American Beauty
American Beauty Penne Rigate Pasta
What it is
Penne rigate are a type of dry pasta with a cylindrical shape and ridges on the outside. The name "penne" comes from the Italian word for "pen" or "quill," referring to the angled cut at the ends, which resembles the tip of a quill pen. The "rigate" part signifies the presence of ridges, which help sauces adhere better to the pasta's surface. This pasta is made from durum wheat semolina and water, a common combination for dried pasta.
How people cook with it
Penne rigate is a versatile pasta shape that works well with a wide variety of sauces and preparations.
- Baked pasta dishes
- Creamy sauces
- Hearty meat sauces
- 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 should be tender but still have a slight bite. Drain the pasta well, reserving some of the cooking water. Toss the drained pasta with your chosen sauce, adding a little of the reserved pasta water if needed to achieve the desired consistency. Serve immediately.
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 sauces to cling to, making it an excellent choice for thicker or chunkier sauces that might slide off smoother pasta shapes. The angled cut also helps capture sauce within the tubes.
Who it is for
Home cooks looking for a reliable and adaptable pasta shape for everyday meals.
How to keep the rest
Store uncooked penne rigate in a cool, dry place in its original packaging or an airtight container. Ensure it is protected from moisture and pests. Properly stored, it can maintain its quality for an extended period.