Grocery
Penne Rigate Pasta
What it is
Penne rigate are a popular type of dry pasta characterized by their cylindrical shape, cut diagonally at both ends, resembling the tip of a quill pen. The 'rigate' in the name signifies the presence of ridges on the exterior surface of the pasta. These ridges are a key feature, designed to help sauces adhere better to the pasta's surface, making each bite more flavorful. This pasta is made from durum wheat semolina, a common and traditional ingredient for pasta production, providing a firm texture when cooked.
How people cook with it
Penne rigate are incredibly versatile and form the base for countless pasta dishes.
- With tomato-based sauces
- In baked pasta dishes
- With creamy sauces
- In pasta salads
To prepare penne rigate, bring a large pot of generously salted water to a rolling boil. Add the pasta and stir occasionally to prevent sticking. Cook according to package directions, typically for 8-12 minutes, until the pasta is al dente, meaning it is cooked through but still retains a slight firmness to the bite. Drain the pasta, reserving some of the starchy cooking water. Toss the drained pasta immediately with your chosen sauce, adding a little reserved pasta water if needed to achieve the desired consistency. Serve hot.
How it differs from similar foods
The defining characteristic of penne rigate is its ridged surface, which distinguishes it from smooth penne lisce. These ridges provide a superior texture for holding sauces, making it a preferred choice for dishes with chunkier or thicker sauces compared to its smooth counterpart.
Who it is for
Home cooks and professional chefs alike choose penne rigate for its ability to pair well with a wide variety of sauces and ingredients.
How to keep the rest
Store uncooked penne rigate in a cool, dry place in its original packaging or an airtight container. Properly stored, it can maintain its quality for an extended period. Once cooked, leftovers should be refrigerated and consumed within a few days.