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, referring to the shape. 'Rigate' means 'ridged,' indicating the exterior surface of the pasta has grooves. These ridges are designed to hold sauces more effectively, making them a popular choice for many Italian dishes. The hollow center also allows sauces to flow inside, further enhancing the flavor distribution in every bite.
How people cook with it
This versatile pasta shape is a staple in kitchens worldwide. It pairs well with a wide variety of sauces and ingredients.
- 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 the pasta is tender but still has 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 prepared sauce.
How it differs from similar foods
Penne rigate differs from smooth penne (penne lisce) due to its ridged surface. The ridges provide more surface area for sauces to adhere to, creating a richer mouthfeel and ensuring more flavor in each mouthful. This makes rigate a preferred choice for thicker, chunkier, or creamier sauces.
Who it is for
Home cooks and professional chefs alike choose penne rigate for its ability to complement a wide range of culinary creations.
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 an extended period. Once cooked, refrigerate any leftovers in a sealed container and consume within a few days.