Rummo Mezzi Rigatoni Pasta No.51, 500 g (Pack of 1)

Product Information

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. [4] [3] Rigatoncini are a smaller version, close to the size of penne. Their name takes on the diminutive suffix -ino (pluralized -ini) denoting their relative size. All in all, the only difference between rigatoni and Mezzi rigatoni is the size of the pasta. In Mezzi Rigatoni, the size of pasta is half as large as the rigatoni pasta. This feature makes Mezzi rigatoni perfect for lighter sauces that won’t overwhelm the dish. Moreover, many users have said that the Mezzi Rigatoni is easier to manage, and you can cook it in no time. So, if you want to avoid the hassle of evenly distributing sauce for several minutes, then this pasta is perfect for you. Rigatoni The best thing about this pasta is that it is easier to eat and you won’t have any hard time in the cooking process. The sauce will cover its softer texture quite nicely, and you will be done in no time. So, if you’re trying to create something with a lighter presence, then Mezzi Rigatoni is the perfect option for you.

Mezzi Rigatoni is the smaller, shorter sibling of the classic ridged tube-shaped pasta, Rigatoni. Most common in Southern Italy, Mezzi Rigatoni pasta boasts a hollow body perfect for capturing sauces and smaller ingredients. Rigatoni– One of my all-time favorite pastas! I love to use smaller mezzi rigatoni for perfectly portioned bites, but you can also use standard rigatoni pasta or any other short noodles you love. Learn more about rigatoni below! Step 3 Rinse the salt from the eggplant, pat dry and fry in olive oil The main ingredients for pasta alla Norma. Eggplants!The latter are what my husband used for this recipe. This eggplant has a dense whiter flesh and less seeds than the more common eggplant. But, of course, you can use whichever kind you find. Step 5 Sauté the garlic cloves in olive oil. Tomatoes! Sausage:I highly recommend opting for full-fat pork sausage for this baked rigatoni, as its natural richness helps build an especially flavorful sauce in a relatively short amount of time. I love the way the light heat of spicy sausage helps balance the sweetness of tomatoes, but if you prefer to use mild or sweet Italian sausage, it’ll work great. If you prefer to use leaner ground turkey sausage or meatless crumbles, they will work – plan to use an extra tablespoon of olive oil to help compensate for the richness of pork sausage.

Shorter than Rigatoni, this tube-shaped pasta pairs best with rich tomato sauces—often spicy and loaded with hot peppers to pay homage to its Southern Italian roots. Rigatoni also shines in chunky vegetable sauces that can be scooped up easily in its hollow body. We love Mezzi Rigatoni with sautéed red peppers and Italian sausage in a traditional Peperonata sauce or in a spicy tomato sauce loaded up with Calabrian chili peppers. Make-Ahead Approach #1 – 10-minute ingredient prep: Dice the bell pepper & onion up to 5 days ahead of time, storing in an airtight container in the refrigerator. At dinnertime, you can jump right into cooking – simple. Begin building the sauce – soften the veggies & brown the sauce: Add the olive oil to a large skillet over medium-high heat. Once the oil is hot & shimmering, add the bell pepper & onion, seasoning with 1 teaspoon kosher salt. Cook, stirring occasionally, until softened & fragrant, 4-5 minutes.Add the sausage to the skillet. Let it brown for 2-3 minutes, then use a wooden spoon to break it apart into fine crumbles. Continue to cook & crumble until the sausage is nicely browned & rendered, 2-3 minutes more. Stir to combine with the softened veggies.Make ahead: The sauce can be refrigerated for up to 1 week or frozen for up to 3 months. Defrost, if needed, and reheat before adding the pasta. Italian sausage – Making baked rigatoni with sausage creates an even heartier, richer flavor! Full-fat spicy pork sausage is ideal because its richness helps build a flavorful sauce in a short amount of time.