Rustichella d’Abruzzo Rigatoncini

The small version of rigatoni (“ridged”) tubes. Larger than penne rigate, but cut across rather than slanted. One of the most popular southern Italian shapes. Serve with a spicy tomato sauce, Gricia (pecorino and pancetta) as in Rome, or with tomato and sardine sauce topped with wild fennel pollen for a Sicilian variation. Rustichella d’Abruzzo pasta is made with the finest quality grains, blended with pure mountain spring water, extruded through bronze dies and slowly air-dried for a rustic texture that holds sauce beautifully.