Rigatoni, which is a typical type of traditional pasta from Rome, have the characteristic ridged external surface and a large diameter and thickness.
The shape is particularly versatile and is perfect with a variety of tomato or vegetable sauces, but the best condiments are sauces made from meat: slow-cooked sauces with meat and mushrooms, made from beef and pork, sausage or giblets. The recipe with pajata (calf intestines) is a classic dish.
Any type of sauce that is sufficiently liquid to get inside the pasta and be trapped by the ridges is recommended.
- Energy 1490 kJ/351 Kcal
- Fat 1,5 g
- of which: Saturates 0,3 g
- Carbohydrate 69 g
- of which: Sugars 3,4 g
- Fibre 2,9 g
- Protein 14 g
- Salt 0 g
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