Rigatoni are about 2 inches (5 cm) long, 3/4-inch (1 cm) in diameter, and cook in about 10 minutes. They're perfect with thick chunky sauces that work their way into the pieces of pasta and provide delightful flavor bursts as one chews on them.
Penne lisce, penne rigate, sedani rigati, tortiglioni
The Amatriciana sauce of course comes to mind as a possible sauce. Here's another:
Rigatoni alla Burrina, with Sausages and Tomatoes -- Burrina-style Rigatoni
To serve 4 you'll need:
- 14 ounces (350 g) rigatoni
- 6 2-inch links of fresh mild Italian sausage
- 12 ounces (300 g) plum tomatoes, blanched, peeled, seeded and chopped (canned will work fine)
- 2/3 cup cream
- A pinch of dried thyme
- Freshly grated cheese -- either Romano or Parmigiano as you prefer
Remove the casings from the sausages and crumble them into a pan with the sliced tomatoes. Cook them, covered, over the lowest possible flame for an hour.
Time the lighting of the fame under your pasta pot so the water will come to a boil when the hour's up; at this point salt the pasta water and cook the pasta, while stirring the cream into the sauce. Continue to simmer the sauce until the pasta's done. Season the pasta with the sauce and serve it with the grated cheese, and a zesty young red wine.
More About Pasta Shapes