Below is a list of all known varieties for Rigatoni. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Rigatoncini | Rigatoni is a type of pasta. They are larger than penne and ziti, and sometimes slightly curved, but not as curved as elbow macaroni. Rigatoni are characterized by ridges along their length, sometimes spiraling around the tube; unlike penne, the ends of rigatoni are cut perpendicular to the tube walls instead of diagonally. |
| Rigatoni (Basil/Herb Infused) | Rigatoni dough infused with basil and other Italian herbs. |
| Rigatoni (Bronze-Cut) | Rigatoni extruded through bronze dies, maximizing the adherence of thick, heavy ragùs. |
| Rigatoni (Extra-Long Cut) | Rigatoni cut slightly longer than standard, often preferred for hearty, slow-cooked sauces. |
| Rigatoni (Gluten-Free) | Rigatoni made from alternative flours (corn, rice, quinoa) for a gluten-free diet, often having a slightly rougher texture. |
| Rigatoni (Large, Bronze-Cut) | Large rigatoni pasta extruded using bronze, maximizing the sauce-clinging texture and firmness needed for baked or slow-cooked sauces. |
| Rigatoni (Mezze/Short) | A shorter version of Rigatoni, suitable for soups or lighter sauces. |
| Rigatoni (Smooth/Lisci) | Rigatoni without ridges, where sauce pools inside the tube for a distinct bite. |
| Rigatoni (Smooth/Lisci, Baked) | Smooth rigatoni specifically used for baked pasta, where it absorbs sauce efficiently. |
| Rigatoni (Spelt Flour) | Rigatoni made from spelt flour for a softer bite and ancient grain flavor. |
| Rigatoni (Tomato/Red) | Rigatoni infused with tomato puree for color and mild flavor. |