The small version of rigatoni ("ridged") tubes. Larger than a penne rigate, but cut across rather than slanted. One of the most popular southern Italian shapes.
Serve with a spicy tomato sauce, Gricia (pecorino and pancetta) as in Rome, or with tomato and sardine sauce topped with wild fennel pollen for a Sicilian variation.
Cooking Time: 10-12 minutes.