Rigatoni Pasta

Store unopened or in an airtight container in a cool, dry pantry. Dry pasta keeps indefinitely if moisture is kept out.

Use rigatoni with chunky, thick sauces—the ridges and hollow center grip sauce better than smooth pasta.

Cook until al dente (usually 9–13 minutes, depending on brand); check package instructions.

Reserve a cup of starchy pasta water before draining; a splash helps emulsify sauce and cling to the tubes.

For baked pasta dishes, slightly undercook rigatoni since it continues cooking in the oven.

Bolognese and meat ragùs

Creamy sauces (Alfredo, carbonara-style preparations)

Tomato-based sauces with vegetables or beans

Baked pasta dishes (rigatoni al forno)

Arrabbiata and spicy preparations

Overcooking until soft—rigatoni should remain firm enough to bite through.

Using rigatoni with light, delicate sauces where it overwhelms the flavors; finer pastas work better.

Skipping the salt in pasta water; it's your only chance to season the pasta itself.