Rustichella d'Abruzzo Rigatoncini

The small version of rigatoni ("ridged") tubes. Larger than a penne rigate, but cut across rather than slanted. One of the most popular southern Italian shapes.

Serve with a spicy tomato sauce, alla gricia (pecorino and pancetta) as in Rome, or with tomato and sardine sauce topped with wild fennel pollen for a Sicilian variation.

Cooking Time: 10-12 minutes.

Bulk size packed in 2 kg bags.