De Cecco's secret family recipe has been passed down for more than 130 years. Their provenance is uncertain but could easily be a specialty of the Campania region. It is a rather versatile format and is suitable with tomato or vegetable sauces, but the rigatoni are at their best with chunky meat sauces and ragùs: stew sauces, meat and mushrooms, veal and pork, sausages and giblets ragùs. All these thick sauces however should be moist enough to allow the sauce to cling to the pasta's ridges and hole.