Rigatoni or “scorzasellari” meaning “celery ribs”, slightly wider than penne with its hard ridges and coarse texture was an advancement in early dried pasta production allowing for sauces and cheeses to cling better than on traditional smooth pasta surfaces. Commonly used weekly for the Sunday meal in Sicilian culture and the cuisine of southern and central Italy, rigatoni is a perfect match for everything from sautéed vegetables to hearty meat sauces and casseroles.