Hannaford
Hannaford Penne Rigate Pasta
What it is
Penne rigate is a popular type of dry pasta characterized by its tube shape with angled ends, resembling the tip of a quill pen. The word 'rigate' means 'ridged' in Italian, referring to the exterior surface of the pasta. These ridges are designed to hold sauces, making it a versatile choice for many dishes. This pasta is made from durum wheat semolina, a common ingredient for dried pasta that provides a firm texture when cooked.
How people cook with it
This pasta is a staple in many kitchens, perfect for a wide range of Italian-inspired meals.
- With hearty meat sauces
- In baked pasta dishes
- With creamy sauces
- In 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 sauces, making them cling better to the pasta. Toss the drained penne with your chosen sauce immediately.
How it differs from similar foods
Compared to smooth penne (penne lisce), penne rigate's ridged surface provides more texture and a better surface area for sauces to adhere to. This makes it ideal for thicker, chunkier, or creamier sauces that might slide off smoother pasta shapes.
Who it is for
Home cooks looking for a reliable and versatile pasta for everyday meals will appreciate this.
How to keep the rest
After opening the package, store any leftover penne rigate in an airtight container or resealable bag in a cool, dry pantry. This will help keep the pasta fresh and prevent it from absorbing moisture or odors from other pantry items.