De Cecco
De Cecco Penne Piccole Rigate Pasta
What it is
This is a type of short, tubular pasta. The name "penne piccole rigate" translates to "small ridged quills." The pasta is cut diagonally at both ends, resembling the tip of a quill pen. The "rigate" indicates that the surface of the pasta has ridges. These ridges are designed to hold sauces well, making it a versatile choice for many dishes. De Cecco is known for its high-quality durum wheat semolina pasta, which is extruded through bronze dies for a rougher texture.
How people cook with it
This pasta shape is excellent for capturing and distributing sauces. It works well in baked dishes and with chunky ingredients.
- Baked pasta dishes
- Hearty meat sauces
- Creamy sauces
- Pasta salads
To cook, bring a large pot of generously salted water to a rolling boil. Add the penne piccole 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, reserving some of the cooking water. Toss immediately with your chosen sauce, adding a little reserved pasta water if needed to create a smooth consistency. The ridges help the sauce cling to the pasta.
How it differs from similar foods
Compared to smooth penne (penne lisce), the ridged surface of penne rigate provides more texture and better adhesion for sauces. The "piccole" size means these are smaller than standard penne, making them suitable for different applications like baked dishes or when you want a smaller pasta bite.
Who it is for
Home cooks preparing a variety of pasta meals for family and friends.
How to keep the rest
Store any unused portion of the pasta 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. Ensure the container is sealed tightly.