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Rigatoni is a form of tube-shaped pasta of varying lengths and diameters. It is larger than penne and ziti and sometimes slightly curved. Rigatoni is usually ridged, and the tube's end is square-cut like ziti, not diagonal like penne.

The word rigatoni comes from the Italian word rigati, which means "ridged" or 'lined' and is associated with the cuisine of southern and central Italy. There are different recipes that use rigatoni as a main ingredient. Chicago's favorite recipe is Rigatoni with Italian Sausage and Fennel. This dish follows the requirements of an Italian recipe, it being rather easy to prepare. The main ingredients needed include rigatoni pasta, fennel sausage, green peas and Parmesan cheese. The sausage is chopped and cooked in a skillet, after what the peas are being eventually added. Pasta is then boiled and tossed in a sauce together with the sausages and peas. The cooks may sometimes use tomatoes as a base for preparing the sauce, and not use the peas. This delicious meal is great to be served for dinner.

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Pasta with Peas and Sausage,

Rigatoni With Sausage Cream Sauce,