Bronze-Cut Rigatoni

Pushed through bronze dies, these ridged tubes have a rough, chalky surface that grips sauce instead of letting it slide. Cook for about 13 minutes, then toss with our cherry tomato passata, a spoon of nduja and plenty of parmesan.

The Ferrante mill has made pasta in Gragnano, the pasta town south of Naples, since 1921. The rigatoni is bronze-cut and dried slowly for two days, which gives it the bite and the roughness that hold a heavy sauce.