Rigatoni

Medium tubular ridged pasta with flat ends.
Pairs well with chunky or meat sauces.

To cook pasta, bring 7 litres of water (per 500 grams of pasta) to boil. Separate pasta and cook for 2 1⁄2 – 4 minutes until al dente. Strain and add to your favourite sauce. Adding salt to the water is optional but recommended.