First Street
First Street Penne Rigate Pasta
What it is
Penne rigate is a type of pasta characterized by its cylindrical shape and diagonal cuts at each end. The word 'penne' comes from the Italian word for 'pen' or 'quill,' referring to the shape's resemblance to the tip of a quill pen. 'Rigate' means 'ridged,' indicating that the surface of the pasta has grooves. These ridges are designed to help sauces cling better to the pasta, enhancing the overall flavor and texture of a dish. This pasta is made from durum wheat semolina, a common ingredient for dried pasta.
How people cook with it
Penne rigate is a versatile pasta shape that works well with a wide variety of sauces and ingredients.
- Mixed with hearty meat sauces
- Tossed with creamy Alfredo sauce
- Baked in casseroles
- Added to 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. The reserved water can be used to loosen sauces and help them emulsify. Combine the drained pasta with your chosen sauce immediately for the best results.
How it differs from similar foods
Penne rigate differs from smooth penne (penne lisce) in its surface texture. The ridges on penne rigate provide more surface area for sauces to adhere to compared to the smooth variety. This makes it particularly well-suited for thicker, chunkier, or creamier sauces that might slide off smoother pasta shapes.
Who it is for
Home cooks and professional chefs alike choose penne rigate for its ability to hold sauce.
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 will maintain its quality for a long time. Once cooked, store any leftovers in an airtight container in the refrigerator for up to 3-4 days.