Grocery
Panzani Penne Rigate Pasta
What it is
Panzani penne rigate is a classic dry pasta shape made from durum wheat semolina. The "rigate" in its name signifies the presence of ridges on the exterior of the pasta tubes. These grooves are designed to hold sauces effectively, making it a versatile choice for a wide range of dishes. The pasta is produced in Italy, a country renowned for its pasta-making traditions. It offers a satisfying texture and a neutral flavor that complements many ingredients.
How people cook with it
This pasta shape is a staple in many kitchens, perfect for weeknight meals or more elaborate culinary creations.
- With hearty meat sauces
- In baked pasta dishes
- With creamy vegetable sauces
- As a base for pasta salads
To cook 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 well, reserving some of the cooking water. Toss the drained pasta immediately with your chosen sauce, adding a little of the reserved pasta water if needed to achieve the desired consistency. The ridges will help the sauce cling beautifully.
How it differs from similar foods
The defining characteristic of penne rigate is its ridged surface, which differs from smooth penne (penne lisce). These ridges provide more surface area for sauces to adhere to, creating a more flavorful bite compared to smooth pasta. This texture makes it particularly well-suited for thicker or chunkier sauces.
Who it is for
Home cooks and professional chefs alike choose this pasta for its reliable texture and sauce-holding capabilities.
How to keep the rest
Store uncooked penne rigate in a cool, dry place in its original packaging or an airtight container. Keep it away from direct sunlight and moisture to maintain its freshness and prevent spoilage. Properly stored, it can last for a long time.