Rigatoni are wide tubes with deep ridges running along the length, and Barilla's No. 89 is made from just durum wheat semolina and water. With a cooking time of 12 minutes on the box, they have a robust, chewy bite that stands up to thick sauces without turning soft.
The ridges and the wide opening let heavier sauces cling and fill the tubes, which is why rigatoni suits meat ragù, slow-cooked tomato sauces, sausage and pepper sauces, or a baked version with béchamel and melted cheese. For a Turkish-style dish, try it with a spiced minced beef and tomato sauce, finished with grated kaşar and a pinch of pul biber, or with roasted peppers and aubergine.
Boil in plenty of salted water, stirring now and then, and drain when still firm to the bite. Toss with the sauce in the pan for a minute so the pasta absorbs some of the flavour. Store the unopened box in a cool, dry place. The product contains gluten, and the pack carries a precautionary statement about other allergens, so check the label.