Rigatoni smaller version, close to the size of penne. Their name takes on the diminutive suffix "-ino" (pluralized "-ini") denoting their relative size. Rigatoni is a particular favorite pasta shape in the south of Italy, especially in Sicily. Its namesake ridges make better adhesive surfaces for sauces and grated cheese than smooth-sided pasta like ziti. Rigatoni Rigatoni are a form of tube-shaped pasta of varying lengths and diameters originating in Italy. They are larger than penne and ziti, and sometimes slightly curved, though nowhere near as curved as elbow macaroni. Rigatoni characteristically have ridges down their length, sometimes spiraling around the
Pasta mollicata the pan and cooked on high heat for about fifteen minutes. Finally, after draining the salty pasta and making it stir-fry with a bit of cacioricotta cheese, the dish is seasoned with more fresh cacioricotta, oil and some hot pepper. Pasta mollicata, like other “poor dishes”, has many seasonal variations. Particular preparations include replacing onions with fresh leeks. There are also some preparations in which chopped nuts and/or fresh mushrooms are added to the basic seasoning. Pasta mollicata Pasta mollicata (pasta with breadcrumbs) is a traditional Basilicata dish that is prepared all over the South of Italy. Compared to other