Montebello
Organic 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, and the surface is ridged. The organic certification means it was produced without synthetic pesticides or fertilizers. Penne rigate is a staple in many kitchens, offering a satisfying texture and a shape that holds sauces well.
How people cook with it
This pasta is a versatile base for a wide variety of dishes. Its shape makes it ideal for capturing and distributing sauces evenly.
- With marinara sauce
- In baked pasta dishes
- With creamy sauces
- In pasta salads
To cook, 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 is tender but still has a slight bite. Drain the pasta well, reserving some of the cooking water. Toss immediately with your chosen sauce, adding a splash of the reserved water if needed to achieve the desired consistency. Serve hot.
How it differs from similar foods
The ridged surface of penne rigate, known as 'rigate,' is a key difference from smooth penne. These ridges are designed to catch and hold onto sauces more effectively, providing a richer flavor experience with each bite compared to its smooth counterpart.
Who it is for
Home cooks and chefs preparing everyday meals or special occasion dishes will find this pasta a reliable choice.
How to keep the rest
Store any unused portion in an airtight container in a cool, dry place. Ensure it is protected from moisture and pests to maintain freshness. Properly stored, it can last for a long time.