Rummo
Rummo Penne Rigate Pasta
What it is
This is a type of dried pasta, specifically penne rigate. Penne refers to the shape, which is a cylinder cut at an angle on both ends, resembling the tip of a quill pen. The 'rigate' part means it has ridges on the outside surface. These ridges are designed to help sauces cling to the pasta, making each bite more flavorful. It is made from durum wheat semolina and water, a common base for many dried pastas.
How people cook with it
Penne rigate is a versatile pasta shape that works well with a wide variety of sauces.
- With chunky meat sauces
- In baked pasta dishes
- With creamy vegetable sauces
- In pasta salads
To cook penne rigate, you will need a large pot of boiling, salted water. 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 and thicken your sauce, ensuring it coats the pasta beautifully. It is then ready to be combined with your chosen sauce.
How it differs from similar foods
The defining characteristic of penne rigate is its ridged surface, which distinguishes it from smooth penne lisce. These ridges provide more surface area for sauce to adhere to, offering a different textural experience and flavor distribution compared to smooth pasta shapes. The angled ends also help capture sauce.
Who it is for
Home cooks looking for a reliable and adaptable pasta shape for everyday meals and special occasions will appreciate penne rigate.
How to keep the rest
Once opened, store the remaining penne rigate in an airtight container in a cool, dry place. This will help maintain its freshness and prevent it from absorbing moisture or odors from the pantry. Ensure the container is well-sealed to keep out pests.