Grocery
Penne Rigate Pasta
What it is
Penne rigate is a popular type of dried pasta characterized by its cylindrical shape and diagonal cut ends. The word '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 hold sauces effectively, making it a versatile choice for many dishes. It is typically made from durum wheat semolina and water, a common combination for dried pasta.
How people cook with it
This pasta shape is a kitchen staple, perfect for a wide range of everyday meals. Its ability to capture sauces makes it a favorite for many preparations.
- Hearty baked pasta dishes
- Creamy sauce applications
- Chunky vegetable sauces
- 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 starchy cooking water. This water can be used to emulsify and thicken sauces, helping them cling better to the pasta. Toss the drained pasta immediately with your desired sauce.
How it differs from similar foods
Penne rigate differs from smooth penne lisce by its ridged surface. These ridges create more surface area and texture, allowing sauces, especially thicker or chunkier ones, to adhere more effectively. This makes rigate a preferred choice when you want the sauce to really coat every piece of pasta.
Who it is for
Home cooks looking for a versatile pasta shape that pairs well with a variety of sauces.
How to keep the rest
Store uncooked penne rigate in a cool, dry place in its original packaging or an airtight container. Properly stored, it can maintain its quality for a long time. Avoid storing it in humid conditions, as this can cause the pasta to clump or spoil.