Rigatoni or “scorzasellari” meaning “celery ribs”, slightly wider than penne with its hard ridges and coarse texture was an advancement in early dried pasta production allowing for sauces and cheeses to cling better than on traditional smooth pasta surfaces. Heat 4 quarts of salted water to a boil. Add the pasta and stir. Cook until al dente (6-7 minutes) and strain. Reserve pasta water to add to sauce.
Origin: USA