Grocery
Penne Rigate Pasta
What it is
Penne rigate is a popular type of dry pasta. It is shaped like short tubes with angled ends, resembling the tip of a quill pen. The word 'rigate' means 'ridged' in Italian, referring to the textured surface of the pasta. This texture helps sauces cling to the pasta, making it a versatile choice for many dishes. It is typically made from durum wheat semolina and water, offering a firm bite when cooked al dente.
How people cook with it
This pasta shape is a staple in many kitchens, perfect for a wide range of culinary creations.
- Baked pasta dishes
- Hearty pasta salads
- Creamy sauce pairings
- Chunky vegetable sauces
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 it reaches the desired tenderness, usually al dente, which means it still has a slight bite. Drain the pasta well, reserving some of the cooking water. You can then toss it directly with your prepared sauce, adding a little pasta water if needed to achieve the perfect consistency. It is also excellent for layering in baked dishes.
How it differs from similar foods
Unlike smooth penne lisce, penne rigate's ridges provide more surface area for sauces to adhere to. This makes it ideal for thicker, chunkier sauces that might slide off smoother pasta shapes. The tubular shape also allows sauces to get inside the pasta, adding another layer of flavor.
Who it is for
Home cooks and professional chefs alike choose this pasta for its versatility and 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. Ensure it is protected from moisture and pests. Properly stored, it can last for a long time, maintaining its quality for future meals.