De Cecco
De Cecco Penne Rigate Pasta
What it is
This is a classic dried pasta shape made from durum wheat semolina. Penne rigate means that the pasta tubes have ridges on their surface, which helps them hold onto sauces. The tubes are cut diagonally at both ends, resembling the tip of a quill pen. This particular pasta is known for its firm texture and ability to maintain its shape during cooking. It is a staple in many kitchens.
How people cook with it
Penne rigate is a versatile pasta shape that pairs well with a wide variety of sauces and ingredients. It is a popular choice for both simple weeknight meals and more elaborate dishes.
- With hearty meat sauces
- In baked pasta dishes
- With creamy sauces
- In 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, meaning it is tender but still has a slight bite. Drain the pasta, reserving some of the cooking water. Toss the drained pasta immediately with your chosen sauce, adding a little reserved pasta water if needed to help the sauce coat the noodles evenly. Serve hot.
How it differs from similar foods
Penne rigate's defining feature is its ridged surface, which distinguishes it from smooth penne lisce. These ridges create more surface area, allowing sauces to cling better. The diagonal cut also differentiates it from straight-cut pasta shapes. Its firm texture is a result of the high-quality durum wheat semolina used.
Who it is for
Home cooks and professional chefs alike choose this pasta for its reliable performance and excellent sauce-holding capabilities.
How to keep the rest
Store uncooked penne rigate in a cool, dry place, such as a pantry, 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 will last for a long time.