Grocery
Penne Rigate Pasta
What it is
This is a type of dry pasta. It is made from durum wheat semolina and water. The pasta is shaped into short, hollow tubes with ridges on the outside. These ridges help sauces cling to the pasta. Penne rigate is a popular choice for many Italian-inspired dishes. It is a staple in pantries worldwide.
How people cook with it
Penne rigate is incredibly versatile and works well with a wide variety of sauces and ingredients.
- With tomato-based sauces
- In baked pasta dishes
- With creamy sauces
- In pasta salads
To cook penne rigate, bring a large pot of 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 is tender but still has a slight bite. Drain the pasta well, reserving some of the cooking water. The reserved water can be used to help emulsify sauces and make them coat the pasta more smoothly. Toss the drained pasta with your chosen sauce immediately.
How it differs from similar foods
Penne rigate is distinguished by its ridged surface, which differs from smooth penne (penne lisce). The ridges provide more surface area for sauces to adhere to, making it ideal for chunkier or heartier preparations where sauce coverage is important.
Who it is for
Home cooks and professional chefs alike use penne rigate for its adaptability and satisfying texture.
How to keep the rest
Store any unused dry penne rigate in a cool, dry place in an airtight container or its original packaging. This will help keep it fresh and prevent it from absorbing moisture or odors from the pantry.