Rustichella d'Abruzzo - Rigatoncini

This smaller version of rigatoni ("ridged" tubes) is one of the most popular southern Italian shapes. Similar to penne rigate, but cut straight across the ends rather than slanted, rigatoncini are excellent with thick, chunky or cheesy sauces. Grooves on the outside and a wide open tube through the middle mean that the entire noodle is working to hold onto that mouthwatering sauce. Serve it alla Gricia (with Pecorino Romano and pancetta) as they do in Rome, or for a Sicilian option, with tomato and sardine sauce, toppped with wild fennel pollen. Rigatoncini are also excellent in brothy seafood dishes or baked in casseroles.