De Cecco · 454 g
De Cecco Penne Rigate Pasta
What it is
This is a type of dried pasta made from durum wheat semolina. Penne rigate means that the pasta has ridges on its surface. These ridges help to hold sauce, making it a versatile choice for many dishes. The pasta is shaped into short tubes with angled ends, resembling the tip of a quill pen. It is a staple in Italian cuisine and is enjoyed worldwide for its satisfying texture and ability to pair well with a variety of sauces.
How people cook with it
Penne rigate is a popular pasta shape that works well with many different types of sauces and preparations.
- With hearty meat sauces
- In baked pasta dishes
- With creamy vegetable sauces
- As a base for pasta salads
To cook, bring a large pot of generously 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. The reserved water can be used to help emulsify and thicken sauces, ensuring a smooth and cohesive dish. Toss the drained pasta immediately with your chosen sauce.
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 create more surface area, allowing sauces to cling better. The tube shape also holds sauce inside, providing a satisfying bite with every forkful.
Who it is for
Home cooks and professional chefs alike choose this pasta for its reliable texture and sauce-holding capabilities.
How to keep the rest
Store any unused pasta in a cool, dry place in an airtight container or its original packaging. This will help to keep it fresh and prevent it from absorbing moisture or odors from the pantry. Ensure the container is sealed tightly to maintain quality.