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
Genovese sauce facilitated by incremental additions of white wine, stock, or both. The sauce and accompanying pasta can be served with the meat from the sauce or separately, garnished with tomatoes, and topped with Parmesan or provolone cheese. Large, cylindrical pasta like rigatoni, ziti or candele are favored because they can hold the rich sauce. Genovese sauce Genovese sauce is a rich, onion-based pasta sauce from the region of Campania, Italy. Likely introduced to Naples from the northern Italian city of Genoa during the Renaissance, it has since become famous in Campania and forgotten elsewhere. The sauce is unusual for the long