Grocery
Penne Rigate Pasta
What it is
This is a type of dry pasta made from durum wheat semolina. It is shaped into short tubes with angled ends, resembling the tip of a quill pen. The ridges on the outside of the pasta are designed to help sauces cling to the surface. It is a versatile pantry staple that cooks relatively quickly.
How people cook with it
Penne rigate is a popular choice for many pasta dishes. Its shape and texture make it ideal for holding a variety of sauces.
- Baked pasta dishes
- Pasta salads
- Creamy sauces
- Hearty meat sauces
To cook, bring a large pot of salted water to a rolling boil. Add the penne rigate 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. Toss immediately with your favorite sauce, adding a little pasta water if needed to achieve the desired consistency. It can also be used in baked dishes where it will absorb flavors as it cooks.
How it differs from similar foods
Penne rigate's defining feature is its ridged surface, which differs from smooth penne (penne lisce). These ridges provide more surface area, allowing thicker or chunkier sauces to adhere better. The tubular shape also holds sauce inside the pasta, adding another dimension to each bite.
Who it is for
Home cooks looking for a reliable and adaptable pasta shape for everyday meals.
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 last for a long time. Once cooked, refrigerate any leftovers within two hours and consume within a few days.