De Cecco · 16 oz
De Cecco Penne Rigate Pasta, 16 oz
What it is
De Cecco Penne Rigate is a classic dry pasta shape made from durum wheat semolina. The pasta is extruded through bronze dies, which gives it a rougher surface texture. This texture helps sauces adhere better to the pasta. Penne rigate means "ridged pens" in Italian, referring to the diagonally cut ends and the characteristic ridges along the outside of the tube. It is a staple in many kitchens.
How people cook with it
This versatile pasta shape is a foundation for countless dishes. It works well with a wide variety of sauces, from simple to complex.
- With tomato-based sauces
- In baked pasta dishes
- With creamy sauces
- In pasta salads
To cook De Cecco 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 until al dente, which means it should be tender but still have a slight bite. Drain the pasta, reserving some of the cooking water. Toss the drained pasta immediately with your chosen sauce, adding a little reserved pasta water if needed to create a smooth, emulsified consistency that coats each piece.
How it differs from similar foods
Compared to smooth penne, the rigate (ridged) surface of this pasta provides more surface area for sauces to cling to. This creates a more flavorful and satisfying bite, as the sauce is better distributed across the pasta. The bronze extrusion process also contributes to a slightly firmer texture when cooked.
Who it is for
Home cooks and professional chefs appreciate this pasta for its quality and ability to hold sauce.
How to keep the rest
Store any unused De Cecco Penne Rigate in its original packaging or an airtight container in a cool, dry place. Ensure it is sealed to prevent moisture absorption and keep it fresh for future use. Avoid storing near strong odors.