What is the difference between rigatoni and Mezzi Rigatoni?

Honestly, it's all about size, baby! Mezzi rigatoni is basically rigatoni cut in half (mezzi = half in Italian). Same ridges, same tube shape, just more manageable for your mouth and fork. It's like the difference between a full-size candy bar and the fun-size ones – both delicious, but one's easier to handle.

What does mezzi mean in pasta?

"Mezzi" means "half" in Italian. So mezzi rigatoni = half rigatoni, mezzi shells = half shells, and so on. It's not rocket science, but it makes you sound fancy at dinner parties. You're welcome.

What is a substitute for Mezzi Rigatoni?

If you can't find mezzi rigatoni (which, honestly, can be tricky sometimes), here are your best bets: Regular rigatoni (just break it in half if you're feeling DIY) Penne (similar tube shape, good sauce-holding ability) Ziti (another tube pasta that works well) Shells (different shape but excellent sauce catchers)

We covered this, but mezzi is just Italian for "half." It's used in pasta names to indicate a shorter version of the original shape. Pretty straightforward, unlike my relationship status.

Is Barilla pasta bronze cut?

Some Barilla pasta is bronze cut, but not all of it. Their premium lines often feature bronze-cut varieties, but the regular blue box stuff? Nope. Bronze-cut pasta has a rougher texture that holds sauce better – it's like the difference between a smooth wall and one with texture.

What is the lawsuit against Barilla Pasta?

Oh boy, here we go... There have been a few legal issues with Barilla over the years, mostly related to labeling and advertising claims. Without getting too deep into the legal weeds (because I'm a food blogger, not a lawyer), just know that it's always good to read labels and make informed choices about what you're buying.

What is so special about bronze-cut pasta?

Bronze-cut pasta is made using bronze dies instead of Teflon ones, which creates a rougher, more porous surface. This means sauce clings to it better – it's like the pasta equivalent of wearing the right shoes for hiking. The texture just works better with sauce.

Is bronze-cut pasta healthier?

Not necessarily healthier, but it definitely performs better with sauce. The rougher texture means you might actually use less sauce because it adheres better, which could mean fewer calories overall? I'm reaching here, but hey, any justification for eating more pasta works for me.

Best Mezzi Rigatoni: in 5 Easy Steps - The Mediterranean Recipe

Description

This mezzi rigatoni recipe creates the perfect spicy pasta dish with a rich, creamy tomato sauce. The shorter pasta shape holds sauce beautifully, making every bite absolutely delicious.

Ingredients

Scale

Ingredients

1 lb mezzi rigatoni pasta

2 tablespoons olive oil

4 cloves garlic, minced

1/2 teaspoon red pepper flakes

1 can (28 oz) crushed tomatoes

1/2 cup heavy cream

1/2 cup freshly grated Parmesan cheese

1/4 cup fresh basil, chopped

Salt and black pepper to taste

1/2 cup white wine (optional)

1 tablespoon tomato paste (optional)

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Instructions

Boil large pot of salted water and cook mezzi rigatoni until al dente
Heat olive oil in large skillet, add garlic and red pepper flakes
Add crushed tomatoes and tomato paste, simmer 15-20 minutes
Add cooked pasta to sauce with splash of pasta water
Stir in cream and Parmesan off heat, finish with fresh basil

Notes

Reserve pasta water before draining – it’s crucial for the perfect sauce consistency
Don’t brown the garlic – it should be golden and fragrant
For best results, use bronze-cut mezzi rigatoni if available
Can substitute regular rigatoni broken in half if mezzi rigatoni unavailable

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Mediterranean launch recipe
Method: Stovetop
Cuisine: Italian-Mediterranean

Nutrition

Serving Size: 1 cup
Calories: 475 kcal
Sugar: 8g
Sodium: 650mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0 g
Carbohydrates: 62g
Fiber: 4g
Protein: 16g
Cholesterol: 35mg