Rigatoni
Instructions
Rigatoni
Ingredients
Pasta rigatoni | 300 g |
|---|---|
Sausages | 300 g |
Chopped garlic cloves | 2 |
Butter & rapeseed oil | 1 tbsp |
Sour cream, 13% | 200 ml |
Dry white wine | 100 ml |
Black olives | 76 g |
Salt and pepper to taste | |
Cheddar cheese, grated | 105 g |
Chopped fresh basil | 8 g |
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Rigatoni pasta: the ultimate comfort food
You can never have too many quick and easy pasta recipes up your sleeve. This one comes together in under 30 minutes and delivers rich, comforting flavours and textures.
A pasta type made for filling and sauces
Rigatoni is a ridged, tube-shaped pasta type. Its generous size and ridged surface make sure that you enjoy plenty of your favourite pasta sauce with every bite. If you can find it, go for rigatoni that is pale in colour and with a rough surface from bronze die extrusion. The rough surface helps your sauce cling even better to the rigatoni.
The history behind the pasta tube
While the history of pasta in different shapes stretches back for many centuries, rigatoni and other tubular pasta are relatively new additions. It was only with the invention of industrial pasta machines, starting in the 17th century, that tube shapes became a thing. It was also the industrial process that enabled the ridged, ‘rigato’, surfaces of rigatoni, penne, and other shapes. The exact birth date of rigatoni is unknown. However, the process of diagonally cutting penne rigate was patented on 11 March, 1865.
Oven-baking rigatoni
Rigatoni are excellent for making pasta al forno – oven baked pasta. This is hearty comfort food, perfect for when you’re feeding a crowd. All you need is cooked rigatoni, your favourite rich, tomato-based sauce with or without meat, and lots of good cheese to melt on top. First, pour the rigatoni and sauce into a greased oven pan. Then use a spatula or spoon to toss and mix the sauce with the pasta. Finally, sprinkle a good layer of grated cheese on top and bake at 200°C until the cheese has a nice, browned colour.