Higher Harvest by H-E-B · 12 oz
Penne Rigate Pasta
What it is
Penne rigate is a popular type of pasta characterized by its tube shape and ridged exterior. The name 'penne' comes from the Italian word for quill or feather, referring to the angled cut at each end. The 'rigate' signifies the ridges, which are designed to help sauces adhere better to the pasta's surface. This pasta is made from durum wheat semolina, a common ingredient in many dried pastas.
How people cook with it
This versatile pasta shape is a staple in many kitchens, perfect for a wide range of dishes.
- Baked pasta dishes
- Creamy sauces
- Hearty meat sauces
- Pasta salads
To prepare 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, reserving some of the cooking water. Toss immediately with your favorite sauce, adding a little of the reserved water if needed to achieve the desired consistency. The ridges on the pasta will help capture and hold the sauce.
How it differs from similar foods
Compared to smooth penne, penne rigate's ridges provide more surface area for sauces to cling to, making each bite more flavorful. Its tubular shape also allows thicker sauces to fill the inside, creating a satisfying texture and distribution of flavor in every mouthful.
Who it is for
Home cooks and professional chefs alike choose this pasta for its ability to pair well with many different types of sauces and ingredients.
How to keep the rest
Store any unused portion of the dried pasta in its original packaging or an airtight container in a cool, dry place. Ensure it is well-sealed to prevent moisture absorption and maintain freshness for future meals.