rigatoni
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rigatoni crudi – uncooked rigatoni
English
Etymology
From Italian rigatoni, literally an augmented form of rigato (“striped”).
Pronunciation
- (General American) IPA(key): /ɹɪɡəˈtoʊni/
Noun
rigatoni (usually uncountable, plural rigatonis) or rigatoni pl (normally plural, singular rigatone)
- A ribbed tubular form of pasta, larger than penne but with square-cut ends, often slightly curved.
- 1992, Dean R Koontz, Hideaway, New York, N.Y.: G. P. Putnam’s Sons, →ISBN, page 316:
- I think some of my rigatoni are still alive. I don’t like to eat them till they’re dead.
- 1993, Camilla T. Crespi [pseudonym; Camilla Trinchieri], chapter 16, in The Trouble with Thin Ice, New York, N.Y.: HarperCollins, →ISBN, page 127:
- We had spoken briefly before dinner, just as Willy’s Christmas rigatoni were seeping up the stew sauce.
- 2016 July 28 – August 3, Lauren Mifsud, “Chicken riggies”, in The Hippo, volume 15, number 30, Manchester, N.H.: Hippo Press, page 47, column 2:
- The large rigatoni are perfect for sopping up the creamy sauce.
Translations
Anagrams
Italian
Etymology
Literally, an augmented form of rigato (“striped”).
Pronunciation
Noun
rigatoni m
- plural of rigatone
- rigatoni
- Synonym: (Rome) maccheroni
References
- rigatoni in Treccani.it – Vocabolario Treccani on line, Istituto dell'Enciclopedia Italiana