Grocery
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, resembling the tip of a quill pen. The ridges on the outside of the pasta are designed to hold sauces well. This product is enriched, meaning certain nutrients have been added back into the pasta after processing. It is a staple in many kitchens.
How people cook with it
Penne rigate is a versatile pasta shape that works well in a variety of dishes. Its tubular form and ridged surface make it ideal for capturing and holding different types of sauces.
- Baked pasta dishes
- Hearty meat sauces
- Creamy vegetable sauces
- Cold pasta salads
To prepare, bring a large pot of generously 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
Penne rigate's defining feature is its ridged exterior, which differs from smooth penne lisce. These ridges help sauces adhere more effectively, providing a more flavorful bite compared to smooth pasta shapes. The tube shape also allows sauces to fill the inside.
Who it is for
Home cooks preparing everyday meals will find this pasta to be a convenient and satisfying option.
How to keep the rest
Store the unopened package in a cool, dry place away from direct sunlight. Once opened, transfer any unused pasta to an airtight container to keep it fresh and prevent it from absorbing odors. Properly stored, it can last for a long time.