Grocery
Penne Rigate Pasta
What it is
This is a type of dry pasta shaped like short tubes with angled ends. The name 'penne' comes from the Italian word for quill or feather, referring to its shape. 'Rigate' means 'ridged,' indicating that the surface of the pasta has lines or grooves. These ridges are designed to hold sauces better than smooth pasta. This pasta is made from durum wheat semolina and water, a common combination for dried pasta.
How people cook with it
Penne rigate is a versatile pasta shape that works well with many different types of sauces and preparations.
- Baked pasta dishes
- Hearty meat sauces
- Creamy vegetable sauces
- Pasta salads
To cook penne rigate, bring a large pot of 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 well, reserving some of the cooking water. The pasta can then be tossed with your chosen sauce, added to soups, or used in baked dishes. The ridged surface helps to capture and distribute the sauce evenly.
How it differs from similar foods
Compared to smooth penne, penne rigate's textured surface provides more area for sauce to cling to. This makes it ideal for thicker or chunkier sauces that might slide off smoother pasta. The ridges also contribute to a slightly different mouthfeel.
Who it is for
Home cooks looking for a reliable pasta shape that pairs well with a wide range of sauces.
How to keep the rest
Store any unused dry penne rigate in its original packaging or an airtight container in a cool, dry place. Ensure it is sealed to prevent moisture absorption and keep it fresh for future use. Avoid storing it in humid environments.