Giant Eagle
Giant Eagle Penne Rigate Pasta
What it is
This is a type of dried pasta shaped like short tubes with ridges on the outside. The name 'penne' comes from the Italian word for 'pens' because the ends are cut diagonally, resembling the tip of a quill pen. The ridges, or 'rigate,' help sauces cling to the pasta, making each bite flavorful. It 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 in baked dishes.
- With chunky meat sauces
- In baked pasta casseroles
- Tossed with pesto
- With creamy vegetable sauces
To prepare, bring a large pot of salted water to a rolling boil. Add the penne rigate 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 immediately with your chosen sauce, adding a little reserved pasta water if needed to achieve the desired consistency. The ridges help hold the sauce effectively.
How it differs from similar foods
Compared to smooth penne, the 'rigate' version has external grooves that are excellent for catching and holding onto thicker, chunkier sauces. Smooth penne, or 'penne lisce,' is better suited for lighter, more delicate sauces that might slide off the ridges.
Who it is for
Home cooks looking for a classic pasta shape that pairs well with many dishes will appreciate this penne rigate.
How to keep the rest
After opening the package, store any unused penne rigate in an airtight container in a cool, dry place. This will help keep the pasta fresh and prevent it from absorbing moisture or odors from the pantry. Ensure the container is sealed tightly.