How to Cook Rigatoni
As with most pasta recipes, rigatoni is best served al dente, meaning it’s still slightly firm when bitten. Cooking rigatoni al dente not only enhances its texture, but also allows it to better absorb the flavours of the sauce you choose to pair it with, resulting in a delicious dish that will guarantee clean plates.
If you’re looking for how to cook rigatoni to perfection, we recommend the following steps:
- Step 1: Bring a large saucepan of water to the boil with 1/2 tsp salt.
- Step 2: Add the pasta to your boiling water and boil for 10-12 mins.
- Step 3: Once cooked, drain the pasta in a colander.
- Step 4: Pop back in the pan, drizzle with oil and stir through to stop it sticking together, until you’re ready to add it to your sauce and other recipe components.
Top tip: Senior Recipe Development Manager, Mimi Morley, recommends saving some of the water when you drain the pasta, to add starch to the pasta sauce. This expert hack will help your sauce stick better to the rigatoni, creating a smoother and more flavourful end result.
