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Rigatoni are large tubes of pasta with ridges to catch more sauce and are great in oven-baked dishes.
Rigatoni are large tubes of pasta with ridges to catch more sauce and are great in oven-baked dishes.
Rigatoni are large tubes of pasta with ridges to catch more sauce and are great in oven-baked dishes.
INGREDIENTS: SEMOLINA (WHEAT), DURUM FLOUR (WHEAT), NIACIN, FERROUS SULFATE (IRON), THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID.
Time | Firmness |
14 Minutes | Al Dente |
15 Minutes | Firm |
16 Minutes | Tender |
Bring water to a rapid boil. To add flavor and reduce stickiness, add salt (optional).
Add pasta and stir; return to rapid boil.
Cook uncovered, stirring occasionally.
Drain well. Serve as desired.
Servings | Pasta | Water | Salt |
2 | 1/4 Pkg. | 2 qt. | 1 tsp |
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