Grocery
Penne Rigate Pasta
What it is
This is a type of dried pasta shaped like short tubes with angled ends. The surface of the pasta is ridged, which helps it hold onto sauces. Penne rigate is a staple in many kitchens, offering a versatile base for a wide range of dishes. It is made from durum wheat semolina and water, dried to a firm texture that cooks evenly.
How people cook with it
Penne rigate is a popular choice for both simple weeknight meals and more elaborate dinner party dishes. Its shape and texture make it well-suited for absorbing flavorful sauces.
- Baked pasta dishes
- Creamy sauces
- Hearty meat sauces
- 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 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 on the pasta help the sauce cling to each piece.
How it differs from similar foods
Penne rigate differs from smooth penne (penne lisce) due to its ridged exterior. These ridges provide more surface area and texture, allowing sauces to adhere better. It also differs from other tube-shaped pastas like ziti or rigatoni in its smaller diameter and the characteristic angled cut of its ends.
Who it is for
Home cooks looking for a reliable and adaptable pasta shape will find penne rigate a valuable addition to their pantry.
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 a long time. Avoid exposure to moisture or extreme temperatures, which can affect its texture and shelf life.