Gia Russia
Gia Russia Penne Rigate Pasta
What it is
This is a type of dry pasta shaped like short tubes with ridges on the outside. The name 'penne' comes from the Italian word for quill pen, referring to the angled cut at each end. The 'rigate' part signifies that it has ridges, which help sauces cling to the pasta's surface. It is made from durum wheat semolina and water, a common base for many pasta shapes. This pasta is a pantry staple for many households.
How people cook with it
Penne rigate is a versatile pasta shape that works well with a variety of sauces and in baked dishes.
- Tossed with marinara sauce
- Baked in casseroles
- Added to pasta salads
- Mixed with creamy sauces
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. You can then toss it directly with your prepared sauce, adding a little of the reserved pasta water to help emulsify and coat the pasta evenly. It is also excellent when used in baked pasta dishes.
How it differs from similar foods
The ridges on penne rigate are its key differentiator from smooth penne. These grooves are designed to capture and hold onto thicker sauces, ensuring more flavor with every bite. Smooth penne, while also good, does not offer the same sauce-gripping capability. The tube shape also allows sauces to get inside.
Who it is for
Home cooks looking for a reliable and adaptable pasta shape for everyday meals.
How to keep the rest
After opening the package, store any remaining penne rigate in an airtight container or resealable bag in a cool, dry place. This will help keep the pasta fresh and prevent it from absorbing moisture or odors from the pantry. Proper storage ensures the pasta maintains its quality for future use.