Rigatoni
R I G A T O N I Rigatoni gets its name from 'rigate' the Italian word for the straight ridged lines that run along the length of the pasta tubes. At Duro we love our pasta rigate style because of the ability to capture sauce within the fine crevices, giving it a textured surface to cling to. All our pasta is made this way and rigatoni is like returning to the OG. Popular in the south of Italy it features heavily in Rome in a simple but nuanced Pasta alla Carbonara (egg, cheese and cured pork cheek) or in Sicily in Pasta con le Sarde (pasta with sardines) or in a classic Pasta alla Norma (eggplant, tomato & basil). Duro's rigatoni was awarded gold with our first entry at the Royal Fine Food Show and remains a reliable staple among chefs and at home with family and friends.
