to boil and let cook for a few minutes. Add the salt, the herbs and a pinch of sugar. Remove from the fire. Meanwhile, cook the pasta in plenty of salted water for about 10 minutes, then drain it al dente and cover with the sauce. Toss well. Sprinkle the pasta with the grated ricotta cheese, pepper and a touch of olive oil. Serve Immediately.

 

Match Wine: Chardonnay Trentino DOC