Rigatoni

Rigatoni – ribbed, tubular pasta from southern Italy – are among the most versatile pasta shapes. Their longitudinal ridges and hollow center are no accident: both ensure that chunky sauces are drawn into the tubes and adhere to the outside, instead of ending up at the bottom of the plate.

In the kitchen, they show their strengths wherever there's something substantial to grab onto. A classic: Pasta alla Norma – roasted eggplant, tomato sauce, salted ricotta. Rigatoni are also a top choice for casseroles and pasta salads with robust vinaigrettes. A dry Nero d'Avola or a medium-bodied Primitivo pairs perfectly – both offer enough fruit and structure to stand up to hearty tomato sauces.