Grocery
Penne Rigate Pasta
What it is
Penne rigate is a type of dry pasta characterized by its cylindrical shape and diagonal cuts at both ends. The word 'penne' comes from the Italian word for 'pen' or 'quill,' referring to the shape resembling the tip of a quill pen. The 'rigate' part signifies that the pasta has ridges, which are important for holding sauce.
How people cook with it
This pasta shape is a versatile staple in many kitchens, perfect for a wide range of dishes.
- Baked pasta dishes
- Creamy sauces
- Hearty meat sauces
- 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, which means it should be tender but still have a slight bite. Drain the pasta well, reserving some of the cooking water. The ridges on the pasta help to capture and hold onto sauces, making it ideal for both thick and thin preparations. It can be tossed with your favorite sauce or incorporated into baked dishes.
How it differs from similar foods
Compared to smooth penne (penne lisce), penne rigate's ridges provide a superior surface area for sauces to cling to. This makes it a better choice for lighter, more delicate sauces as well as robust, chunky ones, ensuring more flavor in every bite.
Who it is for
Home cooks looking for a reliable and adaptable pasta shape for everyday meals.
How to keep the rest
Store any unused dry penne rigate in a cool, dry place, such as a pantry. Keep it in its original packaging or an airtight container to protect it from moisture and pests. Properly stored, it can maintain its quality for a long time.