Rigatoncini

This smaller version of rigatoni ("ridged" tubes) is one of the most popular southern Italian shapes. Similar to penne rigate, but slightly curved and cut straight at the edges, rigatoncini are excellent with thick, chunky or cheesy sauces. Grooves on the outside and a wide open tube through the middle mean that the entire noodle is working to hold onto that mouthwatering sauce.

Serve it alla Gricia (with Pecorino Romano and pancetta) as they do in Rome, or for a Sicilian option, with tomato and sardine sauce, toppped with wild fennel pollen. Rigatoncini are also excellent in brothy seafood dishes or baked in casseroles.

Cooking time 10 - 12 minutes.
Make the bite test just before the end of the cooking time: Rigatoncini are perfect when they are no longer hard, but just still al dente.