Rigatoni are short, wide tubes of pasta with ridges running along their length, larger and more robust than penne. The ridges are not decoration: they grip sauce, so a hearty ragù, sausage and broccoli, or baked cheese sauce clings to every tube instead of sliding off. The wide bore traps sauce inside as well, delivering flavour in each bite. Rigatoni hold their shape through vigorous boiling and baking, making them a favourite for pasta al forno, where they are tossed with sauce, topped with cheese, and baked until bubbling. Like all durum wheat pasta they cook to a firm al dente bite, and their sturdy geometry stands up to the boldest southern Italian sauces.