Liguori Rigatoni Penne & Röhren, 500 g — durum wheat semolina, ridged tubes for sauce-holding, firm al dente texture, versatile for Italian pasta dishes and baked casseroles.
Liguori Rigatoni is a classic Italian pasta made from durum wheat semolina, shaped into large ridged tubes designed to hold sauces in every bite. The 500 g package offers a versatile pantry staple for everyday Italian cooking.
Ridged tube shape captures and holds rich sauces evenly
Made from durum wheat semolina for a firm, al dente texture
500 g package — ideal for family meals or batch cooking
Pairs with tomato-based sauces, creamy recipes, or baked pasta dishes
Das zeichnet Liguori Rigatoni aus
The distinctive ridged surface and generous tube dimensions set these rigatoni apart from smoother or smaller pasta shapes. The durum wheat semolina base delivers a satisfying bite that holds its structure during cooking, whether boiled or baked in a casserole.
Ideal für...
Home cooks preparing traditional Italian dishes, weeknight pasta dinners, or oven-baked pasta bakes. The 500 g size suits households of two to four people and works equally well for quick weeknight meals or planned Sunday lunches.
Anwendung von Liguori Rigatoni
Boil in salted water according to package instructions until al dente
Drain and toss with your preferred sauce — tomato, cream, or pesto
For baked dishes, combine with sauce and cheese, then bake until golden
Liguori is an Italian pasta brand producing dried pasta shapes from durum wheat semolina. The brand focuses on traditional Italian pasta varieties including penne, rigatoni, and other tubular and ridged shapes. Liguori products are distributed across European retail channels.
Liguori Rigatoni is a dried pasta made from durum wheat semolina, shaped into large ridged tubes. It is designed to hold sauces and maintain a firm al dente texture when cooked.
The package contains 500 g of dried rigatoni pasta.
Per 100 g: 1488 kJ / 351 kcal energy, 1.2 g fat (0.3 g saturated), and carbohydrates from durum wheat semolina.
Boil in salted water until al dente, then drain and combine with your preferred sauce. For baked dishes, layer with sauce and cheese and bake until golden.
Rigatoni suits tomato-based sauces, creamy recipes, baked pasta casseroles, and dishes where the ridged shape helps capture and hold the sauce.
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