How much salt also depends on how much pasta water you want to use for your sauce and how much cheese you intend to put in. With more cheese you'll need more starch and then you need to avoid over salting the water.
For the type of rigatoni (smaller) in the article and my local brands it varies between 11 and 15m recommended cooking time depending on brand, and from experience the recommended time is when its ready to be put in a sauce, so not fully cooked. My favorite but more expensive brand says 14m, I usually set a timer to 13 and then try it until its ready to be cooked in the sauce.
For the type of rigatoni (smaller) in the article and my local brands it varies between 11 and 15m recommended cooking time depending on brand, and from experience the recommended time is when its ready to be put in a sauce, so not fully cooked. My favorite but more expensive brand says 14m, I usually set a timer to 13 and then try it until its ready to be cooked in the sauce.