Grocery
Bronze Cut Penne Rigate Pasta
What it is
This is a type of dried pasta made from durum wheat semolina. It is shaped into short tubes with angled ends, known as penne. The pasta is produced using a bronze die, which creates a rougher surface texture. This texture helps sauces adhere better to the pasta. It is a staple in many kitchens, offering a satisfying bite and versatility in preparation.
How people cook with it
Penne rigate is a popular choice for a wide range of pasta dishes. Its shape and texture make it ideal for holding both light and hearty sauces.
- With marinara sauce
- In baked pasta dishes
- With creamy sauces
- In pasta salads
To cook, bring a large pot of salted water to a rolling boil. Add the penne rigate 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 well, reserving some of the cooking water. Toss 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 bronze cut process gives this penne rigate a distinctly rougher surface compared to pasta made with Teflon dies. This rough texture allows sauces to cling more effectively, resulting in a more flavorful dish. The pasta also tends to absorb sauces better.
Who it is for
Home cooks and professional chefs alike appreciate this pasta for its texture and ability to pair well with various ingredients.
How to keep the rest
Store any unused dry pasta in a cool, dry place, such as a pantry. Keep it in its original packaging or an airtight container to protect it from moisture and pests. Properly stored, it can maintain its quality for an extended period.