Grocery
Penne Rigate Pasta
What it is
Penne rigate are short, tube-shaped pasta pieces with angled ends. The name 'penne' comes from the Italian word for quill or pen, referring to the shape. 'Rigate' means 'ridged,' indicating the exterior surface of the pasta has grooves. These ridges are designed to help sauces cling to the pasta, making each bite more flavorful. This pasta is a versatile staple in many kitchens, suitable for a wide range of dishes.
How people cook with it
This pasta shape is excellent for holding chunky sauces and baked dishes. Its sturdy structure also makes it a good choice for pasta salads.
- With hearty meat sauces
- In baked pasta dishes
- For creamy sauces
- In cold 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 reserved water can be used to help emulsify and thicken sauces, ensuring they coat the pasta beautifully. Toss immediately with your chosen sauce.
How it differs from similar foods
Penne rigate differs from penne lisce (smooth penne) by its ridged surface. The ridges provide more surface area and texture, allowing sauces to adhere more effectively compared to the smoother variety. This makes rigate a preferred choice for many cooks when a sauce needs to cling well.
Who it is for
Home cooks and professional chefs alike use penne rigate for its versatility and ability to pair with many different types of sauces and ingredients.
How to keep the rest
Store uncooked penne rigate in a cool, dry place in its original packaging or an airtight container. Keep it away from direct sunlight and moisture to maintain its quality. Properly stored, it can last for a long time, making it a convenient pantry item.