HoReCa

Rigatoni, which is a typical type of traditional pasta from Rome, has a characteristic ribbed outer surface, large diameter and thickness. This form is especially versatile and goes well with various tomato or vegetable sauces, but the best seasonings for them are meat sauces: slow-cooked sauces with meat and mushrooms, beef and pork, sausage or offal. Payata (veal intestines) recipe is a classic dish. It is recommended to use any sauce that is thin enough to get into the pasta and linger on the ridges. Available in 500 g packs Cooking time: 14 min - Al dente: 12 min