Rigatoni, What A Beautiful Name!

It is amazing! Wikipedia mentioned that there are approximately 350 different shapes of pasta. Spaghetti, Linguine, Vermicelli, and Fettucini are thin cylinders. Penne, Maccheroni, Mostaccioli, Buctani, Tortiglioni, Tubini, and Rigatoni are straight hollow cylinders. Macaroni, Riccioli, and Rigate are curved hollow cylinders. Fussili and Rottini are twisted and spiraled. Annellini is small ring. Lasagne is in sheets. A variety of more organic shapes such as Conchiglie is a shell, Orzo looks like barley, Orecchiette is half circular resembles a small ear, Ravioli is square round pillow, Rotelle and Ruote are cartwheels, and Farfalle is bow tie or butterfly (with the smaller version called Farfalline). And many many more....

Meanwhile, I just picked one to make my dinner: Pasta Rigatoni that has been lying in my cupboard for a while. Okay, it's about time to cook now....

FRIED RIGATONI WITH CUCUMBER AND THAI GREEN PEPPERCORNS
Serves 2 persons



Ingredients:
- Butter > 2 tablespoons
- Garlic - chop > 4 cloves
- Shitake mushrooms > 100 grams
- Worcestershire sauce > 2 tablespoons
- Pasta Rigatoni - boil in water mixed with 1 teaspoon of salt > 200 grams
- Fresh Thai green peppercorns > 20 grams
- Kaffir lime leaves - cut into thin strips > 3
- Fish Sauce > 5 teaspoons
- Cucumber - halve, cut into a size of french fried > 1/2



Method:
- Melt butter on pan then sauté garlic until fragrant.
- Add shitake mushrooms and fry for a short while. Pour Worcestershire sauce in.
- Fold in pasta, green peppercorns, kaffir lime leave strips, and fish sauce.
- Before removing from stove, add cucumber and stir for a short while.
- Serve.