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 a quill pen. The ridges on the outside of the pasta are called 'rigate,' which helps sauces adhere better. This pasta is a staple in many kitchens and is considered a plant-based food.
How people cook with it
Penne rigate is a versatile pasta shape that works well with a wide variety of sauces and preparations.
- With chunky tomato sauces
- In baked pasta dishes
- With creamy sauces
- In 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. Toss immediately with your chosen sauce, adding a little reserved pasta water if needed to create a smooth consistency. It can also be used in casseroles and baked dishes, often layered with other ingredients.
How it differs from similar foods
Compared to smooth penne (penne lisce), penne rigate's ridged surface provides more texture and a better surface for sauces to cling to. This makes it ideal for heartier, chunkier sauces that might slide off smoother pasta shapes.
Who it is for
Home cooks and professional chefs alike use penne rigate for its adaptability 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. Properly stored, it can last for a long time, maintaining its quality for future meals.