Grocery
Penne Rigate Pasta
What it is
Penne rigate is a type of dry pasta characterized by its cylindrical shape with angled ends, resembling the tip of a quill pen. The word 'rigate' signifies that the pasta has ridges on its surface. These ridges are designed to hold sauces more effectively than smooth pasta varieties. It is typically made from durum wheat semolina and water, a common base for many dried pasta products. This pasta shape is a pantry staple for many households.
How people cook with it
Penne rigate is a versatile pasta shape that pairs well with a wide range of sauces and ingredients.
- With chunky tomato 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, meaning it is tender but still has a slight bite. Drain the pasta, reserving some of the cooking water. The pasta can then be tossed with your favorite sauce, added to soups, or used in baked dishes. The ridged surface helps to capture and distribute sauces evenly.
How it differs from similar foods
The key difference between penne rigate and smooth penne (penne lisce) lies in the surface texture. The ridges on penne rigate provide more surface area and texture, allowing it to cling to sauces better. This makes it an excellent choice for heartier, chunkier sauces that might slide off smoother pasta.
Who it is for
Home cooks preparing everyday meals and family dinners often choose this pasta.
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. Avoid exposure to moisture, which can cause the pasta to clump or spoil. Once cooked, it should be refrigerated.