Chef inspiration
Rigatoni al Sugo di Costine (tracchiolelle) alla Napoletana
Rigatoni with Neapolitan-style rib sauce, pairing ridged pasta with the deep savor of slow-cooked meat.
The story
About the dish
Neapolitan cooking has a long tradition of pairing pasta with slow-cooked meat sauces, especially around the generous family table. The deep ridges and hollow center of rigatoni give a substantial sauce plenty of places to cling.
In this dish, the rib sauce brings hearty, savory depth to the pasta. It is the kind of combination that rewards an unhurried simmer and captures Campania’s affection for food meant to be shared.
Ingredients and preparation can change. Please ask our team about current availability and dietary needs before ordering.