Ronzoni Rigatoni, No. 27

Ronzoni Rigatoni No. 27 is the familiar box of ridged, tube-shaped pasta you’ll find stacked in the supermarket pasta aisle, shelved alongside spaghetti, penne and nearby rows of jarred tomato sauces and pasta sides. Packaged in a 16 oz cardboard box, the product leans on a century-old heritage (“Since 1915”) and positions itself as an all-American, family pantry staple inspired by Italian cooking. The brand speaks to value-conscious families and home cooks who want a reliable, traditional pasta for weeknight dinners, baked dishes, or crowd-friendly meals. The front-of-pack highlights “enriched” and nutrition claims like “low fat,” “sodium free,” and “cholesterol free,” offering health halos without organic or “natural” certifications; there’s no child-focused mascot or bright kid marketing — the tone is classic and practical. In processing terms, this is a made-from-milled durum/semolina wheat product that is industrially milled, extruded into shape and dried, with added vitamins and minerals for enrichment. Sensory details: ridged rigatoni holds sauce well, cooks to a firm, chewy al dente bite or softer comfort texture when simmered into baked casseroles; it’s dry, shelf-stable and ritualistically boiled in salted water, drained and dressed with sauce or folded into cold pasta salads. Packaging is simple and familiar, easy to stock in a pantry and long-lasting. In American grocery culture Ronzoni Rigatoni reads as dependable, slightly nostalgic comfort food — the backbone ingredient for family meals, large gatherings, and effortless midweek cooking.