Rigatoni 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 tube, and unlike penne, rigatoni's ends are cut square (perpendicular) to the tube walls instead of diagonally. The word "rigatoni" comes from the Italian word "rigato" ("rigatone" being the augmentative and "rigatoni" the plural form), which means "ridged" or "lined", and is associated with the cuisine of southern and central Italy. Rigatoncini are a
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