Reggano · 56 g
Reggano Penne Rigate Pasta
What it is
Penne rigate are a type of dry pasta characterized by their cylindrical shape and diagonally cut ends, resembling the nib of a quill pen. The word 'rigate' refers to the ridges on the surface of the pasta, which are designed to help sauces adhere better. This pasta is made from durum wheat semolina and water, a common base for many dried pasta varieties. It is a versatile pantry staple enjoyed in countless dishes.
How people cook with it
This pasta shape is excellent for holding a variety of sauces, from light and creamy to robust and chunky.
- Baked pasta dishes
- Pasta salads
- Sauced pasta entrees
- Soups
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, meaning it is tender but still has a slight bite. Drain the pasta well, reserving some of the cooking water. Toss immediately with your chosen sauce, adding a splash of the reserved pasta water if needed to achieve the desired consistency. The ridges help the sauce cling to each piece.
How it differs from similar foods
Compared to smooth penne (penne lisce), penne rigate's textured surface provides superior sauce adhesion. This makes it a preferred choice for heartier sauces that might otherwise slide off smoother pasta shapes. The ridges also offer a more satisfying mouthfeel.
Who it is for
Home cooks and professional chefs alike use penne rigate for its adaptability in various 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, making it a convenient pantry item for future meals.