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Appreciated by chefs and home cooks alike, Rustichella d'Abruzzo has been making artisan Italian pasta since 1924. This pasta is the small version of rigatoni ("ridged") tubes. Larger than a penne rigate, but cut across rather than slanted. It is one of the most popular southern Italian shapes. Try it with a spicy tomato sauce, Gricia (pecorino and pancetta) as in Rome, or with tomato and sardine sauce topped with wild fennel pollen for a Sicilian variation.