Grocery
Penne Rigate Pasta
What it is
This is a type of dried pasta made from durum wheat semolina. Penne rigate means that the pasta tubes have ridges on their exterior surface. These ridges are designed to help sauces cling to the pasta, making each bite more flavorful. It is a common staple in many kitchens, offering a versatile base for a wide range of dishes.
How people cook with it
Penne rigate is a popular choice for many pasta dishes, from simple weeknight meals to more elaborate culinary creations.
- Sauces cling well to the ridges
- Holds chunky ingredients
- Bakes well in casseroles
- Versatile for many recipes
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, which means it should be tender but still have a slight bite. Drain the pasta, reserving some of the cooking water. Toss the drained pasta immediately with your prepared sauce, adding a splash of the reserved pasta water if needed to achieve a smooth consistency. Serve hot.
How it differs from similar foods
The defining characteristic of penne rigate is its ridged surface, which differs from smooth penne (penne lisce). These ridges provide more surface area for sauces to adhere to, creating a richer eating experience compared to smooth pasta, which can sometimes allow sauces to slide off.
Who it is for
Home cooks and professional chefs alike use penne rigate for its texture and sauce-holding capabilities.
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. Once cooked, leftovers should be refrigerated and consumed within a few days.