La Molisana Rigatoni N.31

Rigatoni take their name from the lines (righe) that run along these wide, ridged tubes. La Molisana makes them in Molise from Italian durum wheat that is stone-dehulled before milling, then draws them through bronze dies for a rough, sauce-hungry surface.

A true classic of Roman and southern cooking, rigatoni are made for robust sauces: carbonara, amatriciana, slow-cooked ragù, sausage, beans or mushrooms. They're also brilliant baked.

Nutrition: per 100g (uncooked): 351kcal (1489kJ), 1g fat (0.3g saturates), 70g carbohydrate (4g sugars), 3g fibre, 14g protein and 0.02g salt.