500g Rustichella d'Abruzzo Paccheroni Rigati – Ridged Giant Tubes

Rustichella d'Abruzzo Paccheroni Rigati – 500g of newest innovation from Rustichella. Giant ridged tubes combining classic Paccheri excellence with enhanced sauce-gripping ridges 🍝🇮🇹

Product Description:

Rustichella d'Abruzzo Paccheroni Rigati represents one of the latest formats introduced by this renowned Italian pasta maker – an innovative evolution of the beloved Paccheri. These magnificent tubes combine the same incomparable quality and texture of classic Rustichella Paccheri with the addition of ridges (righe) on the external surface. This seemingly simple innovation dramatically increases the pasta's capacity to retain any type of seasoning, creating an even more versatile and sauce-friendly format.

The ridges transform these already impressive tubes into absolute sauce magnets. While smooth Paccheri captures sauce inside the hollow center, Paccheroni Rigati adds external ridges that grip sauce on the outside as well – double the sauce-holding power! The bronze-drawn surface, slow drying, and artisan methods remain unchanged, ensuring the exceptional quality Rustichella is famous for.

Specifications:

• Brand: Rustichella d'Abruzzo
• Net weight: 500g
• Type: Paccheroni Rigati – Large ridged tube pasta (Paccheri with ridges)
• Category: Short pasta, tube pasta, latest innovation
• Origin: Made in Abruzzo, Italy
• Innovation: Latest format from Rustichella d'Abruzzo
• Production: Artisan method, bronze-drawn (trafilatura al bronzo), slow low-temperature drying
• Cooking time: 13-15 minutes (estimated, similar to Paccheri)
• Ingredients: Durum wheat semolina, Water
• Format: 500g package

What Makes Paccheroni Rigati Special:

This innovative pasta shape offers unique characteristics:

• Latest innovation: One of the newest formats from Rustichella d'Abruzzo
• External ridges: Lines on surface dramatically increase sauce retention
• Double sauce capture: Ridges outside + hollow inside = maximum flavor
• Classic Paccheri quality: Same incomparable texture and excellence
• Enhanced versatility: Works with even more sauce types than smooth Paccheri
• Perfect for seafood: Specifically recommended for fish-based recipes
• Stuffing-friendly: Large diameter perfect for creative fillings

The Innovation Behind Paccheroni Rigati:

Rustichella d'Abruzzo is known for respecting tradition while thoughtfully innovating. Paccheroni Rigati represents this philosophy perfectly – taking the beloved Paccheri format and enhancing it with ridges that increase functionality without compromising the original's excellence. The ridges (righe) aren't just decorative; they fundamentally change how the pasta interacts with sauce, creating more surface area and texture for sauces to cling to.

This format particularly excels with seafood preparations, where the ridges capture pieces of fish, shellfish, and the precious juices they release. The combination of internal hollow space and external ridges means every bite delivers maximum flavor from both inside and outside the tube.

Recommended Seafood Preparations:

Paccheroni Rigati with Prawns, Porcini & 'Nduja:

Ingredients:

• Rustichella d'Abruzzo Paccheroni Rigati
• Large prawns (gamberi) – peeled and deveined
• Fresh porcini mushrooms – sliced (or reconstituted dried porcini)
• 'Nduja (spicy Calabrian spreadable salami) – small amount for heat and depth
• Garlic cloves – sliced
• White wine – dry, good quality
• Cherry tomatoes – halved (optional)
• Fresh parsley – chopped
• Extra virgin olive oil
• Salt and black pepper

Preparation Method:

1. Heat olive oil in large pan, add sliced garlic
2. Add small amount of 'nduja, melt into oil (provides spicy, savory base)
3. Add sliced porcini mushrooms, sauté until golden
4. Add prawns, cook until just pink
5. Deglaze with white wine, let reduce
6. Add cherry tomatoes if using, cook until softened
7. Meanwhile, cook Paccheroni Rigati in salted boiling water 13-15 minutes
8. Reserve pasta water, drain pasta
9. Add pasta to pan with seafood mixture
10. Toss together, adding pasta water for silky consistency
11. The ridges capture mushroom pieces and 'nduja-infused oil perfectly!
12. Finish with fresh parsley and best olive oil

The result is a luxurious dish where earthy porcini, sweet prawns, and spicy 'nduja come together, with every ridge and hollow of the pasta capturing maximum flavor!

Delicate Version: Shrimp, Cherry Tomato & Bottarga:

More Delicate Preparation with Mullet Roe (Bottarga):

Ingredients:

• Rustichella d'Abruzzo Paccheroni Rigati
• Small shrimp (gamberetti) – peeled
• Cherry tomatoes – halved or quartered
• Bottarga (mullet roe/fish roe) – grated or shaved
• Extra virgin olive oil – Rustichella d'Abruzzo chili-flavored olive oil
• Garlic cloves – lightly crushed
• White wine
• Fresh parsley
• Lemon zest (optional)
• Salt

Preparation Method:

1. Heat chili-flavored olive oil in pan with crushed garlic
2. Add shrimp, cook quickly until just pink
3. Add cherry tomatoes, sauté until they start to break down
4. Deglaze with splash of white wine
5. Cook Paccheroni Rigati 13-15 minutes until al dente
6. Reserve pasta water, drain pasta
7. Toss pasta with shrimp and tomatoes
8. Add pasta water to create light sauce
9. Remove from heat, grate bottarga generously over top
10. Toss gently – the ridges hold every precious flake of bottarga!
11. Finish with parsley, more chili oil, optional lemon zest

This delicate preparation lets the sweet shrimp, fresh tomatoes, and luxurious bottarga shine, with the ridged tubes capturing every element perfectly. The chili oil adds subtle heat without overwhelming the delicate seafood flavors.

Other Excellent Preparations:

• 🦐 Mixed Seafood Ragù – clams, mussels, squid, prawns in tomato sauce
• 🐟 Swordfish & Eggplant – Sicilian-inspired with capers and olives
• 🦞 Lobster & Cherry Tomato – luxurious special occasion dish
• 🧀 Stuffed & Baked – ricotta-seafood filling, baked with béchamel
• 🍅 Neapolitan Ragù – classic meat sauce (ridges hold it beautifully!)
• 🌿 Pesto Trapanese – Sicilian almond-tomato pesto with swordfish
• 🦑 Nero di Seppia – squid ink sauce (dramatic ridged black tubes!)

Cooking Instructions:

Perfect Al Dente Paccheroni Rigati:

1. Bring very large pot of salted water to rolling boil (these large ridged tubes need plenty of room)
2. Use generous salt – 10g per liter of water
3. Add Paccheroni Rigati and stir immediately
4. Cook for 13-15 minutes, stirring occasionally
5. The ridges and large size require adequate cooking time
6. Test for doneness: pasta should be tender but firm to the bite (al dente)
7. The ridges should be well-defined, not mushy
8. Reserve 2 cups pasta cooking water before draining
9. Drain gently to preserve the ridges
10. Toss immediately with sauce
11. The ridges will grip sauce on contact – magical to watch!
12. Use pasta water generously to help sauce coat every ridge

Serving Suggestions:

Luxurious Prawn, Porcini & 'Nduja:
Melt 'nduja in olive oil, add porcini and prawns. Deglaze with white wine. Toss with Paccheroni Rigati. The ridges capture every element – spicy oil in the grooves, mushroom pieces stuck to the surface, prawns nestled in the tubes. Spectacular!

Elegant Bottarga & Shrimp:
Quick-cook shrimp in chili oil with cherry tomatoes. Toss with pasta, finish with abundant grated bottarga. The ridges hold the precious bottarga flakes perfectly. Light, elegant, and luxurious.

Classic with a Twist:
Make traditional Neapolitan ragù but serve with Paccheroni Rigati instead of smooth Paccheri. The ridges capture meat sauce even better than smooth tubes. Double the deliciousness!

Stuffed Masterpiece:
Stuff tubes with seafood-ricotta mixture (crab, shrimp, ricotta, herbs). Arrange in baking dish, cover with light tomato-cream sauce. Bake until golden. The ridges create beautiful presentation and hold sauce gloriously.

Perfect Pairings:

Best Sauces for Paccheroni Rigati:

• Seafood-based: Prawns and porcini, mixed seafood, bottarga and shrimp, swordfish ragù
• Meat ragùs: Neapolitan ragù, Bolognese, ossobuco (ridges hold chunky sauces!)
• Spicy preparations: 'Nduja-based, arrabbiata, spicy seafood
• Cream-based: Seafood cream, four cheese, porcini cream
• Baked dishes: Stuffed and baked, gratinati, pasta al forno

Wine Pairings:

• With seafood: Vermentino, Greco di Tufo, Falanghina, Fiano di Avellino
• With bottarga: Vermentino di Sardegna, Vernaccia di San Gimignano
• With 'nduja: Cirò Rosso, Primitivo, Nero d'Avola
• With meat ragù: Aglianico, Taurasi, Chianti Classico Riserva

Essential Ingredients:

• Fresh prawns and shrimp – for seafood preparations
• Fresh or dried porcini – earthy richness
• 'Nduja – spicy Calabrian salami for depth and heat
• Bottarga (mullet roe) – luxurious finishing touch
• Rustichella d'Abruzzo chili-flavored olive oil – perfect heat level
• Fresh cherry tomatoes – sweet acidity
• Quality white wine – for deglazing

Why Choose Paccheroni Rigati:

Paccheroni Rigati represents the best of both worlds: the impressive size and drama of Paccheri combined with the superior sauce-gripping power of ridged pasta. This latest innovation from Rustichella d'Abruzzo proves that even classic formats can be thoughtfully improved. The ridges transform an already excellent pasta into something even more versatile and sauce-friendly, particularly shining in seafood preparations where capturing every drop of precious sauce and every piece of seafood is essential. Whether you're making simple weeknight seafood pasta or an elaborate stuffed and baked masterpiece, Paccheroni Rigati delivers maximum flavor in every bite.

Rustichella d'Abruzzo Quality:

Rustichella d'Abruzzo brings the same artisan excellence to this innovation:

• Finest durum wheat semolina – selected Italian wheat
• Pure mountain water – creates ideal dough
• Bronze dies (trafilatura al bronzo) – creates ridges and rough surface texture
• Slow low-temperature drying (50-56 hours) – preserves flavor and creates perfect texture
• Artisan methods – traditional pasta-making with thoughtful innovation
• Same incomparable quality as classic Paccheri – with enhanced functionality

Storage:

Store in cool, dry place away from direct sunlight and moisture. Keep package tightly sealed after opening. Best consumed within 24 months of production date.

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See also other premium Italian pasta and remaining Rustichella d'Abruzzo products.

Contact Information:
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