Rigatoni noodles are wide, tube-shaped pasta featuring ridges that are ideal for holding thick sauces. Although rigatoni noodles are hearty enough to stand up to the richest of cream and cheese sauces, you can serve it them with lighter tomato sauces as well. Bake rigatoni noodles with sauce and cheese for a tasty and filling meal. When boiling the noodles, be sure not to overcook them or they'll up mushy and bland.
Things You'll Need
- Large pot with a lid
- 2 tbsp. salt for each pound of pasta
- Long-handled spoon
Fill a large pot with 4 quarts of cold water per pound of rigatoni noodles. Place the pan over high heat and bring it to a boil. Cover the pot with a lid to speed up the boiling process.
Sprinkle 2 tbsp. of salt per pound of pasta into the boiling water. Pour the rigatoni noodles into the boiling water, and stir with a long-handled spoon. Stir the noodles frequently throughout the cooking process to keep them from sticking to each other or the pot.
Boil the noodles uncovered for eight to 12 minutes, or until they are al dente. Taste the noodles after eight minutes to check it see if it is done. Undercook the pasta slightly if you plan to bake it.
Drain the noodles in a colander over a sink, and then pour them back into the pot and toss immediately with sauce or butter.
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