Rigatoni is a popular pasta dish known for its large, tube-like shape. It is a classic Italian pasta that is loved by millions worldwide. Despite its popularity, not many people are aware of the different types of available. In this article, we will explore some of these different types and how they differ from one another.

Traditional Rigatoni

Traditional rigatoni is a long, tubular pasta that has a diameter of about 1 inch. It is commonly served with tomato-based sauces, such as arrabbiata, pomodoro and bolognese. Traditional rigatoni is also great in baked dishes, such as pasta al forno and baked ziti.

Gigante Rigatoni

As the name suggests, gigante rigatoni is a larger version of traditional rigatoni. It has a diameter of approximately 1.5 inches and is almost twice the length of traditional rigatoni. Given its size, it is often paired with heartier, meat-based sauces that can stand up to its size. Baked dishes are also popular with gigante rigatoni, as it creates a more dramatic presentation.

Mezzi Rigatoni

Mezzi rigatoni, also known as half rigatoni, is a shorter version of traditional rigatoni. It is approximately half the length of traditional rigatoni and usually measures around 0.5 inches in diameter. This type of rigatoni is perfect for soups, stews, and pasta salads since its small size makes it easier to eat and also distributes the sauce more evenly. Mezzi rigatoni is also great for baked dishes since it can be layered more easily.

Rigatoni Rigati

Rigatoni rigati is like traditional rigatoni, but it has ridges or grooves on the outside. It is these ridges that make rigatoni rigati a great choice for sauces that are thick and chunky, such as ragù or carbonara. The ridges help to hold the sauce on the pasta deliciously, making each bite even more satisfying.

Rigatoni Lisce

Rigatoni Lisce is the smooth version of rigatoni. This type of rigatoni does not have any ridges, so it is best served with lighter sauces, such as a simple tomato sauce or aglio e olio. Rigatoni lisce is also great in baked dishes, as it allows the dish to be smoother in texture.

Rigatoni alla Chitarra

Rigatoni alla chitarra is a type of rigatoni that is cut using an instrument called a chitarra, which is a type of pasta cutter that creates a square shape. Rigatoni alla chitarra is popular in the Abruzzo region of Italy, where it is typically served with a meat-based sauce or a simple tomato sauce. The square shape of the pasta and the firm texture makes it an excellent choice for hearty sauces.

In conclusion, rigatoni is a classic Italian pasta dish that has a variety of shapes and sizes available. Each variety has its own unique texture and shape, which makes it perfect for pairing with different sauces and dishes. So why not switch it up and try a new type of rigatoni the next time you make a pasta dish? You might just discover your new favourite.

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