Grocery · 16 oz
Penne Rigate Pasta
What it is
This is a type of dry pasta. It is made from durum wheat semolina and water. The pasta is shaped into short tubes with angled ends. The word 'penne' comes from the Italian word for 'pen' because the shape resembles the tip of an old-fashioned quill pen. 'Rigate' means 'ridged', referring to the textured surface of the pasta.
How people cook with it
Penne rigate is a versatile pasta shape that works well with many sauces and dishes.
- Baked pasta dishes
- Pasta salads
- Hearty meat sauces
- Creamy vegetable 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 is tender but still has a slight bite. Drain the pasta well, reserving some of the cooking water. The ridged surface helps sauces cling to the pasta, making it ideal for coating with your favorite ingredients. It can be served immediately with sauce or used in baked dishes.
How it differs from similar foods
Compared to smooth penne, penne rigate's ridges provide more surface area for sauces to adhere to. This means sauces, especially chunkier ones, tend to stick better to the ridged pasta, offering a more satisfying mouthfeel and flavor distribution in every bite.
Who it is for
Home cooks and chefs preparing everyday meals or special occasion dishes.
How to keep the rest
Store any leftover uncooked pasta in its original packaging or an airtight container in a cool, dry place. Ensure it is sealed to prevent moisture absorption, which can lead to spoilage or staleness. Properly stored, it can last for a long time.