Rigatoni with Genovese-Style Meat Sauce – Chef John of Food Wishes

Pasta alla Genovese – Rigatoni with Genovese-Style Meat Sauce

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Rigatoni

I love Rigatoni… Don’t know about you. Rigatoni is my favorite pasta. Sometimes Mom used to make Rigatoni with meat sauce so I thought I would post this recipe by Chef John. I always love his recipes

 

Rigatoni

Rigatoni are a form of tube-shaped pasta of varying lengths and diameters originating in Italy. They are larger than penne and ziti, and sometimes slightly curved, though nowhere near as curved as elbow macaroni.

Rigatoni

Rigatoni characteristically have ridges down their length, sometimes spiraling around the tube, and unlike penne, rigatoni’s ends are cut square (perpendicular) to the tube walls instead of diagonally.

Rigatoni

The word rigatoni comes from the Italian word rigato (rigatone being the augmentative and rigatoni the plural form), 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 (pluralized -ini) denoting their relative size.

Rigatoni

Rigatoni is a particular favorite pasta shape in the south of Italy, especially in Sicily. Its namesake ridges make better adhesive surfaces for sauces and grated cheese than smooth-sided pasta like ziti.

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