True pasta lovers love it. It is the Rigatone, rough character and tenacious grip on the sauce. Each line holds a little of the sauce to itself. All together they give Rigatone Voiello a unique consistency. This is why it is so popular on tables all over Italy.

An exuberant format that goes well with all rich sauces or in white preparations, but is a true beauty with pajata.

It is a recipe that was born in Rome, at the ancient Slaughterhouse of Testaccio, from the habit of giving the flayers - the skinning workers - the least prized cuts of meat and offal. A dish that is born poor and becomes precious if you prepare it with Rigatoni Voiello, made only of 100% Italian Golden Wheat.