Rigatoncini Bulk
Rustichella d'Abruzzo
in Abruzzo, Italy
Ingredients: durum wheat semolina, water
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 six 2 kg bags.
