The Rigatoni All'Amatriciana at Vic & Angelo's uses short tubular pasta in a tomato-based sauce typically built on cured pork, onions, and chili. This preparation focuses on a balance of savory, smoky, and lightly spicy notes, with the rigatoni’s ridges catching bits of meat and sauce. Texturally, the dish offers firm, al dente pasta against a sauce that is thick enough to cling without feeling heavy. Guests who like bolder, more robust red-sauce pastas often gravitate toward this option over milder marinara dishes.