Market District
Market District Penne Rigate No. 98
What it is
This is a package of dry pasta shaped like short tubes with ridges. The name 'penne rigate' indicates the shape and the ridged surface. These tubes are cut at an angle on both ends, resembling the tip of a quill pen. The ridges are designed to help hold sauces, making them a versatile choice for many dishes. This pasta is made from durum wheat semolina, a common ingredient for dried pasta.
How people cook with it
Penne rigate is a popular pasta shape that works well with a wide variety of sauces and preparations.
- Tossed with hearty meat sauces
- Baked in casseroles
- Mixed with creamy sauces
- Added to pasta salads
To cook, bring a large pot of generously salted water to a rolling boil. Add the dry penne rigate and stir occasionally to prevent sticking. Cook according to the package directions until the pasta is al dente, meaning it is tender but still has a slight bite. Drain the pasta well, reserving some of the cooking water. The pasta can then be combined with your chosen sauce, adding a little of the reserved water if needed to achieve the desired consistency. Serve immediately.
How it differs from similar foods
Unlike smooth penne, the ridges on penne rigate provide more surface area for sauces to cling to. This makes it particularly effective with chunkier or oil-based sauces that might slide off smooth pasta. The shape also holds up well to baking.
Who it is for
Home cooks preparing everyday meals will find this pasta a reliable staple.
How to keep the rest
After opening the package, store any remaining dry penne rigate in an airtight container in a cool, dry place. This will help maintain its freshness and prevent it from absorbing moisture or odors from the pantry.