Rigatoni

Store dry rigatoni in a cool, dry place in an airtight container. Cooked rigatoni should be refrigerated and used within 3-4 days.

Always use plenty of well-salted boiling water to cook rigatoni; at least 4-6 quarts of water per pound of pasta.

Stir the pasta occasionally during the first minute of cooking to prevent it from sticking together.

Cook rigatoni until al dente (with a slight bite), as it will continue to cook in the sauce or when baked.

Hearty meat sauces (like bolognese)

Creamy sauces (like Alfredo)

Baked pasta dishes (like baked ziti, but with rigatoni)

Vegetable-based sauces that can cling to the ridges

Adding oil to the cooking water; this can prevent sauce from clinging to the pasta.

Overcooking the pasta; rigatoni can become mushy if cooked too long.

Using too small a pot or not enough water, leading to sticky or unevenly cooked pasta.