Grocery
Penne Rigate Pasta
What it is
Penne rigate are a type of dry pasta characterized by their tubular shape and ridged exterior. The name 'penne' comes from the Italian word for quill, referring to the shape of a fountain pen's nib. 'Rigate' means 'ridged' in Italian, indicating the textured surface of the pasta. This texture is designed to hold sauces more effectively, making it a versatile choice for various dishes. The pasta is typically made from durum wheat semolina and water, a common base for many dried pasta varieties.
How people cook with it
This pasta shape is a staple in many kitchens, perfect for creating comforting and flavorful meals.
- Baked pasta dishes
- Creamy sauces
- Hearty meat sauces
- Vegetable-based sauces
To prepare 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 the pasta is tender but still has a slight bite. Drain the pasta well, reserving some of the cooking water. This starchy water can be used to help emulsify sauces and achieve a smoother consistency. Toss the drained pasta immediately with your chosen sauce to allow it to absorb the flavors.
How it differs from similar foods
Unlike smooth penne lisce, penne rigate's ridges provide more surface area for sauces to cling to. This makes it ideal for thicker, chunkier sauces that might slide off smoother pasta shapes. The tube shape also allows sauces to get inside, adding another layer of flavor.
Who it is for
Home cooks seeking a versatile pasta for everyday meals and special occasions.
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 prevent it from absorbing moisture or odors from the pantry. Properly stored, it can maintain its quality for an extended period.